249 posts tagged food
Beef, Mushroom and Guinness Pie
My other pie experiment went incredibly well, I froze these for later and they didn’t last too long. Forget making your own pastry, just get store bought, it wasn’t worth it.
- 500g beef (I used an angus roast I got on sale), cut in 1 inch cubes)
- 1 tin of Guinness
- 1 large red onion, diced
- 2 tbsp flour
- 2 tbsp butter
- 3 portabello mushrooms, diced
- 1 carrot, diced
- 1/8 cup diced rosemary leaves
- Olive oil
- Salt, pepper and flour
- Frozen shortcrust and puff pastry
In a bit of olive oil, season the meat with salt and pepper then sear the beef until brown on all sides. Add in the carrots and mushroom and cook until soft.
In another pan, soften the onions in the butter, adding the rosemary towards the end. Mix in the flour.
Toss it all in the slow cooker with the Guinness and let it cook for about 6-8 hours until the meat comes apart with a fork (or 30 minutes in the pressure cooker). Season to taste with salt and pepper, and perhaps a bit more rosemary if you’d like. Pull apart the meat slightly with forks so it’s a bit shredded, and reduce the Guinness until it forms a thicker gravy. If it’s not working, or you’re getting impatient, mash together a bit of butter and flour then mix that in. Bingo.
Cool completely, and fill individual pie tins with shortcrust pastry on the bottom, and top with puff pastry. Seal well and freeze. To reheat, bake for 45 minutes on high heat, until the sauce is bubbling out and the pastry is golden brown.
Well, I’ve been incredibly slack about posting after a couple epic work and non-work overseas adventures, but I’ll be back in action once I run out of 2 minute noodles and remember how to use my washing machine.
In the meantime, here’s some gratuitous breakfast porn.
Chili Orange Sage Pork Belly with Braised Peaches and White Beans
Not to brag (only a little), this was the best pork belly I’ve made so far, and the beans went with it incredibly. Not a ton of ingredients but they work really well together, and it only takes a few minutes to throw together.
Ingredients (pork belly):
- 1 pork belly
- 1 red chili, sliced
- 1 orange, juice and zest
- 10 sage leaves
- 3-4 star anise
- Salt and pepper
Arrange the ingredients (except the pork) on the bottom of a glass pan that will fit the pork belly nicely, including the orange juice. Score the skin of the belly about 1cm apart, not cutting the meat. Place it meat side down in the pan, rub the skin liberally with salt, and chuck it in the fridge overnight.
When it’s time to cook, bring to room temperature (about 30 minutes) and pre-heat the oven to full heat. Bake for 15 minutes, then reduce heat to 150C / 300F. Cook for about an hour, then blast the heat again until the skin bubbles but not burns. Let rest for 10 minutes in its own juices before serving.
Ingredients (white beans):
- 1 can of white beans, drained
- 1 cup of chicken stock (homemade, if you have it)
- 2 peaches, pitted and sliced thin
- 2 tbsp harissa or chili paste (or just mash some chili and garlic with cumin and coriander seeds)
- 1 red onion, sliced
- 1 punnet of grape or cherry tomatoes, cut in half
- 10 sage leaves, chopped
- 1 cup chopped flat parsley
- Juice of 1 lemon
- Olive oil, salt and pepper
In a pan with a touch of oil, slowly caramelize the onions, about 10 minutes, until very soft. Add the harissa paste and peaches, cooking for 5 minutes more. Stir in the white beans, sage, and stock. Reduce slightly before adding the tomatoes, then cook to a thicker sauce. Add the parsley and lemon juice, cook 2 minutes more, season with salt and pepper, and serve.
Rib Eye Steak with Anchovy Butter, Pea Fritters and Salsa
I think I’ve finally perfected this steak, and managed to find a steak butter recipe that I really like. I went a bit heavier on the herbs, but I made the butter according to this recipe and still have some in my freezer for next time.
The bone-in rib eye steak was 600g, and I seasoned it with salt and pepper then seared in a hot pan with 2 tablespoons of butter for 3 minutes on each side, until there was a dark crust on the outside. When the pan starts to smoke, add a touch of olive oil.
Pop that into the oven at 175C/325F for 15 minutes until the internal temperature comes up to 48C. Take it out of the oven and let rest on a plate until the temperature is 52C (medium rare).
I served this with a recipe from Jamie Oliver’s app. I’ve made pea fritters before but usually not with this sort of batter. It was much nicer actually, but I kicked his up with a bit of hot sauce and lemon zest in the batter.
2012 Recipe Roundup
That’s it for me this year. Here are my favorites from 2012:
Best way to spend a RAINY DAY:
Pulled Pork with Cannellini Beans, Butternut Squash and Tomato
Best HANGOVER cure: Arepas with Black Beans, Haloumi and Avocado
Best way to make your COWORKERS jealous: Curried Chicken Salad with Grapes, Almonds, Cilantro and Red Pepper
Best INVENTION: Grape, Prosciutto, Parmesan and Egg Pizza
Best CELEBRITY CHEF recipe: Neil Perry’s Chicken Stuffed with Garlic and Coriander
Best dinner for ONE: Pan Roasted Chicken with Pesto
Best way to make your friends HATE you: Smoked Salmon Dip in Cucumber Cups
Best BRUNCH at home: Sage Toad in the Hole with Tomato and Avocado
Best dish made with a WEIRD cut of meat: Master Stock Beef Cheeks with Spicy Rhubarb Sauce, Orange Salt, and Braised Fennel
Best SIDE dish: Saffron Sweet Potato Fries with Cilantro Lime Dipping Sauce
What have I missed?
Sweet Potato Donuts
I snuck off to NYC at the beginning of November for the majority of the month. Finished the trip off with a good ol’ fashion Brooklyn Drunksgiving, where I made my 2 favorite dishes, and tried out a new turkey technique, to be known asDrunken British Bucket Turkey. It was the best turkey I’ve ever eaten, other than the fact it was slightly overdone, since we basted the pop-up timer shut.
This time with the donuts, I tried the original recipe, compared to last time with a different icing.
How do ya’ll like the new layout?
Vietnamese Crispy Pancake, Bánh Xèo
Back around Christmas I went to Vietnam, and while I was there I took a cooking class in Hoi An. I’ve spent the last 7 months trying to recreate the Bánh Xèo we made, and finally, finally, nailed it. This is the recipe from the cooking class and if you follow the instructions it’s not too hard to make.
- 2 cups of rice flour (note: do not get rice flour from some frou-frou organic supermarket, get it from an Asian grocery store. I don’t know the difference, but I can promise you it won’t work the other way around)
- 1 tsp turmeric powder
- 1/2 tsp salt
- 1.5 cups of water
- 3/4 cup canned coconut milk
- 3 green onions, thinly sliced
Whisk and let set for 30 minutes.
Ingredients (dipping sauce):
- 1/4 cup water
- 1/4 cup good quality fish sauce
- 4 tbsp lime juice
- 2 tbsp sugar
- 1 garlic clove
- 1-2 small red chilis
Mash the garlic and chili in a mortar and pestle, then mix with the remaining ingredients. Adjust sweet, sour, and salty to taste.
Ingredients (finishing the rest!):
- 1 cup vegetable oil
- 1/4 lb pork shoulder, in thin slices
- 1/4 lb small shrimp, peeled, deveined, and sliced in half lengthwise
- 1/4 tsp salt
- 2 cups bean sprouts
- A few big lettuce leaves
- A few sheets of square rice paper
- 2 cups of fresh herbs (mint, Thai or Vietnamese basil, cilantro, basil)
Heat up a 10 inch non-stick pan on high. Add 1 tbsp of oil and a couple pieces of pork and shrimp. Cook halfway before adding 1/2 cup of batter (batter should be a bit runny), moving the panning to cover it. Add some bean spouts on half. Drizzle another tablespoon of oil around the outside lip of the batter, turn heat to medium and cover for 1 minute. Remove cover and continue cooking. You think it’s done? Keep going. It needs to almost burn and takes about 4 times as long as you think.
When it’s actually done, it will be pretty brown on the bottom. Toss in some herbs and fold in half using a silicon spatula or chopsticks if you’re really handy. A hard spatula will break it, just be gentle and patient.
Wrap in lettuce and rice paper, and eat with dipping sauce.
Cabbage and Mushroom “Lasagna”
Every now and then I’ll Google ingredients I have around the house to find a recipe. I had potato, cabbage, and mushroom, which is fairly unusual for me to have around, but this recipe from the NY Times came up and I didn’t have much hope for it. I don’t really “love” cabbage. But, desperate times, or something. So here I was, making this dish.
It was amazing. I added pancetta, didn’t assemble it properly, and didn’t cook it enough (I was starving), but it was amazing. I’d make it again any time.
Eggy Crumpets with “Roasted” Tomatoes and Mushrooms
Last weekend I was looking breakfast with limited ingredients and limited time. I had some tomatoes that needed eating but had overdosed on fresh ones, but there wasn’t enough time to roast them in the oven. This method worked well enough and cut the time down significantly.
Ingredients (serves 2):
- 4 crumpets
- 2-3 eggs (depending on size)
- 1/2 cup milk
- Chili, salt and pepper
- Olive oil
- 2 cups quartered mushrooms
- 3 tbsp fresh thyme leaves
- 1 tomato, cut in half
In a bowl, mix the eggs and milk, and season with chili flakes, salt and pepper. Submerge the crumpets, coating them, and set aside while you prepare the rest.
In a large skillet with a splash of olive oil, saute the mushrooms, sprinkled with 2 tbsp of the thyme leaves, in one half of the pan until they’re soft. Season the inside of each tomato half with salt, pepper, and the remaining thyme, place in the other half of the pan. Cook on medium high for about 5-7 minutes on each side.
In another skillet with a touch of oil, after making sure the crumpets have soaked up maximum egg mixture (press the center and when you release it will suck more in), remove from the mixture and cook for 4-5 minutes on each side.
Sage Rubbed Pork Belly with Roasted Chokos, Carrots, and Parsnips
I can’t really stress how easy pork belly is. Put it together the night before when you’re making dinner and all you do is throw it in the oven the next night. So tasty.
I grabbed a random vegetable at the store called a choko, I had no idea what it was or what to do with it. They’re pretty weird looking, kind of avocado shaped, but lighter, and tougher. I would say they taste kind of like a sweeter potato. Really nice with the roasted vegetables, tossed in olive oil, thyme, salt and pepper.
Also served this with some sauteed broccolini, and leftover red cabbage and raisins, reheated.
Ingredients (pork belly):
- Pork belly (mine was enough for 3 small servings)
- 1/2 bunch of sage leaves
- Salt, pepper
- 4-5 garlic cloves, crushed and lightly chopped
- 1/2 tsp nutmeg
The night before, rub the meat of the pork belly with salt, pepper, and nutmeg. In a pan, lay the garlic and sage leaves, putting the pork belly on top. Pat the skin dry and salt it liberally. Previously I have scored it, but saw somewhere not to so it keeps the juice in. It worked pretty well, but it’s much harder to cut into portions. Put it in the fridge uncovered until the next night when you’re ready to cook.
Pull the pork out while you preheat the oven to 220C / 425F. Pat the skin dry again, removing some salt. Do not add liquid. You don’t need to. Bake for about 20 minutes until the skin is very, very brown. Lower the heat to 170C / 325F for an hour. Let rest for a few minutes before cutting and serving.