Iskenderoni With Greek Salad | Food

Serves 4

Ingredients

350g rib-eye steak, cut into 4 slices
2 free-range boneless, skinless chicken breasts, halved horizontally
1 tbsp olive oil
50g unsalted butter
4 garlic cloves, peeled and sliced
2-3 tbsp Greek yogurt
4-5 tbsp finely chopped fresh coriander
Salt and freshly ground black pepper
Feshly cooked basmati rice, to serve

For the tomato and basil sauce

2 tbsp olive oil
4 garlic cloves, peeled and finely chopped
1 large bunch fresh basil leaves, roughly shredded
3 x 200g cans plum tomatoes
Salt and freshly ground black pepper

For the Greek salad

½ red onion, peeled and finely sliced
½ cucumber, cut into large dice
1 red pepper, deseeded and cut into large dice
1 yellow pepper, deseeded and cut into large dice
50g red and yellow santini or baby plum tomatoes, halved
Handful pitted black olives

For the dressing

2 tsp dried oregano
2 tsp lemon juice
2 tsp white wine vinegar
6 tbsp extra virgin olive oil

Method: How to make Iskenderoni with Greek salad

1. To make the tomato and basil sauce, heat the oil in a large saucepan and gently fry the garlic until beginning to soften and colour. Stir in the tomatoes, basil and plenty of salt and pepper. Bring to the boil, stirring constantly, then remove from the heat and pass through a large sieve into a clean pan. Return to a low heat and cook very gently for about 40 minutes until the sauce is well reduced and the flavour intensified, stirring regularly.

2. To make the Greek salad, toss all the salad ingredients in a large bowl. To make the dressing, put the oregano, lemon juice, vinegar and a good pinch of pepper in a bowl and whisk together. Slowly add the olive oil and whisk until the dressing emulsifies. Season to taste, toss through the salad and set aside. Preheat the oven to 200°C/Gas 6.

3. Preheat a large griddle pan until smoking hot. Rub the chicken and steak pieces with olive oil and season with salt and pepper. Cook on the hot griddle until well charred on both sides, then transfer to a baking tray and dot with butter and garlic. Continue cooking in the oven for a further 4-5 minutes or until the chicken is cooked through and the steak done to taste.

4. Divide the chicken and steak pieces between four plates. Stir a good tablespoon of the yogurt and 3 tbsp of the coriander into the tomato sauce and spoon over the meat. Top with more yogurt and a sprinkling of coriander. Serve with freshly boiled basmati rice and the Greek salad.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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Comments

i was disgusted by Francis Glancy's hygeine in the kitchen, for instance a number of times while he was making the tomatoe dish he kept adding ingredients and tasteing the dish with the same spoon he was mixing with, he also droped a piece of steak on the floor and used it, i wouldnt like to have eaten anything coming from his kitchen.

Posted by tesha on 03/06/2009 17:19:22

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Come Dine With Me recipes Iskenderoni with Greek salad recipe

Serves 4

Ingredients

For the tomato and basil sauce

For the Greek salad

For the dressing

Method: How to make Iskenderoni with Greek salad

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