Quarantine Kitchen #3

Middle Eastern Steak with eggplant and cous cous

Hi everyone!

I thought today I would post a recipe that doesn't have to be made with staples.  However, it can be manipulated to do just that if you swap out the fresh eggplant with some frozen veg. You can also really use whatever meat you have in the freezer. This would be really nice with lamb, chicken or salmon.

It is lovely to see that things are settling down in Australia, they are saying they might start to ease up on some restrictions in the next few weeks! 

I hope everyone is making ANZAC biscuits at the moment too!

Here is the recipe! Stay safe and well. xx Sarah

Ingredients (for two people):

• Cut of steak of your choice. I used a large free range and grass-fed rump steak
• 1 tbs Dukkah (I got pistachio! It can be found in a normal supermarket)
• salt and pepper
• Olive oil
• 1 clove garlic or garlic powder
• 1/2 tbs Moroccan seasoning
• 1 medium eggplant
• 1/2 cup Cous cous
• 1/2 cup boiling water
• 1 tbs Seed mix (or any you might have)
• Wedge of lemon (optional)
• Coriander to serve (optional)

The pan I like to use for steak

Method:

1. Take the steak out of the fridge thirty minutes before you want to cook it. Season with salt and Dukkah on one side.
2. Cut eggplant into small cubes and heat up 1tbs olive oil in pan. 
3. Boil kettle 
4. If using fresh garlic, mince and cook in pan thirty seconds before adding in eggplant. Add salt and pepper. Stir every minute until tender.
5. To prepare cous cous, place cous cous, salt, pepper, 1tsp olive oil and Moroccan spice into a tupperware container that has a lid. Heat up grill pan.

Cous cous with spice mix

     6. Once water has boiled, place 1/2 cup into tupperware container, stir, and put on lid. 

    7. Cook steak to your liking, dukkah side down to begin with, add salt to exposed side.  

Dukkah spiced steak

     8. Stir cous cous after 5 minutes with fork to fluff it up. Add seed mix and stir again. 

     9. Remove steak once cooked. Rest on board for 5-10 minutes. Cut into slices.

   10. Plate everything, squeeze lemon over the top. Tear coriander and place on top to serve. 

     

ENJOY :)