“Frozen steak?! No chance.”
As an avid steakhouse fan, the thought of frozen steak gave me goosebumps. To me, there are few foods better than well cooked steak (medium rare if you must know).
However, I’m also a big believer in the phrase “don’t knock it till you’ve tried it” and I was set the task to pick from a few products from Icelands new luxury meat range.
Now I had the option of other meats such as Norfolk Chicken Supreme’s, Salt and Pepper Duck Breasts and even Beef Wellingtons, but the thought of a FROZEN steak intrigued me so I got that instead. I typically freeze a lot of my meat, including steak, as I buy it in bulk and the quality never suffers.
So I picked up their iteration of Surf ‘n’ Turf which includes;
Two 21 day matured filet beef steaks sourced from British Red Tractor assured farms paired with four whole king prawns.
All for only a tenner, what a bargain. As someone who has spent over 10 times that in a restaurant for a similar meal, my expectations weren’t high!
I have to say though, this is about as good a steak as you would get from any supermarket. It’s certainly not going to be able to compete with a top steakhouse (although may be down to my cooking skills more than anything!) but this stuff is seriously good. Just to remind you that this is fillet steak too. They’re not trying to pie you off with some gristly excuse for meat, this is real good quality. Couple that with the bonus king prawns, again not small either, this is incredible value for such a substantial product.
I was however specifically instructed to not do too much to the product itself so I could enjoy the product as is and give an honest opinion so I came up with some fancy sides instead.
Both very easy, very cheap and VERY tasty. Using typical cupboard ingredients you can turn plain veg into a restaurant worthy side dish that goes great with steak (and probably decent with a Sunday roast too!)
Creamed Sweetcorn
Ingredients
- 1 large can sweetcorn
- 100 g 0% fat Greek yogurt
- 1 clove garlic, minced
- salt and pepper, to taste
- pinch nutmeg (optional)
Instructions
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Start off by blending up the sweetcorn along with the juices. No need to drain as the juices will in fact give it a much creamier texture.
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Heat a saucepan over a medium heat and add the butter.
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Once the butter has melted, add the sweetcorn and garlic and cook, stirring regularly, for 5 minutes.
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After 5 minutes, add the yogurt and season to taste.
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Continue to cook over a low for 15 minutes or until you get the desired texture (should almost be like porridge oats).
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Garnish with a pinch of nutmeg.
Recipe Notes
If you wanted to reduce the fat content you could easily remove the butter but the taste will vary slightly.
Nutritional Information per serving:
Calories: 197 / Protein: 8g / Carbohydrates: 21g / Fat: 8g / Fibre: 8g
Honey-Glazed Chauntenay Carrots
Ingredients
- 500 g Chauntenay carrots
- 15 g butter
- 1 Tbsp honey
- 150 ml water
- 2-3 sprigs fresh thyme
Instructions
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Heat a saucepan over a medium heat and add the butter.
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Once the butter has melted, add the carrots, honey and thyme to the pan and stir so the carrots are covered in the butter and honey.
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Cook for 5 minutes until the outside of the carrots are cooked and have a bit of colour.
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Add the water and bring to a boil then simmer for 15 minutes.
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The water should evaporate and leave the carrots all glazed and sticky!
Recipe Notes
Nutritional Information per serving: Calories: 185 / Protein: 3g / Carbohydrates: 33g / Fat: 6g / Fibre: 7g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.
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