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Posts Tagged ‘Relish’

This is a really easy way to prepare steak for something a little bit different, with hardly any effort. I used beef fillet cut in this recipe, but rib-eye or sirloin could be used instead. The relish can also be made a day ahead of time, stored in the fridge and reheated just before serving. I have listed the amounts for the veg I chose to serve with this but feel free to serve with what you want.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Olive oil
3 Beef fillet steaks (see note above)
2 Red capsicums, quartered, seeds and membranes removed
1 Large onion, sliced thinly
4 Cloves garlic, crushed
2 Red chilies, finely chopped (I leave a few seeds in.)
50ml Balsamic vinegar
3 Tablespoons brown sugar
2 Corn cobs, trimmed and chopped coarsley
300g Red potatoes, halved and quartered, depending on size
100g Snow peas
150g Asparagus spears
2 Tablespoons chopped fresh parsley

Method

1. Roast capsicum skin side up, under grill, until skin blisters and blackens. Stand for 5 min’s to cool, peel away skin and slice thinly.

2. Heat a little olive oil in a pan, cook onion and garlic, stirring until soft.

3. Add chillies, vinegar, sugar and capsicum, cook, stirring about 8 Min’s.

4. Meanwhile cook steaks, on an oiled grill plate, or grill or BBQ, until browned on both sides and cooked as desired.

5. Boil, steam or microwave vegetables, until just tender.

6. You can either do the same with potato and just boil or do as I did, which was to only par boil them, drain, sprinkle with paprika and garlic powder and finally roast in pre-heated oven of 180 degrees celsius, until browned and crisp, so take your pick.

To Serve: Place vegetables on plate, place steaks on veg and top each steak with capsicum relish, sprinkle with parsley.

All photos taken by me unless otherwise stated.

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This is a great steak recipe it easy to prepare and tastes great, all the flavours go together really well from the spiced rub to the topping. I made it a little different than stated in that I put the relish and goats cheese inside large mushroom caps and then placed them on top of the steaks. I also had a little juice left over from the relish, so added a couple of tablespoons of balsamic vinegar to it and a little beef stock, heated it up and then drizzled that over the steaks as well. If you would like to read more reviews on this recipe or see more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Steaks

3 Teaspoons brown sugar
1 1/2 Teaspoons ground paprika
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons dried oregano
1 1/2 Teaspoons black pepper
Salt, to taste
4 Steaks fillet or sirloin steak or your favourite cut

Relish

2 Tablespoons red wine vinegar
1/2 Teaspoon Dijon mustard
1/2 Teaspoon sugar
1 Tablespoon olive oil
1 Red bell pepper, roasted, peeled, seeded and diced
1 Yellow bell pepper, roasted, peeled, seeded and diced
1/4 Cup green onion, sliced
1/4 Cup goat cheese, crumbled

Method

1. About 30 minutes before grilling, prepare the rub from the steaks and set aside 1/4 teaspoon of the mixture for the pepper relish.

2. Rub the remaining rub into the meat and allow to sit at room temperature.

3. Prepare the relish by whisking together the vinegar, Dijon mustard sugar and reserved rub mixture.

4. Drizzle in the oil, whisking constantly to blend; add the bell peppers and green onions tossing to blend.

5. Preheat the grill to high and grill steaks on both sides until cooked to desired doneness, 8 to 10 minutes for medium-rare.

6. Remove the meat from the grill and allow to rest 5 to 10 minutes before slicing; slice and serve topped with the relish and sprinkled with the goat cheese.

I put the relish inside mushroom caps which I first cooked on the stove top, placed the relish inside, topped with goats cheese and I then placed it back under the grill for a few Min’s to melt the cheese.

All photos taken by me unless otherwise stated.

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I made these as I had some sweet potato to use up and some left over prawns that I needed to use in something, they turned out very good for so few ingredients. The sauces were both good we preferred the pickle relish sauce but the creamy boursin sauce was lovely too, I think that it was just because of the tang of the other one, that paired it that bit better with the cod patties. Anyway considering both were experimental I was pleased with both. I served this for 3 as I knew my men would eat 3 patties each and I only two and accompanied it with a green salad. I think this would easily serve 4, 2 patties per person with a nice salad and some crusty bread perfect. If you want to make these for a BBQ I would make the patties much smaller to yield more, as if having accompanied with other meats you don’t want them as main meal size portions, I think you would probably get 15-20 patties then.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

Cod Cakes

450g Cod fillets, chopped
200g Green prawns, chopped
1 Egg
1 Sweet potato (about 250g)
2 Green onions, chopped finely
1 Tablespoon fresh parsley, chopped finely
3 Cloves garlic, crushed
1/2 Cup panko flakes, Japanese breadcrumbs (I used just over a cup but not quite 3/4)

Tangy Relish Sauce
3 Tablespoons pickle relish
100ml Mayonnaise
2 Teaspoons mild creamy mustard
2 Teaspoons lemon juice

Creamy Boursin Sauce

75g Boursin garlic herb cheese
2 Tablespoons mayonnaise
1 Tablespoon milk
3 Teaspoons lemon juice
2 Teaspoons chopped chives
2 Teaspoons mild creamy mustard
1 Small green onion, chopped finely

Method

1. Peel and chop sweet potato, add to boiling water and boil until tender, drain, mash, allow to cool.

2. Blend or process cod, prawns and egg until well blended, little chunks of cod and prawns are fine, you don’t want big whole bits of cod or prawn.

3. Add onions, parsley, garlic and potato, stir to combine, making sure all ingredients are well blended. Refrigerate mix while you make the sauces. (don’t worry I have not forgot the panko!!)

Tangy Relish Sauce

1. Combine relish, mayo, mustard and juice in a small bowl, place in fridge until needed.

Creamy Boursin Sauce

1. Combine boursin, mayo and milk, mix, until smooth, add lemon juice, chives, mustard and green onion, stir to combine, again place in fridge until needed.

Back to the patties

1. Remove fish mix from fridge, pour your panko flakes onto a plate.

2. Heat some olive oil in a pan, takes spoonfuls of fish mix and shape into patties (it will be quite sticky don’t worry) Coat the outside of each pattie with panko flakes. (I do this instead of mixing panko into mixture as it gives the patties a lovely crisp finish to the outside.

3. Add patties to the pan and cook until nicely browned on both sides and cooked through, serve with dipping sauces.

All photos taken by me unless otherwise stated

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