Sunday, 12 July 2015

Steak with Blue Cheese and Mushroom Pappardelle

Fancy something, quick and easy to make, delicious to taste and a crowd pleaser? I think I have the answer for you in form of this delicious steak with blue cheese and mushroom pasta. The title name includes pappardelle, which I unfortunately did not have, so I made it with it's cousin, tagliatelle. What I love about this dish is after a hard day at work, you can rustle up a gorgeous and simple dish which is rich, moreish and hearty. Although not the cheapest of meals to make, this is the perfect mid-week dinner (especially on a Wednesday) something to perk you up to face the rest of the week.
Here is my Steak with Blue Cheese and Mushroom Tagliatelle.
Steak with Blue Cheese and Mushroom Tagliatelle.
Recipe from my Good Housekeeping 30 Minute Cookbook.
Preparation Time: 15 minutes
Cooking Time: About 15 minutes
Serves 4
350g dried pappardelle pasta or use tagliatelle
1tbsp sunflower oil
2 x 200g rump steaks
250g chestnut mushrooms, sliced
200g half-fat creme fraiche
40g blue cheese, plus extra to garnish
100g baby leaf spinach
25g walnuts, chopped to garnish
salt and ground black pepper

Nutritional Information per serving
655 calories, 25g fat (of which 9g saturates), 69g carbohydrate, 0.5g salt.

1) Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions. Heat half the oil in a large frying pan over a high heat. Pat the steaks dry the kitchen paper, season week and fry for 5-6 minutes on a medium heat, turning once (cook for shorter/longer if you prefer). Lift the steaks out of the pan to one side on a board.
2) Carefully wipe the empty pan clean with kitchen paper. Return to the heat and add the remaining oil. Fry the mushrooms for 5 minutes until softened. Stir in the creme fraiche and blue cheese and leave to melt. Meanwhile, slice the steaks.
3) Drain the cooked pasta, reserving a cupful of the cooking water. Return the pasta to the empty pan, then toss through the sauce, sliced steak and spinach. If needed, add some of the pasta cooking water to slacken the mixture. Check the seasoning, then divide among 4 plates and garnish with walnuts and a little extra crumbled blue cheese. Serve immediately.


Saturday, 22 March 2014

Flash in the Pan Pork

Another quick mid-week meal. Flash in the pan pork is exactly what the title says, quick, easy and is whipped up in no time. I am always on the luck out for quick and easy meals after a long day at work and find chicken and pork tends to be firm favourites when I want a meaty, yet quick dinner. I really liked the creamyness of the yogurt alongside the mustard, the perfect and easy sauce to make. I served my flash in the pan pork with sweetcorn and kale, but feel free to follow the recipe to the latter.
Here is how my flash in the pan pork turned out:
Flash in the pan pork

Flash in the pan pork.

Preparation time 5 minutes
Cooking time 15 minutes
Nutritional information, per serving 346 calories, 12g fat (of which 4g saturates), 32g carbohydrate, 0.6 salt.

700g new potatoes, scrubbed, halved if large
175g runner beans
a little sunflower or olive oil
4 pork escalopes (I used chopped)
150ml hot chicken stock
2tbsp wholegrain mustard
a squeeze of lemon juice
150g yoghurt

1) Cook the new potatoes in a large pan of boiling salted water for 10 minutes. Add the beans/vegetables and cook for a further 5 minutes until tender.
2) Meanwhile, heat the oil in a large non-stick frying pan over a medium heat, and cook the pork for 3 minutes on each side until browned. Remove from the pan and keep warm. Add the stock and mustard to the pan, and increase the heat to reduce the liquid by half.
3) Just before serving, reduce the heat and add the yogurt and lemon juice. Put the pork back in the pan to coat with the sauce and warm through. Serve with the potatoes and beans.



Wednesday, 26 February 2014

Curry pork steak with fruit couscous.

I love dishes that are spicy, exotic, hearty and filling. I recently brought Good Housekeeping 30 Minute cookbook for a barganious £2.99 and this recipe was one of the first recipes that appealed to me, because it appeared to be a quick mid-week meal which used some of my favourite ingredients. I often use curry powder when making curry dishes such as a chicken jalfrezi but never used it to season or flavour larger pieces of meat. I feel I missed out for several years by not using curry powder to season pork or chicken thighs as it provided a spicy, yet flavoursome element to this meal. Not being content with just using curry powder to flavour I added spring onions and red and green chillies (I do like hot dishes). The recipe stated to grill the pork, but if you don't want to be standing over a cooker, use the oven a la moi.  I served this dish with couscous but forgot to add the sultanas when making the couscous (although I had a hand full prior to making the dish!), but it was a nice accompaniment, and for me a nice change of carbohydrate.

Here is how my curry pork steak with couscous turned out:
Pork steak with couscous.

Pork steak with couscous.

Pork steak pre-bake.

Pork steak cooked. 

Recipe for curry pork steak with fruity couscous.

Preparation Time - 10 minutes
Cooking time - 15 minutes
4 X 150g pork shoulder steaks
2 tbsp medium-hot curry paste
150g couscous
400g can chickpeas, drained and rinsed
250ml boiling chicken stock
75g sultanas
salt and ground black pepper
green salad to serve

Nutritional Information Per Serving 592 calories, 31g fat (of which 8g saturates), 46g carbohydrate, 1.4g salt

1) Preheat the grill to high. Put the pork steaks on a board, cover with clingfilm and flatten slightly with a rolling pin. Transfer to a bowl add the curry paste and plenty of seasoning and stir to coat. Arrange the steaks on a non-stick baking tray, then grill for 12-13 minutes (or in preheated oven for 20 minutes), turning once, until golden and cooked through.
2) Meanwhile, put the couscous and chickpeas in a large bowl and pour over the boiling stock.

Thursday, 24 October 2013

Thai green pork and prawn curry

I have only discovered the delights of Far Eastern food this year, and shared my post from that region earlier this year with my low fat Thai pork curry. Now I haven't ventured far from this, as this is also a variation of the classic Thai pork curry, but this time with added prawns and mushrooms. The recipe comes from my latest cook book "Good Housekeeping 30 Minute Cook Book" which is currently on offer at WH Smith for £3.99 and is perfect for busy cooks a la moi. I quite like this version with prawns but if I were to make this again I would omit the mushrooms as the sauce was quite dark green. The curry tasted much better than the pictures.
Here is how my Thai green pork and prawn curry turned out:
Thai pork curry.

Thai pork curry

Recipe for Thai Green Curry
Preparation Time 10 minutes
Cooking Time 15 minutes
2 tsp vegetable oil
1 green chili, seeded and finely chopped
4cm fresh ginger, peeled and finely grated
1 lemongrass salt, trimmed and cut into three pieces
225g brown cap or oyster mushrooms
1 tsp Thai green curry paste
300ml coconut milk
150ml chicken stock
1tbsp fish sauce
1tsp light soy sauce
350g boneless, skinless chicken breast pieces, cut into bite size pieces
350g large prawns
fresh coriander
Thai rice to serve

1) Heat the oil in a wok or large frying pan, add the chili, ginger, lemongrass and mushrooms and stir fry for about 3 minutes or until the mushrooms begin to turn golden. Add the curry paste and fry for a further minute.
2) Pour in the coconut milk, stock, fish sauce and soy sauce and bring to the boil. Stir in the chicken, then reduce the heat and simmer for about 8 minutes or until the chicken is cooked.
3) Add the prawns and cook for a further minute. Garnish with coriander, sprigs and serve immediately with Thai fragrant rice.

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