Category
Mains
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Mishy Powell
Every mother deserves the night off from cooking the family meal. This easy meal plan is quick and promises to impress your mother.
Ingredients
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1kg Sebago potatoes, peeled, washed then cut into 2 cm cubes.
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2 celery sticks, thinly sliced
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1 French eschallots, peeled and thinly sliced
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1 bunch watercress, pick the smaller stems, discard the think stem.
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90mls Keep Calm-ond dressing
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1/2 lemon, freshly squeezed
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Extra virgin olive oil
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Freshly cracked black pepper
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Sea salt flakes to taste
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8 broccolini pieces (about 2 bunches)
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Extra virgin olive oil, for brushing
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Sea salt flakes to taste
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60mls Dreamy Tahini Dressing
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4 x 200g sirloin steak
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Extra virgin olive oil, for brushing
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Sea salt flakes to taste
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110g Café De Paris Butter
Warm Potato Salad with Keep Calm-ond Dressing
BBQ Broccolini with Dreamy Tahini
Sirloin Steak with Café de Paris Butter
Directions
Warm Potato Salad with Keep Calm-ond Dressing
Place the peeled potatoes into a medium size pot. Cover with water, add salt. Bring to the boil then simmer for 10 – 15 mins or until potatoes are just cooked (using a fork to pierce the potato to test if soft). Drain off water, set aside.
In a large mixing bowl, add celery, eshallots, black pepper and salt to taste. Add warm potatoes, a quarter of the lemon juice and a splash of olive oil.
In a small bowl add picked watercress, the remaining lemon juice and a small splash of olive oil. Lightly toss then set aside.
Place the warm potato salad into your favourite serving bowl. Pour over Keep Calm-ond and loosely lay over the watercress as to garnish.
BBQ Asparagus, Broccolini with Dreamy Tahini
Heat BBQ with the lid down until the grill is hot (about 15 mins).
Trim the base of the asparagus (about 1cm) and discard.
With a vegetable peeler, gently peel the broccolini from about halfway to the base. (This removes the tough skin)
Once the BBQ is hot, brush the asparagus and broccolini with olive oil and sprinkle with sea salt flakes to taste.
Using a pair of tongs, place the vegetables onto the hot grill nice and spread out. Try not to move the veggies too much to allow a nice charred colour. Then flip onto the other side, this should take no longer then 5 mins.
Once cooked, pile and stack high onto a flat plate.
Pour over the Dreamy Tahini. ENJOY!
Sirloin Steak with Café de Paris Butter
Heat BBQ with the lid down till the grill is hot (about 15mins).
Brush steaks with extra virgin oil and sea salt flakes to taste.
Remove Café De Paris Butter from the fridge 10 mins before cooking.
Once the bbq is hot and ready to roll, grill and turn once on both side until grill marks are achieved (this should take a good 3mins on both sides). Take the meat off the bbq, then rest the meat on the side for 5 mins.
To serve, place steaks onto dinner plates with a slice of Café de Paris which will melt over the top.