Twist on meat & 3 veg - exciting vegie dishes to serve with a juicy steak
The old meat & 3 veg doesn't have to be boring....try these exciting different ways with vegies - perfect with a juicy steak or your favourite meat!
Potato, Squash, & Goat Cheese Gratin
2 medium yellow squash
4 small to medium red potatoes
3 tablespoons olive oil
120g goat cheese
Salt and freshly ground black pepper
¼ cup milk
¼ cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves
Preheat oven to 200°. Lightly grease a 2L casserole dish with a drizzle of olive oil.
Slice the squash and potatoes into very, very thin slices. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
Place a third of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread them evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another third of the vegetables, seasoning again with salt and pepper and topping with the other half of the goat cheese. Finish by layering on the final third of the vegetables and seasoning with salt and pepper.
Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh herbs.
Braised Fennel and Shallots with Parsley and Orange Zest
Serves 4 to 6
2 large fennel bulbs
¼ cup olive oil
1 cup orange juice
½ teaspoon sea salt
2 teaspoons chopped flat-leaf parsley
1 teaspoon grated orange zest
Trim the tops off of the bulbs of fennel and slice away a small amount of the root end, just to remove any discolored surface. Peel away the outermost layer of the bulbs if they are brown or bruised. Cut the bulbs in half from root to stem, then slice the halves into wedges, being careful to keep some of the root end attached to each slice.
Slice off the top and bottom of each shallot, making sure not to slice off the whole root end. Use a paring knife to peel away the outer skins. Larger shallots tend to grow into two separate segments — pull these apart, then halve the smaller segments and quarter the larger ones, slicing from root to stem end, creating wedges of shallots.
Heat one tablespoon of olive oil in a pan over medium heat. When the oil begins to shimmer in the pan, add a single layer of fennel slices and sear until lightly browned, about 2 minutes. Use tongs to gently flip the fennel and brown on the other side for another 1 to 2 minutes, then transfer to a plate. Repeat with the remaining fennel and shallots, adding a tablespoon of oil to the pan each time. Transfer all vegetables to the plate as they are seared.
Set the empty pan used to sear the vegetables back over medium heat and add the orange juice. Use a spatula to scrape any browned bits off of the bottom of the pan. When the orange juice begins to simmer, add the seared shallots and fennel back to the pan. Sprinkle with salt and stir to coat with orange juice. Cover the pan and lower the heat slightly to medium-low. Cook until the vegetables are tender and orange juice has reduced to a glaze, about 15 minutes.
Transfer the braised vegetables to a serving platter, using a spatula to scrape all of the glaze out of the pan. Sprinkle with parsley and orange zest and serve.
Brussels Sprouts with Crispy Sage and Walnuts
3 tablespoons butter
6 large fresh sage leaves
¼ cup walnut halves, coarsely chopped
1 medium onion, diced
½ cup diced pancetta or bacon
750g Brussels sprouts, sliced thinly
¼ cup water, chicken or vegetable stock
2 teaspoons sherry or cider vinegar
Heat 2 tablespoons of the butter in a small pan over medium heat. As soon as the foam subsides, add the sage leaves to the skillet and fry for about two minutes, turning once with a fork or tongs. Don’t let the leaves get brown — they are done when they stop sizzling and no more water is bubbling to the surface. Transfer the sage leaves to a paper towel-lined plate, sprinkle with a pinch of salt, and set aside. Do not wipe out the pan.
Turn the heat down to medium-low, then add the chopped walnuts to the skillet. Cook the walnuts in the butter until they’re aromatic and a bit toasted, about 3 minutes. The butter will be well-browned.
In a large pan, heat the remaining 1 tablespoon of butter over medium heat. Add the diced onion and pancetta. Sauté until the onions are soft and just beginning to brown, about 10 minutes. Add the Brussels sprouts, stirring to mix evenly with the onion and pancetta. Pour in the water or stock, cover the pan, and let cook for 10 minutes.
Remove the lid and turn the heat up to medium-high. Sauté until all of the liquid is evaporated and the hash is beginning to sizzle, about 5 minutes. Turn off the heat. Pour in the vinegar and stir everything one last time, using a spoon to nudge the browned bits from the bottom of the pan.
Transfer the hash to a serving bowl and top with the walnuts and sage, crumbling the sage leaves evenly over the top. Serve hot.
• Vegetarian and vegan variations: Instead of using pancetta, add an extra tablespoon of butter; 1/2 teaspoon of salt' and one peeled, diced green apple to the skillet with the diced onions. To make the recipe vegan, use olive oil instead of butter.
Garlicky Roasted Broccoli
¼ cup olive oil
1 tablespoon rice vinegar
6 cloves garlic, peeled
1 teaspoon salt
Dried chilli flakes, optional
Lemon wedges, to garnish
Heat the oven to 220°F. Cut the broccoli into bite-sized florets, and slice the stems into diagonal bite-sized pieces.
Blend the olive oil, rice vinegar, garlic, and salt in a small food processor until thick and creamy. (Or smash the garlic in a mortar and pestle and whisk in a bowl with the other dressing ingredients.) If desired, add a pinch of dried chilli flakes. Toss with the broccoli and spread on a baking sheet.
Roast for 12 to 15 minutes or until broccoli is tender and the edges are singed.
Serve hot or cold with wedges of lemon.
Recipe source: thkitchn.com