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easy recipe

Fillet Steak With Pepper Sauce

For visual orgasmic purposes here was our second valentines day meal. I also include a simple sauce recipe for you’re steak topping.

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I stuffed the portobello mushroom with blue cheese and bread crumbs. They went in for five minutes prior to steak starting to cook on a gas mark 7 along with the vine tomatoes.

The chips were handcut thick seasoned and tossed in rapeseed oil for a crispy finish they went in the oven for 40 minutes on gas mark 6.

I cooked the steak medium rare on a smoking hot griddle three minutes either side then set aside for 5 minutes under tin foil to rest allowing juices to reabsorb as i plated up the the finished components. Resting the steak after cooking is essential for the finish to be spot on and the outcome juicy.

The sauce was made using a pepper sauce consisting of cream, mustard Worcestershire sauce, whisky onion and pepper very basic, highly effective.

Ingredients:

1 small red onion, sliced

150ml double cream

2 tablespoons whisky

3 tablespoons Worcestershire sauce

1 teaspoon salt

1 tablespoon ground black pepper

1 tablespoon wholegrain mustard

Method:

Sweat onion in butter till sautéed add cream and all ingredients and Heath through for a few minutes strain out onion and serve on top of steak.

 Enjoy the visuals and good luck with yours.

Bon Apetit!

 

 

 

 

 

 

 

 

No Fuss Fish Pie

This evening we decided to cook a very simple,luxurious but at the same time healthy and rich in omega-3 and protein fish pie, using various types of seafood in a creamy classic butter and flour roux with a crisp fluffy golden mashed potato topping.

I used the infamous Marco Pierre White’s classic fish pie recipe, I have left the recipe with chopped boiled eggs in this is optional, I chose to layer without the eggs.

Ingredients:

  • 1 Knorr Fish Stock Pot
  • 20g butter
  • 20g flour
  • 100ml double cream
  • 50g handful of grated mild Cheddar cheese
  • 100g white fish fillet, chopped into round 2.5cm squares
  • 100g salmon fillet, chopped into round 2.5cm squares
  • 100g smoked haddock, chopped into round 2.5cm squares
  • 100g peeled, headless raw prawns
  • 3 hard-boiled eggs, peeled and quartered
  • 150g baby leeks, blanched, chopped, patted dry
  • 1kg mashed potato (made by peeling 1kg potatoes, boiling until tender and mashing with double cream or milk and 2–3 egg yolks)
  • For a healthier option instead of using 100ml of double cream you can use 50ml of milk and 50ml of double cream.
  • Method:
  • First make your fish stock by dissolving the Knorr Fish Stock Pot in 400ml of boiling water stirring until thoroughly dissolved.
    • Set the stock aside to cool for around 20 minutes while you prepare the fish and leeks.
    • Pre-heat the oven to 220°C/Gas Mark 7.
    • Heat a heavy-based saucepan. Add in the butter, allow to melt, then add in the flour and whisk to mix thoroughly. Using a whisk, rather than a wooden spoon, to make the sauce means you won’t have any lumps.
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    • Gradually add in the cooled stock, whisking between each addition. You want to be sure to cook out any floury taste.
    • Whisking constantly, bring to the boil and simmer until thickened. Whisk in the double cream to enrich the sauce

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    • Add in the white fish, salmon and smoked haddock chunks. Gently shake the pan to work the fish into the sauce. Cook very gently over a low heat to poach the fish in the sauce.
    • Two minutes later add in the prawns, again shaking the pan to work them into the sauce, and cook gently for 1–2 minutes until just cooked.
    • Turn the fish mixture into an ovenproof pie dish. Sprinkle over the blanched leeks and then top with a layer of hard-boiled egg quarters. Sprinkle over the grated Cheddar. This way you’re adding layers of flavour and texture to the dish.
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    • Spread over the mashed potato to form a thick, even layer on top of the pie, smoothing with a spatula or palette knife. I used a wet palette knife to indent the mashed potato creating a fish scales pattern, but you can use a fork instead.
    • Bake for 25–30 minutes in the pre-heated oven until golden brown. The egg yolks in the mashed potato mean that it puffs up as it bakes and gives a lovely golden colour to the topping.
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That’s it! Simple great fish dish a recipe welcome in anyone’s back pocket, a real home comfort dish and nothing complicated involved. Allowing around 5 servings making it less than £2 per portion, great value for great nutrition.

I served my fish pie on a bed of crunchy samphire grass and it was spectacular. Your turn!

Bon Apetit!

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Spaghetti & Meatballs Supreme

I can’t take credit for this one as my fiancée created it using a simple BBC Food Recipe. But as a very basic skilled cook it turned out fantastic, well executed. I strongly advise optional ingredients of basil and red wine are used and also all of the ingredients are of a high quality that way achieving maximum flavour.

I also strongly recommend the wine used to for the meatball sauce is a good chianti found in any supermarket.

This recipe cooks ample to be frozen and used as more meals at a later date, very good convenience food.

http://www.bbcgoodfood.com/recipes/453623/spaghetti-and-meatballs

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Oh but of course i had to add my own touch, garnished with truffle shaving, very optional.

Bon Apetit!

 

 

 

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!