Culinary bravado can easily become intuitive upon adequate exposure to a range of cuisines. This dish  is absurdly easy even though it looks it just came out of a top class fine dining restaurant. Even the name suggests it can’t just be called mashed potatoes and steak even though that is exactly what it is . I named this dinner in Catalan and the literal translation is ‘steak on starch’. 

The secret to super smooth mashed potatoes is a blender! If you feel like the mashed potatoes are too thick keep adding a bit milk until the right consistency is attained (not too runny but not too thick). The Asian inspired sauce that coats the beef  has a spicy kick from the ginger that will tantalize your tastebuds and is effortlessly completed with the sweetness of the tomato sauce and sugar. If you don’t try this recipe out, your tastebuds will never forgive you for that!

Servings: 2

Time: 40 minutes 


For the mashed potatoes:

  • 8 small potatoes 
  • 1 cup milk
  • 1 tbsp salt 
  • 1 tbsp black pepper

For the beef:

100g beef steak 

1 tbsp salt

2 tbsp black pepper 

For the sauce

2 tbsp  fresh ginger chopped 

1 tbsp  fresh garlic chopped

6 tbsp bbq sauce

4 tbsp sweet chili sauce 

6 tbsp tomato sauce 

2 tbsp sugar 

To garnish:

1 cucumber (sliced using a potato peeler)


1. Place the potatoes in a medium sized saucepan and boil for 25 minutes on medium-high heat.

2. Let them cool for 10 minutes before peeling off the skins.

3. Cut them into small uneven pieces and place them in a blender with the milk, salt and black pepper. ( You can blend them in batches if you are using a small blender).

4. Blend them for about 30 seconds. Ensure there are no lumps left.

5. Cut the steak into small slices and season with salt and pepper.

6. Slice the steak slices for 5 minutes on each side in a medium sized pan.

7. Remove the steak slices from the pan.

8. In the same pan, add the grated garlic and ginger and fry on medium heat for 5 minutes.

9. Add the sauces ( tomato sauce, bbq sauce, sweet chili) , sugar and water to the pan and let the sauce thicken. This should take about 5 minutes.

10. Toss the steak in the sauce.

11. To assemble, add about 4 tablespoons of mashed potato to a large bowl , then steak slices in a line followed by the cucumber ribbons. 

12. Use bbq sauce for the garnish dots (optional). Enjoy!


I know of a lot of recipes that have been trending lately, but I must say that bbq chicken tenders top the chart so far this year! They are ridiculously easy to make but are unbelievably mouthwatering . The crunchiness of the chicken combined with the sweet sticky bbq sauce are an unbeatable combo.

You do not need to be a pro to pull off this recipe. This chicken was a major hit at my house and I’m sure you are going to say the same when you try this recipe out !

The combination of vegetables in this recipe certainly elevate this chicken board to a whole other dimension of dynamite. Get creative with whatever vegetables are in your fridge and make this tropical looking chicken board !


For the chicken:

  • 6 chicken breasts ( cut into strips)
  • 1 tablespoon salt 
  • 1 teaspoon paprika 
  • 1 teaspoon black pepper
  • 1 teaspoon chicken spice 

For the coating

  • 2 eggs 
  • 1/2 cup crushed cornflakes 

For the bbq marinade 

  • 1/2 cup bbq sauce
  • 1/4 cup tomato sauce 
  • 1 tbsp sugar 
  • 1 teaspoon black pepper 
  • 1/2 cup warm water

For garnish ( optional)

  • 6 quarter lemon wedges 
  • Cucumber ribbons 
  • Carrot ribbons 
  • 1 red pepper sliced
  • 1 yellow pepper sliced 
  • 1 green pepper sliced 


  1. In a medium frying pan,  preheat enough oil to fry the chicken on medium-high heat ( about 1/2 cup).
  2. Season the chicken strips with the spices and ensure that they are thoroughly coated.
  3. Crack the eggs into a bowl.
  4. Place the crushed cornflakes in a plate.
  5. When the oil is hot, dip each chicken strip into the egg and then into the plate with the crushed cornflakes. Make sure they are entirely coated
  6. Fry the chicken strips for about 5 minutes on each side.
  7. Combine the ingredients for the marinade in a large microwaveable bowl and microwave for 3 minutes.
  8. Coat each chicken strip in the marinade.
  9. Optional: Arrange the chicken strips on a board with the garnishing vegetables. Enjoy!