Scotch Fillet Minute Steak, Spanish Salsa & Hasselback potatoes

Discussion in 'Geek Recipes' started by RETARD, Feb 3, 2012.

  1. RETARD

    RETARD New Member

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    The TARD is back.
    Time is limited on the cooking front at the moment but i thought this was worth sharing with you all.
    You could do this with fish, chicken, lamb too if you wanted - its one of those dishes.


    Hassleback potatoes:
    Preheat your oven for 220 deg C
    Cut the base of the potato so as to make a flat spot whilst you cut thin slices about 2mm apart.
    On a low heat, infuse 2tlb EVOO with 2 cloves of smashed garlic & a small amount of butter
    Fan the potatoes with your hands to make them spread out a little bit.
    Spoon over the oil mixture evenly.
    Cook for 40 - 50mins in a baking tray lined with Alfoil til the top is slightly crunchy and the middle is soft and fluffy.
    Whilst this is cooking finely slice 3 garlic cloves and simmer in olive oil with saffron.
    Dispose of the garlic when lightly browned & add some finely chopped basil. Sit aside and let the flavours mix til the potatoes are cooked then strain and spoon a small amount over when serving

    The steaks:
    Even out the steaks by bashing with a rolling pin.
    Let them come to room temperature for about an hour.
    EVOO, salt & pepper generously & cook on the BBQ or frying pan for 3 mins each side over a medium flame (depending on thickness)
    wrap in foil and rest for 5 mins whilst you make the salsa.

    Salsa:
    (no not the dance although if you can dance and chop be my guest)
    Finely chop 1 x Spanish onion & 2 x ripe tomatoes
    Roughly chop a good handful of parsley
    Salt & Pepper generously
    big splash of EVOO & Redwine vinegar
    (this would go equally well on fish or chicken)

    Garnish:
    Give a decent grating of fresh ginger & horsradish (i had to use jar stuff which isn't that bad but use fresh if you can find it ... or wasabi, squeeze the juice of half a lemon & add more fresh herbs if you desire

    Eat and be merry ... think of what the rich are having for dinner & laugh :)

    [​IMG]
     
  2. kombiman

    kombiman Dis-Member

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    EVOO is Extra Virgin Olive Oil to save others looking it up like I did.... makes sense now.

    Nice work 'tard, makes me want to eat potato!
     
  3. OP
    OP
    RETARD

    RETARD New Member

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    oh yes sorry about that.

    Glad you looked first :)
     
  4. alch

    alch Member

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    *drool*

    Still waiting for my invite :p

    Ed;
    PS, When is the RETARD'd cooking book coming out? :p
     
    Last edited: Feb 21, 2012
  5. OP
    OP
    RETARD

    RETARD New Member

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    aww alch

    i think we all know that will be a picture book :)

     
  6. alch

    alch Member

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    A picture is worth a thousand calories !
    Damn you. Nup. Stuff it, Going to down my sorrows now. :p
     
  7. Cypher

    Cypher Member

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    Topic promised 'minute steak', recipe says 3 mins each side :(

    Otherwise, looks quite tastey...the potatoes look interesting, I'm guessing the idea is to not cut all the way through?
     
  8. OP
    OP
    RETARD

    RETARD New Member

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    yeah but i didnt say how many minutes :p

    it really is an easy meal.
    you are right in thinking no need to cut all the way through... about 2/3 is sufficient.

    and just for you ... http://www.wisegeek.com/what-is-a-minute-steak.htm
     
  9. shadowXgunner

    shadowXgunner Member

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    I made this the other night for my mum and sister, they absolutely loved it!! Sadly I couldn't make the garnish as mum can't eat ginger.

    Thanks retard, we're planning to try it with some fish next time!
     
  10. Ma Baker

    Ma Baker Retired

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    A good way to cut the potatoes is to put a wooden spoon each side of the potato then cut down to the spoon. Saves mishaps of cutting all the way through. :thumbup:
     
  11. OP
    OP
    RETARD

    RETARD New Member

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    I'm glad it worked out for you shadowXgunner
    If you like you could still leave the ginger from the garnish i think it would still be ok.

    Don't forget some pics next time :)
    That is a very handy tip Ma Baker :thumbup:

     
  12. MoMaN69

    MoMaN69 Member

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    Looks awesome Retard my mothers done our baked potatoes like this for years.
     
  13. ejsteven

    ejsteven Member

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    Looks delish except I would use Peanut oil or something with a higher flash point instead of EVOO.
     
  14. OP
    OP
    RETARD

    RETARD New Member

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    its a bit of a trip back to the 80's for sure
    If you want to be really authentic grow a mullet and perm your hair whilst wearing leotards and long leg warmers :thumbup:
    you most certainly could use peanut oil ejsteven
    although EVOO and most any other oil is fine too
     
  15. Bit_Charg_Cars

    Bit_Charg_Cars Member

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    Posting a reply to save this thread :)

    RETARD, You have some amazing dishes! I remember doing this one earlier in the year and remembered this thread! That's the impact you're making around here :)
     
  16. OP
    OP
    RETARD

    RETARD New Member

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    That's really nice of you to say.
    I'm glad you enjoyed this meal. I'll be keen to revisit it when the seasons tomatoes don't look like Michael jacksons last skin surgery.

    I quite often bust out the iPhone and look up the recipes forums.
    It's saved the day many times ... Both at home and at friends places.

    Keep on cookin!
     

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