Posts Tagged:

foodblog

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.

image image image image

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!

 

 

 

 

 

 

 

 

Simple Scallops Starter With Pancetta & Rosemary

Here is my recipe for an extremely simple but effective starter using Seafood. For this particular dish i used scallops it took me about 10 minutes total including plating up.

If you like seafood but are weary about cooking it here is the perfect way to begin. I chose not to remove the roe which is the orange part of the scallop which is extremely tasty and soft when left on for cooking.

Ingredients: to serve 2

Pancetta or streaky bacon 4 slim pieces diced

Two sprigs of rosemary

Tsp olive oil

8 fresh scallops

salt and pepper

Recipe:

Firstly wash scallops and pat dry with tea cloth then season well with salt and pepper.

image

 

1) Heat a tsp olive oil and add streaky bacon chopped for around 6 minutes until golden brown drop in sprigs of rosemary for the last two minutes to infuse the oil.

 

image

 

2) Use spoon to remove pancetta/bacon and rosemary into a seperate bowl to set aside and leave the tasty infused oil in pan and back on the heat.

3) Now add scallops to pan and cook on medium high heat for two minutes either side and will turn golden brown but remain springy when pressed. Be very time conscious four minutes total is perfect for a fair size scallop,add pancetta back and prepare to plate up.

 

image

(Notice the slight golden brown crust on the second picture)

image

 

4) Now have heated plates ready and plate up placing scallops first flourishing with bacon bits and strategically placing rosemary sprigs. I used a raspberry balsamic glaze as an extra depth of taste but that’s a lesson for a later date.

image

Good luck & Bon Apetit!

 

 

 

 

 

 

 

Cream ‘no cream’ of the crop Carbonara

Cream of the crop 'no cream' Here I have my favourite recipe for an authentic Spaghetti Alla Carbonara Inspired by the brilliant Rick Stein on his travels through the med. The recipe is personally my only option for a true italian carbonara, accept no imitations.

Ingredients to serve 4:

Generous splash of Olive oil

400g dried spaghetti (preferably De Cecco brand)

175g smoked pancetta cubed

3 garlic cloves chopped thin

3 egg raw beaten

Hand full of flat leaf parsley coarsely chopped.

60g pecorino cheese

salt and pepper to taste

Method: Prepare all ingredients ready for perfect timing.

1) heat a little olive oil in a large pan, add pancetta cook until light golden then add chopped garlic last thing throw in parsley to quickly warm meanwhile the spaghetti is added to a large full pan of highly salted water.

2) when the spaghetti is done to your liking, hopefully el dente (7mins) transfer into the pan with pancetta make sure saving starchy water for creating the sauce.

3) Add in eggs and cheese in short sharp stages mixing about in pan,slowly pour in beaten eggs, they will cook in the residual heat of the pasta Beware if the pan is too hot the eggs may scramble. If desired consistency is not reached then add a splash of salty starchy pasta water. It’s the authentic italian way.

4) season to taste but remember the high salty ness given by the salty cheese and smoked pancetta.

Aerve with crusty bread or a simple bruschetta. Youre in italy! Heres a short video to give an idea   14 second clip

Sardinian Pecorino   Excellent sardinian pecorino. Now get to it.. Bon Apetit!

Midnight food shop

It’s good to go shopping for ingredients late at night, you can really have an in depth look of the goodies they have on offer, minus the interruption of busy mums with their wailing demonic hell spawn of satan children or the nine to five guy who hates his life and his physique but just can’t find the Hellmans mayonnaise.

It’s no good shopping for a fresh sourdough bread at midnight but when it comes to pantry items and key ingredients, it is prime time to have a well thought out scan of what’s on offer.

My next post will consist of a broccoli, Stilton and potato soup.

Stay tuned.