Just Quick Snacks : Ribeye steak n cranberry left over veg fry

Tuesday 26 December 2017

Ribeye steak n cranberry left over veg fry

Reserve left over veg from Christmas day. Most will surely have some. I’ve used roasted white potatoes, parsnips, sprouts, carrots, swede and sweet potatoes but any leftover veg will do.

The only thing cooked from scratch is the cranberry red cabbage as follows:

First of all you need to shred a red cabbage (about 450g) quite finely into 1/4 inch shreds, discarding any tough stalky bits. Heat 1tbsp oil in a sauce pan over a medium heat, stir in 1 diced shallot, cook it for 2-3 minutes, then add 2 chopped garlic cloves and continue to cook for another 2-3 minutes. Then turn the heat up to its highest setting and add the cabbage. Using a wooden spoon, keep the cabbage constantly on the move.

After about 3-4 minutes of cooking, still stirring, sprinkle in one third tsp each of ground cloves, cinnamon and nutmeg, a seasoning of salt and pepper, followed by the 300g rinsed whole cranberries. Then turn the heat down and let it go on cooking for a further 5-10 minutes, stirring it once or twice during that time. Bite a piece to see if it's tender, then when it's ready turn the heat up again, sprinkle in 4 heaped tbsp soft brown sugar and 1.5tbsp red wine vinegar, give it all a few more good stirs.

NOTE: If you're careful not to overcook in the beginning, you can prepare this in advance and just quickly heat it up for serving.

If you are using roasted veg you won’t need additional oil to fry the veg on highest heat in a wide deep pan for 3 minutes, turning occasionally.

Make a well in the centre of the pan and add 1 tbsp groundnut oil then a portion per person of ribeye steak. Leave to fry for 2 minutes, turn over and fry for 2 minutes. Add portions of the red cabbage / cranberry mix required and leave for 2 minutes.

Serve with all veg and the steak with red cabbage / cranberry mix spooned over the steak.
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