This is how I cooked some pork loin steaks I bought (you guess it! HALF PRICE at Tesco’s). It is a sort of ‘casserole-y’ type dish where I just bunged some garlic, shallots, early potatoes, tomatoes and carrots topped with the pork into the oven. After about 20-30 minutes (I kind of lost track of the time), there were some lovely aromatic juices at the bottom of the dish so I added some bulgur wheat to bulk it up a bit and absorb everything.
In hindsight I would have pre-cooked the potatoes maybe for 10-15 minutes first so that they were a little softer. But all in all, quite a yummy little dish and very easy to make as everything is in one dish. It is also an easy one to keep in the fridge for leftovers the next day!
This chicken noodle soup/broth was really to use up some defrosted chicken stock I had in my fridge and my oh my did I feel full afterwards. It felt like I had eaten two meals – I actually had to stop half way for a ‘break’. To be fair I did use a whole courgette and half a lettuce as well as some prawns though. Eyes bigger than my belly.
I put the leftover garlic butter (‘recipe’ here) that I had made earlier that week into the pan to give the steak some lovely flavouring and cooked it more towards the well done side this time. After resting, cut into slices. De-licious. I just served with some roasted plum tomatoes (10 minutes in the oven on a moderate heat), a fried egg and rice. A bit of a miscellaneous dinner but I enjoyed every minute of it.
So I got home this morning after running a 10km race which I cycled 20 minutes each way too – so yeah I was famished and needed to stock up my stomach on food! A few days ago Tesco had half price rump steaks and being a meat-lover, I just couldn’t resist the deal and bought a packet for my freezer. I cut them into slightly smaller pieces so they would last longer and pre-seasoned a little with salt and pepper before putting in to the freezer. Since I knew I was doing the 10km race, I’d already taken one piece out to defrost in anticipation of a hearty lunch when I got back. So here is what I made.
I had a red pepper that needed eating to I chopped it in half, drizzled a little oil on top, seasoned and then bunged onto a tray into the oven at a moderately high heat (about 180 degrees Celsius) to soften whilst I prepared everything else.
Next I took washed some ‘Charlotte’ potatoes keeping the skin on.
The idea of making sautéed potatoes came from a Sorted food video I saw which I thought was a clever way of cooking them quickly without an oven – so this is how I did it.
I chopped them into small chunks/cubes of roughly even size so that they would cook quickly and at about the same rate.
Then I love using the leftover sundried tomato flavoured oil to give other foods the flavour so drizzled some into a hot pan. The potatoes take about 20 minutes turning every few minutes so they don’t burn. Season with salt, pepper and a light sprinkling of mixed herbs if preferable.
Now time for the star of the show – the steak! Brush a little oil onto the sides and place carefully into a hot pan (I shared mine with the potatoes) for a few minutes. The cooking time will be dependant on how thick your steak is and also how you like it done.
I prefer medium so a few minutes on either side was perfect. Season a little more with salt and pepper in the pan if needed and then importantly, leave your steak to rest.
Looking a bit lonely on the plate!
I left my steak for about 10-15 minutes before plating up with the sautéed potatoes and peppers. A hearty lunch or dinner for anyone which can also easily be multiplied!