Tuesday, November 04, 2008

3 Dinners: Random

No theme this week, just a selection of rather random dinners.

T-Bone Steak with Onion Sauce

You may recall that I had 2 massive t-bone steaks leftover from my Grand Final BBQ lunch. For a Sunday-night dinner I defrosted them and grilled them in the same herb mix that I'd used for the BBQ lunch. To go with, I went off-piste and made up my own onion sauce. I'm generally not a huge fan of sauce with steaks, preferring them plain and meaty, but I do realise that many people like a mushroom or onion sauce with their steaks. (My sauce of choice is, of course, béarnaise. Mmm...)

Anyhoo, I made this sauce from my head, as a cross between Nigella's onion mush from How to Eat, and French onion soup. I sliced up a gazillion white onions using a mandolin, then sautéed them in some oil until soft and slightly brown. I placed a lid of foil right on top of the onions to keep the moisture in, and let them sit on a really low heat for about 20 minutes. Then I added a spoonful of flour, and some beef stock (made from beef-flavoured vegetarian stock cubes, to be precise), and let it thicken up over heat.
I served the steak & sauce with some more salt-baked potatoes (make sure you prick them before baking. I forgot to do this and one exploded), boiled baby carrots and chive-flecked sour cream. That, my friends, is flavour country!


One Pan Sage & Onion Chicken and Sausage

This recipe, another Nigella one, comes from her tome Feast and is of the quick-prepare, slow-cook variety. Great for a weeknight dinner, if you're organised. Marinate the chicken the night before and bung the chicken with some sausages into the oven when you get home from work. An hour later, dinner is ready, with minimal after-work work on your part. (An hour may seem like a long time to wait, but I guess it depends on how hungry you are, and if you need to check your emails, take a shower or whatever.) And this is a really low effort dinner.
I actually cooked up some petits pois and a makeshift dodgy potato gratin, turning the supper into a high effort exercise, but I think next time a green salad and some bread would be an easier option.

Chorizo & Spinach with Chickpea Salad

The chickpea salad was leftover from a previous lunch, and to make the chorizo & spinach, I fried some onions in oil, then added slices of chorizo (from the freezer), and some baby spinach from the fridge that wasn't quite fresh enough to be used as salad. Ta-dah!

1 comment:

Randi said...

I made that chicken/onion/sausage bake for a big catering job back in June. It was a hit!! I was so lucky that I got all this sausage on clearance and chicken leg quarters for .79lb.(1.73kg)