Everyone that has been to one of my Relish Mama classes should pass this quick quiz…….
What is my all time favourite store cupboard ingredient
(ok so I’m talking the savoury one given I have been banging on so much about my sweet dulce de leche obsession lately) ? You know, the one that can transform a stew, a salad (& salad dressing), a paella, marinades, eggs, seafood and take them from here to…….waaaaaaayyyyy up here. You better believe it……that’s right…..it is Spanish Smoky paprika. I adore this gorgeous little tin of joy. I pass the pretty tin around in classes before we add it to dishes so people can really get a sense for where we are going. It is one of life’s simple pleasures once you discover it and then suddenly you are left wondering “how happy was I really before this gorgeous little tin of joy entered my life”?
We had a fabulous Mid week inspiration cooking class at Relish Mama last night and my friend paprika, was a true hit in many of the dishes. Here, I want to share with you one of the recipes which is absolutely a five minute dinner. I am hopeful it gives you that little ‘leg up’ we all need when time isn’t on our side and the natives are getting restless.
As for the delicious salads……these are a huge part of our weekly family life. I explained with all of the lovely guests last night that one of my weekly little ‘leg up’ tricks is that I pull out my handy mandolin on a Sunday & shred and slice the likes of cabbages and carrots and radish (then you store your finely sliced radish in a container of iced water in fridge for beautiful ready-to-go crispness). Doing this means a salad is thrown together to enjoy in no time and so is the base of your soups, stir fries, rice paper rolls and fillings for your taco’s….the list goes on!
As they say in the classics…..“you get your paprika on and you get your ‘happy’ on.
Spanish smoky paprika steaks
2 tablespoons olive oil plus a further tablespoon
4 x 100g sirloin steaks
2 garlic cloves, crushed
A good pinch dried chilli flakes
2 teaspoons Spanish smoked paprika (my all time favourite ingredient!!!
Sea salt & freshly cracked black pepper, to finish
Flat leaf parsley leaves or coriander and lemon wedges, to serve
Allow the steaks to come close to room temperature.
Heat the oil in a large frying pan or char grill over high heat.
Sprinkle the steaks with sea salt (be generous). Cook for 2 minutes each side and then remove from the pan to rest & keep warm.
Reduce tha pan heat to medium and add the further tablespoon of olive oil as well as the garlic, chilli and paprika. Cook for 1 minute.
Serve steaks drizzled with the paprika oil and serve with parsley or coriander, lemon wedges and a crisp salad.