Saturday, 01 September 2012 15:25

BBQ leftovers

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Leftovers with zing! Leftovers with zing!

What to do with those leftover BBQ steaks?

I used two leftover steaks that were medium done, had been in the freezer, and were looking dreary.

It doesn’t matter exactly how much of the rest you add – it’s all a matter of taste.  I had butternut and fresh pineapple available and did the ‘Ready, steady, cook’ thing. 

 

 

 

Cut steaks into strips

Cut half a medium-sized butternut into batons

Cut one third of a  medium-sized pineapple into batons

Chop one or two garlic cloves

Chop or grate a 2 cm piece of fresh ginger (or use ±2ml ground ginger if you don’t have fresh)

Sauté butternut in 15-30 ml olive oil for 5 minutes

Add pineapple, ginger and garlic and sauté for another 5 minutes, add 5 ml soft brown sugar

Keep on one side, while you lightly fry the steak strips in a hot saucepan or char grill pan.

Add steak strips to the rest of the ingredients and add to taste:  Salt and freshly ground black pepper, chutney.  I even added a large dollop of leftover lamb gravy.

 

Serve with mashed potato or even with a nice crusty bread or rolls. 

 

Mashed potato:

 

Peel and boil one or more large floury potatoes in a little water, adding salt and white pepper to taste, and a bay leaf a la The Feast Fairy (www.thefeastfairy.co.za) 

Add 75-100 ml milk per large potato and at least 2ml wholegrain mustard, and mash.

My secret ingredient is a nice dollop of good mayonnaise ( like Hellmann’s) mixed into the mashed potatoes. 

To serve: dish up on plates using serving rings, sprinkle chopped spring onions and basil over it.  Serve with the steak strips. 

 

 

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Alet Gardner

Hi there! I am an South African expat, living in the lovely Kent countryside in the UK.
I love everything meaningful and beautiful - so I try my hand at photography, painting, embroidery, needlework, cooking and writing.

My inspiration for all of this: the people that I love,
and the love that God has for me.