I am busy in the office doing the accounts today, which I have to admit is not my favourite job. I need a simple but exciting lunch to look forward to. Luckily for me I have some wonderful ingredients at my disposal.
As well as the Samphire and Ice Plant featured in the previous post, I have in the herb garden some lovely salads. Peppery Rocket. Puntarelle, which is a version of endive of which you eat the slightly bitter asparagus like shoots. Buda Chicory which has crisp curly leaves that are paler and crisper in the centre. Fragrant Coriander.
A salad of these leaves only needs the addition of some fresh and fruity olive oil, a good quality red wine vinegar and some shavings of mature firm sheeps cheese.
For the protein, a tender veal steak. To cook this to perfection you need a good pan with a thick base so that you can get it hot and when you put in the steak there is enough heat stored in the metal of the pan to sear well the steak.
The steak is to be seasoned simply with sea salt, freshly ground black pepper, fresh rosemary and lemon.
Pick the rosemary from the tender ends of the branches. Wash it and cut it up fairly finely. Pick a lemon, wash it and cut it in half ready to use.
Heat the pan. When it is hot pour in a little olive oil. Sprinkle coarse sea salt, pepper and rosemary on one side of the steak. Put the steak in them pan with the seasoned side down. Let cook about four or five minutes. While it is cooking season the other side. Turn over and cook on the other side, again for four or five minutes.
Remember that veal steaks need a bit more cooking than a mature steak. I like my beefsteak cooked very rare, but veal is more succulent cooked to medium rare.
Deglaze the pan with a splash of lemon, then get your steak on the plate while it is hot.