As you should know by now, I’m a big fan of the Food Network and the BBC Lifestyle channels. This is where I watch all my food programmes from cooking chefs, food road trips, to competitions. I especially enjoy watching Chopped! We even have a version of this in South Africa, judged by food stylist Siba Mtongana from Siba’s table, chef Jenny Morrison from ‘Jenny Morrison cooks Moroco, and ‘ Jenny Morrison cooks the Riviera’, and the other guy I don’t know.
In this show, cooks or chefs are given 4 random ingredients and the challenge is to transform these ingredients into a beautiful cohesive meal against the time. And I love it, the surprises, the adrenalin, the rush, the sweating.
My dear husband has decided to put me to a test. Partly because I don’t eat as much veggies as I should and partly because he loves these and I’ve never made them for him. But he claims it’s all because I need a challenge, and he’s excited to see what I do with them. Patty pans and baby marrow!
My plan is to cook my veg two ways. Firstly to chop them together with peppers for some sweetness and cook them in a roux with cream. My roux won’t be a traditional French roux finished with stock, I’ll finish mine with cream. I need that extra body on my veg. I’ve made a roux before, making bourguignon sauce with sticky ribs and bacon pap on a previous post sometime last year.
The second method of cooking will be pan seared. The veg will be served with ostrich steaks, also done 2 ways( pan seared and air fried) on top of oven cooked crumbed turnips chips.
Let the challenge begin!
What do you need? Serves 3
- The veg: patty pans, baby marrow, turnips, red and orange peppers, garlic
spices: salt & pepper, paprika, cinnamon,
liquids: cream, milk, white wine
What to do?
- Start by making the turnips. The initial idea was to make them 2 ways but the roasting didn’t turn out well. I cut them too thin and then burnt. So only crumbing and then roasting.
Wash the turnips thoroughly, dry them and slice thinly. Make the breadcrumbs using leftover homemade bun from the sliders on Saturday for lunch. Into the food processor throw in the bun, handful of fresh coriander leaves, 1/2 tsp of cayenbe, 1/2 tsp of salt and pepper. Blitz until fine.
Beat 2 eggs into a bowl for your egg wash.
Place 60g of flour seasoned with 1/2 tsp of cayenne pepper on a large plate.
Now start the process. Turnips into the egg wash, crumbs, flour, egg wash again then crumbs and place on the oven tray. Into the oven at 190 degrees celcius for 25-30 minutes.
Moving onto the veg. First off: the roux; in a pot with 2 tbs of duck fat, add 40g of flour and mix in. When it starts to burn a bit, add 250ml of cream and combine well. Season with salt and pepper. If it gets too thick, you can add milk until the sauce is runny. It will continue thickening with cooking.
After about 10 minutes of the roux cooking, add your veggies. Cook for 3-5 minutes, season with salt & pepper to taste and take off the stove.
Drain out most of the roux into a container. This you can use another day. Make sure your veg stops cooking by taking them out of the hot pot.
The second method of cooking the patty pans and baby narrow would be sautéed in the pan. Season the veg with salt & pepper, sprinkles of cayenne pepper, then into a hot pan on the stove with 2 tbs of olive oil. I do love my spice! Pan sear, browning the veg. When it gets browned a little, add 25 ml of white wine. Let this continue cooking until al dente. Then off the stove and cool.
Now my favorite part of tonight’s dinner: the ostrich steaks. I’m making these 2 ways as well, both spice crusted but one will be pan seared while the other will be air fried. Yes air fried as in there’s science that has now brought us healthier cooking methods. The results are similar to a deep frier except it’s fried without the oil but hot convectional current.
Make sure your steaks are nice and dry, then rub each with 1/2 tsp of paprika, 1/2 tsp of cinnamon, generous sprinkle of pepper and salt. Place 2 steaks in the air frier, no oil necessary at 200 degrees celcius for 5 minutes. Turning the steaks halfway through. After 5 minutes, take out of the frier and rest for 5-7 minutes.
Then deglaze the pan with 25 ml of Apple juice, and place the pan with the steak in the oven at 190 degrees celcius for 5 minutes. Obviously depending on the size of your steaks. After 5 minutes, take off the oven and rest.
Everything should be ready now. Remember don’t Rush your steaks otherwise the juices will all run out when slicing and it’ll be dry.
Assemble all the components of your dish, serve and Enjoy!
It didn’t turn out too badly, even if I have to say so myself! 😜 The veggies are perfectly Al dente and crunchy while the steak is a beautiful medium rare with all the juice retained. This meat is so healthy that I think I can feel losing the calories as I eat, jokes 😁
The verdict on the meal with the incorporated surprise veg, I’m getting thumbs up! And it’s his honest face 😊.