Jan 11: Flatbread “Quesadilla” with Cider Braised Pork Shoulder; Sirloin Steak with Satay Sauce, Black Rice and Bok Choy ‘Vietnamese’ Salad


Today we simply repeated yesterday’s lunch: refried black beans, cheddar, cider braised pork shoulder and pickled onion quesadilla.

  • The flatbreads add 50c per serve
  • Half a can of refried beans, shared across two halves: 26c
  • A serve of pulled pork is $5.46 but we used half, or $1.37 per serve
  • 2 oz of cheddar split between two is 50c per serve.

Lunch today was a good quesadilla for $2.63 per serve.


We liked the idea of marinating and grilling the sirloin whole before adding the satay sauce, so we did it again, serving with black rice and Nigella Lawson’s  Vietnamese Chicken Salad, without chicken and built on bok choy instead of cabbage.

The leaves of the bok choy are quite bitter, but the stems balance that by being quite sweet, so the salad worked particularly well, and the satay sauce was a different – and better – recipe, or we just didn’t follow it well last time!

  • The dry aged top sirloin steak from Prather Ranch was $12.63 or $6.32 per serve
  • The peanut butter was $3.99 and we used about 1/8,  or 25c a serve
  • Other seasonings in the satay sauce add 35c per serve
  • The bok choy was $1.99 for four, or 50c per serve
  • Carrot adds 30c per serve
  • Salad seasonings add 20c
  • Black rice adds 40c per serve.

Dinner tonight was $8.32, which is definitely high for satay but the beef was really tender with a good beef flavor. One of the better tasting steaks we’ve had. The peanut sauce is really tasty – none was left – but it should be noted, does not pair well with red wine! The change in the salad to bok choy was a good one and the black rice has a good nutty flavor with a little more chew than white or brown rice. It was a good pairing for this meal.

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