Friday, 20 May 2016

Mango and Blue Cheese - are you sure??


I thought that maybe it had all got a bit too much for me recently and that finally I had gone mad!

I was making a few food notes, putting recipe ideas down on paper when suddenly I had this combinations of flavours in my mind - mango and blue cheese - I dismissed it as a bit 'out there' but it kept with me all day and I knew I just had to do something with it - even if it was just to shut up my 'internal food monologue'

Having thought on it a bit more I decided that those flavours - mango and blue cheese - would lend themselves well to a very peppery salad with beef.

I made up a mango dressing, used some of the blue cheese sauce I'd made earlier that week, I heavily peppered and pan seared some steak then served it all on a bed of watercress, spinach and chives - and wow, those flavours do go together! so I'm not going mad - well, not just yet anyway....... since then I have made a few adjustments and tried it all again last night just to photograph and to share with you today.....

Recipe - enough for two as a light supper

1 large rump steak
1 ripe mango
1 tablespoon honey
2 tablespoons cider vinegar
100ml olive oil
pinch chilli flakes
half teaspoon whole grain mustard
juice half lemon or lime
salt and pepper

quantity blue cheese sauce

watercress, spinach and chives for a salad - or any salad leaves and spring onions if you wish.


First slice your steak into thick slices, cut across the grain to keep them tender, and then really cover them in freshly ground pepper and a small pinch of sea salt. Set aside and allow them to come up to room temperature before cooking.

Whilst the beef is loosing it's fridge temperature you can make up your sauces. Start with the blue cheese sauce - it will happily sit on a low heat and simmer whilst you prepare the rest of the dish.

The mango vinaigrette is next - very easy to do - just peel and slice the mango and pop in a blender, along with the honey, olive oil, vinegar, a tablespoon of lemon/lime juice and chilli flakes. Give it all a good whizz until you have a completely smooth sauce. Add the mustard and adjust seasoning to your taste - I like this vinaigrette a little tart so if you want sweeter just add more honey. And if it's too thick just add a little cold water until your happy with it.

To cook the steaks - heat your griddle to a very high temperature and cook your beef quickly - about a minute and a half - two minutes per side. Lift onto a warm plate and allow the steaks to rest.

Cover a serving plate with the salad leaves and drizzle the mango vinaigrette over. Arrange the beef on top of the salad and then spoon a little blue cheese sauce over to finish.


Serve with a big bowl of buttered new potatoes and place the extra sauce and vinaigrette on the table so others can help themselves to more if they wish!

Have a lovely weekend
Love Lizx