Lately I've been making an effort to cook more at home, even when the urge for take-away tries to override. So now, when laziness, exhaustion or lack of inspiration hits at about 6:30 p.m. instead of going to my draw of menus, I have a look in the fridge and try to think of something that would take less than 20 minutes to cook. There is no point trying out a new recipe or something which takes 30 minutes plus, because that leaves me frustrated and hungry, all the while thinking 'I should have had Vietnamese.'
On the other hand, when I whip up something very quickly, it reminds me why home cooking is just so good, and so easy, if you let it be. In actual fact, this next recipe is so easy that C made it all by himself- with a very good result. We all know C is fabulous at pizza from scratch, but otherwise, cooking really isn't his thing. He has now added this steak sandwich to his reportoire and I've put some veal steaks in the fridge to defrost, as I'm secretly hoping he will pull this one out again tonight.
Notes: Personally, I think there is a little bit too much butter used so I used less. You should know by now, that it's not for health reasons I suggest using less butter, but for taste. Even two thirds of the amount, it's still wonderfully buttery and garlicky.
The veal steaks work particularly well as they are thinner than a regular steak, and can be very tender if cooked for just long enough. Make sure you don't overcook though- they can become chewy very quickly.
This recipe comes from the Donna Hay Season's cookbook which I find has quite a few quick and easy recipes.
125 g butter, softened
1 bunch of garlic chives, chopped
1 clove of garlic, crushed
4 veal steaks
olive oil for brushing
1 tablespoon of lemon juice
sea salt and cracked black pepper
1 baguette cut into four pieces
2 green onions (scallions) finely sliced
70 g lamb's lettuce + or baby spinach leaves
20 g chevril leaves
1) Place the butter, chives and garlic in a bowl and mix well to combine. Set aside.
2) Brush the veal steaks with the oil, spoon over the lemon juice and sprinkle with the salt and pepper.
3) Heat a medium non-stick frying pan over high heat and cook the steaks for 2-3 minutes each side or until cooked to your liking.
4) Cut the baguette pieces in half lengthways and toast under a preheated hot grill for 1 minute until golden.
5) Spread with the butter mixxture, top 4 baguette slices with green onion, lamb's lettuce, chevril, steaks and remaining baguette slices. Makes 4.
+ Lamb's lettuce, also known as mache, is available from greengrocers.