Cooking with Susy in this blog is all about home cooking. To be creative, use imaginations to do the dish in the kitchen. Sometimes it surprises me that the food can look so spectacular and yet so simple. Using fresh ingredients and cooking from scratch is essential to achieve a wholesome and delicious food.
Cooking eggs that represent the season of spring, sumptuous but straightforward.
Bird Nest
There is nothing that can beat home cooking, The cooking process is more relaxed, and the presentation is friendly, that is what I do. However, herbs and garnishes are essential. To do that I set it up herbs and flower garden in my backyard. Beautiful and delicious food on the plates doesn't need to be expensive.
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| Cooking with Chicken-one of the series of Susy's feast Spectacularly Simple |
A Platter For Us
Another hearty dish: a platter for us is all cooking placed on a plate. Steaks and garnishes work well to be presented this way. An extra bonus is that I could join the family, time to catch up at the table while we are sharing the meal.
This cooking is easily achieved, what you need is to remember which element has to be cooked first.
Pan fried Scotch Fillets Steaks with Garnishes
One of ' A Platter For Us ' Series
Recipe
A Platter For Us
Pan fried Scotch Fillets with Garnishes
Ingredients:
2 scotch fillets steaks
(1/2 teaspoon grated ginger,
1 teaspoon Dijon mustard seeds to marinate)
2 truss tomatoes
2 potatoes
1 sweet potato
3 button mushrooms
oil to pan fry
Salt to taste
Salad green, herbs-dills
How to do: Marinate the scotch fillets with grated ginger and mustard for at least twenty minutes.
Prepare the vegetables, peel the potatoes - semi cook them in a microwave for 4 minutes
Slice the mushrooms and cut the tomato into two.
Time to cook:
Pan fry the steak in hot oil for about 2 minutes each side, depending on the thickness of the steak. Keep aside to rest (while resting the steak, cook the potatoes in oil/butter, pan fry the tomato and sauté the mushrooms in oil) it should be prepared in four minutes the same length of the time as what you need to rest the steak.
Serve in a large plate: Cut the steak, put in the middle, drizzle with mustard dressing, top it up with mushrooms, place the tomato, potatoes around it and garnish with greens and herbs. Serve straight away.
Stay Tuned
Susy
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