Main: Steak with Escalivada & Manchego Butter
Delicious – Love to Eat
Dessert: Minimisus
Delicious – Love to Eat
Hi Everyone!
A little warning before we start today – this recipe is a “celebration night” recipe because this cut of meat is oh so expensive. However, this was a celebration for us because we have had so many interruptions to our Wine Wednesdays with “the germ” (as my little grandson calls it) that I wanted to do something extravagant.
Now whilst this dish is incredibly indulgent and scrumptious, it may not appeal to everyone especially if you’re not much of a meat eater. I fall into that category and I just had a very small off cut of the meat with all the trimmings. OMG!!!!! It was so juicy and tender and the mixture of flavours was incredible. The best part…… it didn’t take all day to cook it and the smell transported me back to those little streets in Spain where the restaurants cook some of their dishes out on the street. There is so much versatility in this dish. Not only am I going to try the Escalivada with chicken and fish but also the Manchego butter.
The Escalivada can be made ahead of time and served at room temp or warmed up and the Manchego butter could be made a day or two ahead and would keep in the fridge for a week I’d imagine. Save your pennies and buy top quality rib eye steaks for that super special summer get together with the people you love. Add some potato wedges and your meal is complete. These steaks are big so maybe the gals could share. 9/10
With regard to dessert, when preparing this you could be excused for thinking you were cooking for a kids birthday party except for the rather grown up coffee and marsala that is added. Everything about these scrummy little morsels is delicious.
Just think about your favourite things – ahhhh… coffee, cake, creamy mascarpone with a dash of Marsala – sounding good? Well these are and you get to lick the bowl all to yourself because the little ones won’t like the grown up flavour. There is nothing complicated about this recipe and it will allow you to add your creative spirit with the torched meringue topping and bitter sweet syrup. If you want to make it even easier, don’t bother making the Italian meringue for the topping and use whipped cream instead. (I chose not to add the chocolate coated coffee beans) 9/10
This whole menu is worth you having a crack at.
So until next week,
From my table to yours with love X
