Thai-style Beef and Mango Salad
Mangoes!!! Where to start? I love them, especially in the months of December to around February when they are in season and they are incredibly cheap and most times very sweet. So over the next couple of weeks I will try to incorporate them in many of my dishes. I had this salad for supper last night, I loved it. It was a very quick meal. I marinated the meat for about a half hour went about my business and when it came to the actual cooking it took me less than 10 minutes. I also used the marinade as a dressing and it was DELISH!!!! HAPPY COOKING
Ingredients
- 450g of steak (eg sirloin or fillet, I used fillet)
- 45ml garlic-infused olive oil ( if you do not have this you can use regular oilive oil)
- 2 tsp crushed garlic ( if you do not have the garlic infused oil)
- 45ml teriyaki/ soy sauce
- 1 tbsp honey ground black pepper and salt
- 2 mangoes, peeled, stoned and finely sliced
- small bunch of dhania
Instructions
Put the oil, garlic, teriyaki/ soy sauce, honey, salt and pepper in a shallow bowl and mix. Put in the steak and make sure it is fully coated in the marinade. Marinate for at least 10 minutes, 2 hours in a covered bowl in the fridge is ideal
Heat a pan and place the steak on it. Cook for 3-5 minutes each side depending on how done you want the steak to be. Transfer the steak to a bowl and let it rest for about two minutes.
Meanwhile heat the marinade in the pan, cook it for a few seconds then remove it from the heat. Thinly slice the steak and arrange on four serving plates with the mangoes. Drizzle over the pan juices to serves.
If you want the steak to cook faster you can slice the meat before marinating it.
Use mangoes that are ripe but still firm
HANGOVER BLASTER STEAK SANDWICH
I discovered this recipe during my student days as I walked around my home area looking for something to eat. I was too hangovered to go look for a proper fast food and WAY too lazy to cook, so I entered a fish and chips shop and looked for the unhealthiest looking food. I ended up with this steak sandwich, over the years I started making my own the morning after a big night when I’m too lazy to go to go look for food. People always love it. I think the unhealthiness (bad English I know) of it all makes the hangover seem like its going away. My friend Mona thinks that fruit should never be cooked but I love the contrast of the sweetness of the pineapple and the hotness of the cayenne pepper. Enjoy.
Ingredients
- 2 pieces of fillet steak (about 150gms each)
- Bunch of coriander/ dhania
- ½ teaspoon of cayenne pepper
- 1 teaspoon of ground garlic
- Salt and pepper to taste
- 4 slices of bread
- Butter or margarine
- 2 slices of pineapple
- 4 rashers of bacon
- 2 slices of cheese
- Mushrooms
- Onions
- 2 eggs
- 3 tablespoons of oil.
Instructions
Mix the oil, garlic, cayenne pepper, half of the dhania, salt and pepper in a bowl. Put the meat in and mix well
Butter the bread on both sides and toast it in a pan. Once one side is browned turn it and place the slice of cheese on the browned so that it can melt. Once all the bread is browned place aside on a plate.
Place the steak on the pan and cook to you liking, about 2 mins on each side of medium done. As this is cooking, place the onions on one side of the same pan, and the mushrooms on another when they start to soften add the rest of the dhania and add a little salt, pepper and cayenne pepper to taste.
Once the steak is cooked to you liking remove from the pan and place on the already toasted bread on the side that has the cheese. Place the bacon on the pan.
By now the onions and mushrooms are ready so take them out and place on top of the steak. Put the slices of pineapple on the pan and grill till it turns slightly brownish. Remove the bacon place on top of the onions and mushroom then top with the pineapple then the bread.
Pour a LARGE glass of cold juice and enjoy.
Most of these ingredients depend on your taste. If you like onions puts as much as you like if not leave it out, same as all the other ingredients. I did not make mine with the egg as I am not a fun. But it’s great with the egg as well.
* If you do not have fillet steak you can use a normal cut of meat but pound it down with a meat hummer, pestle or rolling pin.
Baked eggs with spinach, tomatoes and bacon
I have never been a big fun of greens let alone spinach. But of late I am discovering new and tasty ways of preparing it that has made it my “new found” green. This meal is pretty healthy (minus the bacon). One serving is about 176 calories, so it’s great for those who are calorie counting. Add a slice of toasted brown bread a little butter and end up with about 300 calories. Anyway as fate would have it on the day I was to try out the recipe I had just gotten some bacon and thought what the hell, so I put some in. It turned out great. This can make a great starter, nice brunch or light meal. I am sorry for the horrible picture quality 🙁 . Enjoy
Ingredients
- 3 bunches of spinach
- 1 teaspoons of minced/ crushed garlic
- 4 tomatoes
- 1 tsp chilli flakes
- 8 rashers of bacon
- 4 eggs
- dhania
Instructions
Heat oven to 200°C.
2. Wash spinach and trim off stalks
3. Put spinach in a pan and cover until it just begins to wilt. Add the garlic and mix well.
4. Divide spinach between four ramekins.
5. Cut up the tomatoes, dhania and bacon
6. Mix the tomatoes, bacon, dhania and chilli flakes, season with salt and pepper.
7. Add this mixture to the ramekins with the spinach.
8. Make a small well in the middle of each dish and crack in an egg.
9. Bake for 12-15 minutes depending on how you like your eggs. I kept mine for about 20 minutes.
NB: if you do not have ramekins you can use an oven proof dish. Follow the same procedure but place the eggs on separate ends of the dish.
-You can also get ramekins at Mr. Price Home. I got mine at less than Ksh 300 each
https://www.themothershipvillage.com/baked-eggs-with-spinach-tomatoes-and-bacon/
