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Food Jammin' with Sean and Judy


fresh food

This morning Greg and Ali launched Food Jammin' with Sean Kildare of Inpex and Judy Anictomatis from the Country Women's Association.

Sean and Judy were challenged to come up with a recipe using three ingredients as chosen by you.

Today's ingredients were baby spinach leaves, kalamata olives and a can of tinned tomatoes. Here are their recipes.

Sean's Steak Sauce

Everyone loves a good steak, whether that’s beef, pork or chicken. The problem is that many people cook a great steak and then cover it with a commercial supermarket sauce that pretty much ruins it. So here’s a simple, great recipe for a rich, tasty sauce that will take your steak to the next level and is good for you as well. This recipe is also very suitable for vegetarians, as you can cook eggplant, mushrooms, potato for example ‘steak style’.

Key Ingredients:

1 tin of chopped tomatoes

10 medium sized pitted Kalamata olives

Cup of baby spinach with stems removed from the leaves

Optional ingredients:

1 garlic clove, finely grated

Half a medium size brown onion, sliced finely

2 anchovy fillets

Tsp chilli flakes

Cooking time – about 30 to 40 mins.

Serves 2.

Saucepan on stove – medium heat

Add splash of olive oil and then the onion, stirring so it cooks evenly.

If using the onions, cook until they are soft and semi-see through.

Pour in whole tin of chopped tomatoes and stir through, break up larger tomato chunks with spoon if needed.

Season tomato with salt and pepper to taste (you can add chilli flakes at this point of you like).

Add finely grated garlic and stir through.

Chop anchovy and add.

Chop Kalamata olives and add.

Stirring occasionally, keep the sauce gently bubbling over a low to medium heat. Don’t let it stick to the saucepan.

If the sauce is drying out and thickening too quickly, add half a cup of water.

You need to cook it through for a good 30 to 40 mins to ensure the tomato breaks down and transforms into that rich, thick sauce texture.

Prepare your steak to your liking. While it is resting (you should always rest a steak before serving), take the sauce off the stove and add the baby spinach leaves, stir through.

Leave the sauce to cool slightly while the spinach is wilting.

Chef’s Tip: taste sauce and if you find it too tart (acidic), and some people find tomato based dishes are like that, just add a teaspoon of sugar and stir through. It will take the tangy edge off.

Plate your steak and drown it in the sauce. You will probably need to take the remaining sauce to the table with a spoon, because you can’t stop eating it!


Judy's Spinach Risotto

Key Ingredients

1 small onion, finely chopped

Olive oil

1 bag of baby spinach leaves

1 tin diced tomatoes 

1/2 cup medium grain rice

Salt and Pepper to taste

Kalamata olives

Fetta cheese (crumbled)

Saute onion in a large casserole dish with a little olive oil. Wash the spinach, chop roughly if not baby spinach. Chop tomatoes and add to the onions, together with the spinach. Season with salt and pepper and stir. Add the rice and two cups (500ml) water, stir and allow to simmer covered, until the rice is cooked, for about 20 minutes. Add more water if it is too dry.

Chef's Tip

Serve in a bowl with fetta crumbled and olives on top.

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