13th January 2024
By Home Cook Sharmini Jayawardena
Delicious Cream of Tomato Soup made with Roma tomatoes, onion and garlic, chopped and boiled, then passed through a sieve and cooked in a roux with added duck stock and cream. Check for seasoning.
Garnished with chopped Basil.
Second Course: A Salad of coral lettuce broken into sections, apple slices and cheddar cheese shavings, tossed together with a dressing of lime juice and organic brown sugar.
You can add mint leaves and basil leaves to the salad, if you have them growing in your garden.
Third Course: Boiled potatoes and carrots cut into cubes and fried together with onion rings fried in the fat of the steak. Check for seasoning.
The Main Course or Fourth Course: The boneless Rib Eye Steak known as “Scotch fillet” or “whiskey fillet”, (somehow resembling an inverted Australia here 😁), done to a perfection with 6 minutes on one side, 2 minutes on the other side and 2 minutes to rest.
I couldn’t give it the 2 minute rest! Though, I gave the top a sprinkling of sea salt and crushed black pepper.
Poured over with gravy made by adding hot water to scoop up the crust on the pan, then thickening it with a mixture of wheat flour and the softened juices, cooked to a thickened gravy with butter, in the same skillet. Check for seasoning.
Usually served in a gravy boat.
The Steak with a side of boiled and fried vegetables with fried onion rings.
Followed by a dessert cocktail of a Grasshopper, which is the Fifth Course.
Cheers 🥂 to a Five Course Meal 🍷
