Archive | January, 2013

Recipe of the Day: Porcini Crusted Fillet Steak with Parsley Garlic mash and a Red Wine Reduction.

20 Jan

 Porcini Crusted Fillet Steak with Parsley Garlic mash and a Red Wine Reduction.

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Ingredients:

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For the Parsley Mash

50g fresh curly parsley

1 garlic clove, lightly crushed

 900 g Desirée or King Edward potatoes

 150 ml milk

 Salt and freshly milled black pepper

1. Use a potato peeler to pare off the potato skins as thinly as possible, then cut the potatoes into even-sized chunks –. Put the potato chunks into a large pan of boiling water, sprinkle 1 level dessertspoon of salt all over them, put a lid on and cook the potatoes until they are absolutely tender – they should take 20-25 minutes. The way to tell whether they are ready is to pierce them with a skewer in the thickest part: they should not be hard in the centre, and you need to be careful here, because if they are slightly underdone you do get lumps.

2. While the potatoes are cooking, place the parsley, with its stalks, into a small saucepan, add the milk and bring very slowly up to the gentlest simmer possible for 5 minutes or until the parsley is wilted and tenderAfbeelding 012

3.  place the whole lot into a liquidizer or processor and blend on a high speed until the parsley is blended into the milk and has turned it a bright green colour – 2-3 minutes – then strain it through a sieve to remove any bits of stalks and return to the pan to keep warmAfbeelding 018

4. When the potatoes are tender, drain off the water, return them to the saucepan and cover with a clean tea cloth for 4 minutes. Then, using a potato ricer or old fashioned masher mash the potatoes

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5. gradually add the parsley milk and a good seasoning of salt and freshly milled black pepper. Mash until the mash is light and fluffy. Keep warm until serving .

 

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For the Red Wine Reduction

250g shallots, sliced

4 tbsp olive oil

1 garlic clove, lightly crushed

Sprig thyme

sprig rosemary

5 tbsp balsamic vinegar

400ml red wine

400ml beef stock or brown chicken stock, preferably homemade

knob of butter 

1.Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.

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2.Pour in the vinegar and cook until evaporated away to a syrup.Afbeelding 015

3. pour in the wine and cook until reduced by two thirds.Afbeelding 017

4.Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally ‘monte’ (whisk) in a knob of butter. Add any juices from the steaks just before serving.

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For Porcini Crusted Fillet Steak

6 beef tenderloin steaks cut to 1 1/4″ thickness (32mm)

2 tablespoons dried porcini mushrooms (30 ml)

1 tablespoon olive oil (15ml)

25g butter

1 garlic clove, skin-on and crushed

1 sprig of thyme

 Salt and pepper to taste

1. Take the steaks out of the fridge 2 hours before you’re planning to cook, and allow them to come to room temperature.

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2. Using a coffee grinder dedicated to spices (or mortar and pestle) grind porcini mushrooms to a fine powder.

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3. Pat the steak dry with a paper towel. Season both sides of the beef with salt and pepper. Sprinkle each side of the tenderloin with the porcini dust.

 

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4. Heat a heavy-based griddle pan or frying pan over a medium-high heat. Place steak into the pan. Cook for 90 seconds on each side, pressing down with a spatula, until both sides are well browned.

5. Add the butter, garlic and thyme to the pan and, when melted, use them to baste the steak, turning it every minute until it’s done to your liking: a 4cm steak should take about 6 minutes for medium-rare, but always do it by eye.

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6. Take out of the pan and leave somewhere warm to rest for 5–10 minutes, then serve.

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And finally to plate up.

 

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As an addition to the dish I added some sautéed mushrooms.

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If interested I can always come and cook this for you

For more info mail or call: simon.bingham@simons-sauces.com 0642297107

 

Pho Bo Beef: recipe of the day

13 Jan

Pho Bo Beef: recipe of the day.

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Pho is a Vietnamese dish consisting of broth, noodles made from rice, a few herbs, and meat; It’s a popular street dish.

My quick and easy Vietnamese classic noodle dish can be knocked up in a matter of minutes.

Serves 4

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Ingredients.

2 liters rich beef stock.

1 tbsp fresh ginger finely sliced.

I garlic clove thinly sliced.

250gr dried flat rice noodles.

400gr fillet or rump steak thinly sliced into strips.

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4 spring onions, thinly sliced .

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A handful of mushrooms thinly sliced.

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125gr beansprouts

2 tbsp fish sauce.

3 tbsp chopped coriander, stalks and roots saved for the stock.

Chopped red chilies, you decide how hot you want it.

Soy sauce , to serve.

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Preparation

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1: Heat stock with the ginger, garlic and coriander roots/stalks until boiling,  remove from heat and leave to infuse.

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2:Cook noodles in boiling water for ¾ minutes until just tender, drain and divide between 4 bowls.

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3: top with the sliced beef , spring onions and mushrooms , then strain over the boiling stock.

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4: Stir in the beansprouts, fish sauce and coriander.

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5: Serve the noodle soup immediately, with chilies and soy sauce to taste.

6: enjoy.

For more info mail or call: simon.bingham@hotmail.com 0642297107

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

9 Jan

If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

Mackerel cooked with a Blowtorch Served with a Fennel Salad and Soy & Lime Dressing

Mackerel one if my favorite fish to eat, a nutritious oily fish packed full of vitamins and omega and totally underrated, a sustainable fish that we should eat more often.

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Atlantic mackerel is often used in sashimi. Spanish mackerel has only a small percentage of red meat and a milder taste than other kinds of mackerel. King mackerel has a firm texture and distinct taste. Cero mackerel, caught in waters along the coast of Florida, has leaner flesh and more delicate flavor than most varieties. Pacific mackerel is an oily fish with an assertive flavor. Pacific jack mackerel (also called horse mackerel) is often tinned. Wahoo), is a subtropical fish with a delicate flavor; it is often used for sashimi.

Atlantic mackerel is often used in sashimi. Spanish mackerel has only a small percentage of red meat and a milder taste than other kinds of mackerel. King mackerel has a firm texture and distinct taste. Cero mackerel, caught in waters along the coast of Florida, has leaner flesh and more delicate flavor than most varieties. Pacific mackerel is an oily fish with an assertive flavor. Pacific jack mackerel (also called horse mackerel) is often tinned. Wahoo), is a subtropical fish with a delicate flavor; it is often used for sashimi.

Ingredients

Less than 30 mins Preparation time

30 mins to 1 hour Cooking time

Serves 4

For the mackerelAfbeelding 012

250ml/9fl oz cider vinegar, or white wine vinegar

250ml/9fl oz water

A handful of roughly chopped flat leaf parsley

40g/1½oz caster sugar

2 shallot’s thinly slice

½ tsp peppercorns

3-4 lemon slices

2 whole mackerel, filleted, pin bones removed

1 tbsp rapeseed oil

 

For the soy and lime dressing

1 tbsp soy sauce

1 tbsp water

1 lime, juice only

1 tsp fresh root ginger, peeled, finely diced

½ tsp dark muscovado sugar

For the fennel salad

Afbeelding 0141 tsp fennel seeds, soaked in water for 2 hours, drained and toasted in a dry pan

1 fennel bulb, finely sliced on a mandoline, slices soaked in ice-cold water for 20 minutes, drained

Half a red pepper finely sliced on a mandolin

A hand full of radish finely sliced on a mandoline

1 tbsp olive oil

½ lime, juice only

1 bunch rocket leaves

2 pinches sea salt

1 pinch smoked Spanish pepper or cayenne pepper if the smoked pepper is unavailable

Preparation method

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1. For the mackerel, heat the cider vinegar, water, parsley, caster sugar, shallot’s, peppercorns and lemon slices in a medium saucepan over a medium heat. Heat the mixture until just warm then remove from the heat. Transfer the contents of the pan to a flat, shallow container and set aside to cool.

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2. When the mixture has cooled, place the mackerel fillets into the container, flesh-side down. Set aside to marinate for 20 minutes

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.3. For the soy and lime dressing, combine all the dressing ingredients in a small pan and gently heat through until the sugar has dissolved. Set to one side.

4. Preheat the grill to its highest setting

5. When the mackerel fillets have marinated, remove them from the marinade and pat dry with kitchen paper. Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking.

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6. Brush a baking tray all over with oil. Arrange the mackerel fillets onto the greased tray, skin-sides facing upwards. Place under the grill and cook for 4-5 minutes, or until the skin is crisp and the flesh is cooked through. Or alternatively I like to use a blowtorch  I know it sounds extreme but cooking the mackerel with a blow-torch gives a lovely charred flavor without overcooking the flesh. Drizzle the mackerel with rapeseed oil, gently blow torch on both sides until cooked through then season with salt and freshly ground black pepper.

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7. for the salad, combined. all the salad ingredients in a large bowl.

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8. To serve, divide the fennel salad equally among four serving plates. Place a grilled mackerel fillet on top of each portion. Spoon the salad dressing around the edge of the plate. Scatter over the remaining toasted fennel seeds.

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For more info Mail or Call: simon.bingham@simons-sauces.com 0642297107

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If still not sure about cooking this recipe but want to try, how about me coming to cook it for you.

My Delicious Madeleine’s with a twist

2 Jan

My Delicious Madeleine’s with a twist

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madeleines

The French small shell-shaped Madeleine is a traditional specialty from the town of Commercy, in the North of the Lorraine region of France. Famous for its funny shape and smooth texture, the Madeleine de Commercy cookie has become a French patisserie classic.

History dates their beginnings to the 18th century in the French town of Commercy, in the region of Lorraine. The story goes that a girl name Madeleine made them for Stanislaw Lezczynski, Duke of Lorraine, who loved them so much that he then gave some to his daughter, Marie, the wife of Louis XV and  Their popularity grew from that point on

madeleine pan copy

In another version, a different Madeleine created the special cakes in the shape of a scallop to feed to pilgrims making their way to Saint Jacques’ burial site. The scallop shell was a sign of protection which has long been associated with Saint Jacques in France, and indeed scallops are called coquilles Saint Jacques.

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Madeleine’s are made with a genoise batter (sponge) which is a combination of butter, sugar, eggs, flour, and are traditionally flavored with lemon or orange flower water.  What makes these little cakes so enticing is that the batter is poured into special oval shaped molds with ribbed indentations that give them their classic shell shape

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My Madeleine’s are made using the Genoise batter but also have and added extra , a raspberry filled with homemade lemon curd  just to make it more luxurious and then dusted with powdered sugar.

 

My Madeleine’s are made using the Genoise batter but also have and added extra , a raspberry filled with homemade lemon curd  just to make it more luxurious and then dusted with powdered sugar.

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For info and prices mail or call : simon.bingham@simons-sauces.com 0642297107

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