Five spice steaks with a carrot and star anise puree

By George Koutsivitis

Serves 4

This dish is incredibly easy to make and a very interesting, healthier alternative to the usual steak and fries most of us are used to. Chinese five-spice powder really transforms and lifts the flavor of rib-eye steaks, this helps make them a suitable match for the carrot and star anise purée.


Ingredients


4 thick rib-eye steaks, 200-225gr. each

Olive oil, to drizzle

Few knobs of butter


For the carrot and star anise purée


450gr. carrots, peeled and sliced

25gr. butter

250ml vegetable or chicken stock

2.5cm piece ginger, peeled and grated

2 star anise

Sea salt and freshly ground black pepper


Method


1) First, make the carrot and star anise purée. Put all the ingredients into a saucepan and bring to a simmer. Stir once or twice, then cover the pan with a lid and cook over a low heat for 20-30 minutes until the carrots are really tender.

2) Remove and discard the star anise. Transfer the carrots and pan juices to a food processor and blend to a thick purée. I like the consistency to be slightly coarse and rustic, but you can blend it longer for a smoother result if you prefer. Taste and adjust the seasoning with a little salt and pepper, then return to the pan and reheat, if necessary, before serving.

3) Heat a large frying pan over a medium heat until hot. Mix the five-spice powder with a little salt and pepper. Use to season both sides of each steak, then drizzle over a little olive oil and rub to coat evenly.

4) Add the steaks to the pan and fry for 2-3 minutes on each side, adding a few knobs of butter and basting the steaks during the last minute of cooking. If you like your steak medium rare, it should feel slightly springy when gently pressed; medium steaks will feel a little firmer.

5) Transfer the steaks to a warmed platter and leave to rest for about 5 minutes before serving with the carrot and star anise purée

Enjoy….

Sweet Pork and Bean Stew

by George Koutsivitis

Serves 4 - 6

This wonderful pot stew is perfect as a winter warm me up. Works wonderfully on damp rainy days like we have here in Athens today… The pork belly used in this recipe lends itself to a sweet and slightly tart sauce, which helps to counteract the richness of the meat. This is a great dish, and I truly recommend that you all try is one out. Serve with warm bread to soak up the tasty sauce… ;)

Ingredients

1-1.2kg boneless pork belly (ideally a leaner piece)

Sea salt and black pepper

1 tbsp olive oil

200g dried haricot beans, soaked overnight in cold water (the beans we Greeks use for Fasolada)

500ml medium cider

600ml chicken stock

1 small onion, peeled

8 cloves

1 tbsp tomato purée

4-5 tbsp honey, to taste

2 tbsp Worcestershire sauce

1 bouquet garni (bay leaf, few thyme and parsley sprigs, tied together)

2 leeks, trimmed

1 celery stick, trimmed

3 medium carrots, peeled


Method

1) Remove the rind from the pork belly. Cut the meat into bite-sized cubes and season with salt and pepper. Heat a wide frying pan, then add the oil and brown the pork in several batches, allow about 2 minutes on each side. Please do not attempt to brown it all at once, you will not get the desired result…

2) Drain the beans and add to the pan with the browned meat. Pour in the cider and stock and bring to a simmer, then skim off the scum from the surface. Add the onion studded with the cloves, the tomato purée, the honey, Worcestershire sauce and your bouquet garni. Partially cover the pan with a lid and simmer slowly for 2 - 2½ hours until the beans and pork are just tender, giving the mixture an occasional stir.

3) Thinly slice the leeks, celery and carrots. Skim off the fat from the surface of the stew, then add the vegetables with some seasoning. Give the mixture a stir. Simmer for another 20 – 25 minutes until the vegetables are just tender. Check the seasoning before serving...