Abandon hope all ye vegetarians who enter here… Sometimes, you just want comfort food. Something easy and tasty and lovely that is going to fill you up and make you feel all warm and satisfied. For me, that is a big hunk of meat. A home made mixed grill.
This is the Slimming World version of a mixed grill, so it’s still actually relatively healthy. And it’s bloody nice.
- 900g potatoes
- 4 handfuls of mushrooms
- Tomato per person
- 8 Quorn sausages/8 Morrisons’ low fat sausages
- 8 pork chops
- 4 steaks
The trick with this recipe is getting everything ready at the same time. I’ve only made this once and I was rushing around like a mad person trying to get everything hot but not burnt. I think partially the problem is that I take pictures for the site — it really eats into cooking time. Another thing I probably could have done was kept everything under a warmish grill once it was cooked so I wasn’t rushing as much. Or, I could have planned better. When I make this again I’ll keep everything under a grill to keep warm. But it’s really up to you how you do it.
Anyway. The potatoes are going to be made into chips, so start by following the recipe for Skinny Chips.
Whilst they’re cooking away, slice your mushrooms and cut your tomatoes in half. Then spray a frying pan with Fry-Light and fry them both together. If you finish them before everything else is ready, stick them under a grill to keep warm.
Then you need to grill your sausage, steak and chops. I used a normal grill for the sausages…
…but grilled the steak and the pork chops on the George Foreman grill to get as much fat as possible out.
Not everyone has two grills. If you don’t just fit as much as you can on together, and just try and keep the food warm once it’s cooked.
Once the steak is cooked, slice it into strips about 2cm wide. It just looks nicer on the plate that way.
When the potatoes have ten minutes left in the oven, put your peas in warm water, bring to the boil and allow to simmer.
And then when you’re done, just stick everything together on a plate, grind over some black pepper, add some sauce if you’re that way inclined and devour…
It all turned out okay, but that was only thanks to the help of my wonderful mum. I really, really need to work on my timings because it could have been a total disaster otherwise. That’s the only tip I can give you for this recipe — timings.Apart from that it’s dead easy, really lush and definitely comfort food.
As always there is a Flickr photoset here. Enjoy!