Cooking In The City

Tuscan Dinner

For Nick’s birthday this year I cooked a simple 3-course Tuscan dinner, reminiscent of our trip to Italy last year. It goes without saying that ingredients like fresh buffalo mozzarella, Parma ham and Tuscan extra virgin olive oil are not as easy to find in Singapore, and certainly not as fresh and high quality. But it’ll do until we find our way back to Panzano in Chianti to eat at Dario Checchini’s restaurant. Of course, the meal was washed down with a bottle of Chianti Classico and finished off with limoncello.

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Warm Steak Salad with Rocket & Goat Cheese
This recipe for a steak salad is hearty enough for dinner and, if you use good quality steak and goat cheese, fancy enough to be served to guests.
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Makes enough for two

200g skirt or flank steak200g new potatoes, halved1 bunch rocket1 cup cherry tomatoes, halved1 small red onion, finely sliced50g goat cheese, crumbledHandful of walnuts, roughly choppedExtra virgin olive oilJuice of 1 lemon2 Tablespoon balsamic vinegarSalt & pepper

What to do

Boil water in large pot with a teaspoon of salt, and cook potatoes in salted water for about 10mins until soft. Drain water and put potatoes back into pot to steam for another 5mins.
Heat olive oil on medium-high, add potatoes and fry for about 10mins until golden brown all over. Season with salt & pepper, and set aside.
Grill steak. Transfer to chopping board, squeeze juice of half a lemon over, and let rest for at least 5mins. Thinly slice steak on 45° angle across the grain, and squeeze a little more lemon juice over.
In a large bowl, toss rocket, cherry tomatoes and red onion with olive oil, balsamic, salt & pepper. Divide salad between serving plates.
Arrange steak and potatoes over the salad, top with goat cheese and walnuts, and finish with drizzle of olive oil and squeeze of lemon juice. Serve immediately.

Warm Steak Salad with Rocket & Goat Cheese

This recipe for a steak salad is hearty enough for dinner and, if you use good quality steak and goat cheese, fancy enough to be served to guests.

Read More