Clearly the most exotic dish we have made to date. I was highly skeptical that I would like it... but that is what Kitchen Adventures is all about. It didn't disappoint.
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| Ingredients: Corgette (Zucchini), Aubergine (Eggplant), Red Pepper, Yellow Pepper, Red Onion, Harissa, Anchovies, Garlic, Passata, Balsamic Vinegar, Basil, Fat Free Yogurt, Basmati Rice, Saffron, Lemon, Sirloin Steak, Paprika, Olive Oil, Flat Leaf Parsley, Dijon Mustard, Kosher Salt, Black Pepper |
This was classified as a french dish and I was worried about the anchovies, saffron and harissa. The rice was probably the best rice I've ever tasted. Light. Lemony. Fantastic. The steak was unique in that it called for a 'board dressing'. Ian chopped up parsley on a cutting board. I poured Olive Oil and some Dijon Mustard onto the parsley and mixed it right on the board, then spread it around a bit. When the steaks were done grilling, they rested in the 'board dressing' for a minute before being moved around and flipped in it. This made a huge difference. The steaks tasted very fresh with the uncooked herb and mustard. I can't wait to do this dish again. 593 calories per serving. Worth every calorie.
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