easy-peasy sunday

We'd had a busy weekend. With Michelle, Tallulah and Ruby spending the weekend our time was spent chatting, laughing and eating. Undoubtedly the highlight was a sunset swim at the ocean baths. Seriously, the Merewether baths are so picturesque, but with a pink, pale blue and gold tint they were sob-inducingly pretty. Sunday morning saw a slow breakfast at lotus followed by an extensive play at Centennial Park (I tried not to cry about the fact that Taste have left Lowlands Bowling Club and will no longer be blessing me with their Bangalow Pork sausages - need to track down a new supplier!) The day sped by, and when Matt finally dropped the girls off at their next sleepover spot I had to somehow create dinner from next to nothing. Hence the reason for this post - delicious from nothing!

Earlier that morning I'd taken a couple of rib-eye steaks from the freezer and popped them in the fridge to defrost. Now, I never have luck with freezing. My dodgy old fridge, aside from leaking water has an odd freezer. Despite wrapping things in multiple layers they still get freezer burn and defrost dry. I tend not to use it - except in emergencies (like two expensive steaks that didn't get eaten on expected day).

6pm and dinner was calling - quickly, before The Biggest Loser started. I grabbed still semi-frozen steaks from fridge and sliced them thinly, laying on a plate to defrost. The I nabbed some chorizo from the fridge, a tin of cherry tomatoes from the pantry, and a couple of potatoes from the larder. Amazingly I had NO onions. None! I've never run out of onions before and it threw me for a beat. Anywhoodle, I sliced chorizo into chunks, sliced potatoes thinly and then set about sauteing steak, followed by chorizo, followed by potatoes. When they were all golden I set them aside and tipped in cute-as-a-button cherry tomatoes, a good slurp of sweet chilli sauce, salt, pepper and some roasted chilli paste. I let it simmer for about 5 minutes, then popped all the ingredients back in to my cast iron frypan and simmered, covered for about 10 minutes. I served it all up with some steamed brown basmati rice and it was delish.

Next time I'll pop in sliced spanish onions, red capsicum and maybe some green beans. Would also be tres tasty with sliced chicken. Would pork be too much? Oh, of course, silly of me - there's no such thing as too much pork. 

Now, I'm off to Darby St butchers to see if they sell Bangalow Pork Sausages...