At least once each week my son wanders into the kitchen just before I finish preparing dinner and asks 'can I help with dinner?'
Friday, June 18, 2010
Friday night, Zoe's at home and the kids are not. Bryn's slinging plates at The Mexican Cafe ( a local mex place run by a Cambodian couple where we started eating at when Bryn was in a high chair) and Eve's some where else, presumably with the boyfriend.
So when Zoe suggests steak and spuds, as a simple end of week option - easy right!
You'd think so but, then I've had a day to forget so am looking for some redemption and outlet, so a salad of mixed lettuce, rocket, watercress and feta and red onions whipped up, small spuds are washed, boiled soft then crushed in hot garlic and chilli infused olive oil (my own) and tossed in a hot oven with many sprigs of rosemary.
Then what else? - a can of Italian cherry tomatoes tossed into a hot saucepan with crushed garlic and olive oil then simmered down to a warm syrupy mass to be drizzled across the steak - ah yes the steak, sirloin, fat on and just simply sprinkled with good Maldon sea salt to bring the juices to the surface, then laid gently into a cast iron pan over a low heat, then blasted to bring a firm crust forward and then set aside to rest in the pan to allow the juices to resettle.
oh - and a bag of 4 baby Bok Choy, simmered over a mix of water and sesame oil (nutty back notes) till soft and melting just for some green on the plate.
to go with - a bottle of Santa Cristina 2008 Toscana, a 90% / 10% blend of Sangiovese and Merlot grapes, and if that gets dry at the bottom, then a Villa Maria Merlot, 2009 vintage to soften the end game