Friday - - Food -

Prep time 10 mins Cook­ing time 20 mins Serves 4-6 1 litre milk 1 tbsp fresh oregano, chopped 200g po­lenta 60g Parme­san cheese, grated 100g but­ter, at room tem­per­a­ture 2 tbsp mixed herbs 4 tbsp olive oil 2 lemons, juice and zest of 6x200g sir­loin steak To pre­pare the po­lenta, bring milk and oregano to the boil. Add po­lenta slowly while mix­ing with a wire whisk, then con­tinue whisk­ing un­til the mix­ture is thick. Lower the heat and keep stir­ring un­til the mix­ture is cooked, about 5 min­utes. Re­move from the heat and add the Parme­san. Stir un­til it is a smooth and creamy then sea­son with salt and black pep­per and set aside. Next stir the but­ter and herbs to­gether un­til smooth, then pop it into the fridge. Heat a grid­dle pan un­til it’s smok­ing hot. Mean­while, sprin­kle olive oil and lemon juice and zest over the sir­loin and sea­son. Fry the steak for about 5 min­utes on each side for medium, or cook to taste. To serve, plate up the po­lenta, and place the steak on top, adding a dol­lop of herb but­ter. Hint: If the po­lenta con­geals be­fore serv­ing, you can add a lit­tle bit of milk and stir over low heat till creamy.

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