When it comes to steak, and you want flavor, you should choose a rump.
Season steaks with the spices.
Heat cast iron griddle pan till smoking hot.
Add the steaks and as soon as it sizzles add the butter, olive oil, thyme, and garlic.
Turn steaks and using a tablespoon spoon sizzling butter over.
Turn again spooning butter over.
Fry until required doneness.
I did 5-7 minutes a side reducing heat a little.
Crumbed Potato Wedges
3-4 potatoes, peeled and washed
2 tsp chicken stock powder
1 cup flour
¼ tsp baking powder
¼ tsp black pepper
½ tsp sweet paprika
1 tsp vinegar
Enough water to make a better
2 cups bread crumbs (I just used store-bought Kellogs cornflake breadcrumbs)
Cut potatoes into wedges.
Add to a pot and sprinkle stock powder.
Cover with water and boil until nearly done but still firm.
Remove with a slotted spoon and leave in colander dry completely.
(Keep water to cook your spinach).
Pour batter over potatoes making sure they are all coated.
Pour bread crumbs into a wide shallow dish.
Using your fingers remove the wedges one by one and coat in the crumbs and place on a clean plate.
Once done refrigerate for 15 minutes or so.
6 TB butter (divided)
1 whole clove
3 cloves garlic, minced
1 grated onion
1 packet spinach
4 TB flour
Pinch of fresh nutmeg
1 ½ cups cream
¼ cup parmesan cheese
Melt 3 TB butter in a pot and add spinach.
Cook on low till the spinach has wilted.
Drain in a colander while you make your sauce.
(I steamed the spinach in my potato water instead for more flavor then drained)
Melt butter, add clove and fry in butter for 1-2 minutes then remove clove.
Add onion and garlic and stir 1 minute.
Add flour and whisk to form a roux.
Gradually add cream and whisk.
Season with salt, pepper, and nutmeg.
Squeeze out excess liquid from spinach.
Roughly chop and add to the sauce.
Add ¼ cup parmesan cheese.
Prepared, tried, and tested Melanie Kramar