So a special Monday was had yesterday, apart from it being a gloomy Monday it was one of those “I need some good food to cheer myself up” days. Which resulted in myself and the hubby deciding everyday should be a champagne day! Cracking open the bottle, I ventured into trying some tropical Passionfruit Bellini’s and had planned a lovely dinner to try with a spiced twist.
Heading down to my local Waitrose (as this was a treat!) last week I stocked up on some quality meats and ingredients to cook up a feast at home. I was inspired by the Waitrose champagne passionfruit bellini for this occasion and guessed they would fit well with my spicy dinner of Indian rump steaks, spinach and panner salad, raita, naans and a coconut curry sauce. Sort of drool worthy stuff here.
The passionfruit bellini really complimented the tropical and spiced twist I was aiming for with the dinner, it helped to cut through any richness in the sauces and a great palette cleanser for the spice.
The recipe was inspired by Jamie Oliver’s Steak Indian Style where instead of the Jalfrezi paste I used some fresh curry powder given to me by Spice Devils. Who I have been meaning to try as they make their curry powders to order from Ireland.
The curry powder, olive oil and lemon juice were rubbed into the steaks and left while I prepared the other parts to the meal, to be char-grilled later.
The spinach and paneer salad was lovely and simple with a sprinkling of fresh cress and paneer that’s similar to halloumi fried off in a little olive oil till golden brown and crisp.
Followed by making a quick raita or yoghurt dish with lemon, seasoning and lots of fresh mint leaves to soothe any hot spices.
The ready made naans were drizzled in olive oil placed in a damp scrunched up greaseproof paper so they won’t dry out in the oven and warmed through to accompany the meal.
The coconut curry sauce, was something I created, using a traditional base of onion, garlic and ginger firstly fried off then adding some mixed herbs and thymes to the sauce with our curry powder (mixed in a little water) and a little tomato. This was cooked for a short while then the coconut milk is added towards the end to sweeten up the sauce with a dash of sugar.
The rump steaks after marinading in some the spices were then grilled on the griddle pan, turning every minute or so till a medium rare texture was achieved (approx 6 minutes) then they are left to rest. Once rested the steaks are then cut into strips, plated and with a wedge of lemon and finished! 
Drizzled over with a little of the coconut curry curry sauce, its a winner! A fabulous dish for that special someone.
