2 x 200g sirloin steaks
4 x artichoke hearts (1 tin)
8 x button mushrooms
30g chopped capers
1 x small jar of ready-made basil pesto
1 x small tub grated parmesan
1 x small tub of ready-made guacamole – for the plate
Remove the fat from the sirloin and cut in half.
Use a tenderising mallet or back of a large heavy serving spoon to bat the halves to about 0.5cm high trying to keep them square. Season with salt and pepper.
Rub the flattened steaks with some basil pesto.
Slice the artichoke and place the slices one after the other running down the steak, use 1 artichoke heart per piece of beef.
Sprinkle on some chopped capers.
Slice 2 button mushrooms per piece of beef and do the same as with the artichoke.
Sprinkle parmesan cheese on top of the mushrooms till completely covered.
Place under the grill till the cheese has melted and gone golden brown, the meat should be rare, then serve.
2 x large Aubergine
1 x small red onion peeled and diced
½ teaspoon turmeric
½ teaspoon curry spice
1 x teaspoon chopped garlic
1 x teaspoon chopped ginger
1 x teaspoon brown sugar
50ml sherry vinegar
150ml olive oil
Salt and pepper
Cut the top off the Aubergine and dice.
Place a pan on a low heat and lightly fry the onion, garlic, ginger and spices for two to three minutes being careful not to burn them.
Increase the heat to high and add the Aubergine.
Cook till the Aubergine is soft them add the sugar.
Add the sherry vinegar and cook till it is all evaporated.
Season with salt and pepper to taste.
Remove from the heat and allow to cool.
Put a table spoon of guacamole on the left hand side of the serving plate and drag left to right with the back of a spoon.
Put the beef in the middle of the plate and then spoon a line of pickled aubergine along the side of the meat.
Garnish with some soft herbs or micro leaves.