Boitshoko's Signature Excella Dish

Recipe by Boitshoko Molewa
Serves: 2
Prep time: 40 minutes
Cook time: 25 minutes

INGREDIENTS
150g Excella Thai Long Grain Rice
1 cup salted butter
1 potato
a few sprigs rosemary
600g fillet steak
handful parsley
1 pear
100g white sugar
250ml fresh cream
50ml soy sauce
100ml sunflower oil

METHOD
Cook the Excella Thai long grain rice according to package instructions. Once cooked add ½ of the cream then season to taste. Cook down until nice and creamy.

Peel potato, cut into small evenly shaped cubes then cook until soft then strain any access liquid if any. Mash with some butter, about a tablespoon, some cream then season to taste. Set aside. Peel pear and place in a pot full of water and 100g sugar over a high heat to be poached for 25 minutes.

For the meat, remove any excess fat from steak fillet, season with salt and pepper for flavour then fry using Excella Sunflower oil over a medium heated pan. Add 1 tablespoon butter and some rosemary to the pan with steak and fry till all sides are browned and seared.

Check the pear is poached, should be soft outside when cutting into slices. To serve start with a base of the cooked creamy rice, sliced pear, mash and seared steak. Chop parsley for colour and sprinkle over dish. Enjoy!