Friday, 11 September 2015

Jamie's 15 Minute Meals: Cajun Steak with Smoky Baked Beans and Collard Greens

I had another go at a 15 Minute Meal, I seem to dip in and out of this cookbook, mostly when I've been watching the TV programmes and think, yes, that looks yummy! This was pretty good, the beans and the steak were really flavourful. I didn't really do the veg properly, just steamed some kale, spinach and carrots.

Cajun Steak with Smoky Baked Beans and Collard Greens
(from Jamie's 15 Minute Meals)
(Serves 4)

2 rashers pancetta
olive oil
1 big bunch of mixed fresh herbs, such as bay, thyme and rosemary
1 carrot
4 spring onion
½ bunch radishes
1 chicken stock cube

2 x 400g tins mixed beans
350g passata
1 tsp Worcestershire sauce
1 tsp tabasco
2 tbsp tomato sauce
2 tbsp HP sauce
1 tsp runny honey
1 heaped tsp English mustard
40g cheddar cheese

2 x 250g sirloin steaks, fat removed
1 tsp sweet paprika
1 tsp dried thyme

Chilli Vinegar
1 fresh chilli
1 bottle white wine vinegar

Before you start it is recommended (in order to complete in 15 minutes) that the ingredients are out, kettle boiled, oven at full whack 240C, large lidded pan at medium-hgh heat, medium ovenproof fry pan medium heat, large fry pan high heat.

Slice the pancetta, put it into the lidded pan with 1 tbsp of oil, then pick in the herb leaves. Trim, finely slice and add the carrot, spring onions and radishes, stirring regularly. Drain and rinse the bans and put into the medium frying pan with 2 tbsp of oil to fry and crisp up.
Slice the kale (if needed) and add to the lidded pan, crumble in the stock cube and pour over 300ml of boiling water, then put the lid on. Stir the remaining bean ingredients (except the cheese) into the beans pan and bring to the boil. Grate over cheddar then place into the oven until golden and sizzling.

Rub the steaks with salt, pepper, paprika and thyme. Put them into the really hot large fry pan with 1 tablespoon of oil, turning every minute until cooked to your liking. Slice the chilli and add to the bottle of vinegar with a couple of bay leaves then add a drizzle to the greens before serving. Carve the steaks on a board at the table and serve with the beans, greens and a splurge of mustard.

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