Great Kitchen

Baked Tomatoes and Mushrooms  (2-4 servings) Recipe : ·       25g butter, melted ·       1/4 teaspoon thyme ·       1/4 teaspoon oregano ·       1 teaspoon flat leaf parsley, finely chopped ·       4 large field mushrooms  ·       4 ripe tomatoes, halved ·       Drizzle of extra virgin olive oil ·       Salt and pepper to season (to taste)  Method : 1.     Preheat the oven to 220 degrees C (425 degrees F / Gas Mark 7). 2.   On a well greased baking tray, place the tomatoes, cut side up and the mushrooms, cap side down.  3.    Combine the melted butter and herbs in a small bowl, and brush/drizzle onto the tomatoes and mushrooms. Drizzle with the olive oil, season with salt and pepper, and bake for about 20-25 minutes until the tomatoes have softened. 

Roasted Garlic Butter Bean Mash Recipe : ·       400g butter beans (1x tin) ·       4 large cloves garlic  ·       1 tablespoon olive oil ·       10gbutter,softened ·       50 mls cold water ·       Coarse sea salt and freshly milled black pepper, to taste Method: 1.     The oven should already be on for the tomatoes and mushrooms.  2.   Wrap the garlic cloves in foil and bake in the oven for 20 mins - because of the timings, put the garlic in the oven 5-10 mins before the tomatoes and mushrooms go in.  3.    After 20 mins, the cloves should be soft enough to squeeze and mash. Allow to cool, then peel and mash, and combine well with the softened butter.  4.   When the steaks are resting, heat up the olive oil in a pan, turn down to a medium heat, add the butter beans and stir and press until softened. After about 3 minutes, add the water, stir, then add the garlic butter. After a couple more minutes, take off the heat, mash a little more, then season to taste with the salt and pepper.

Ingredient : For the steaks: ·       2 rump steaks ·       6 tablespoons red wine ·       1 teaspoon dried thyme  ·       1 teaspoon paprika ·       2 large garlic cloves, crushed ·       1 tablespoon olive oil  For the Chimichurri Sauce : ·       1 medium red chilli, seeds removed, finely chopped ·       1 small green chilli, seeds removed, finely chopped ·       3 garlic cloves, peeled and finely chopped ·       1 tablespoon finely diced red onion ·       2 heaped tablespoons finely chopped flat leaf parsley ·       2 heaped teaspoons dried oregano ·       1/2 teaspoon coarse sea salt  ·       5 tablespoons red wine vinegar ·       3 tablespoons extra virgin olive oil ·       Grated zest of half a lemon ·       1/2 lemon, freshly squeezed Method: 1.     For the Chimichurri sauce: Prepare all of the sauce ingredients as above, and combine in a small bowl. Cover and refrigerate for at least 4 hours. 2.   For the steaks: Combine all of the steak ingredients above, apart from the meat, i