Stratford-upon-Avon Living Jan - Feb 2021

METHOD
Preheat the oven to very low, warm 3 plates and
prepare all the ingredients. Rub the steaks with the
porcini powder and 1 tsp oil; season and set aside
to marinate for 5-10 minutes. Meanwhile, heat the
mashed potato according to pack instructions.
Steam the broccoli for 4-5 minutes until tender.
Put a non-stick frying pan over a high heat. Sear
the steaks for around 2 minutes on each side,
depending on thickness, flipping after each minute.
During the last 30 seconds, add 2 tsp butter to the
pan, let it melt, then spoon over the meat a few
times as it cooks. Lift the steaks onto a plate and
splash with the soya sauce. Cover loosely and
transfer to the oven.
Add the remaining 1 tsp oil and butter to the hot
pan, then toss in the mushrooms and garlic; season.
Fry over a high heat for 2 minutes until golden; toss
but allow the mushrooms to catch some colour.
Slice the steaks across the grain, put on the warm
plates and serve with the mushrooms and some of
the resting juices, the mash and broccoli, and a dash
more soya sauce, if liked.
COOK’S TIP
Try serving with fresh egg noodles, tossed with the
cooked mushrooms and garlic, instead of the mash.
KIWI LIME PIE
This easy dessert recipe uses juicy kiwi fruit to top the
creamy lime filling and crunchy ginger nut base. An
ideal get-ahead pud. Whilst technically not ready in
30 mins, it can chill whilst you eat your main meal.
Preparation time: 20 minutes, plus chilling
Cooking time: 10 minutes
Total time: 30 minutes, plus chilling
Serves: 8-10
INGREDIENTS
200g ginger nut biscuits
75g unsalted butter, melted
200ml double cream
200g condensed milk
4 unwaxed limes, zest and juice
5 mint leaves, finely shredded
2 Waitrose 1 Perfectly Ripe Kiwis
METHOD
Preheat the oven to 180°C, gas mark 4. Line the
base of a 23cm loose-bottomed tart case with a
circle of parchment. Whizz the biscuits in a food
processor until crushed. Add the melted butter and
whizz again. Tip into the tart case and press in the
base and up the sides with the back of a spoon.
Bake for 10 minutes, then set aside to cool.
Put the double cream, condensed milk and lime
zest and juice into a mixing bowl and whisk together
lightly with a balloon whisk. Stir through the mint
then pour into the tart case. Chill for at least an hour.
Top and tail the kiwi fruit, then use a vegetable
peeler to remove the skin. Slice the kiwis, then
tumble over the tart.
COOK’S TIP
Left over condensed milk is brilliant for making
iced coffee, or it can be simmered down to make
caramel. It also freezes well.
10 | www.stratforduponavonliving.co.uk