Name: Caramelised Steak with Vegetable Hash
Ingredients: 4 Tenderbeef porterhouse or Scotch fillet; ; steaksMarinade; Juice and zest of 1 orange; 2 tb Soy sauce; 2 tb Chelsea Demerara sugar; 2 ts Cotterill & Rouse Mustard; 2 ts Gregg's crushed garlic or 2-3 cloves; ; fresh garlic; 800 g Floury potatoes; (800 to 1000); 25 g Butter melted; 1/4 c Milk; 1/4 Green cabbage shredded; 4 Spring onions finely chopped; 1 ts Gregg's crushed garlic or 1-2 cloves; ; fresh garlic; 2 tb Olive oil; 2 tb Chopped parsley; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Jude2	4	servings

INGREDIENTS

4		Tenderbeef porterhouse or Scotch fillet
		; steaksMarinade
		Juice and zest of 1 orange
2	tb	Soy sauce
2	tb	Chelsea Demerara sugar
2	ts	Cotterill & Rouse Mustard
2	ts	Gregg's crushed garlic or 2-3 cloves
		; fresh garlic
800	g	Floury potatoes; (800 to 1000)
25	g	Butter melted
1/4	c	Milk
1/4		Green cabbage shredded
4		Spring onions finely chopped
1	ts	Gregg's crushed garlic or 1-2 cloves
		; fresh garlic
2	tb	Olive oil
2	tb	Chopped parsley
		Salt and freshly ground black pepper

INSTRUCTIONS

VEGETABLE HASH
Mix all the marinade ingredients in a non-metallic dish and add the
steaks.
Cover and chill until required, turning to coat well.
Meanwhile, cook the potatoes until tender, then mash until fluffy
with the butter and milk.
Place the cabbage, onion, garlic and oil into a pan. Saut. while
stirring for around 3 minutes until tender.
Mix in the mashed potato, parsley, salt and pepper.
Place steaks onto a grill tray and cook under medium-high for 3-4
minutes each side, basting at times with marinade.
Spoon the potato onto an oiled ovenproof dish.
Grill until golden and serve alongside the sticky steak.
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