Sautéed potatoes, steak and shallots in red wine

A little creativity in the kitchen never hurt anyone. Take potatoes for example, one of the most common ingredients in our kitchens.

All you need to do is add a few spices and try out a different cooking method from the one you’re used to, to create a master piece. This week, we sautee potatoes and prepare steak in red wine

shallots.

A) GARLIC SAUTÉED POTATOES

Ingredients

 2 ½ kgs small red-skinned potatoes

 Salt to taste

 2 tablespoons vegetable oil

 ½ cup thinly sliced onions

 1 tablespoon butter

 1 teaspoon finely chopped garlic

 Freshly ground pepper to taste

 2 tablespoons finely chopped parsley

METHOD

 Place potatoes, unpeeled, in a saucepan with salted water to cover.

 Cook potatoes until tender, about 20 minutes.

 Drain and cool.

 Once cooled, peel.

 Cut potatoes into 1/4-inch slices.

 Heat oil in a nonstick skillet large enough to hold potatoes in one layer. When oil is quite hot, add potatoes. Cook over high heat, shaking skillet and stirring gently, until lightly browned. Turn potatoes with a spatula. Cook for a few minutes more until light brown.

 Drain excess fat from skillet and add onions. Cook a few minutes until onions are lightly browned. Add butter, garlic, salt and pepper. Toss and blend well. Sprinkle with parsley and serve immediately.

B) STEAK AND SHALLOTS IN RED WINE

Ingredients

 8 brown shallots, peeled and quartered but left whole at the root (not to be confused with red onions)

 2 sirloin steaks, about 175g each

 crushed black peppercorns

 25g butter

 4 tbsp balsamic vinegar

 large glass red wine, about 175ml

 150ml beef stock

METHOD

 Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.

 Season the steaks with a little salt and plenty of crushed peppercorns.

 Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side or until done to your liking.

 Remove the steaks from pan and keep warm. Add the remaining butter in the pan, throw in the shallots, and sizzle in the pan until they start to brown.

 Add the balsamic vinegar and bubble for a few minutes.

 Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.

 Spoon the shallots over the steaks and serve with green beans and chips.

KITCHEN TIP

When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will attract the fat, which you can then scoop out.