Rumpsteak or potatoes; Donna Hay challenge nr. 8
Due to the slightly more complicated challenge this month the deadline is extended for one whole month. Get your entries in before end of May now! And remember; it’s not all about having the same props. Mood and atmosphere is more important. I don’t think anyone would have such a lovely rack to place the potatoes in but that is all good! Just be creative!
I realized that after having done 7 Donna Hay challenges; we’ve done vegetarian, we’ve done sweets and we’ve done sandwiches but what we have not done before is anything really meaty. So when the latest issue of Donna Hay’s magazine arrived and I started drooling over the Argentinian pages I figured it would be perfect for this time of year! Ok, depending on where you live it might still be a little too cold for doing a full barbecue but maybe the weather is kind and we can eat outside. Fire up the grill and make this gorgeous salted rump steak. In the magazine these steaks are served with delicious roasted potatoes with chimichurri sauce and since it’s always good to have a vegetarian alternative you actually get to pick this month from two different recipes!
Now is that a luxury or what? 😉 Both photos are quite stylish and will probably give you some challenge in terms of props, lighting and placement but that is what this is all about. Last month was fairly straight forward, so I thought to mix it up with something a little more challenging for the more seasoned photographers out there but if you’re just starting out, don’t be afraid to tackle this too. Whatever happens, it will definitely teach you something.
The photography on both these shots is done by one of my favorites; Ben Dearnley, styling is done by Steve Pearce. I love the styling in both these shots as it give me a sense of summer but in a rustic kind of way. The colors are dark but still vibrant and the food jumps out at you. I can’t wait to make both of these (you don’t have to choose, you can make them both if you want!) but since I am currently without kitchen I could not taste test either of these recipes but I have the feeling they will be all right!
Enter your link below!
Since there had been some complaints about the quality of my scans (rightfuly so!) I have found the originals on Ben Dearnley’s site so that looks a whole lot better! I’ll try to make sure the quality of the photos is good enough for you to be able to see what you need to do.
You can find all the rules for the Donna Hay Challenge on the special DHSPC page on top of the menu.
As usual the rules are very straightforward;
- recreate the original images to the best of your ability
- write a blog post about your experience and showcase the photos that you took
- Include some notes on how you took the photos and how you tackled the styling
- link back to this post
- Deadline for entry if April 30th.
- Read the rest of the rules on the DHSPC page
- Judging will be done by Jenn from jenncuisine, Meeta from What’s for Lunch Honey, Kay from KayoticKitchen and myself
Entries are open for everyone. No need to let me know if you want to join. Once you’ve made your post include the link in the linkytool below. It will need to be approved by me first so you will not see it before that.
- 1,5 kg large sebago starchy potatoes (peeled and chopped)
- 2 tablespoons olive oil
- sea salt
- cracked black pepper
- 100 g wild rocket arugula leaves (to serve)
- 1/3 cup flat leaf parsley chopped
- 1 tablespoon oregano chopped
- 2 teaspoons rosemary chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried chilli flakes
- 1 clove garlic crushed
- 1 bay leaf
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- sea salt
- cracked black pepper
To make the chimichurri sauce, place the parsley, oregano, rosemary, paprika, chilli flakes, garlic, bay leaf, vinegar, olive oil, salt and pepper in a bowl and mix to combine. Set aside.
Preheat oven to 220 C (425 F). Place the potato in a large saucepan of salted cold water over high heat and bring to the boil. Cook for 10 minutes or until the potato is just tender. Drain, return the potato to the pan and cook for 1 minte to remove excess moisture. Shake the pan to fluff the potato. Place on a baking tray, drizzle with the olive oil, sprinkle with salt and pepper and roast for 40-45 minutes or until crisp and golden.
Serve the potatoes with the chimichurri sauce and rocket leaves.