Decided on something light and breezy that I haven’t divulged in, in a long time. T-Bone Steak and Chips. Served with Ratatouille. Enjoy.
2 T-Bone steaks
½ tsp ground black pepper
A shake of Cajun and BBQ spice
2 tblsp olive oil
1 tblsp butter
In a cup/jug mix 2 tblsp tomato sauce, 1 tblsp mayonnaise and 2 tblsp BBQ sauce loosened with a splash of boiling water)
Season steaks with pepper, Cajun and BBQ spices.
Set aside at room temperature (covered) for at least 12 an hour.
Heat olive oil and butter in the pan till frothy.
Fry steaks 3 minutes a side.
Without removing drain excess fat.
Pour in sauce and heat up another 3-5 minutes.
1 red onion
4 cloves of garlic
3 zucchini sliced
2-4 patty-pans diced
½ red and ½ yellow pepper
4 ripe tomatoes
2 tblsp fresh basil
a few sprigs of fresh thyme
1 x 400 g tin of quality plum tomatoes
1 tablespoon balsamic vinegar
½ a lemon
Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat
Add the chopped aubergines, zucchini and patty-pans and fry until golden and softened, but not cooked through.
Spoon the cooked veg into a large bowl.
Add the onion, garlic, peppers, basil and thyme leaves with another drizzle of oil and fry until softened and golden.
Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
Finely grate in the lemon.
Recipe Credit: Jamie Oliver
Prepared, tried and tested by Melanie Kramar