What meat-eating person doesn’t love a steak? I do not, by any stretch of the imagination, pretend to know anything much about the cooking of the ‘perfect steak’, but I do enjoy eating it all the same. Steak is a fantastic hot-weather food. For me, it alludes to summer breezes, beaches, dining outside and BBQs. Those things usually go alongside holidays and good times.
I have been making this dish recently, which has become a fast favourite due to its speedy preparation and flavour-bomb tastes. A one-pan dish (excepting the dish you ‘cook’ the couscous in), it is light on labour and on the washing up!
I also always keep a bag of frozen green beans and bacon in the freezer. Along with a few pantry staples, the only fresh ingredients on the list for this dish are steak and tomatoes. Simple!
Steak with crispy couscous
- 1 tbs olive oil
- 400g beef steak
- 1 tsp paprika
- 1 tsp garlic salt
- Pepper to taste
- 1 cup couscous
- 1 chicken stock cube
- 2 rashers bacon
- 1 ½ cups green beans
- 3 tomatoes
- Put a griddle pan on high and heat the olive oil.
- Rub the steak with paprika, garlic salt and pepper.
- Fry the steak 5 mins on the first side, 3 min on the other. Remove steak from the griddle pan and wrap in foil to rest.
- Boil the kettle, and add 1 cup boiling water to a bowl with the stock cube. Stir to dissolve. Add the couscous, stir and cover for 10 mins.
- Cook the bacon on the pan until crispy, and then add the green beans and tomatoes until softened, jammy and a little blistered.
- Once the couscous is cooked, fluff it up with a fork and add to your griddle pan. Do not stir for 5 mins or so, so that the bottom of the couscous becomes crispy and golden.
- Slice the steak into thin slices and serve on top of your crispy couscous.
If I could eat pasta for dinner every day, I would do just that! I blogged about a slow-cooked zucchini pasta bake here and homemade ravioli here.
I decided to try something different with my sauce for this recipe, and it is so easy! Simply stir the sauce ingredients together straight in the baking tray, before adding the pasta and vegetables. I have chosen veggies that are in season and readily available, but you could use whatever you fancy or have in your kitchen.
Baking the risoni in the eggy sauce gives it a rather pudding-like texture with a pleasing crunchy topping. A lovely dish full of springtime flavours!
Baked risoni with corn, tomatoes and zucchini
- 1 cup frozen corn kernels
- 2 tomatoes, halved
- 1 zucchini, shaved into thin slices
- 500g dry risoni
- 1 egg
- 500g creamed cottage cheese
- Salt and pepper
- 15g grated parmesan
- Fresh basil, to serve
- Preheat the oven to 180° Celsius.
- Heat a griddle pan and chargrill the corn, tomatoes (face down) and zucchini for 5-10 minutes until softened.
- Meanwhile, cook the risoni in salted boiling water according to packet instructions.
- Grease a deep roasting tray and break the egg into it. Add the cottage cheese and mix well. Add cooked risoni and vegetables and stir to mix well.
- Top with a layer of finely grated parmesan and bake for 20 -25 mins until golden and crusty on top. Sprinkle a few leaves of fresh basil on top to serve.
As I have written about previously, I am always on the lookout for a delicious, easy, on-the-go lunch option, for example, my curry pumpkin muffins. Today I present to you another option: haloumi, olive and sun dried tomato loaf.
There is no kneading, no rising, nothing of the waiting nature. Simply combine the ingredients, stir through your flavour bombs, and bake. That’s the hardest part – waiting for the loaf to be ready to eat!
Crispy edge, dense and tasty interior. Keeps well for a few days in an airtight container. No need for any extra toppings, but you totally could cover it in avocado, or bacon, or a poached egg…you know, the usual.
This was a smash hit with my family. I hope it goes down well with you too!
Haloumi, olive and sun dried tomato loaf
- 450g plain flour
- 1 tsp salt
- 2 tsp baking powder
- ½ cup olive oil
- 280ml water
- 2 eggs
- 200g haloumi, diced
- ¼ cup black olives, sliced
- ¼ cup sun dried tomatoes, sliced
- Preheat the oven to 180° Celsius. Grease a loaf tin with spray oil.
- Sift flour, salt and baking powder together.
- Whisk together the oil, water and eggs.
- Combine the wet and dry ingredients, and bring together to form a dough.
- Stir through the haloumi, olives and sun dried tomatoes.
- Pour into the loaf tin and bake in the oven for 45 mins until golden on top and a skewer comes out clean.