4 September 2007
As you may remember, I mentioned last month that I got a SteakStones set for my birthday. We used it a couple of weeks ago but I’ve been a little lazy with my blog posting lately. Anyway, better late than never, here are some pictures to get your taste buds going.
We decided to make the most of the stone and use it to cook both our starter and main course. In hindsight, this isn’t really recommended as you have to clean your stone in between and then reheat it in the oven really. But for a one off, the extra hassle was definitely worth it!
King Scallops in Chilli, Coriander and Lime
For starter, I placed six trimmed king scallops in a bowl containing one chopped red chilli, a bunch of freshly chopped coriander and the juice of one lime, and put them in the fridge for about an hour. After transferring the stone to the table and placing the scallops on the stone, I had to slice them in half so that they could cook evenly as they were quite deep ones. Once cooked, I served them on a bed of pak choi which I’d roughly chopped and fried in butter for a few seconds.
Sirloin Steak with Mushrooms and Noodles
For main course, I pretty much followed the basic recipe for Oriental Sirloin Steak with Noodles from the SteakStones website. I added a sliced chilli and a couple of sliced spring onions to some rice stick noodles which I’d drizzled with a bit of soy sauce and toasted sesame oil. We’d got one of Sainsbury’s Taste the Difference exotic mushroom selections containing Yellow Oyster, Hon Shimeji and Shiitake varities and fried those in a little butter and olive oil for a minute or two. For dipping sauces, I prepared a bit of Thai sweet chilli sauce, wasabi and soy sauce. Finally, we cooked two Taste the Difference trimmed sirloin steaks on the stone.
After all that, I would say that SteakStones are an excellent way to cook the perfect steak. I like my steaks rare, so it’s ideal because there’s virtually no way to over cook it. If you prefer your steaks well done, you’d probably need to slice your steak and cook each piece individually though.
The only problem was that we only had one stone, so it meant we had to share and practically eat each course in two parts. Of course, that’ll soon be resolved when we buy another one...