I’m addicted to food magazines and before this weekend, I was sure I’d seen them all. Boy was I wrong. We found an Australian food magazine, “delicious.”, as we were bumming around Barnes and Noble over the weekend. PLEASE, if you find this magazine, buy it. Visit it online if you can’t buy it: www.deliciousmagazine.com.au. It is lovely, great recipes, wonderful photography and features written by some of the world’s great chefs. You have to do some converting on the recipes, but I figured it out and I'm in PR, not exactly a good numbers person.
I have a bunch of recipes that I want to try from this single issue. Tuesday night, we…and I say “we” because any recipe that includes meat and grilling involves my master grill mate (see also: husband)...tried a recipe from the “real fast food.” feature. Low fat, easy, high protein, low carb and gluten free…there’s something for almost everyone, my apologies to the vegetarian crowd.
The real surprise is the butter-bean mash, which someone (see also: husband) mistook for potatoes. If that’s not a win, then I don’t know what is. A meat and potatoes man thought he was eating potatoes, when he was actually eating a lower carb, higher protein substitute. And, one that took way less time. I used about 1/3 cup of hot water to thin the beans, for two cans you might need more like 2/3 cup.
We halved the recipe for just the two us, but this would be a great, stress-free dinner to serve friends. Add a green salad with a lemon and olive oil dressing, a bottle of red wine and you're good to go. Fast. Easy. Delicious.
chargrilled steak with green-olive tapenade and butter-bean mash
Serves 4
½ cup pitted green olives
½ cup flat-leaf parsley, plus 2 extra T chopped
2 tsp baby salted capers, rinsed, drained
2 T lemon juice
1 T olive oil, plus extra to brush
4 5-6 oz filets
1 garlic clove, crushed
2 cans butter beans, rinsed, drained
Place olives, parsley, capers and half of each of the lemon juice and olive oil in a food process and process to a coarse paste. Season with freshly ground black pepper.
Heat grill or grill pan on high heat. Brush steaks with extra olive oil. Season with salt and pepper. Cook for 2 – 3 minutes each side or to your preference. Remove, cover loosely with fool and rest for 5 minutes.
Meanwhile, heat remaining oil in saucepan over medium heat. Cook garlic, stirring, for 1 minute. Add beans and remaining lemon juice, and cook for further 1 – 2 minutes, until warmed through. Remove from heat, add the extra parsley and season with salt and pepper. Process beans until smooth, adding hot water to loosen if necessary.
To serve, divide mash among serving plates, top with steak and tapenade.
I have a bunch of recipes that I want to try from this single issue. Tuesday night, we…and I say “we” because any recipe that includes meat and grilling involves my master grill mate (see also: husband)...tried a recipe from the “real fast food.” feature. Low fat, easy, high protein, low carb and gluten free…there’s something for almost everyone, my apologies to the vegetarian crowd.
The real surprise is the butter-bean mash, which someone (see also: husband) mistook for potatoes. If that’s not a win, then I don’t know what is. A meat and potatoes man thought he was eating potatoes, when he was actually eating a lower carb, higher protein substitute. And, one that took way less time. I used about 1/3 cup of hot water to thin the beans, for two cans you might need more like 2/3 cup.
We halved the recipe for just the two us, but this would be a great, stress-free dinner to serve friends. Add a green salad with a lemon and olive oil dressing, a bottle of red wine and you're good to go. Fast. Easy. Delicious.
chargrilled steak with green-olive tapenade and butter-bean mash
Serves 4
½ cup pitted green olives
½ cup flat-leaf parsley, plus 2 extra T chopped
2 tsp baby salted capers, rinsed, drained
2 T lemon juice
1 T olive oil, plus extra to brush
4 5-6 oz filets
1 garlic clove, crushed
2 cans butter beans, rinsed, drained
Place olives, parsley, capers and half of each of the lemon juice and olive oil in a food process and process to a coarse paste. Season with freshly ground black pepper.
Heat grill or grill pan on high heat. Brush steaks with extra olive oil. Season with salt and pepper. Cook for 2 – 3 minutes each side or to your preference. Remove, cover loosely with fool and rest for 5 minutes.
Meanwhile, heat remaining oil in saucepan over medium heat. Cook garlic, stirring, for 1 minute. Add beans and remaining lemon juice, and cook for further 1 – 2 minutes, until warmed through. Remove from heat, add the extra parsley and season with salt and pepper. Process beans until smooth, adding hot water to loosen if necessary.
To serve, divide mash among serving plates, top with steak and tapenade.
1 comment:
We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)
Post a Comment