Steak and spaghetti - but not together.

Although the image doesn't look exceptionally appealing, I was so happy with this delicious dish I created, I really wanted to share the recipe. Having recently re-discovered the joy and convenience of pasta, (with the help of a low carb shop), I have been eating this miracle food on a regular basis. I know some people may question the Parmesan sitting atop the spaghetti, (cheese generally being a non-entity when paired with fish based pasta sauces), but I say, do what you want, eat however you want to and, anyway, I really like the combination of fish and cheese.

Recipe
Spaghetti with prawns, mushrooms and capers
1 shallot, sliced finely
1 clove garlic, chopped finely
1 pinch of saffron strands
1/4 cup Vermouth or white wine
1/4 cup sour cream or whipping cream
1/2 tsp chicken stock paste
8 large raw prawns, shelled and tailed
1 tbsp capers
6 mushrooms, sliced
paprika
salt and pepper
Spaghetti for 2
large handful Parmesan cheese (optional)

• Bring a large saucepan of salted water to the boil and add the spaghetti. Turn down the heat to medium and cook for about 8 minutes, retaining some bite in the spaghetti (al dente).

(Start the spaghetti about half way through cooking the sauce so that the prawns are not overcooked and the spaghetti doesn't have to sit around).

• Heat about 2 tsp extra virgin olive oil in a frying pan over medium heat.

• Add the shallot and garlic and fry until soft.

• Add the Vermouth or wine, chicken stock and saffron, reduce heat and cook gently for about 10 minutes. (Keep your eye on it, don't let it evaporate completely).
  

• Add the cream, mushrooms, capers and salt and pepper (to taste) and cook for a further 10 minutes until the mushrooms are softened and the sauce thickened a little.
  

• Add the prawns and cook in the sauce until pink.

• After draining the spaghetti, return to the pan with a little bit of the cooking water and add the sauce. Toss well to coat the spaghetti.

• I like to serve this with a pat of butter on top, sprinkled with a little paprika, freshly ground black pepper and Parmesan cheese.

Left over Flank steak Fajitas
A quick recipe to utilise those sometimes dreaded, uninspiring leftovers. (I have a cooked chicken in the fridge right now, staring at me with indignation every time I open the door and seeming to say "Well, what are you going to do, you're not going to waste me, are you?"

Cooked steak is a little less challenging, especially flank steak which is cooked rare in its first preparation, so therefore no overcooking to worry about. I can't bring myself to make a curry using leftover cooked chicken anymore, the 'stringiness' of the stewed chicken really off putting to me. This recipe, however, is as good as the first meal using the beef.

Recipe
1 onion, sliced thinly
1/2 yellow pepper, sliced thinly
1/2 orange pepper, sliced thinly
1/2 green pepper, sliced thinly
handful of micro-greens
1 clove garlic, chopped finely
1 tsp chili powder
1 tsp ground cumin
1 tbsp dried oregano
1 tsp paprika
1 tsp steak seasoning
1 tsp pimento (smoked paprika)
1/2 tsp celery or onion salt
handful chopped black olives
Juice of a lime

• Heat a little oil in a frying pan over medium heat and gently sweat the onion, garlic and peppers for about 10 minutes.

• Add the micro greens, olives and all other ingredients (except lime juice) and stir well. Cook for a further 5 minutes, stirring well.

• Add the lime juice, adjust the seasoning and place in a bowl.

I served this with left over steak gently rewarmed in the microwave, warmed tortillas, grated cheese and sour cream. Other options could be salsa, guacamole, chopped onions and chopped chilies.