PAN-SEARED STRIP STEAK WITH CURRIED COUSCOUS AND ROAST POTATOES BY STEVEN DOLBY
Serves 3-4 people
CURRIED COUSCOUS
1/2 medium yellow onion (diced)
1 Tbsp vegetable oil
5 Cloves
1 Bay leaf
5 Black peppercorns
10 Coriander seeds
Half cinnamon stick
1 Tsp cumin
2 Tsp garam masala
1 Tsp turmeric
1/2 Tsp ground cardamom
1 Tsp Chili powder
1/4 Cup water
400g Fresh tomatoes (cut into chunks & core removed)
13g Fresh ginger
1 Garlic clove
200g Couscous
Boiling water to cover
Fresh parsley
Salt & pepper (to taste)
CURRIED COUSCOUS
1/2 medium yellow onion (diced)
1 Tbsp vegetable oil
5 Cloves
1 Bay leaf
5 Black peppercorns
10 Coriander seeds
Half cinnamon stick
1 Tsp cumin
2 Tsp garam masala
1 Tsp turmeric
1/2 Tsp ground cardamom
1 Tsp Chili powder
1/4 Cup water
400g Fresh tomatoes (cut into chunks & core removed)
13g Fresh ginger
1 Garlic clove
200g Couscous
Boiling water to cover
Fresh parsley
Salt & pepper (to taste)
ROAST POTATOES
450g Potatoes (cut in half)
1 Tbsp olive oil
1/2 Tsp salt
450g Potatoes (cut in half)
1 Tbsp olive oil
1/2 Tsp salt
MINT SOUR CREAM
3 1/2 Tbsp sour cream
8-9 Large mint leaves (thinly sliced)
Salt & pepper (to taste)
3 1/2 Tbsp sour cream
8-9 Large mint leaves (thinly sliced)
Salt & pepper (to taste)
OTHER INGREDIENTS
Strip steak
Strip steak
Directions
Making
Making
For the Curried Couscous
Add vegetable oil to a pan.
When hot, add cloves, bay leaf, black peppercorns, coriander seeds and cinnamon.
Swirl the ingredients for a minute until the spices gives out a great aroma.
Add onions and cook until golden brown.
At this stage, remove cloves, bay leaf and cinnamon.
Add cumin, garam masala, turmeric cardamon, chilli powder and water. Cook for 5 minutes.
Next add tomatoes to a blender, followed by ginger and garlic. Blend until smooth.
Add to the pan, stir well. Cover and cook on a light simmer for 40-45 minutes. Stir occasionally.
After 45 minutes, season to taste.
Next add couscous to a bowl and pour boiling water until it covers it by 1 centimeter. Cover and let it stand for 10 minutes.
Transfer curried sauce to the couscous. Stir well, season to taste and garnish with parsley.
For the Roast Potatoes
When hot, add cloves, bay leaf, black peppercorns, coriander seeds and cinnamon.
Swirl the ingredients for a minute until the spices gives out a great aroma.
Add onions and cook until golden brown.
At this stage, remove cloves, bay leaf and cinnamon.
Add cumin, garam masala, turmeric cardamon, chilli powder and water. Cook for 5 minutes.
Next add tomatoes to a blender, followed by ginger and garlic. Blend until smooth.
Add to the pan, stir well. Cover and cook on a light simmer for 40-45 minutes. Stir occasionally.
After 45 minutes, season to taste.
Next add couscous to a bowl and pour boiling water until it covers it by 1 centimeter. Cover and let it stand for 10 minutes.
Transfer curried sauce to the couscous. Stir well, season to taste and garnish with parsley.
For the Roast Potatoes
Add potatoes to a tray, followed by a drizzle of olive oil and salt.
Place in the oven and cook for 40-45 minutes at 375-degree F/190-degree C.
For the Mint Sour Cream
Place in the oven and cook for 40-45 minutes at 375-degree F/190-degree C.
For the Mint Sour Cream
Add sour cream to a bowl, followed by fresh mint, salt and pepper.
Stir well and refrigerator.
Finalizing
Stir well and refrigerator.
Finalizing
Season the steak well with salt, followed by a drizzle olive oil.
Add to a hot pan and cook to your liking.
When cooked, leave to rest.
Serving
Add to a hot pan and cook to your liking.
When cooked, leave to rest.
Serving
Serve steak with curried couscous, roast potatoes and mint sour cream.
