Owen Cookbook Part 2

In what is sure to become a staple in everyone's diet, I reveal secrets of my steak with pasta...

Ingredients:
Fillet Steak (only €3 here)
Too much Pasta
Pasta Sauce
Balsamic Vinegar (Secret ingredient)
Orange Juice

Marinade the steak in balsamic vinegar. Start cooking the pasta (with salt but never oil) and once that is well under way prepare a frying pan with a little olive oil to flash-fry the steaks to a perfect medium rare. Just as the steaks a sizzling in the pan accidentally engage the child-lock on the hob grinding all cooking to a halt. Attempt desperately to disengage the child-lock but to no avail.

Take the pan of pasta and the steak up to the next floor to finish cooking them. Drain the pasta and add the sauce without rincing the pasta (this apparently mean the pasta absorbs more sauce). Serve the steak on a bed of pasta for four. Bon appetit!

Those of you who have read the previous installment of Owen's Cookbook, may be interested to know that my second attempt at an omelette went a lot better. The reduction in the oil and butter content made for a much more omelette-like result. The only downside was that as a result of my fear of salmonella, the carbon content of the omelette was enough to give me a case of the squits. Almost there...