Spaghetti with creamed spinach and eye fillet steak
I carb loaded today, so I figured why not have some more with some spaghetti.
I have great workmates. One friend made croissants yesterday (she’s a butter fiend), and she gave me one fresh out of the oven this morning. Another friend made coconut ice which is one of my all-time favourite confectionaries.
Yes, I’m spoilt.
Leftover sous vide eye fillet steak (thinly sliced)
Leftover caramelised onions
Cook the spaghetti in boiling water for 7 minutes.
Drain the spaghetti and rinse with cold water.
Put some olive oil in a cold skillet and turn the heat on to a low setting.
Add some sliced garlic to the oil and allow it to cook and release its flavour into the warm oil.
Add in the spaghetti and begin to warm it up with the caramelised onions.
Toss in the spinach leaves and allow the leaves to wilt.
Mix through a couple of teaspoons of dijon mustard and some cream.
Add in the sliced steak and some cherry tomatoes and keep cooking until the meat is warm.
I felt like a relatively light lunch but I wanted something which would require some effort.
Caramelising onions seemed like the right thing to do.
It’s fairly simple to make caramelised onions.
I slice a couple of onions with a sharp knife and put them into a cold skillet with some olive oil and a nudge of butter. I then heat the skillet gently and keep the heat low and slow until the onions take on a brown colour. Once the onions begin to smell sweet I add in some cooking sherry and cook until the sherry has reduced. Then I add some Worcestershire sauce and cook until the onions are sticky. I turn the heat off and add a liberal quantity of dried chilli flakes plus freshly cracked black pepper.
The sweet corn is easier to cook. I buy the corn with the husk on and run it under a tap for a few seconds to get it damp. I then wrap it in aluminium foil and put it into an oven set at about 200 °C for about 45 minutes. After about 45 minutes, I unwrap the corn, remove the husk, and then season it with salt and pepper.
Rinse the lentils in cold water and then put the lentils into the saucepan.
Then add the water (three times the volume of lentils, e.g. 900 mL of water to 300 grams of lentils).
Bring the water and lentils to the boil.
Remove the scum floating on the water with a spoon. I have no idea what difference this does, but apparently, French cooks do this. Not that I care about what French cooks do or think.
Slice the carrot with a sharp knife or a mandolin and be careful not to slice your fingers open.
Half the onion with a sharp knife and again be careful. Blood in the lentils may add a little saltiness but is not usually required.
Insert a clove into the top of the dome of half of the onion.
Add the carrot, onion with the clove in situ, garlic, bay leaves, and thyme.
Add the speck,
Mix everything so that the water covers everything.
Do not salt early, salt after 20 minutes because the lentils will not cook properly (or so they say).
Cook for 30 minutes with the lid on with low heat.
After 30 minutes, remove the aromatic vegetables but not the carrot.
Remove the speck and pan fry it for the finished dish.
Take some of the hot fluid and mix with the dijon mustard to dilute the dijon mustard.
Then pour the creamy thin dijon mustard back into the saucepan and gently mix everything.
Serve the lentils in a bowl.
Add a nudge of butter. What is a nudge of butter? I have no idea.
Add the speck to the bowl.
Garnish with something green to make it pretty because all TV and YouTube cooks will tell you, “we eat with our eyes”. Now, what a stupid thing to say. I mean, sure you can pour small quantities of a liquid over your eyes to permit the collection of nutrients in your conjunctivæ. The nutrients will travel via capillary action down through the nasolacrimal ducts into your nasal passages where if you swallow hard, you can ‘consume’ the liquid. This approach is hardly an efficient way to eat a bowl of lentils.
Add some wholegrain mustard for a contrasting taste and mouthfeel.
I’m guessing you’re wondering what am I doing combining salmon with sauerkraut and apple sauce.
On the weekend I bought a jar of sauerkraut and a bottle of apple sauce for a pork knuckle meal. The instructions on the sauerkraut jar read, “eat within a week of opening” so here I am eating salmon and sauerkraut.
Sweet potato chips
Cook the sweet potato chips at 200 °C for 30 minutes.
Cook the salmon in an oven at 200 °C for 15 minutes.
Add a spoonful of sauerkraut and a spoonful of apple sauce to the dinner plate.
For the first time in many years rather than buying Asian pasta, I bought some European pasta.
A simple meal tonight. I need to finish the leftover steak from last week. I also have some spinach left to finish too.
It’s an easy enough meal.
I boiled some water and cooked the spaghetti. After rinsing and draining the spaghetti I out it into a frying pan with some olive oil and butter and tossed it around a bit before adding in the spinach leaves to wilt. Add to the frying pan a dash of cream and a teaspoon of mustard for flavour and Bob’s your uncle. All I needed to do was toss through the thinly sliced steak, and dinner was ready.