There’s something quite comforting about certain foods I find. All the memories they can conjure up.
For example, Shepherd’s pie reminds me solely of my Yorkshire Grandma who will bring it down for me every time she travels so I can ‘eat properly’.
Chicken Soup is my Italian Grandma who would make it for us whenever we went to visit her, healthy or sick, and to this day her recipe remains the best mystery known to man.
Lasagne reminds me of my mum, who makes the best I’ve ever tasted. My mum also has carrot cake, which I despise but she is pretty much in love with. So it’s bitter sweet when I greedily have a mouthful of that by accident…
Wood-oven pizza is my time in Tuscany. Best pizza ever in a tiny wood oven in the kitchen. The smell of it always takes me back to the Italian Country side.
This recipe, is my dad. Rare, juicy steak with home made chips and lashings of Mushroom & Garlic sauce. He’s pretty much a carnivore and has lovingly passed that love affair with steak down to me. Actually – narrowing it down to steak is horribly unfair. It’s ALL kinds of meat.
I do find, and I’ve said this before, that in the food blogging world, meat is upsettingly underrated. A lot of blogs (MOST, actually) are all about how vegetables are the way to go, how meat is unneeded in today’s society, and “Vegetarians can still be happy.” … Wow.
But what about the meat-eaters amongst us? Did you know that last year “Chicken” was the most searched for word on Google? It show’s there is still a healthy percentage of us that want a good MEAT dish made and we’re not interested so much in quiona, thank you very much.
The homemade chips really bring this alive – why bung frozen oven chips in for half an hour when you can have the REAL DEAL in the same amount of time? These chips are crispy and salty on the outside and fluffy in the middle, and are great with EVERYTHING. You can throw garlic, chilli, salt, pepper or ANY herb on there and they would taste great. They also taste great dipped in this Mushroom & Garlic sauce. Just sayin’.
So may I present to you, Steak & Chips. The easy dinner, the right way.
- 2x Good quality Steaks. We went for rump – but choose whichever you like.
- Salt & Pepper
- 250ml Double cream
- 10 chestnut mushrooms
- 4 large cloves garlic or 6 little ones
- 8 large King Edward potatoes
- Olive Oil
- 1 Lemon
- Preheat the oven to 200C. Take the potatoes and chop the sides and tops off so you have 8 blocks of potatoes roughly the same size. Then cut chips from these in the same size. (No, this doesn’t make them taste better, it just helps my boyfriend who insisted on using a “Master Chip” for sizing.)
- Once you’ve cut them all, place them in a pan of cold, salted water (around 2 tablespoons of salt) and bring to the boil. These should now be just soft enough to a knife point, but still al dente.
- Drain, place on an oiled baking tray and brush each individual chip with oil and sprinkle with salt & pepper and put in the oven for 10 minutes.
- Now, roughly chop the mushroom and finely chop the garlic. Place the garlic in a frying pan with a little butter (or oil if you prefer) and gently heat until softened, but not coloured. Once softened, add the mushrooms and turn the heat up to medium until the mushrooms are coloured. You’ll want to keep stirring during this.
- Next, add in the cream and bring to the boil. Once it’s started to change colour, turn the heat down and let it simmer for 5 minutes. Once 5 minutes is up, add a squeeze of lemon juice & taste.
- Now, check your chips, turn them all over and brush them again with oil. Put back for 10 minutes but keep checking.
- At this point, make your steaks. Heat oil in a pan until very hot, then just before putting them in the pan, add salt and pepper to each side. (According to Gordon Ramsay, salt brings out the moisture in meat – so add at the last minute!) Place in the pan for 2 and a half minutes on each side for thick steaks, 1 and a half for thinner steaks. (This will give you medium rare)
- LEAVE THE STEAKS TO REST ON A CHOPPING BOARD FOR 5 MINUTES. This is SUPER important and something I never did. It changes your steak making forever. Trust me. Do this. Then slice your steak and serve. Done, done and done.