Mid-week dinner. Pretty yummy.
Ribeye roast (bone in), 1 kg (2 lb)
1 Tb yellow mustard seeds
1/4 cup apple cider vinegar
1 handful fresh parsley, roughly chopped
1 tsp ground cumin
2 tsp salt
1 tsp ground black pepper
Marinate the meat 6-24 h ahead of cooking. Brown off in a pan on all sides, then add the marinade and finish off in an oven at 180 C (350 F) for about 20-30 min. Remove from oven, cover and rest.
Mac and cheese (well, I used penne, but what the hell)
Pasta, 500 g (1/2 lb), cooked a bit under al dente
1/4 cup butter, unsalted
1 red and 1 yellow bell pepper (capsicum), minced
1 red onion, minced
4 cloves garlic, minced
1 Tb smoked ground paprika
1 tsp thyme
2 Tb flour
2 cups whole milk
1/4 cup chopped parmesan
Mixture of cheddar and mozzarella to finish
Saute the peppers, onions and garlic in the butter until softened. Add the spices and the flour, and cook a few minutes more until thickened. Add the milk, slowly while stirring, until the sauce is smooth, about 5 min. Add the parmesan and stir to combine. Mix well with the pasta and transfer into a baking dish. Top with cheese and bake at 180 C (350 F) for about 30 min, until browned and bubbly.
Veg
2 heads broccoli, roughly chopped in medium pieces.
250 g (1/2 lb) brown mushrooms, quartered
1 red onion
4 garlic cloves, minced
1/4 cup apple cider vinegar
salt and pepper to taste
Saute the veg in butter until browned and tender. Add the vinegar and cook a few more minutes. Salt and pepper to taste.
Serve the meat on top of the veg, mac and cheese on the side.