- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 575.4
- Total Fat: 29.8 g
- Cholesterol: 67.0 mg
- Sodium: 434.2 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 9.7 g
- Protein: 35.8 g
Jamie's 15 minute Cajun Steak, Smoky Baked Beans & Collard GreensSubmitted by: WAHZOE
IntroductionAdapted from the Jamie Oliver 15 minute meals book. I have adapted this recipe to match the pack sizes that we are able to buy. I also switched standard cheddar for 1/3 less fat cheddar. Adapted from the Jamie Oliver 15 minute meals book. I have adapted this recipe to match the pack sizes that we are able to buy. I also switched standard cheddar for 1/3 less fat cheddar.
2 rashers of smoked streaky bacon
1 big bunch of mixed fresh herbs. such as bay, thyme and rosemary
4 spring onions
1/2 a bunch of radishes
200g curly kale
1 chicken stock cube
2 x 400g tins of mixed beans
1 tsp Worcestershire sauce
2 tbsp tomato ketchup
2 tbsp HP sauce (Brown BBQish ketchup)
1 tsp runny honey
1 heaped tsp English mustard, plus extra to serve
40g Cheddar cheese (1/3 less fat)
2 x 200g sirloin steaks, fat removed
1 tsp sweet paprika
1 tsp dried thyme
1 fresh red chilli
1 bottle of white wine vinegar
* Ingredients out, * Kettle boiled, * Oven at full whack (240°C/475°F/gas 9), * Large Lidded pan, onto a medium-high heat, * Medium ovenproof frying pan, on to a medium heat, * Large frying pan, on to a high heat
1. Slice the pancetta, put it into the lidded pan with 1 tablespoon of oil, then pick in the herb leaves. Trim, finely slice and add the carrot, spring onions and radishes, stirring regularly
2. Drain and rinse the beans and put into the
medium frying pan with 2 tablespoons of oil to fry and crisp up.
3. Slice the kale (if needed) and add to the lidded pan, crumble in the stock cube and pour over 300ml of boiling water, then put the lid on.
4. Stir the remaining beans ingredients (except the cheese) into the beans pan and bring to the boil. Grate over the Cheddar. then place in the oven until
golden and sizzling.
5. Rub the steaks with salt, pepper, the paprika and thyme - Put them into the really hot large frying pan with 1 tablespoon of oil, turning every minute
until cooked to your liking.
6. Slice the chilli and add to the bottle of vinegar
with a couple of bay leaves, if you have them (it will keep for months). Then add a drizzle to the greens before serving.
7. Carve the steaks on a board at the table and serve with the beans, greens and a splodge of mustard
Serving Size: Makes 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user WAHZOE.