Monday, 21 September 2015

Warm Beef Salad With Roasted Cherry Tomatoes & Mustard Herb Dressing

The combination of the warm beef strips & just roasted sweet cherry tomatoes makes for a delicious combination with tossed through fresh crisp salad leaves, I hope you'll try it.

500gr piece of rump steak
1 punnet cherry tomatoes
mixed salad leaves
small bunch rocket
small bunch baby spinach
1 small cucumber sliced with veg peeler
4 spring onions trimmed & sliced

1/2 cup olive oil
1/4 cup white wine vinegar
2 dessert spoons grain mustard
1 teaspoon chopped dill
1 teaspoon chopped parsley
salt & pepper to taste

pre heat oven. put cherry tomatoes in a pan  with olive oil and roast until beginning to split. while tomatoes roast grill or fry steak until cooked as you like. meanwhile combine salad greens, rocket, baby spinach cucumber and spring onions. whisk dressing together & pour over salad. add roasted tomatoes including any juice and gently toss through.  serve on plates topped with slices of warm steak.

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Full Plate Thursday

Wednesday, 16 September 2015

Cheese & Onion Scones

Scones are so quick and easy to make and always good.  try these delicious cheese & onion scones for a savoury treat!

2 cups (300gr) SR flour
1/2 teaspoon salt
60gr butter
1/2 cup grated cheese of choice (I used a sharp tasty)
approx 1/4 cup chopped spring (green) onions
approx 3/4 cups milk & water (mixed)

sift flour and salt into basin. rub the butter in with your fingers (use a pastry cutter if liked) until mix resembles fine bread crumbs. make a well in the centre and add almost all liquid to form a soft dough (it will depend on your flour if you'll  need to add more or less liquid) add cheese and onion and mix into the dough.

place on floured surface and knead lightly, pat out until approx 3/4 to an inch thick.  cut into rounds (you should get 12)  place onto a greased baking tray edges slightly touching, glaze tops with milk or beaten egg and bake in hot oven about 12 minutes or until golden (bottoms should sound hollow when tapped)  serve warm with butter.

sharing with

Full Plate Thursday

Wednesday, 9 September 2015

Chicken in Beer

What this dish lacks in looks it makes up in taste, I hope you try it

8 chicken legs
salt & pepper
90gr butter
2 onions sliced
1 cup beef stock
1 small bottle of beer (375ml)

dust chicken in flour seasoned with salt & pepper, fry in butter until  well browned, remove from pan. drain excess fat and add onion and fry until golden brown. add beer and stock and bring to boil. add chicken to casserole dish and pour liquid including onions over. bake covered in a moderate oven approx 1 hour. nice served with mash or noodles & crusty bread.