Pump­kin Bub­ble ’n’ Squeak with Steak

SERVES 4 PREPA­RA­TION 10 MIN­UTES COOK­ING 30 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

50g but­ter­nut pump­kin, peeled,

roughly chopped 1 ta­ble­spoon olive oil 150g red cab­bage, thinly sliced 3 spring onions, thinly sliced,

plus ex­tra to serve 1 ta­ble­spoon mus­tard 500g rump steak 100g but­ter ¹⁄ cup wal­nuts, coarsely ³ chopped ¹⁄ cup sage leaves, chopped

³ baby spinach leaves to serve

1. In a saucepan, cover pump­kin with water. Bring to the boil. Sim­mer for 20 min­utes un­til ten­der. Drain. Re­serve ½ cup pump­kin. 2. In a medium saucepan, heat half the oil on high. Sauté cab­bage and onion for 3-4 min­utes. Add pump­kin and mus­tard. Sea­son. Cover and set aside. 3. In a large fry­ing pan, heat re­main­ing oil on high. Cook steaks for 2-3 min­utes each side. Re­move and set

aside, cov­ered, to rest. 4. In a fry­ing pan, melt but­ter on medium. Add pump­kin, wal­nuts and sage, then cook for 2-3 min­utes un­til a thick paste forms. 5. Serve warm bub­ble ’n’ squeak topped with steak and pump­kin but­ter. Serve with spinach and ex­tra onions.

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