Comfort food for date night at 'Restaurant-a-la-Home'
It's date night, but not as we know it. With the old adage 'there's no place like home' taking on new meaning in 2020, we're here to help you bring fresh inspiration to dining at home this week. Think lamb mince nachos, steak frites with mushroom sauce and yummy potato skin salad - stress free favourites that are sure to fill your significant other's heart (and belly) with love.
While you're at it, why not up the ante on the ambience and give this playlist on Spotify a spin?
Greek lamb mince nachos
Nachos and Netflix - name a better duo? We promise you will be licking the plate clean (maybe out of aforementioned partner’s sight).
This is a simple, quick and flavoursome dish made for sharing, and perfect for when you are entertaining at home.
• 500g lamb mince
• 2 wholemeal Lebanese pita breads, cut into 7cm triangles
• 1 tbsp olive oil
• 1 red capsicum, thinly sliced
• 400g napolitana tomato pasta saucehttps://www.westfield.com.au/booragoon/store/3QVdvEO1Ijyg4nvYQWWJuv/coles
• 2 tbsp fresh oregano leaves, finely chopped +extra small leaves, to serve
• 1/4 cup pitted kalamata olives, sliced
• 80g feta cheese, crumbled
• Tzatziki, green salad and lemon wedges, to serve
Preheat oven to 180°C (160°C fan-forced). Line 2 large baking trays with baking paper. Spread pita in a single layer and spray both sides lightly with oil spray. Bake for 8-10 minutes, turning halfway, or until crisp and golden. Set aside.
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook mince, breaking up with a wooden spoon, for 4-5 minutes or until browned. Add capsicum and cook for 2 minutes. Add sauce, reduce heat to medium-low and simmer for 3-4 minutes or until sauce thickens slightly. Stir through oregano.
Arrange pita crisps in base of a baking dish. Top with lamb mixture, sprinkle with olives and cheese. Bake in oven for 5-7 minutes or until cheese is lightly golden.
Sprinkle with oregano leaves. Serve lamb nachos with tzatziki, green salad and lemon wedges.
• Sliced lamb rump or leg steaks or would also work well in this recipe.
• Use grated mozzarella instead of feta for cheesier nachos.
• Any choice of tomato pasta sauce would work in this recipe – napolitana contains garlic, onions, carrots and herbs.
Steak frites with knockout mushroom sauce
Think pub steak, but better. This delicious recipe combines all the good things – perfectly paired with your favourite pub beer or red wine.
This simple but tasty recipe will be sure to impress even the littlest foodies in the family.
- 800g beef rump steak, fat trimmed
- 3 tbsp extra virgin olive oil
- 500g dutch cream potatoes, scrubbed
- zest of 1 lemon
- 2 sprigs of rosemary leaves, chopped
Place rump on a plate and brush with 1 tbsp olive oil
Cut potatoes into chunky batons and mix in a bowl with grated lemon zest, rosemary, 1 tbsp of olive oil, salt and pepper. Spread on a large baking tray and roast for 30 minutes at 200C fan forced until deeply golden and crispy.
Heat remaining oil in a large frying pan over high heat, add butter, onion and thyme leaves. Stir often for 5-8 minutes until onion has softened and turned golden. Add mushrooms and allow to brown - do not stir too often. After 5 minutes, season and stir occasionally. Once mushrooms have developed colour, add mustard, worcestershire and wine, before allowing to bubble up and reduce. Add stock and stir to scrap off the char at the bottom of the pan. Remove from heat. Allow to cool slightly before stirring in the yoghurt.
Heat a lightly oiled bbq or chargrill pan over high heat and cook steak for 3 minutes each side, until medium rare or to your liking. Serve steak, thickly sliced, with chips, sauce, broccolini and beans.
If your steak is less than 2cm thick, 2-3 minutes per side should be fine, but if it's 2-3cm thick it may need 3-4 minutes per side for medium rare.
Warm salad of potato skins and green beans
It’s important to fit your greens in – ideally disguised in a bowl of potato skins. Add a bit of your favourite serving mustard, and you’re set.
• 5 large agria potatoes
• 3 Tbsp olive oil
• 1 stalk celery, sliced
• 150g green beans, topped and tailed
• ½ red onion, finely chopped
• ½ red capsicum, finely chopped
• ground black pepper
Preheat oven to 200°C (180°C fan-forced).
Wash potatoes well and peel with a sharp knife, ensuring you have around 3mm of flesh with the skins. Dry on a paper towel.
Toss skins with the olive oil in a large roasting pan and cook for 15-20 minutes, until golden and crisp. Add celery to pan for the last 5 minutes of cooking.
While the potatoes are cooking, lightly cook beans in a saucepan of boiling salted water for 2 minutes, then drain.
Toss the skins, celery, beans, onion and capsicum together in a serving dish. Season generously with salt and pepper and serve warm.
Cut up the leftover chunks of potato and boil them until they’re soft. They will keep in the fridge for a day or two then you can roast them, fry them or use them in a potato salad.