Thursday, October 19, 2017

Recipe: Baby spinach, avocado and strawberry salad with Rib Eye Steak

When we're in the Scotland, we eat quite a lot of steak... Aberdeen is afterall the home of the Angus cattle (aka Aberdeen Angus). You can easily pick up a good steak cut from any supermarket (we usually go for rib eye or sirloin) and it makes a really quick dinner.

In the summer months, we like pairing our steaks with a fruity salad, such as this one consisting of baby spinach, avocado and fresh strawberries that we picked from the farm. Absolutely delish! This salad is also great eaten on its own for a light lunch ;)

BabySumoKids enjoying their steak dinner in the tent

Baby spinach, avocado and strawberry salad with rib eye steak
Recipe by Baby Sumo
Preparation time: 2-3 minutes
Cooking time: 4-5 minutes
Serves 2

90g baby spinach, washed and spun-dry
1 ripe avocado
4-5 strawberries, sliced
Parmesan cheese (optional)

For the dressing
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp honey

2 rib eye steaks (about 250-300g each)
2 tbsp extra virgin olive oil
Maldon salt and freshly ground pepper

1. Clean the steak under running water and pat very dry with kitchen towel. Season both sides with pepper and rub with 1 tablespoonful of oil.

2. In a large grill pan over high heat, add 1 tablespoon of oil and wait until the pan/oil is smoking hot. Place the steak in the pan, and start your timer. Every minute, flip the steak. Cook to desired doneness - a 300g 1 inch steak will take about 4 minutes for medium doneness.

3. Remove steak from pan and allow to rest for 5 minutes. Season the steaks generously with Maldon salt.

4. In a small bowl, place the dressing ingredients and mix well. Season with salt and set aside.

5. To pit the avocado, first you need to find the stalk and remove it. Hold it horizontally, with a knife through the centre until you hit the seed then move the knife in a circular motion until you go all the away around. Twist the avocado halves in opposite direction and it will come apart easily into 2 halves. Sink the knife into the avocado seed and remove. Remove skin and then slice the avocado into thin slices or chunks.

6. Place baby spinach, avocado and strawberries in a bowl and pour over the dressing. Toss well. Garnish with Parmesan cheese.

7. To serve, place salad and steak on a plate. Serve with Maldon salt.

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Wednesday, October 18, 2017

Royal Kashmir Indian Restaurant, Aboyne, Scotland

Aboyne was the last stop we made during one of our road trips; it is a village in Aberdeenshire about 45 minutes drive from Aberdeen. There is a really nice play park at The Green so the kids amused themselves until it was dinner time.

We decided to have dinner at Royal Kashmir Indian Restaurant. Indian is one of our favorite cuisine to have in the UK, they do it so well here.

To start, we had the poppadums (£3.20 for 4), nice and crispy. They are served with mixed pickle, spiced onions and mango chutney.

Before long, our mains arrived. We had the Lamb rogan josh (£9.95), from the Golden Oldies selection. One of our favourites, this was not too spicy, creamy with tender chunks of meat.

If you would like to try making this at home, have a look at this recipe here.

We also had the Desi Korma, one of Chef's special creations (£12.95). This is a classic dish served at Bangladeshi weddings, with a mild and buttery taste so it's perfect for kids. Very good recommendation from our server. To go with the curries, we had a peshwari naan (£4.75), garlic naan (£3.75), pilau rice (£3.50) and aloo gobi. A hugely satisfying dinner, with great service.

Here's wishing all who are celebrating, a very Happy Deepavali!

Opening times: Sun-Thurs 5pm - 11pm; Fri & Sat 4.30pm - 12.00am

Location: Royal Kashmir Indian Restaurant, Ballater Road, Aboyne, AB34 5HT, Scotland, United Kingdom.

Tel: +44 (0) 1339 886664

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)


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