Your Weekly Feed # 7 A fancy take on an old standard

YWF-LogoAnd another week ticks over, how was it for you?  I seem to have been immersed in cake this week (which isn’t a bad thing) but have been craving savoury.  Luckily there was ample to choose from, in terms of dinner inspiration, from last weeks Your Weekly Feed link up.  I was particularly taken, however, with these Pot Sticker Dumplings from My Brown Paper Packages.

My-Pot-Sticker-Dumplings-I’ve never made my own dumplings despite eating them by the bucketload but Malinda has made them look easy so I’m keen to give them a try.

As you may or may not know I like to get some pork on my fork so when these popped into the link up I couldn’t help but choose Pulled Pork & Coleslaw rolls from Melting Moments.  Coincidently, we had friends over for dinner tonight and had pulled pork and coleslaw tacos so I’ve already tried out the recipe and can report back it being delicioso!

supereasyweb

 

My contribution to Your Weekly Feed this week is a fancy version of meat & 3 vege but don’t be scared, fancy doesn’t mean difficult, in fact this is really easy and quick two things that are important to me for mid week meals. It’s also really yummy which is a bonus too, isn’t it!

steak-&-new-potatoes-web

I do make my own pesto, I find it a good way to sneak some extra greens in but if you want to buy one go right ahead.  My pea pesto recipe is here or for the non pea lovers you could try beetroot pesto, avocado pesto or kale & walnut pesto (I have pesto “thing” ok!).  Also in the photo I have some fermented red cabbage that we made when I did a fabulous wholefoods cooking workshop with Holly Davis, it’s rather yum in a sour kind of way and so good for you.

So, the how to for the steak & 3 vege, well like this…

Steak with pea pesto, new potatoes, broccoli & peas

Ingredients

  • 4 rump or fillet steaks
  • 30 ml olive oil or ghee
  • 10 - 12 baby potatoes, sliced into 3
  • 1 head broccoli, cut into florets
  • 1 C frozen peas
  • 1/4 C lemon juice
  • 2 tbsp lemon zest (1 lemon)
  • For the pesto
  • 2 C (260g) frozen peas
  • 50 g parmesan cheese, roughly chopped
  • 2 garlic cloves
  • 50 g pine nuts, lightly toasted (optional but taste better if they are or can buy them pre toasted now too)
  • handful of fresh mint leaves
  • pinch sea salt & cracked pepper
  • 5 Tbsp olive oil

Instructions

  1. To make the pesto (which can be made a day ahead) blanch peas in boiling water - just a couple of minutes until they rise to the top, drain and run under cold water to stop the cooking process and allow to cool.
  2. Meanwhile lightly toast the pine nuts if you can be bothered, (line a small baking tray with baking paper, spread out the nuts and toast at 180 C for 5 - 10 minutes, give them a shake or two during this to make sure you don't burn them ). I now buy the ready toasted ones, much easier!
  3. Grate parmesan cheese - in the Thermomix that's 10 seconds / speed 9. If using a blender either hand grate or blitz the cheese in the blender
  4. Add all the other ingredients and blend Speed 5 / 5 seconds for a chunky consistency or scrape the sides and go for another 5 seconds if you want it a bit smoother. In the blender just go for it until you get the consistency you are after.
  5. Boil water in a large saucepan and cook the potatoes for about 15 minutes
  6. Rub the steaks with some oil and season and then heat some more oil in a grill or fry pan or BBQ & cook the steaks for about 2 minutes on either side depending on how you like your steak. Once cooked let it rest, covered on a a plate for about 5 minutes then slice thinly.
  7. Add the peas & broccoli to the potatoes for the last 3 minutes of cooking
  8. Combine lemon juice, zest, salt, pepper & 1 Tbsp of olive oil together in a jug
  9. Drain the vegetables and put back in the saucepan, toss through with the lemon dressing and then put into a serving bowl.
  10. Plate up the sliced steak and top with the pea pesto
  11. Enjoy!
https://www.boiledeggsandsoldiers.com/2015/06/your-weekly-feed-7-a-fancy-take-on-an-old-standard/

Are you meat lovers in your house?  How about pesto, do you have a thing for it like me?

Kim over at Land of Zonkt has got her picks from last week and a great meal idea too so please pop on over there to see what is happening in the lovely Zonkt kitchen.

YWF-Logo(HouseRulesNOBorder)LARGETXT

 

LOZThumbnail

 Instagram   Facebook   Pinterest   Twitter   Google+

BESThumbnail

 

Instagram   Facebook   Pinterest

Share

13 comments on “Your Weekly Feed # 7 A fancy take on an old standard

  1. Kim @Landofzonkt
    June 14, 2015 at 8:25 pm

    I too have eaten my share of bucketload pot stickers / gyoza… And I am still planing to eat many bucket more…now yum.
    Pull pork got me through summer in the slow cooker was my fav by far. But you have me intrigued with pea pesto… We do many pesto & I love my kale pesto on my Caprese Salad but pea… Not that sound fabulous!!!

    • Vicki
      June 14, 2015 at 9:44 pm

      Love pot stickers too. Yes pea pesto is a thing! x

  2. Sammie @ The Annoyed Thyroid
    June 14, 2015 at 9:00 pm

    I loved the look of Malinda’s pot stickers too. I can’t wait to give them a go. We’re not big meat eaters at our place, not because we don’t like eating it, but because we’re not that great at cooking at. The pea pesto sounds ace, like smashed peas with bells and whistles! I can’t wait to see what’s cooking this week! x

    • Vicki
      June 14, 2015 at 9:45 pm

      Yes it’s exactly like smashed peas tarted up! Thanks so much for you yummy meal too. x

  3. Malinda @mybrownpaperpackages
    June 14, 2015 at 9:16 pm

    Thanks for sharing my pot stickers – I’d love to see how everyone’s turn out! And I love pea pesto, so good. Looking forward to seeing all the fabulous meals this week.

    • Vicki
      June 14, 2015 at 9:47 pm

      Your pot stickers look so good they are on my list to make this week. Thanks so much for linking up another yummy meal too. x

  4. peregrinationgourmande
    June 15, 2015 at 12:19 am

    What a lovely idea! I never tried any other pesto than basil pesto! That’s a great idea! xx cathy

    • Vicki
      June 15, 2015 at 9:15 am

      Thanks lovely lady. Just another way of getting extra greens in – it’s quite nice as a dip too. Will email you re the curve text but it’s on Photoshop. x

  5. peregrinationgourmande
    June 15, 2015 at 12:20 am

    ps: please dear tell me how did you manage to curve the text on your plate on the photo? I wanted to do that for ages!!! please tell me your secret! xxx

  6. Dannielle@Zamamabakes
    June 15, 2015 at 2:17 pm

    I do love a good steak at least once a week Vicki and this little treasure of yours looks like it will fit my bill perfectly!
    Loving the sounds of all those delicious pesto’s you make, yum!
    Have a great week xx

    • Vicki
      June 15, 2015 at 4:38 pm

      Thanks Dannielle – pestos can fancy up anything can’t they?! Hop you have a great week too. x

  7. Kristy @ Loulou Zoo
    July 7, 2015 at 10:35 pm

    Yummo! I do enjoy a nice steak from time to time (ok each week!). Pinned for later naturally x

    • Vicki
      July 7, 2015 at 10:46 pm

      My husband is a bit of a carnivore so I have to think of ways to keep it interesting (for me!).

Leave a Reply

Your email address will not be published. Required fields are marked *