Thursday, April 14
Creamy beans with beef.....
What a busy week, month end, year end, sense of humour end, it's had it all. A quick healthy dinner was in order, something nourishing but maybe a little different? This hit the spot nicely, creamy beans, corn and carrots topped with tangy balsamic marinated beef, yum. The beans would also be great with fish or chicken, and are substantial enough not to require carbs .
This came by way of Jamie's America which I am enjoying on TV at the moment. I brought the book after seeing an episode the first time around, and it is one of my favorites. American food gets such a bad rap, sometimes rightly so. But they also gave us Mac n Cheese, Banana Splits and the Cheeseburger, for that alone I am prepared to cut some slack. This recipe featured on the Georgia episode, and originally contained Venison & Lima beans. Jamie substitutes Broad Beans, but I came across some frozen Edamame beans at the supermarket and used those instead, saves peeling, and they are not only tasty but very good for you.........and they look pretty.
Creamy beans with beef
1 large Sirloin steak
Clove crushed garlic
2 tbsp balsamic vinegar
2 tbsp olive oil
good grind of black pepper and salt
2 rashers of bacon (optional)
2 sprigs of rosemary
1 small onion finely chopped
1 stick celery finely chopped
1 carrot, scrubbed and finely chopped
2 cups frozen edamame beans (or use broad beans)
1 cup frozen sweetcorn
1 cup chicken or veg stock
More salt & fresh ground black pepper
big splash of cream
First marinate your steak by mixing together the garlic, oil and vinegar & pouring over the meat. Let rest at room temperature while you prepare your vegetables.
Fry off the bacon rashers if using in a medium non stick pan until crispy. Take out of the pan and place on a paper towel to drain. Pour most of the fat out of the pan, but leave about a tbsp to fry off your onions, celery, carrot & chopped rosemary. Cook for about 15 minutes until the vegetables have softened, then add the beans, corn and stock to the pan, with a good grind of pepper.
At this point I would cook my steak. I sprinkle my meat with salt, and on a preheated griddle pan, cook over a medium high heat for about 3 minutes a side until med-rare, then pop it in a warm place to rest while you finish your veg
Simmer your bean mix with the lid on for about five minutes, then take the lid off, pour in your cream, stir and let it bubble for a couple of minutes until it thickens. Add more liquid if there is not enough sauce to your taste, stock or extra cream. Taste and add salt if necessary.
To serve portion onto warm plates, slice the meat on an angle and put a few slices on top & sprinkle with your bacon. You may notice a lack of bacon in the picture, this is because I actually forgot about it, so maybe leave it somewhere visible....?
On an entirely different note, I have just finished a great book, written by a new New Zealand author called Tony Price. "Kicking Out" is Tony's first novel and it is a cracker.
If you like thrillers, give this book a go. It has a supernatural element, which isn't normally what I would go for, but the treatment is subtle and never feels unrealistic. I met Tony last year, and he not only can he write a good story, but he is a really nice guy also. Tony has published this book himself, and if you click on the link it will take you to all the available stockists.
I have the utmost respect for anyone who has the perseverance to write 90,000 words, I have written much less, and it is hard! You write a page, read it the next day, wonder why anyone would want to read such drivel, write it again, read it the next day, and on it goes until you have a finished book or have lost your mind. I am still writing, so I clearly have not reached a decision on that one......