Quick Archives

Steak recipes

Pan-fried steaks with blue cheese and sun-dried-tomato butter

15 minutes (7 minutes a side, depending on the thickness of the steaks)

Crispy potatoes with lime-and-parsley salt

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

60 ml duck fat or sunflower oil
12 roasting potatoes, peeled and halved
30 ml Maldon sea salt
zest of 2 limes
30 ml flatleaf parsley

Method

Heat the oven to 180°C.
Place the fat or oil in a roasting pan and heat in the oven.
Add the potatoes and sprinkle with some lime-and-parsey salt (see Cook's tip).
Roast until crisp and golden, turning the potatoes halfway through, about an hour.
Serve seasoned with salt.
Cook's tip
To make the lime-and-parsley salt, whizz the salt, lime and parsley in a blender (or use a pestle and mortar) until coarsely chopped.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Lemongrass prawns on baby gem lettuce

Grilled salmon wrapped in cucumber salad

Seared beef rolled in rocket and rice paper

Grilled fish with anchovy-and garlic butter

Toasted quesadillas with crispy bacon and cheese

Pan-fried steaks with blue cheese and sun-dried-tomato butter

Grilled feta Greek salad

Poached chicken and walnut salad

Creamed mushrooms on toast

Leek, red onion & Knockanore Oakwood Smoked Farmhouse Cheese salad

Knockanore smoked cheese & tuna toasty

Crispy potatoes with lime-and-parsley salt

Crispy potatoes with lime-and-parsley salt

Ingredients

Method