To meat or not to MEAT?

THAT IS THE QUESTION, BUT IT’S ALL ABOUT PERSONAL PREFERENCE, SAYS DURBAN FOODIE ANT ELLIS AS HE SAVOURS A MOUTHFUL OF TENDER, JUICY STEAK

Forget the drippy not just me. Is it because I think universal a juicy, tender-as-butter prime language of love fillet of beef, magnificently for a moment. If chargrilled to medium, is you ask me – and the greatest thing since even if you don’t – the one sliced other meat, and I can’t thing we all have in common understand why anyone would is food. We need it. We think disagree? Yeah! But maybe it’s about it. We delight in it, chat also because I don’t like being about it, and plan important repeatedly – and sneerily – occasions around it. So why “advised” that my food choices then has the topic “to meat are cruel and inhumane. But or not to meat” entered the like a rapidly growing number dreaded no-go zone of religion of us, I choose sustainable and and politics at the dinner table? ethically-sourced meat.

Come on dudes, we’re entitled Newsflash: Snide to eat whatever suits our commentary notwithstanding, preferred taste, diet and budget, we’re all kinda correct. and we aren’t required to qualify Dieticians – including my that to anyone. We like to think friend Sharks rugby dietician we’re liberal and respectful and all-round good-gal of the choices of others, but Danielle Roberts – and doctors omnivores and herbivores just generally agree that animal don’t seem to agree. products, including eggs and

As a meat lover, I confess dairy, provide the highest to being a culprit of the funquality “complete” protein and pokery perpetuated against essential amino acids the body vegetarians, vegans and needs, due to high levels of those with alternative dietary bioavailability. That’s a fact. But narratives to my own – and it’s plenty of truly delicious plantbased products, including chickpeas, quinoa, soybeans and many leafy greens, are also excellent sources of protein and other top-notch health benefits we should be eating.

So, apart from personal choice and the protein debate, can’t we all just get along? Yes, of course we can. Plantbased food isn’t a fad, a trend, or for tree-hugging hippies. In 2020, it’s a vibrant and exciting way to eat, packed with opportunity, versatility and exceptional health value – there are enough vegan markets and events, plantbased restaurants and menu items, and veggie cookbooks around to prove it. Best of all, it’s absolutely compatible with your favourite meat.

A delicious way to respect everyone at the table is with an amazing risotto. Not the daunting, labour-intensive project you’ve heard about, a killer risotto is as easy to make as it is satisfying to eat.

Easy Mushroom and Pea Risotto with (or without) Pan-Fried Steak

Serves two as a main dish or four as a side dish

•1 1/2 cups mushrooms, sliced •4 teaspoons butter •2 tablespoons extra virgin olive oil •2 cloves garlic, minced •1 onion, diced •1 cup Arborio rice •1 teaspoon thyme •1 cup white wine (the same plonk you’d drink) •4 cups vegetable stock •1 cup frozen peas •salt and pepper •Parmesan cheese •fresh basil, chopped

In a pan, lightly colour mushrooms in some of the butter. Season and set aside. In a sturdy pot heat olive oil, add garlic and onion, cook until soft and translucent. On a medium heat add rice and thyme, stir until all grains are coated. Add wine and stir. When everything’s moving about nicely and the boozy aroma is cooked off, add the stock, a cup at a time. You don’t need to stir endlessly, just keep it moving every minute, and don’t let it dry out or stick to the pot. If it’s getting thick and claggy, add more stock; if it’s too wet, don’t. Add mushrooms with their liquid, and peas with the last cup of stock. Cook until stock is absorbed and the risotto is creamy. While it’s still loose, remove from heat, season with salt and pepper, dot in the butter and cover for 5 minutes. Serve with shaved Parmesan and basil.

For the meaters, serving this risotto with steak is bangin’. Cook the generously seasoned steak – fillet or sirloin are right on for this – to your liking in a screaming hot pan with butter, a couple of halved garlic cloves and some fresh thyme, basting as you go. Rest for a couple of minutes, slice thinly and smash it with buckets of ice-cold wine. Not you, kids – you get juice.

Until next time, eat what you prefer, and don’t trash the choices of others – it’s all good. Rock on! * FOR MORE INFO ant@rockthekitchen.co.za

BELOW: Durban foodie and lover of meat, Ant Ellis.