Is anyone else really looking forward to this month?
- First things first, there’s the cool weather change which I’m welcoming with open arms. Jumpers! Knee socks!
- The State Election. March 9, AKA this weekend. VOTE.
- Eat Drink Perth – A spectacular Perth food festival. Check here, herehere and here for details
- The return of not only Doctor Who, but also Game of Thrones (nerd alert!)
- EASTER. The festival of chocolate and long weekends!
- St Patrick’s Day! WEAR ALL THE GREEN!
Writing all these things down makes me realise just how busy I’m going to be… Ugh. I love all the things that I have on, but I’m a bit of an introvert so I don’t always love being run off my feet.
I’m a known lover of comfort food, and this is one of my current favourites. This is a really easy way to level up what is essentially steak and salad. Throw in some crusty bread to mop up the oil and juices, and hell, you can eat without cutlery. Who doesn’t love less dishes?
I know the oil stuff sounds a little fiddly. It’s not, really. You could also just steep the garlic and rosemary in oil for a couple of hours, tasting occasionally. Alternatively, you can buy flavoured oils from good food stores, which pretty much takes out all of the work. I see no problem with this.
Balsamic Roasted Tomatoes
From BBC Food
400g cherry tomatoes
2 garlic cloves , chopped finely
2 tbsp olive oil
2 tbsp balsamic vinegar
Heat the oven to 180C.
Cut a cross into the bottom of each tomato. Toss the tomatoes, garlic, olive oil and balsamic vinegar together in a small roasting dish. Roast for 20-25 minutes.
From Bon Appetit
3/4 cup plus 7 Tbsp. olive oil, divided
1/4 cup rosemary sprigs
Sea salt, freshly ground pepper
6 large garlic cloves, sliced
In a small saucepan over medium heat, heat 3/4 cup of oil and the rosemary for a couple of minutes or until it bubbles. Set aside to steep for a couple of hours, then strain and discard the rosemary. Set aside.
Rub the steak with 1 tbsp oil, and season with salt and pepper. Heat 2 tbsp oil in a pan over high heat, and quickly sear the steaks on both sides then set aside to rest for 10 minutes.
Add the remaining 4 tbsp oil and garlic to the pan, turning to cook until the garlic is brown but not burnt. Strain the oil into a bowl and discard the garlic.
Slice the steaks against the grain. Heat the remaining 2 tbsp garlic oil in the pan until it shimmers. Add half of the steak and turn once, cooking until done to your liking. Add 1 tbsp of the rosemary oil and toss. Set aside. Repeat with the remaining oil.
Season the steak with sea salt and more oil if you like. Serve on a platter with the roasted tomatoes and crusty bread.