Summer food, cooking simply!

Mushrooms, tarragon, perfect with steak

As we head into the summer months I love to make my cooking at home a lot simpler; much more relaxed and informal. With so many lovely fruit and veggies in season now, meals can be thrown together pretty quickly, often just by assembling vegetables, salad and some simply cooked meat or fish. I love to eat outside and so do Mia and Joe…it’s amazing how they will tuck into great big bowls of salad if we eat in the garden or go for a picnic!

Having a small garden and allotment is wonderful during the summer, as I have lots of fresh herbs and edible flowers to season and decorate our food with. It’s great to be able to pop outside to the garden and grab a handful of fresh oregano, thyme or chives, and a small sprinkling of herbs makes such a difference to how a meal tastes and makes it much more seasonal and exciting.

How_To_Cook_The_Perfect_Steak_FINAL (002)

The clever people at Barbecoa have created this lovely infographic with some great ideas for cooking the perfect steak. Their focus on enhancing the simple natural flavours of the ingredients is fantastic. How can you go wrong with fresh herbs, good salt, butter and red wine!

Feather blade steak would be perfect at this time of year with a summer salad and some light and fluffy flat breads. I have included the recipe below (if you can call three ingredients a recipe!) that I use for a really fast flat bread. They can be cooked in a frying pan, or straight on the barbeque if you are cooking outside. It’s actually inspired by a Levi Roots recipe and is perfect!

Ingredients:

300g self-raising flour

300g natural yoghurt

pinch of sea salt

any seasoning you like to add…chillies, fresh herbs (oregano, thyme, sorrel, chives) or dried herbs/seeds (fennel seeds, black onion seeds, pumpkin seeds)

Method:

Mix all of the ingredients together in a bowl, and bring the dough together with your hands

Divide the dough into 3 or 4 equal size pieces and roll into balls, then roll flat with a rolling pin

Put the flat bread into a dry frying pan, heated to a high heat and cook for a couple of minutes on either side

Follow the same process for the barbeque, cooking the bread on each side

We have found that they keep quite well too, if there are any left! They make the most delicious sandwich bread the next day, and now I’m imaging this with leftover finely sliced feather steak too!

Do you have any tips on cooking steak? In the kitchen or outdoors, barbequing or campfire cooking? I would love to hear your ideas!

 

This is a collaborative post, but all thoughts and opinions are my own.

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