Steak and Baked Potatoes with Chilli and Garlic Cream Sauce

Now that we are into July, we are also into the full swing of summer with wonderful warm days and long balmy evening. What better way to enjoy these amazing days and extended evenings than to take out the Weber and have a braai. - or barbecue for those of you who are not aversed with South African English...

So many people seem to think that a braai or barbecue is just for sausages, burgers or kebabs, but not in our household; we like to have steaks, chops, even roasts.

I concocted this steak dish to utilise a chutney I bought at a food fair that was held in Ellesmere not so long ago, and even if I say so myself, it turned out divine!

The chutney came from Heather's Harvest, a one-woman home-production outfit in Shrewsbury, UK - not so very far from where we live.

Ingredients: Serves 2

2 large baking potatoes
2 sirloin steaks
steak and chop seasoning

For the Sauce:
30ml olive oil
1 small red onion, roughly chopped
1 clove garlic
5-10ml chilli and garlic chutney - Heather's Harvest
...... depending on how hot you like it
50ml soured cream
50ml double cream
10ml sugar
5ml Worcestershire sauce
sea salt and freshly ground black pepper to season

Method:
Parboil the potatoes in their skins for about 10 minutes until just beginning to soften, then warp in foil and put on the prepared charcoal fire for about 15-20 minutes, turning from time to time.

Season the steaks on both sides with Steak and Chop Seasoning and grill over a prepared charcoal fire until done to your specifications. Allow to rest for 5 minutes before serving.

To prepare the sauce, put the onion, garlic and chutney into a mini-blender and blend to a smooth paste. In a small saucepan over a medium heat, warm the olive oil and add the prepared paste. Cook gently until a wonderful aroma arises and the paste begins to become translucent. Add the soured cream and blend into the mixture in the pan, followed by the double cream, stirring gently all the time. Mix in the sugar, Worcestershire sauce and seasoning. Simmer gently for 10-15 minutes, stirring frequently to amalgamate the flavours.

When ready to serve, remove the potatoes from the foil, cut across the top and push the potatoes on the sides to expose the soft flaky flesh. Place a potato and a steak on each plate and cover them with the thick, creamy sauce - and enjoy!