Σάββατο, 2 Μαρτίου 2013

Grilled steak ratatouille & saffron rice

Nutritional Information - Amount per serving:
Calories593kcal
Carbs71.3g
Sugar14.2g
Fat13.7g
Saturates3.6g
Protein42.3g

Ingredients

For the ratatouille
1 courgette
1 small aubergine
2 mixed-colour peppers
1 red onion
1 heaped teaspoon harissa
2 anchovy fillets
2-4 cloves of garlic
700 g passata
1 tablespoon balsamic vinegar
½ bunch fresh basil
2 tablespoons fat-free natural yoghurt
For the rice
1 mug (300g) 10-minute wholegrain or basmati rice
1 good pinch saffron
½ lemon
For the steak
2 x 250 g quality sirloin steaks, fat removed
1 teaspoon sweet paprika olive oil
½ bunch fresh flat-leaf parsley
1 heaped teaspoon Dijon mustard
1 tablespoon extra virgin olive

Method

Ingredients out • Kettle boiled • Griddle pan, high heat • Small lidded pan, medium heat • Shallow lidded casserole pan, medium heat

START COOKING
Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred • Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally • Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil • Squash in the unpeeled garlic through a garlic crusher and stir regularly

Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board • Add them to the casserole pan along with the passata and vinegar, and boil with the lid on • Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking

On a board, finely slice the parsley stalks and roughly chop the leaves • Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board • When the steaks are done, transfer them to the board, turn in the dressing, then slice • Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice

by Jamie Oliver


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