Quick and snappy suppers seem to be the order of the day at the moment. With British spring time here and the one hour lost sleep playing havoc with my tired head, time seems to be eating away and I'm spending less and less time doing what I love the most; churning out recipes in my little kitchen like some mad alchemist. Oh to be a full time food writer, but I'll remain more than content with my world of Blogging.
Hopefully without sounding like a modern age Scrooge, this evening we had to make do with leftovers for our suppers. My wife and daughter had yesterday's vegetable scraps made into a bubble and squeak and served with sausages and some of my mother-in-law's green tomato chutney. I opted for a piece of rump steak that has been sadly sitting in the fridge for the past week being ignored.
Just a few fresh ingredients and some store cupboard essentials can turn the bland into the bleedin' marvellous. My steak was flash fried along with a lengthways strip of aubergine, more leftovers, and served on some toasted stale rye bread on a bed of spicy watercress. And with mint and parsley at hand, a green sauce of English mustard, anchovies and capers made for the perfect accompaniment. This amazing piquant sauce, a salsa verde to the connoisseur, is fairly adaptable to most meats and is by far and away my favourite sauce. Happy spring everybody.
Rump Steak and Aubergine with Green Sauce
1 piece of good quality aged rump steak
1 lengthways slice of aubergine
2 tbsp olive oil
1 slice of rye or wholemeal bread, toasted
A handful of watercress
For the green sauce
A handful of parsley and mint
1 tbsp capers
1 tbsp English or Dijon mustard
A squeeze of lemon juice
Freshly ground pepper
A splash of olive oil
1 - To make the sauce, roughly chop the herbs, anchovies and capers then scrape into a bowl. Mix in the remaining ingredients and taste. Adjust to your palate; you may want more or less heat, more or less sharpness etc.
2 - Heat up the olive oil in a frying pan, and then add the steak and aubergine. Cook the steak to your liking; see previous post for cooking times. Cook the aubergine until golden brown. Rest the steak for 5 minutes.
3 - Toast the rye bread and butter.
4 - To assemble, put the watercress onto the bread, followed by the aubergine and the steak. Top with a dollop of green sauce.