Showing posts with label potato. Show all posts
Showing posts with label potato. Show all posts

Sunday, 1 May 2016

Grilled steak kebabs




There is something primative about grilled meat. so what could be better than a grilled steak, potato and mushroom kebab that you can lay on a bed of crisp salad and drizzle over your favourite salad vinaigrette.

500g very lean steak ( all visible fat removed and cut into bite size pieces)
500g salad/baby potaotes (preboiled until only just fork tender)
200g baby mushrooms
salt, pepper
1tbsp freshly chopped thyme and rosemary or about tsp dry thyme.
1 tsp olive oil (2syns)

Put the steak into a sandwich bag with salt, pepper, herbs and olive oil, do the bag up and massage the seasoning into the meat and leave for at least 20 minutes. (this would be a good time to be boiling your potatoes then cooling them, this would also be a good time to soak your wooden skewers to stop them from burning)

Alternate the steak, mushrooms and potatoes on the skewers until the ingredients are used up.

Grill on the BBQ or griddle pan for about 2 minutes a side or cooked until the meat is to your liking.

Serve over salad or with coleslaw, grilled tomatoes and mushy peas like a mixed grill style dinner. yum!

Luscious leek and potato soup



Something so simple can be so so comforting when you are under the weather or the weather is getting you down. Shut the curtains, curl up on the sofa with this addictive soup, and the best thing is it is free and easy!

2 large baking potatoes (i find they break up easier, washed and roughly chopped)
1 large white onion (roughly chopped)
3 large leeks (washed and sliced roughly)
1 large clove of garlic
generous pinch of salt and pepper
(parsely or chives to top is completely optional)
2.5 litres of vegetable stock

In a large soup pot, in fry light, fry off the onion, garlic and leeks until they start to soften and colour a little.

Add a generous pinch of salt and pepper.

Add the potatoes and stock and cook until the potatoes start falling apart.

Turn off the heat and use your immersion blender to blend the soup to the texture of your liking.

Taste and season to your liking.