Food & Home Entertaining

FOR MORE

WEEKLY

MENUS, VISIT

FOODANDHOME.CO.ZA

ONLINE BONUS!

PORTUGUESE-STYLE

STEAK WITH EGG

AND CHIPS

Serves 2 EASY 45 mins

WHAT YOU NEED

CHIPS

3 large potatoes,

unpeeled, scrubbed and

cut into 1cm-thick batons

2 tbsp fine salt

canola oil, to deep-fry

STEAK AND EGGS

canola oil, to brush and

shallow-fry

2 x 250g steaks (rump,

sirloin or rib eye)

20g salted butter

2 fresh rosemary sprigs

2 garlic cloves, peeled

and crushed

2 large free-range eggs

salt and freshly ground

black pepper, to taste

HOW TO DO IT

1 For the chips, place the

batons in a pot of cold water.

Add the salt and bring to a

boil. Continue to boil until

cooked, about 10 minutes.

Remove from heat and drain

the excess water.

2 In a deep-fat fryer or large,

deep pot, heat the canola

oil to 180 ̊C. Use a sugar

thermometer to check the

temperature of the oil if using

a pot. Add the cooked batons

in batches and deep-fry

until golden brown, about

10 minutes per batch. Using

a slotted spoon, remove from

the deep fryer/pot and place

on paper towel to absorb

excess oil.

PORTUGUESE-STYLE STEAK WITH EGG AND CHIPS

THE WEEK AHEAD