Monday, 27 May 2013

T-Bone Steaks/ Roast Potatoes with Fried Mix Veg/Paprika cheese balls


One of my Family’s favorite dish, very rich and heavenly tasty: )
Over the years I have experienced that the lesser you marinate the steaks the more tastier they are, the main taste developers are the side dishes with it and in this case they are these light spicy Veg and roasted potatoes which give it a Royal taste : )
I bought the T-bone meat and marinated them over night to get the best tender steaks. If we prepare all things ahead it is easy to manage all at a time so all comes warm and fresh on the table.

Okay I just noticed the two different colours of my pictures, please don't get irritated the cause is 2 different cameras :D
 
 

The steaks are usually fried in butter/ Ghee/clarified butter but it is your choice, you can of course take oil, but we just shallow fry NO deep frying!!!
 It is important NOT to prick the steak while frying because this releases the juices and the steak can become dry and hard, some like their steak raw in the middle, so you have to fry it on a medium high flame, if the steak is thin it will take around 5-8 minutes on each side.
 
Keep in mind that you have to wrap the steak soon after you have baked or fried it, this makes the steak soft as it stays wrapped in its juices and steam.
We usually don’t add salt in the start as this also absorbs the moistness of the meat, but I have mixed all in the spice and actually my steaks were okay…
 
 
 
What I did was, just marinated the steaks with:
8 medium sized steaks
½ cup clarified butter
1 tsp salt
¾ tsp black pepper from the mill
5-6 crushed garlic pods
2 tbs of mixed dry herbs, (thyme, rosemary, oregano, province herb)
½ tsp paprika powder
Some red chili flakes to taste
 
*It is your choice if you want to add the hot red chili powder but we don’t make it hot, it is just to give a slight taste so the paprika powder is ideal. The main taste is of the black pepper and the herbs
*I mix all the spices and garlic in the oil and then prick the meat all over and rub the mixture of oil very well on the steaks.
Just make sure that all the meat is well covered with oil and spices then cover with a cling and I always keep meat in a glass container.
So the next day, prepare the side dish first so you can serve the steak warm direct from the pan  : )
 
For the side dish :
Roasted potatoes:
7-8 medium potatoes
 *Wash, peel, cut in thick rounds and boil in some salty water till cooked
*Drain the water and let them cool before you fry them
*heat some olive oil and fry the potatoes till nice gold and crispy
*sprinkle some salt and some pepper while frying
 
For the Vegetable:
1small can of maze (250gram)
1can of red kidney beans (340gram)
1small pack of frozen beans
1small can of baby corn
1large red paprika (bell pepper)
2-3 tbs butter
 
 
*Open the cans and drain the water completely
*cut the paprika in small but a bit thick slices
 **start to fry the Vegetable when you have started frying the steaks so all stays warm and crunchy**
*heat some butter in the pan, sprinkle some salt in it and add the Veg in it
*we don’t cook this Veg like a normal curry so take care that all stays firm and fresh and crunchy in taste
* I just kept frying twisting and turning till it had a nice fried aroma and removed as the Veg was still firm to bite.
 
 
For the Cheese Balls:
 
These are so yummy tiny balls you get addicted to them, and it’s so light to make and I did not make many of them, as they are heavy along with all the other stuff : ) You need:
250 gram cheese cream (such as Philadelphia)
½ green bell pepper
½ red bell pepper
1-2 tbs olive oil or any cooking oil
 *cut both the bell peppers very fine then crush them with a chopper into tiny grains. I used my meat chopper and just kept crushing like a seesaw : )
*now mix the half of these and the oil in the cheese cream, grease your fingers and palm and just make small tiny balls… Roll them in the rest crushed bell peppers….. That’s it!!!
Serving tip is: with fresh plain bread, French baguette, Onion baguette or garlic bread.
This is a heavy Lunch or Dinner item and I try to make it for lunch so our tummy can work it over till night : )
Enjoy making it!
 

 

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