2 posts tagged herbs
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.
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.