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T-Bone
LAMB
kebabs, 25mm cube
minced
loin chops
SEAFOOD
halibut steak, 12-25mm
kebabs, 25mm cube
prawn
red snapper fillet
salmon fillet
salmon steak, 12-25mm
scallops
sea bass fillet
swordfish steak, 12-25mm
tuna steak, 12-25mm
PORK
chops, 12mm
gammon steak
kebabs, 25mm cube
minced
sausages (thin)
sausages (thick)
tenderloin, 12mm
FILLET STEAK WITH TOMATO CONCASSE serves 6
•
6 fillet steaks
•
1 clove garlic
Tomato concasse
•
2 large onions, finely chopped
•
2 tbsp olive oil
•
450g tin of tomatoes, drained and chopped
•
1 bay leaf
•
¼ tsp thyme
•
grated zest of ½ orange
•
pinch of saffron (optional)
•
1 large clove garlic, crushed
•
salt and pepper
Sauté the onions in a pan till they're just translucent. Add the tomatoes, then the other
concasse ingredients, and simmer, stirring occasionally, till the concasse is thick and rich.
Preheat the grill. Trim the fillets, then flatten gently. Cut the garlic clove in half, and rub the cut
side over the surfaces of the fillets. Lay the fillets on the grill, and cook for 2-5 minutes,
depending on how rare you want them. Remember – it's fillet steak – it doesn't take a lot of
cooking! Put a portion of concasse on a plate, lay a steak on top, then pour a little more
concasse over it. Serve with creamy mashed potatoes, boiled baby new potatoes in butter,
carrot sticks and a green vegetable.
8-9
CHICKEN/TURKEY
chicken breast pieces
7-8
burger, 50g, fresh/frozen
6-7
burger, 100g, fresh/frozen
4-6
kebabs, 25mm cube
thighs (chicken)
6-8
minced
4-6
turkey breast, thin sliced
1-2
VEGETABLES
3-5
asparagus
3-4
carrots, sliced
6-8
aubergine, slice/cube
4-6
onions, thin slice
3-5
peppers, thin slice
6-9
peppers, grill then skin
6-8
whole peppers brushed with oil
potatoes, slice/cube
5-6
squash, slice/cube
FRUIT
5-6
7-8
apple, halve/slice
7-8
bananas, slice lengthwise
5-6
nectarines, halve/slice
7-8
peaches, halve/slice
4-6
pineapple, slice
5
5-7
4/5
5/6
7-8
5-7
7-8
3-4
3-4
5-7
8-9
5-6
6-8
2-3
8
7-9
6-8
6-8
3-4
3-5
3-5
3-7
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