When you’re a mum, and you make your family a gazillion meals a year, you kinda get to know their palates better than they do!

It was definitely the cauliflower that scared them off initially, neither my kids big fans. I’ve found many different ways to get it across the line with them though, like with this Creamy Cauliflower and Bacon Bake, Cauliflower and Potato Soup, and Indian Cauliflower, Potato and Mung Dal Soup. They both love the flavour of turmeric and I think they surprised themselves with how much they enjoyed the cauliflower done with all these aromatic spices!

I have to tell you, this gorgeous photo isn’t mine, it belongs to my old school friend Sophia who has been a chef for 25 years. When she posted this dinner I was salivating and my question over what would be for dinner the next night was answered.  She didn’t post the recipe though, so I set about creating it and what resulted was a hearty, comforting, incredibly delicious family meal which will now be a permanent fixture to my meal plan repertoire.

At first sight there make look like a lot of elements to the recipe, but each one is quick and easy and the entire recipe can be achieved in a one hour time frame.

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Baked Jacket Potato, Sirloin Steak, Turmeric Cauliflower with Mushroom Sauce

Servings 4

Ingredients

• 4 small potatoes
• 1 medium head of cauliflower cut into even size florets
• 2-3 tbsps extra virgin olive oil
• 1 tspn garlic powder
• 1 tspn cumin powder
• 1 tspn turmeric powder
• 1 tspn paprika powder
• 1/2 tspn salt
• 1/2 tspn black pepper
• 1/2 tspn herbamare (optional)

Mushroom Sauce

• 150 gms button mushrooms, thinly sliced
• 1 garlic clove, finely sliced
• 1 tbsp ghee, butter, or extra virgin olive oil
• 1/4 cup plain flour (or cornflour if gluten-free)
• 1 1/4 cup chicken broth here's how to make home-made chicken broth
• 1/2 tspn herbamare, optional
• pinch salt and black pepper

Steak

• 500 gms sirloin steak

Instructions

• Get the steak out of the fridge and allow to come to room temperature - approx 1 hour

Jacket Potato

• Preheat oven to 180 degrees C.
• Wash and dry the potatoes and pop them into a baking dish. Brush them with olive oil and score with a sharp knife. Cook for approx 1 hour or until a skewer pushes through the flesh easily.

Cauliflower

• Preheat oven to 200 degrees C. Line a large baking sheet with parchment paper or use a glass baking dish as I did.
• Mix together extra-virgin olive oil, garlic powder, cumin, paprika, turmeric, herbamare, salt, ground black pepper ( I just mixed this directly in the glass baking dish and stirred through the cauliflower). Coat the cauliflower well with this paste.
• Cook for approx 25 minutes remembering to stir once during cooking.

Steak

• The following instructions for cooking the steak are directly from Jamie Oliver's recipe here.
• Heat a frying pan until really hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
• Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper.
• Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute.
• Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes.
• Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top.

Mushroom sauce

• Start to make the mushroom sauce 5 minutes before serving.
• In a small saucepan saute the mushrooms and garlic for a couple of minutes. Add the flour and cook for 1 more minute.
• Slowly add stock, 1/4 cup at a time, allow to simmer but stir constantly to prevent lumps forming. Cook, stirring for 3 minutes or until sauce boils and thickens. Season with herbamare, salt and pepper. Adjust liquid quantity to achieve the consistency you require.

 Assembly

• Assemble as per photo. Jacket potato can be served with butter and sour cream.

f you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

The process of slow cooking extracts amino acids, collagen, vitamins and minerals out of the meat and vegetables creating a nutrient-dense, easy to digest, immune boosting liquid.

You know if you’re broth has worked if it has plenty of gelatin which makes it set like jelly once it has cooled. If once cool your bone broth doesn’t gel, don’t panic, it just means it’s not going to be as  rich in gelatin or protein but still delicious and full of goodness.

Troubleshooting ideas to get your broth to gel:

1. Check the ration of chicken pieces to water (fill your slow cooker with chicken pieces then water level shouldn’t be more than 2 inches above).
2. It may need to simmer for longer next time, make sure you get the pot to boil first before turning down to a gentle simmer, this should help.
3. You may need to add some meatier bits to the broth, like wings, frames, feet and necks.

Use the broth for soups, sauces, casseroles, stews, rice, noodle or quinoa dishes, or just sip half a cup with your meals which is excellent also to aid digestion.

You can make my delicious Chicken Noodle Soup for starters. Add extra garlic, turmeric, ginger and some chilli flakes for that extra immunity and delicious flavour.

Bone broth is also a great addition for your freezer if you’re stocking up.

Did I mention it also supports your joints joints and gives you beautiful hair, skin, strengthens nails and improves cellulite due to its high collagen content!

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Homemade Bone Broth

Prep Time 10 minutes

Cook Time 12 hours

Total Time 12 hours

Author Brenda Janschek

Ingredients

• 2 kg of healthy chicken pieces - I use a mix of chicken frames leftover chicken bones and chicken wings or chicken feet
• 4 litres of filtered water
• 2 teaspoons natural salt
• 1/4 cup apple cider vinegar helps to extract collagen from the bones
• 2 medium carrots cut into chunks
• 1 large onion cut into chunks
• 1-2 stalks celery with leaves cut into chunks
• 2 garlic cloves chopped

Instructions

• Place all the ingredients in a slow cooker and cook on high until boiling, then switch to low setting for 4-12hrs
• Remove all bones and vegetables from the broth and strain into a large bowl.
• Allow to cool then pour into individual jars ( I use a funnel for this).
• Put jars into the fridge and leave overnight until the broth thickens and turns into a jelly consistency.
• I keep all the vegetables which have soaked up all the amazing broth and either blend or chop into a soup,
• Jars of broth can be frozen, just don't fill them to the brim otherwise they may explode.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

You an also use bone broth in these recipes Pea and Ham Soup, Cauliflower and Potato Soup, and swap 2 cups of water for broth in this delicious recipe for Middle Eastern Spiced Chickpea Rice.