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Superior Steak & Chips

The Steak Lovers Secret

 

THE ULTIMATE STEAK & CHIPS.

You thought Miller & Carter do it well, prepare yourself for a lesson in the simple steak and chips. Juicy tender and cooked to perfection.

Firstly the chips, Heston Blumenthal inspired triple cooked chips.

To serve 4-6
You will need:

Ingredients:

1kg Maris Piper potatoes, peeled and cut into chips (approx. 2 × 2 × 6cm)
Groundnut or grapeseed oil
Sea salt

Method:

1. Place the cut chips into a bowl under running water for five minutes to wash the starch off.

2. Place 2kg cold tap water in a large saucepan and add the potatoes. Place the pan over a medium heat and simmer until the chips are almost falling apart (approximately
20–30 minutes, depending on the potato).

3. Carefully remove the cooked chips and place them on a cooling rack to dry out. Then place in the freezer for at least one hour to remove more moisture.

4. Heat a deep-fat fryer or a deep pan no more than half filled with oil (to a depth of around 10 centimetres) to 130ºC.

5. Fry the chips in small batches until a light crust forms (approximately five minutes), remove from the oil and drain on kitchen paper.

6. Put the potatoes on a cooling rack and place in the freezer for at least one hour. (At this stage, if you don’t want to cook and serve immediately, the chips can be kept in the

fridge for three days.)

7. Heat the oil in the deep-fat fryer or deep pan to 180ºC and fry the chips until golden (approximately seven minutes).Drain and sprinkle with sea salt for most effective taste.

I recommend using duck fat for the chips it’s by far the most unhealthy and luxurious, so treat yourself.

Now for the steak:

I would personally choose a good quality well sourced local beef. An aged fillet, look out for darkening of the meat it means more flavour.

Basing this on a 8-10oz piece of meat:

1) Preheat griddle or pan til very hot almost smoking. Press either side of the steak with generous amounts of salt and pepper and brush with olive oil.

2) Lay down the steak flat so the whole surface meets the pan causing the meat to instantly seal and lock in the juices. For a rare steak turn over after 2 minutes for medium 3min 30 and the same amount of time on the other side.

3) When the time has passed remove steak from the pan place on a board or plate and cover with tin foil as if putting a blanket over the steak. This method is called resting and it’s where most people go wrong, resting is mandatory for the steak to re absorb the juices lost when the molecules retract during the cooking process and the end product will end up much more flavourful and juicy.

4) After 4-5 minutes remove foil and serve steak alongside the chips. Add garlic butter to steak if desired but keep it simple the steak alone if a good quality will taste incredible.

Bon Apetit!

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Coming soon.. Sauces!

 

 

 

 

 

 

Speedy Sausage Tagliatelle Bolognese

Today I experimented with a quick and easy variation of the all time family favourite, bolognese. This is the perfect fast fix for people always on the go, as it took me less than 20 minutes to cook. Not only speedy to make its cost effective, as I used very few ingredients and ended up making use of things I had left over at the end of the week.

The dish is light, delicate and a warm pleasure to the tastebuds. I prepared this meal for two people, but you could easily double up ingredients and feed four.

Ingredients:

3tbsp of Olive Oil

1 garlic clove peeled and chopped

1 small onion peeled and finely diced

220grams of cherry tomatoes – halved

4 large good quality pork sausages (if Italian sausages are not available)

180g of fresh egg pasta tagliatelli

Freshly grated Parmesan cheese

Sea salt and ground black pepper

A small pinch of chilli flakes

Method:

1.) Add olive oil to large frying pan, add in the onions and garlic and sweat down for five minutes until soft. Remove sausage meat from the skins, add to the pan and brown for five minutes. Remember to break up the sausage meat as you fry it, so that it resembles mince.

Sausage meat, Onion & Garlic

2.) Cook tagliatelli in boiling salted water until al dente or to liking.

3.) At this stage the sausage meat should be slightly coloured, add in the halved tomatoes, some seasoning and the chill flakes to the pan. Continue to cook over a medium heat for five minutes until the tomatoes break down. Add a few tablespoons of pasta water to the pan as it cooks to create a sauce.

Sauce

4.) Use tongues to remove cooked pasta and place it directly into the pan with the sauce. Toss well and adjust the seasoning to taste mixing in a small handful of grated parmesan.

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5) Serve up into pasta bowls and garnish with desired amounts of Parmesan cheese and enjoy.

Finish product.

Bon apetit!

Megan’s Parcel From Heaven

Here is a quick winter warming recipe from a friend that I had to post, seeing as it is winter and we need good fast fuss free winter warming food. One of our nation favourites to share lately is dipping bread in a soft gooey cheese and accompanied by an onion sweet and savoury relish, a comforting treat for those  frosty winter evenings.

Here is an ever so slight twist and a simple recipe to make your own oozing parcel.

Ingredients:

2 sheets ready made filo pastry

250g Camembert

2 slices of cooked chopped bacon

1 egg

2tbsp onion relish

Pinch of basil leaves roughly chopped

Method: 1) Lay out two sheets of filo pastry and lay Camembert on pastry. 2) Place the Basil, Bacon and Onion chutney on top of Camembert. 3) Gently wrap pastry around the cambert gently tucking in as you wrap. 4) Brush the pastry all over with mixed up egg wash for a nice golden shine. 5) Bake in the oven on gas mark 5 for 20 minutes and serve with a crusty baguette to dip.

The pastry will remain crispy but soften slightly inside as the cheese melts making an irresistible Moreish snack.

Camembert Parcel

Bon Apetit!

 

 

Feeding Mum

Treating mum to grilled honey and mustard chicken strips with buttered parsley new potatoes and a mixed salad of red pepper, cucumber, celery, orange, baby tomatoes, beet root and gherkin with a raspberry vinegar and olive oil dressing. This recipe really excites the taste buds with different tastes and textures in every bite.

I marinated the chicken fillets with mustard powder and clear runny honey for two hours before placing on the medium heated griddle pan.

Super Salad

 

Simple ideas, happy mommas!

Simple Sumptuous Soup

Here is a recipe that i experimented with today, for a simple and luxurious soup which can be used as a starter or a meal in itself, served with a wedge of crusty bread.

Ingredients:
1 onion
1 leek
1 head of broccoli
100-150g Stilton (to taste)
2tbsp rapeseed oil
2tbsp porcini olive oil
Knob of butter
1 litre chicken or veg stock
Favourite bread cubed
Salt and Pepper
1 potato large
1 celery stick

Prep

1) Firstly chop the leek, onion, Celery, take the head away from the thick broccoli stalk and break apart then chop the potato into roughly 2cm cubes.

2) Heat up the rapeseed in a large saucepan add the onions on a medium heat and put on lid. Leave for five minutes allowing onions to steam and soften.

3) Add a small cup of water so the onions don’t burn on the pan then add in the celery leek and potato with a knob of butter. Leave on a low medium heat covered to sweat for five minutes.

4) Add the stock and leave to simmer on the same heat level for 15 minutes.

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5) After that time add the broccoli heads minus any chunky stalks and cook for five minutes.

Stilton

6) Blitz mixture with a blender until it’s as smooth as desired. Then crumble in Stilton and stir in it will melt and slightly thicken the soup. Taste and season until you are happy with the final flavour of the dish, remember the Stilton will provide a salty element to the dish.

For the croutons just heat cubed bread on a warm pan drizzled with your desired oil. I chose porcini infused mushroom olive oil for an earthy wild mushroom kick but you can use normal olive oil, garlic etc. Be careful not to have the heat to high they will burn easily.

Broccoli & Stilton Soup

Good luck!

Amazing Ham & Cheese Omlette Truffled

Here is a recipe for a great omelette.

Ingredients:

Hand full of chopped ham

hand full of grated chedder

Some Parmesan to finish.

3eggs lightly beaten in a bowl so as they maintain marbling of yolk and white.

Salt and pepper.

Butter unsalted.

Method:

1) Heat butter in a medium sized frying pan then loosen eggs that have been seasoned well with salt and pepper in so as the pan is hot and begins bubbling immediately. Using a spatula fold eggs around so as they cook through quick after two minutes the egg should be set fairly well but not completely.

2) Sprinkle in cheddar and ham then fold omlette to carry on cooking off the plate where it will reach it’s final stage off the heat. It’s important to know the egg carries on cooking off the heat, this is how many people overcook their omlette

3) When dished up the omelette will remain cooking sprinkle with Parmesan serve and enjoy. The precooked ham should be hot and the cheddar cheese gooey.

Here is a short video clip to get an idea, I chose to truffle my omlette but that’s a lesson for another day and complete over indulgence on my part.

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