The boys at home know that if they see I’m making creamed spinach they’re in for a treat, but I didn’t make the usual same ole creamed spinach, I made Creamy Spinach with Blue Cheese Sauce to go with Grilled Porterhouse Steaks, Crumbed Mushrooms and Parmesan Rosemary Roast Potatoes.
GRILLED PORTERHOUSE STEAKS
4 Porterhouse Steaks (left in fridge 2 days before preparing)
In a bowl add and mix–
1 tsp garlic salt
1 tsp lemon pepper
1 tsp rosemary olive spice
1 tsp cumin
Rub into steaks
In another flat bowl add and mix –
4 tblsp Worcestershire sauce
2 tblsp olive oil
1 tsp hickory liquid smoke
Place steaks into this coating both sides
Set aside while you prepare your other dishes and grill before plating, in cast iron griddle pan in 1 tblsp butter (about 3 minutes a side)
1 Punnet button mushrooms wiped with damp cloth
2 eggs beaten with a splash of milk
½ cup self-raising flour seasoned with
a 1/8th tsp of salt, black pepper, Aroma Mix, garlic powder, and chili flakes (optional)
½ cup of panko bread crumbs
and a ¼ cup of corn flakes processed in food processor
Oil for deep-frying
Prepare dredging station with egg mixture in one bowl, flour in another, and crumbs in the other.
Dip mushrooms into egg, then into flour, then back into the egg again.
Press and coat in the crumb mixture.
Set aside for 15 minutes for everything to set.
Fry in hot oil till golden.
Drain on paper towel.
Recipe credit: Adapted from original recipe of Ramona Moodley
PARMESAN ROSEMARY ROAST POTATOES
4 potatoes, peeled and washed
4 sprigs rosemary
2 tsp kosher salt
2 tsp ground black pepper
4 tblsp parmesan cheese (packet/bottle variety)
¼ cup olive oil
Parboil potatoes whole till tender.
Cut them in half. (I had to hold them in a clean tea towel to do this).
Put into a dish and sprinkle with salt and pepper and toss to coat.
Remove leaves from Rosemary sprigs.
Mix with the parmesan cheese.
Pour olive oil over potatoes and toss/shake dish to coat.
Add the rosemary and parmesan cheese and toss/shake dish again.
Bake in preheated oven at 180 degrees until golden.
CREAMED SPINACH WITH BLUE CHEESE SAUCE
1 Packet baby spinach
2 tblsp butter
2 minced garlic cloves
Poach spinach in a little water till wilted.
Drain and squeeze out excess water.
Melt butter in pan and add clove.
Infuse cloves for about 30 seconds and then remove the clove.
Add the shallot and garlic and sauté till tender.
Add the spinach and fry for a few minutes.
Add the Blue Cheese Sauce bring to a simmer and then take off heat.
Ideally, it should be served immediately.
BLUE CHEESE SAUCE
3 tblsp butter
3 tblsp flour
200 ml cream
100 ml warm milk
100 gr blue cheese
50 gr grated parmesan cheese
Salt and pepper
Melt butter on low heat, when frothy add the flour and stir till a roux is formed and golden in colour.
Make sure flour is well incorporated and you have a smooth paste before adding the milk. Stir in warm milk using a whisk.
Add cream and seasoning stirring continuously till mixture thickens.
Take off the heat and stir in cheeses, stirring until cheese completely melted. (Depending on the type of blue cheese you use you may want to use an emergence blender).
Prepared, tried and tested by: Melanie Kramar
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