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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.

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.

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Confit Duck Breast with Spiced Rhubarb Sauce and Braised Lentils
Sigh.  So, I’ve been fairly vocal for my dislike of Jamie Oliver, but on a hot tip I downloaded his app, and hate to admit, it’s brilliant.  I’ve been cooking quite a lot from it, and some of the recipes are just amazing.  There’s one for Moroccan lamb shanks that makes it worth it, but this was just fantastic too.  The duck and sauce are from the app, but the lentils I made from what I had around. 
On a side note, I always thought dried lentils needed to cook for hours, so I bought tinned.  They only need 30 minutes before they’re soft, I’m never making tinned again!
Ingredients:
300 grams green/brown lentils
2 celery stalks, diced
2 carrot sticks, diced
1 cup diced fennel
1/2 cup diced spicy salami (or whatever cured meat you have)
3 bay leaves
5 thyme sprigs
1 leek, sliced
6 cups chicken stock
Salt, pepper, and olive oil
Saute the leeks for 3-4 minutes before adding the rest of the veggies.  Cook about 5 minutes, and then add the rest.  Simmer for about 30 minutes, stirring occasionally.  If you prefer a soup/stew, just quit cooking a bit early, and for something more solid cook all the liquid out.

Confit Duck Breast with Spiced Rhubarb Sauce and Braised Lentils

Sigh.  So, I’ve been fairly vocal for my dislike of Jamie Oliver, but on a hot tip I downloaded his app, and hate to admit, it’s brilliant.  I’ve been cooking quite a lot from it, and some of the recipes are just amazing.  There’s one for Moroccan lamb shanks that makes it worth it, but this was just fantastic too.  The duck and sauce are from the app, but the lentils I made from what I had around. 

On a side note, I always thought dried lentils needed to cook for hours, so I bought tinned.  They only need 30 minutes before they’re soft, I’m never making tinned again!

Ingredients:

  • 300 grams green/brown lentils
  • 2 celery stalks, diced
  • 2 carrot sticks, diced
  • 1 cup diced fennel
  • 1/2 cup diced spicy salami (or whatever cured meat you have)
  • 3 bay leaves
  • 5 thyme sprigs
  • 1 leek, sliced
  • 6 cups chicken stock
  • Salt, pepper, and olive oil

Saute the leeks for 3-4 minutes before adding the rest of the veggies.  Cook about 5 minutes, and then add the rest.  Simmer for about 30 minutes, stirring occasionally.  If you prefer a soup/stew, just quit cooking a bit early, and for something more solid cook all the liquid out.

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