Pan-seared Porterhouse Steak with Red Wine Sauce - Chef Recipe by Curtis Stone
A dish that will make you want ‘steak night’ every night - pan-seared Porterhouse steaks with red wi...
"A great way to introduce more grains into your diet is through porridge. Porridge to Scandinavians are what fry-ups are to Englishmen. There are an endless amount of toppings and flavour combinations that can be used to vary your porridge. This Bounty-inspired combination works well with any grain, though I particularly like it with millet.." ~ Simon Bajada.
250 g (9 oz/2 cups) millet flakes, rinsed
1/4 tsp ground cardamom
2 Tbs coconut oil
1 tsp natural vanilla extract
2–4 Tbs brown sugar or honey
2 tsp cacao powder
500 ml (18 fl oz/2 cups) coconut milk or oat milk
60 g (21/4 oz/1 cup) toasted coconut flakes
80 g (3 oz/ 2/3 cup) chopped toasted hazelnuts
2 Tbs cacao nibs
Put the millet flakes, cardamom, coconut oil, vanilla extract, sugar and cacao powder in a saucepan together with 1 litre (36 fl oz/4 cups) of water. Bring to a simmer and cook for 5 minutes, stirring occasionally, or until all the liquid is absorbed.
Divide the porridge between bowls, pour over the milk and top with the coconut flakes, hazelnuts and cacao nibs.
Credits: This is an edited extract from Nordic Light by Simon Bajada published by Hardie Grant Books RRP $49.99 and is available in stores nationally.
Photo Credits: This is an edited extract from Nordic Light by Simon Bajada published by Hardie Grant Books RRP $49.99 and is available in stores nationally.