I have been on a serious foodie mission the last few weeks. I am aiming to spend as little time as possible in the kitchen. Yesterday it was an absolute scorcher in Pretoria and I just couldn’t be in the kitchen for more than 5 minutes. Also, when it’s that hot, I don’t feel like eating a heavy meal. Heavy, being anything that was either in the oven or in a pan for more than 5 minutes. So when I saw these thin Rump steaks at Woolies, I knew they would be the perfect dinner solution. I just love flash frying steaks and pairing them with other yummy toppings on some crusty bread.
After the Simonsberg lunch last week, I have been so inspired to experiment with all the cheeses they gave us so I knew that the blue cheese would have to play a role in this sandwich. And I’ve been dreaming about the Blue cheese and honeycomb risotto so I knew something sweet would be the perfect companion. I couldn’t be bothered with making my honeycomb (although it takes about 3 minutes), so I just slowly caramelised some onions until they were sticky and dark. Paired with a few fresh Rocket leaves and a glass of wine, this is Summer eating at it’s best.
To celebrate eating outside and Summer in general, I am giving away a copy of Justin Bonello’s “Cooked Weekends Away”. This book might be small but it’s jam-packed with great recipes. Although it’s aimed at outdoors cooking, any of these dishes can be made on the stove or in your oven and will still have the same charm that Justin is so well known for.
Once again, I will be asking 3 foodie questions over 3 days. Please send all 3 answers together to [email protected] on Thursday. The winner will be announced on Friday.
Question 1 : What is Mirepoix?
2 medium sized rump steaks
salt & pepper
1/2 cup blue cheese cream cheese (or regular cream cheese)
1/2 cup crumbled blue cheese
2 onions, finely sliced
fresh rocket to serve
- Combine the oil with the salt & pepper and brush over the steaks. Grill to your liking (I like my steak rare – medium rare). Set aside and allow to cool down to room temperature.
- Fry the onions until golden and soft. Add sugar and allow to caramelise.
- Combine the blue cheese with the cream cheese and spread on the panini.
- Top with some rocket leaves followed by the sliced steak. Finish with a good spoon of sticky onions and serve.