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

The kids seemed kinda surprised that they loved this meal so much, but I wasn’t!

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.

Many of the pantry ingredients in this recipe can be sourced from my one-stop-favourite-shop, organic wholefoods online store, The Wholefood Collective. They offer amazing quality ingredients and value for money and they stock  all my favourite products and I don’t even have to leave the house.

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

Ingredients

4 x small to medium potatoes
1 medium head cauliflower, cut into even size florets
2 – 3 tablespoons extra-virgin olive oil
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground black pepper
½ teaspoon herbamere
Sour cream for serving on potato, optional

Mushroom Sauce

150 grams button mushrooms, thinly sliced
1 garlic clove, finely sliced
1 tablespoon ghee, butter or extra virgin olive oil
¼ cup plain flour or corn flour (if gluten free)
1 and 1/4 cup chicken broth – here’s how to make home-made chicken broth
½ teaspoon herbamare (optional)
pinch black pepper and salt

Steak

500 grams sirloin steak

Preparation

Get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking.

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.

During cooking, aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.

After cooking, leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

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. 

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

Otherwise feel free to pm me your photos via Facebook.

 

The Wholefood Collective

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