• NO VIDEO, sorry!


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COOKBOOK: Recipe Book for the Kenwood Chef - KENWOOD

This was Paul's favourite dish for last week. He absolutely loved the eggplant puree. Unfortunately part of the filming was accidentally deleted and there's no video.

Cooking meat at my place is a difficult task. Some like it medium to medium -rare where the other half want to see it well done which I refer to ‘dead meat’.

I personally love the juices seeping out of steak (yum!) but many cannot stand seeing the ‘blood’ and are completely turned off by this sight.

I was born in Uruguay. A country in South America known for its cattle farming & beef export. I was raised on meat. We ate meat in casseroles, bbq, pies, salads, sandwiches and anything else that you can think of! (could have possibly even had it in desserts!) and I love the stuff!

In Uruguay they raise their cattle in acres, allowing them to roam around freely. They are not injected with hormones or antibiotics and they live eating grass. They allow them to live this way their entire life unlike many other places around the world. This is why Uruguay is the world’s leader in meat exports.

Aubergine is eggplant. These two names are used in different parts of the world but refer to the same vegetable.

This vegetable can be bitter if not salted to remove the bitterness. This is 'a must' with eggplant but sadly some recipes do not include this method which changes the taste of this vegetable dramatically. Unfortunately this recipe does not instruct you to do so which is a shame! It makes such a difference! I hope to have the chance to video this method some other time to share with you all.

Easy, delicious and simple.


4 x rib eye steaks, approx 200g each

2 aubergine (eggplant), thick slices

2 tablespoon of oil

2 clove of garlic

1 tablespoon of paprika

Salt & pepper

Salad leaves

1 tablespoon of lemon juice

Preheat the oven to 220C

Season steaks

Add a generous amount of salt to the aubergine slices and let them stand for 15mins. Pat dry with a paper napkin the juices which have been released.

Place the aubergine and garlic onto a baking tray and cook in the oven for approx 20mins or until they are soft.

In a blender add the olive oil, paprika and the cooked aubergine and a pinch of pepper. Blend until you have a puree.

Heat a flat pan until it is very hot and then add the steaks. Cook for 3 to 4 minutes on each side for medium and then allow to rest for a further 3 minutes.

Serve with aubergine and the salad leaves, dressed with a little oil and lemon juice.


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