Steak & Portobello Dinner with Blue Cheese

Quite often I wonder whether a dish is worth posting about, because it's so simple or quick to make, but I've been told that these can be some of the most helpful posts so I guess it is worth it after all!

So, last year I signed up for a meat box scheme*, which is a bit like a veg box scheme except... well there's the obvious difference. This is a big box full of excellent quality, organic, seasonal meat with the highest welfare standards and decent hanging time (where appropriate). Just like the veg, the cuts and type of meat you receive change with the seasons and supports farmers in selling all of an animal rather than focusing on just the most popular cuts. You can also choose to include offal and charcuterie, even pet mince for the cats. It's like having a proper butcher who also delivers to your door.

The meat arrives as a mixture of fresh and frozen, some of it you might need to eat that week but the majority of it is freezable. I'm finding it quite handy to have a little variety of cuts in my freezer, ready to use at just 24 hours notice (or 2 days for a large joint). Anyway, a delivery came last Friday with two juicy-looking rump steaks, hence this supper was born.

Preheat the oven to the hottest temperature it can do - about 220. Cut a small pile of potatoes into wedges (again, mine are bleu d'auvergny in the picture, hence the dark colour) and pop into a baking tray with a sprinkle of dried rosemary, olive oil, salt and pepper.

In another baking tray, lay out portobello mushrooms that have been brushed with olive oil and sprinkled with a very small pinch of garlic granules, plus some halved cherry tomatoes with a sprinkle of thyme.

Put the potatoes in the oven first, for ten minutes or so, before adding the mushroom tray and turning the heat down to 180. Put a griddle on to heat, or a frying pan if you don't have one - don't put oil in it.

To prepare the steaks (in this case rump), make sure they are already at room temperature before you start, then rub them with oil, salt and fresh pepper. When the griddle is hot lay the steaks in and do not move them until the underside is cooked or they will stick!

Slice your favourite blue cheese and place on the plates, personally I love gorgonzola and roquefort. Turn the oven off but leave the vegetables in there while you remove the steaks to a board and give them five minutes to rest (don't be tempted to skip this bit or they will be tough). Then add the steak to the plates and arrange the crispy wedges, mushrooms and tomatoes in the remaining space, along with some token salad, in our case a little winter purslane. Nom.
 
* Here, in alphabetical order, are some organic meat boxes you might like to investigate. I can vouch from personal experience for the high quality of the meat from three out of the four. If anyone has genuine feedback about Riverford Farms, or any other organic meat box scheme, then I would be pleased to hear from you:

Abel & Cole
Laverstock Park Farm
Riverford Farms
Well Hung Meat Co (this is the one I get)

  

Balsamic Beetroot Soup

This is an easy, warming soup which uses up a bunch of lonely beetroot from the bottom drawer of the frdge. It was inspired by a recipe in the new HFW book "River Cottage Veg Everyday", but I pretty much completely changed the character of it based on what I had available.

Roast your beetroots with a few garlic cloves in the oven at 180 for about 45 mins to an hour, coated in oil and alongside some thyme leaves, a bay leaf, salt, pepper and a slosh of water. When ready, skin them and chop into smallish pieces.

Fry up an onion in a saucepan until soft, then add the beetroot and a pint (500ml) of stock. Bring up to a boil and then keep at a simmer on a low heat for ten minutes or so.

Season well with salt and pepper, then with a small dash of worcestershire sauce *, a squirt of lemon juice and a generous drizzle of balsamic vinegar. If the brew still tastes "unfinished", try a small blob of redcurrant jelly - it worked for me.

Shove the lot into a blender and process until smooth. Pour into bowls and finish with a swirl of cream and some fresh chopped parsley.

* btw, in case you didn't know, you can now get vegetarian worcestershire sauce if you are so inclined. I found this one on the internet, but am sure I also saw one in Waitrose the other day.

Roast Goose Risotto with Squash, Thyme & Chestnuts

What to do on the third day of using up leftover roast goose (or turkey or chicken)? Make a risotto of course! Easy leftover using-up strategy.

The prep is key here, so start by roasting a peeled and cubed squash until soft along with a handful of chestnuts, and chopping up your goose meat into small peices. 

If you have leftover squash then use that, you could also use half of a vacuum pack of pre-prepared chestnuts if you like. Depends what you've got handy! Keep them hot in the switched-off oven if making the risotto right away, otherwise be prepared to reheat them before adding to the risotto.

As with so many recipes, kick off the risotto by finely dicing an onion, a couple of celery sticks and a fat clove of garlic or two. Warm up a splosh of oil and a big hunk of butter in a deep frying pan and gently saute them until soft.

At the same time, put a pint / 500ml stock in a saucepan on the heat to stay hot.

Add half a bag of risotto rice, about 250g, (to serve 4 people or 2 with leftovers) stir it in and let it sizzle for a few minutes before adding a wine glass of vermouth (or white wine). Stir until all the wine has been absorbed. Then, a ladle at a time, add the stock to the rice, stirring and stirring each time until it's all been absorbed into the rice. One thing I've found is that this goes much faster and works better if you keep the pan pretty hot, the stock should bubble a little when you add it to the pan.

Just as you finish the last ladleful of stock, add the squash, chestnuts, goose and lots of thyme leaves. Stir through to mix and then grate a load of parmesan into the dish, along with a few knobs of butter, some fresh chopped parsley, a squeeze of lemon juice, ground pepper and salt if needed.

Serve with a smile of satisfaction at thriftiness well executed.