Curry - vegan - cauliflower, chickpea, potato and mushrooms etc

 

Plant based and very tasty.  Generally planet friendly as the veg are in season - the rice and chickpeas were imported.  Also, I used curry paste from the cupboard, because it was there, but you could make your own or use a curry powder you have hanging around!

Sunflower oil

Leek

Crushed garlic

Curry paste (korma)

Cauliflower

Potato

Mushrooms

Water

Tinned chopped tomatoes

Basmati rice

Chick peas

1.  Sweat chopped leeks in oil, add crushed garlic and a couple of tbsp of curry paste.

2.  When the leek is a bit soft add cauliflower florets, chopped potato and mushrooms, turn in the spice mixture.

3.  Add water to the veg and simmer gently.  After 5 minutes add a tin of chopped tomatoes.

4.  After about 20 minutes add drained rinsed chickpeas - don't add too soon as the skins will toughen up.

5.  Put the rice on - I use the adsorption method - 1 part rice, 2 parts water, salt ... bring to simmer, slam on lid and turn down the heat to minimum - should be ready in about 12 minutes.  Turn off heat after about 10 and it can just sit there for a while.

6.  Cook until veg is soft.

7.  Serve, scoff ... smug

Vegan moussaka

 

I have got a glut of aubergine from the veg box - and I don't really like aubergine - so they have to be enhanced!

This was delicious, though the photo is a bit scruffy.  There are four layers - a spiced lentil ragu, griddled aubergine slices, a white sauce and potatoes - possibly not an authentic moussaka, but my take on it today.

It is jam packed full of vegetables - use what you have.

Ragu sauce

Olive oil

Leek

Garlic - crushed

Carrot

Aubergine

Red pepper

Kale

Green lentils (tinned)

Tomatoes

Italian herbs

Harissa

Dried mint

Cinnamon

Yeast extract

White sauce

Soya milk

Bay leaf

Nutmeg

corn flour

Potatoes

Aubergine

Olive oil

1.  Finely chop leek and sautee in olive oil.

2.  Add peeled and chopped carrot, chopped red pepper, aubergine and 2 cloves of crushed garlic.

3.  Finely chop kale, and stir in, cook for a few minutes

4.  Slice aubergine, and griddle in olive oil for a few minutes on each side.

5.  Add drained green lentils, chopped tomatoes (I used fresh, but a tin would be fine) to the vegetables.

6.  Add a teaspoon of yeast extract, a good pinch of italian herbs, a small pinch of mint, a teaspoon of harissa and a pinch of cinnamon to the veg mix - with salt and pepper - taste and adjust if necessary.  Simmer for about 15-20 minutes, add water if it's getting dry.

7.  Make white sauce by simmering soya (or other) milk with bay leaf and a sprinkle of nutmeg.  When it boils remove bay leaf and thicken with slaked cornflour (cornflour dissolved in water) - keep stirring as it thickens.

8.  Chop and boil potatoes in salted water.

9.  Layer an oven proof dish - lentil mixture, aubergine slices, white sauce - then tumble the potato on top.  Drizzle with olive oil, and bake for 30 minutes.

10.  Serve, scoff - have seconds.

Tapas tea

We fancied a bit of a change, and a bit of a cheer up - with the weather being continuously grim.  So, for the veg dodger pork and chorizo, for the pescatarian garlic prawns … and for the using up of the veg box - potatoes, onion and pepper, creamy cabbage, avocado and radish salad and some manchego … delish.

Olive oil
Onion
Garlic
Yellow (or whichever) pepper
Potatoes
Sherry
Cider vinegar
Pork loin chops
Chorizo
Cabbage
Lemon
Egg
Soya cream (or sour cream)
Little gem lettuce
Radishes
Avocado
Cherry tomatoes
Prawns
chilli flakes

1.  Chop one white and one red onion.  Sautee the white onion in olive oil, add a little crushed garlic.  Then add chopped pepper, sliced potatoes, a splash of sherry, a splash of cider vinegar and some water.  Simmer gently, turning occasionally.
2.  Sautee half the red onion in olive oil, add chopped pork loin chops and chopped chorizo.  Brown a little, then leave to stew gently.
3.  Sautee the other half of red onion, with a little garlic, add shredded cabbage and a little water.   Season and cook until soft, squeeze on juice of half a lemon.  Whisk an egg into cream, add to the cabbage mixture and stir in.
4.  Chop salad vegetables, spritz with lemon juice to stop the avocado discolouring.
5.  Fry crushed garlic, prawns and a little chilli in olive oil.
6.  Serve, scoff ...

Roast gammon, with hasselback potatoes, butter bean leek and mushroom casserole and stir fried celeriac slaw.

Some days you fancy something just a little bit different … ie. a tiny bit different... so I hasselbacked the potatoes - other than that it really is a pretty standard roast gammon dinner.

Gammon
Potatoes
Garlic
Olive oil
Leeks
Mushrooms
Veg stock
White wine
Butter beans
Leftover celeriac slaw
Apple juice
Coleslaw
Chicken stock cube

1.  Roast gammon - 25 minutes plus 20 minutes per 500g - in foil, then another 20 minutes without foil.  10 minutes to rest.
2.  Wash potatoes, cut slices that don't go all the way through the potatoes by cutting between two chopsticks, or on a wooden spoon.  Brush the potatoes, into the gaps with crushed garlic mixed with olive oil.  Roast for an hour.
3.  Sautee leeks and mushrooms for a few minutes, then add a splash of white wine and a cup of veg stock.  Simmer, add butter beans, transfer to oven dish and keep warm while everything finishes.
4.  When you uncover the gammon pour in a glass of apple juice.
5.  After 20 minutes make the gravy using the apple juice and meat juice, chicken stock - simmer this and then thicken with cornflour (slake cornflour in water, add it to gravy, stir as it thickens).
6.  Stir fry left over celeriac slaw  (or prepare whatever veg you are using, obviously)
7.  Serve, scoff, have seconds

… loads of gammon left for tomorrow's lunch.

Chicken Korma, Chicken Tikka Masalla, Allo Gobi and Tarka Dahl - for movie night

 Tonight's film choice was A Theory of Everything - the story of Stephen Hawkings.   Did you know that curry was Professor Hawkings' favourite food?  No, neither did I!

So, curry it was - chicken two ways - Korma for the lactose intolerant,  tikka masala for the veg dodger, aloo gobi and tarka dhal for the veggie, and brown rice for all.

Lucky me - I can have all of it!

Chicken thighs
Tikka masala spices
Natural yogurt

Olive oil
Ground almonds
Cashew nuts (ground)
Onion
garlic
Brown basmati rice
red lentils
mustard seeds
coriander seeds
cumin seeds
urid dhal
turmeric
garam masala
chilli flakes
veg stock
potatoes
cauliflower
chopped tomatoes
curry leaves

1.  Marinate the chicken thighs.  Mix tandoori spices with natural yogurt and a little olive oil.   Massage into chicken.   Sautee onion and garlic with a little garam masala, add ground nuts - pour over the other dish of chicken thighs.
2.  Start the rice and lentils, cover both in an inch over the surface with water and bring to the simmer.  When the rice starts simmering, slam on a tight lid and put it in a medium oven until everything else is ready.  Watch the lentils, add more water if needed and keep simmering.
3.  Put the chicken thighs in to roast.
4.  Start the aloo gobi by sauteeing chopped onion and garlic, add spices (mustard, cumin and coriander seeds, urid dhal, turmeric and a pinch of chilli flakes).  Add cubes of peeled potatoes and cauliflower florets, a tin of chopped tomatoes and a cup of veg stock.  Simmer for about 20 minutes, add more liquid if needed.
5.  Magically everything should just about be done - so make the tarka by heating spice seeds and curry leaves in a little olive oil and fling onto the dhal.
6.  Serve, scoff … enjoy the film

Everybody had seconds - the veg dodger had thirds - and we all loved the film.

Burn's night supper

… also known as, haggis neeps and tatties, with a whisky sauce.

The haggis was from Bracewell's butchers in Todmorden market hall - and is the best haggis I have ever tasted.

All ingredients from Tod market - except the whisky, which came out of the cupboard.

Haggis
Potatoes
Swede
Double cream
Butter
Black pepper
Whisky

1.  Cook haggis - I boiled ours for an hour.
2.  Peel and chop potatoes and swede, boil until cooked, then mash with plenty of butter and black pepper.  Transfer to an oven dish and bake while the haggis finishes.
3.  Simmer double cream, whisk in a splosh of whisky and simmer again for a couple of minutes, whisking occasionally.  This allows the alcohol to evaporate, but retains the flavour of the whisky.
4.  Serve, scoff … pipe Scottish tunes.
5.  Raise a wee dram to the timorous beastie.

Leftovers pies ...

I don't know about you, but we always overstock for Christmas … so today was about using as much as poss of the leftovers from the festivities, to make way for the new veg box etc tomorrow.

I didn't want to just resort to big bowls of "whatever" as it was also first week back at work and very cold, so some comfort was needed.

We had left over roast chicken and roast potatoes … the ends of two punnets of mushrooms (chestnut and shitake), a bag of tarragon, and some emmental.  We also had the veg dodger and the veggie, so needed tasty food to suit all needs.

Olive oil
Onions
Garlic
Mushrooms
Cornflour
Soya milk
Tarragon
Chicken (cooked and stripped)
Butter beans (tin)
Emmental (or other melty cheese)
Roast (or cooked another way) potatoes
Carrots
Courgettes
Cornmeal
Italian seasoning (herbs and a pinch of chili)
Fennel seeds
Baby Spinach
nutmeg

1.  Start the pies with the mushroom sauce which will go into both of them by sauteeing the chopped onions, crushed garlic and chopped mushrooms in olive oil.  Toss gently until the onions have softened and the mushrooms have released their water, and this has gently simmered away.
2.  Sprinkle in a tablespoonful of cornflour, stir in to coat the mushrooms, then add soya milk to make a sauce.  Stir until it boils, keep stirring and let it simmer for a minute or two as the cornflour cooks and the sauce thickens, stir in finely chopped tarragon (not too much, or it will taste medicinal).
3.  In one oven dish - empty a tin of drained and rinsed butter beans - top with half of the mushroom sauce.  Layer on emmental cheese.
4.  Chop the chicken into bite sized pieces and add to the other half of the mushroom sauce.  Mix together and transfer to an oven dish.
5.  Top both pies with sliced, cooked potato (or mash if that's what you have) … drizzle with olive oil and bake for 25 minutes or so.
6.  Mix together cornmeal, Italian seasoning and fennel seeds in a bowl.  Slice courgettes and toss in the herby mixture.
7.  Peel, chop and steam the carrots for about 15 minutes.
8.  Fry the courgette slices in a little olive oil - in batches - keep warm in a serving dish while you finish the rest.
9.  Add steamed carrots to the serving dish.
10.  Put a splash of olive oil and a small drop of water into the hot pan from steaming the carrots - add the baby spinach and put the lid on.  The residual heat will wilt the spinach.
11. Stir the spinach (put it over a low heat if necessary, to wilt it) … grate in a small pinch of nutmeg, stir in.
12.  Serve, scoff …

Vegetable frittata with roasted baby potatoes

Well Christmas cooking this year has not been well represented on KitchenFairies.  There are a number of reasons for this … KitchenFairies HQ had more then its normal number of keen cooks, so the meal prep was shared … and I don't have details of all recipes;  a number of us were struck by the lurgy, so were not on top our game; we were too greedy to wait for pics to dive into the delicious food which was put in front of us … ho hum, normal service will be resumed.

This recipe is a great one for using up all sorts of vegetables and cheese which are loitering in the fridge - and any cheese which is hanging about.  I used mainly cheddar, but also some nice soft French cheese (I have forgotten the name - it wasn't brie or camembert … but along those lines …) and a little feta.

Olive oil
Potatoes
Onions
Leeks
Garlic
Mushrooms
Red pepper
Courgette
Parsley (optional, or use a pinch of dried herbs)
Leftover cheese (see above)
Butter
Eggs
Cheddar - grated

1.  Toss the potatoes in olive oil and roast (at 180ish) for about an hour.
2.  Chop and sautee onion, leeks, garlic … in olive oil - add chopped mushrooms, pepper, courgette … and whatever else needs using up in olive oil, until almost done.  Turn of the heat.
3.  Stir bit sized chunks of leftover cheese into the mixture and top with a handful of baby spinach.  Leave to wilt.  Stir in gently after a minute or two.
4.  Butter an oven dish - transfer the veg into it when the spinach is nearly fully wilted.
5.  Whisk eggs (8 in this case) vigourously to get some air into them.  Pour onto the veg mixture - prod and shake to get the egg into all the gaps.  Top with grated cheddar and bake for about 30 minutes.
6.  Serve, scoff

Eggy hotpot ...

I'm not sure what to call this.  It's chock full of early autumnal vegetables and potatoes, simmered until almost done, with eggs added and poach/steamed on top.  The idea came from shashuka , but it's a much more English version.  The spicy ragu mix just gives it a little chilli heat.

Olive oil
Onion
Garlic
Spicy ragu mix
New potatoes
Green beans
Tomatoes
Cavolo nero
Frozen peas
Veg stock
Eggs

1.  Soften the chopped onion and crushed garlic in olive oil, add a pinch of spicy ragu mix.
2.  Add chopped new potatoes, green beans and chopped tomatoes and simmer in stock until they are almost done.
3.  Add shredded cavolo nero, cover and allow to wilt.
4.  A couple of minutes later add a good handful of frozen peas, cover and thaw.
5.  Check that the mixture has still got some stock, crack the eggs on top, cover and simmer gently for 3-4 minutes.
6.  Season, serve, scoff.

Easy, delicious and quick.  What more could you want.

Leek and haddock "hotpot", take 2

Last week's version Leek and haddock hotpot worked really well, and Paul had lovely haddock out at the front of Todmorden market (again), so I thought I would do something similar for this week's fish on Friday ... it was lovely.  Seasonal and comforting.

Olive oil
Leeks
Garlic
Mixed herbs
Potatoes
Butter
White wine
Vegetable stock
Mushrooms
Haddock

1.  Sautee leeks in live oil, add crushed garlic and a pinch of herbs.
2.  Add discs of peeled potato (about 3/4cm thick).  They should be in one layer on the bottom of the pan - the idea being that the potatoes suck up the flavour of the stock, not that it's a watery mess. Add a knob of butter, a glass of dry white wine (optional) and stock to the level of the top of the potatoes.  Simmer for a bit.
3.  Add chopped mushrooms, lid back on simmer.
4.  After about 12-15 minutes test the potatoes, if they are nearly done lay the fish on the top, closed the lid and allow to steam for 10minutes or so, depending on the thickness of the fish.
5.  Serve, scoff .. delicious again.

Butter bean and root vegetable hotpot

Easy, warm, wintery stew ... just what we needed on a cold night.  Cheap too!

Olive oil
Onion
Tuscan mix
Potatoes
Tomato puree
Swede
Carrots
Parsnip
Mushrooms
Marmite
Grainy mustard
Butter beans (tinned, drained)


1.  Sautee chopped onions is olive oil.
2.  Add a teaspoon of tuscan mix (herbs, garlic and chilli) and continue to fry.
3.  Add diced root vegetables, and chopped mushrooms - I didn't peel the potatoes, but did peel the others before dicing.
4.  Squueze in a spoonful of tomato puree and add some water.  Simmer for 10 minutes.
5.  Add a teaspoon of marmite, and a a big one of mustard.  Simmer with the lid on.
6.  Drain a tin of butter beans and add to the mixture.  Simmer until beans are heated through.
7.  Serve, scoff.

Hake and potato wedges with a ragu of summer vegetables

Paul had some lovely hake this Friday, so I thought we would have a treat.  Tasty wedges making a tiny change from chips, and some veg braised in wine finished it off. Yum.

Potatoes
Olive oil
Onion
Carrots
White wine
Stock
Cabbage
Hake

1.  Cut potatoes into wedges, toss in olive oil and bake for 45 minutes.
2.  After 25 ish minutes - Sautee red onion and diced carrot for a few minutes, in olive oil.  Add a cup of white wine and a cup of stock, simmer gently for a few minutes.  When you put the fish on add shredded cabbage and allow to wilt.
3.  Brush the fish with olive oil, and fry in a hot pan, skin side down first for a few minutes each side.
4.  Serve, scoff.

Spanish fish casserole

You could use any fish in this, really - but I had some lovely haddock and hake (from Paul the fish) in the freezer, so that was what went in for us.

The "spanish" about it is a little bit of heat, a little smokey paprika, peppers and garlic.  It was damn good.

Onion
Garlic
olive oil
Potatoes
courgette
Pepper (yellow or red)
White wine
Chilli flakes
Smoked paprika
Turmeric
Tin chopped tomatoes
Tomato puree
vegetable stock

1.  Sautee chopped onion and crushed garlic in olive oil.
2.  Add chunky diced potatoes - I keep the skin on, but peeled on not - either is fine.
3.  Add chopped courgette and pepper, add a pinch of chilli flakes, a pinch of smoked paprika and a smidge of turmeric.
4.  Pour in about a glass of white wine, and about the same of stock.
5.  Simmer, after 5 minutes add a tin of chopped tomatoes, a tablespoon of tomato puree and a tin of water.  Simmer again, covered.
6.  When the potatoes are just about done (15-18 minutes) add fish to the top, and cover again, to let it steam through for about 5-10 minutes (depends how big your fish is).
7.  Serve, scoff ... could have had crunchy bread and a green salad, could have topped with aioli - but it was delicious by itself.

Smorgasboard (well, a little one)

A gloriously sunny day in Yorkshire, and the veg dodger out, so we had a mini version of a smorgasbord.

A smorgasbord, incase you want to know, is a Swedish buffet which usually has both hot and cold dishes.

Ours had:-

Fried potatoes
Smoked salmon
beech smoked anchovies
Leafy salad
Tomato, avocado, onion and basil salad

No recipes - but - smoked anchovies are amazing - you should try them (even if you think you don't like anchovies).

Roast lamb dinner

Bracewell's butchers - Todmorden Indoor Market - had their own lambs this week - totally irresistible.  So we had the top end of a leg.  Also, if you ask them, they will cut out the bone - and stick it back in so that you can roast it bone in, for full flavour, and then simply remove it to carve into slices ... thanks!

Lamb
olive oil
garlic
rosemary
potatoes
salt
carrots
leeks
white wine
cornflour
chicken stock

1.  Rub the lamb with olive oil, season, chuck plenty of smashed garlic cloves in to roasting pan, with a good sprinkle of rosemary - roast on high for 20 minutes, then turn down a little.
2.  Peel and chop potatoes, toss in olive oil and roast.  The lamb and potatoes can now happily sit in the oven for 30 minutes while you chat etc.
3.  Prep veg for steaming.
4.  Splosh a glass of white wine into the lamb pan, and leave for a further 10 minutes.
5.  Put the veg on to steam, drain the juices from the lamb into a small pan, put the lamb to one side to rest - covered in foil and a teatowel.
6.  Simmer the pan juices, add about a pint of chicken stock, slake cornflour in water and stir it into the grave to thicken it
7.  Serve, scoff

(veggie had halloumi)

Baked potato with romanesco and mushroom cheese

It looks like a mountain of mush, but it was really tasty.

Meat eaters had a bit of chorizo, veggies didn't ...

All ingredients (except soya milk) available from Todmorden Market.  Cheddar from The Crumbly Cheese, olive oil, mustard, gf flour and chorizo from The Mediterranean Pantry.  Veg from Garry outside.

Potatoes
Olive oil
Onion
Mushrooms
Romanesco (or cauliflower)
Wholegrain mustard
Flour (GF for us)
Soya milk
Cheddar ... lots
Chorizo

1.  Prick the potatoes with a fork, rub over with olive oil and bake.
2.  Sautee onion in olive oil, when soft add mushrooms.
3.  Steam the romanesco.
4.  Make the cheese sauce by adding a spoonful of flour to the mushroom mixture, mix until it has disappeared into the veg, then add a a spoonful of mustard and the milk (soya for us), mix until a sauce forms.
5.  Add grated cheese to the sauce, stir in the romanesco and put in the oven until potatoes are ready.
6.  At the last minute fry chorizo for the meat eaters.

Just another Todmorden tapas

This time it was a sort of american-spanish take ...

Spicy mini potato roasties
Chorizo
Cauliflower with pine nuts and raisins
Pepper filled with stockfish
Coleslaw
Corn on the cob
Grilled chilli and garlic prawns

Not bad for a Wednesday night!

Start with the potatoes, and work steadily for about an hour, and it will all get done.

Ingredients.....

From The Mediterranean Pantry:  Olive oil, cajun spices, chorizo, pine nuts, raisins, garlic, chilli flakes, stuffed peppers
From Garry:  Potatoes, onions, cauliflower, sweetcorn, lemon, carrots, cabbage
From Paul:  Prawns

also ... sherry

1.  Chop potatoes into bite sized pieces, put into a roasting tray with a dusting of cajun seasoning.  Roast in a medium-hot oven (about 180).
2.  Finely slice 2 onions - one for the cauliflower, and one for the coleslaw - actually it's about 1 and a quarter for the cauliflower, and 3/4 for the coleslaw.
3.  Gently sautee the onion for the cauliflower in olive oil, then add cauliflower florets, and a drop of water, put the lid on and "steam" the cauliflower until done.
4.  Finish making the coleslaw by adding julienned carrots and shredded cabbage.  Season, add the juice of half a lemon and a splash of olive oil.
5.  Prep the sweetcorn, and put into a pan of water, ready to boil at 20 minutes to serving.
6.  Take the peppers with fish out of tin, into an oven dish and put into the oven with the potatoes to heat through.
7.  Marinate the prawns in chilli falkes, crushed garlic, lemon juice and a splash of olive oil.
8.  Chop chorizo into bite sized pieces.
9.  Check on the potatoes, I think you should be about 5 minutes from all done.
10.  Splash some sherry into the cauliflower and add a small handful of pinenuts and raisins, cook the alcohol off.
11. Fry the chorizo and the prawns in 2 separate pans - turn the prawns after a couple of minutes, keep the chorizo moving until it's done.
12.  Serve, scoff - some people will mix in mayonnaise to make their coleslaw creamy.

Fish and chips with a calabrian twist

Spice up fish and chips with a little calabrian crust - don't mind if I do.

Fish from Paul, potatoes from Garry, fish crust from The Mediterranean Pantry.  (Peas from the freezer) ... easy peasy Friday night dinner.

Potatoes
Olive oil
Haddock
Calabrian Fish crust mix
Frozen peas

1.  Cut potatoes into wedges and roast for about an hour in olive oil.
2.  Sit about, chat, drink wine ... whatever ...
3.  40 minutes later, check on the potatoes, put the water on to boil for the peas, and coat the fish with the crust mix.
4.  Fry the fish for a few minutes each side.
5.  Serve, scoff.

Tortilla with fennel, carrot and avocado salad

The organic box gave a lovely bunch of vegetables this week, and the biggest carnivore was away, so we figured on a meat free meal.  So, tortilla (or spanish omelette) with salad it was.

Onions

Olive oil

potatoes

Fennel

Carrots

Avocado

Lime

Sesame seeds

Avocado oil

Lettuce

Orange infuse olive oil

balsamic vinegar

eggs - lots of them

1.  Chop onions and fry until soft in olive oil.

2.  Cut potatoes into slices and boil.

3.  Finely chop fennel and carrots, sprinkle on sesame seeds.

4.  Beat together eggs, seasonned with salt and pepper, add a little water to loosen the mixture.

5.  Drain the potatoes and put into a large mixing bowl, add the onions, stir gently, then pour on the eggs.

6.  Tip the eggy potato mix into olive oil, in a large frying pan.  Cook over a a gentle heat for a few minutes  Then place in a medium oven, under a medium grill to cook the top.

7.  Finish the salads by drizzling orange infused oil and balsamic onto washed lettuce leaves.

8.  Slice and avocado and add to the fennel and carrot salad, squeeze on the juice of half a lime to prevent it from browning - drizzle with avocado oil.

9.  Serve, scoff.

Steak and roasted new potatoes, with garlic mushrooms.

Fantastic sirloin steak from J. Melling - quality butcher's from Todmorden Indoor Market - deserved simple treatment to bring out its natural flavours.  SO, back to the '70s we went - pepper steak, garlic mushrooms and some roasted new potatoes ... beat that!

Potatoes
Onions
Garlic
Olive oil
Mushrooms
Brandy (optional)
Sirloin steak
Black pepper
Salad leaves.

1.  Parboil the potatoes, then roast in olive oil for about 40 minutes.
2.  Sautee chopped onion in olive oiil, add crushed garlic.
3.  Add chopped mushrooms to the onions, and a splash of brandy.  Fry a bit - and when done, put in the oven to keep warm.
4.  Rub a splash of olive oil onto the steak, and grind on a little black pepper.  Fry in a HOT griddle pan, for a few minutes on each side (1-2 for blue, 2 for rare, 3 ish for medium rare etc - depending on the thickness of the steak).
5.  Take the steak out of the pan, and onto a plate LEAVE IT TO REST ... got it!  it's important - so LEAVE IT TO REST for at least half the time you cooked it for.
6.  Serve, with salad, scoff, smile.