Steak

Ingredients

Unlimited:

  • 2 x Field Mushrooms
  • 2 x 1 inch thick aubergine discs
  • Smoked Aubergine Puree
  • Cajun Spice
  • Fresh Thyme Leaves
  • Dijon Mustard
  • Salt & Pepper

Limited:

  • 1 X Long Romano Pepper
  • 1 tblsp x Olive Oil

Method

  • Marinade the mushrooms and aubergine discs in a little of the olive oil, cajun spice, salt & pepper.
  • Light the bbq/pizza oven and flame grill the mushrooms and aubergine discs until tender (5 –10 minutes). Alternatively you can roast them in the oven/airfryer for 15 to 20 minutes.
  • Fire roast the piccolo pepper until the skin is fully charred. You can achieve this with the flame on your hob, a hot grill or a blow torch if you don’t have a bbq or pizza oven.
  • Allow the pepper to cool and remove the charred black skin, top and tail the pepper and make a long incision lengthways to open it up.
  • Remove the seeds until you are left with a clean rectangular piece of roast pepper.
  • BBQ the roast pepper to create a chargrilled effect.
  • To assemble place the pepper presentation side down and brush with the mustard. Sprinkle with a few fresh thyme leaves and season with salt and pepper.
  • Place the aubergine on top of the roast mushroom and square each off leaving two squares. Add some smoked aubergine puree between the mushroom and aubergine then place the two squares into the centre of the roast pepper making a rectangle with the aubergine facing down.
  • Fold the pepper around the aubergine and mushroom to make a parcel, it may not fully encapsulate but this does not matter as the current top will be the bottom of the steak.
  • Cut a piece of parchment paper slightly larger than the steak and place on top, using a fish slice flip the steak over onto a baking tray.11.Bake in the oven at 200 degrees for 8 –12 minutes until fully reheated. Serve with Daikon/Turnip chips, a nice salad or even a fried egg white!
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Lost 5st 4lbs
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