Tuesday, 23 August 2016

Kangeroo steaks with cauliflower cheese

Skippy for tea?  Don't mind if I do.  Actually, I wouldn't go mad for it - it is OK, but good steak is better.  Cook as you would lean steak, not forgetting to rest it.

Olive oil

Soya milk
Cheese (I used 3 - cheddar, a goat's hard cheese and a french softer cheese)

Kangeroo steaks
Red wine

1.  Cut potatoes into chunks, roast in olive oil in a hot oven for about an hour.
2.  Steam cauliflower.
3.  Make sauce by boiling soya milk, seasoning, and mustard, then melt in the cheese.  Slate cornflour in water, and add to thicken the sauce.
4.  Chuck baby spinach into cauliflower in an oven dish, cover with sauce and bake for about 30 minutes.
5.  Put olive oil on kangeroo steaks, and fry on each side for about 4 minutes - remove to rest.
6.  Deglaze grill pan with red wine, to form a jus.
7.  Serve, scoff ... yum

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