Steak and Chips

This is steak and chips, our way.

It starts with beef fillet and a bunch of herbs from the garden…

Then the chips.

Well, they’re not chips at all really.

They start off as baked potatoes that get sliced, seasoned and fried.

  

Then some British strawberries, with sweet balsamic vinegar and vanilla panna cotta.

I think I’ll eat mine outside.

This meal was an early anniversary treat. Tomorrow Ed and I will have been married for 14 years.

That’s worth celebrating with steak and strawberries don’t you think?

My perfect Sunday Dinner – mostly cooked by Ed

Happy Anniversary Honey x

Things{we}make Steak & Chips & Strawberries

The Steak

The thin end of a fillet of beef, rubbed with oil then rolled in chopped rosemary, thyme, salt pepper and ground garlic.
It’s seared well on all sides then finished in a hot oven for 15 minutes.
Then it’s given a well deserved rest while the ‘chips’ get cooked.

The Chips

We always make twice as many baked potatoes as we need.
The leftovers get sliced, seasoned and fried slowly in a mixture of olive and sunflower oil.
These are fabulous for breakfast.

The Salad

Whatever you fancy. We went for a herby bean and tomato salad and the first lettuce leaves from the garden.

The Strawberries

Chop and mix with some good, thick balsamic and some vanilla sugar.
Allow to macerate for a few hours.

The Panna Cotta (make this for extra brownie points from everyone)

I particularly like the way that the vanilla seeds settle at the bottom…giving a lovely speckly finish.

• 2 leaves of gelatine – 2g each
• 420ml double cream
• 90g caster sugar
• 1 large teaspoon of vanilla extract – one with the seeds in

Put the gelatine in a bowl of cold water to soak.
Rub the inside of 4 dariole moulds or ramekins with a little sunflower oil.
In a heavy, non stick pan gently heat the cream and sugar whilst stirring.
Just after the creamy mixture comes to a simmer and bubbles round the edge take it off the heat.
Squeeze the excess water from the gelatine and stir it into the cream.
Add the vanilla and stir.
Pour the mix through a sieve into a jug, then pour into the moulds.
Allow to set in the fridge for 4 or more hours
Half an hour before you are ready to eat them take them out of the fridge for a while then dip them briefly into hot water.
Slide a sharp knife around the edge and tip onto a plate.

Spoon the strawberries over the top.