You know its fresh when slugs and snails attack!
Had one of my favourite meals last night. A medium rare steak, sweet potato oven cooked chips and a fresh mixed salad. I knew it was fresh as I found a slug in the leaves I had picked off my terrace. It is incredibly easy to grow herbs and mixed leaves and I have a fairly small terrace but lots of sun. So just add water. I was going to add the first of my tomato crop as I had spotted a juicy red tomato of the "tiger" variety.
However a fat snail had munched its way through it before I got there.
Although I was slightly disappointed, the leaves got a good wash and the freshness of just picked leaves and rocket with a simple french dressing cannot be beaten.
The sweet potato oven cooked chips are really simple and really delicious. Peel and chop the sweet potatoes into chunk wedges. Add sea salt, a grind of black pepper, a sprinkle of cumin, a few chili flakes and a some decent olive oil. Shake all items around in a baking dish and cook for around 20/25 minutes on a medium heat (200c) until soft which a slight bit of caramelising. You cannot go wrong and delicious with steak.
To cook the steak I used Marco Pierre White's "trick" of rubbing the steak with a mixture of olive oil and a beef stock cube. No salt as the cube has salt and then a sprinkling of pepper. The cube helps a bit of a crust. Cook to taste and see what you think.
Click here for this and other Marco Pierre White tips.
The sweet potato oven cooked chips are really simple and really delicious. Peel and chop the sweet potatoes into chunk wedges. Add sea salt, a grind of black pepper, a sprinkle of cumin, a few chili flakes and a some decent olive oil. Shake all items around in a baking dish and cook for around 20/25 minutes on a medium heat (200c) until soft which a slight bit of caramelising. You cannot go wrong and delicious with steak.
To cook the steak I used Marco Pierre White's "trick" of rubbing the steak with a mixture of olive oil and a beef stock cube. No salt as the cube has salt and then a sprinkling of pepper. The cube helps a bit of a crust. Cook to taste and see what you think.
Click here for this and other Marco Pierre White tips.
