Thursday, 6 February 2014
If you don't understand the significance of steak night then you've clearly a) not been in the navy or b) watched many episodes of Scrubs. Everybody needs a steak night now and then, so here we have:
2 x Sirloin steaks, mushrooms, tomato, (the pepper sauce and fat chips didn't make the pic).
Heat the cast iron frying pan (with a little oil) until hot, add the steaks and sear them, let it all hiss and turn frequently. 5 minutes = medium any more is well done so add the tomatoes and the mushrooms at about 2 minutes. The fat chips should be in the oven, they'll take 20 mins from frozen (don't judge me) so work backwards from that.
Pepper sauce: Double cream, peppercorns, beef stock, brandy (or whisky), butter and seasoning; all sensible amounts. Melt everything in a pan and then add the cream last, mix and simmer thoroughly until smooth and you're away.
Serve on warm plates with room temp French Beaujolais. Nice.
Overall cost inc wine; £21.55.
Saturday, 25 January 2014
Friday, 24 January 2014
Tenuous linkages. Strictly speaking this is not a recipe but it does exist way over to the left on the food and drink awareness spectrum. It's about the way that once you reach about half way with any jar of coffee the flavour tends to turn a little sour or flat or ceases to be as good as when the jar started. I've noticed this with all the major brands and derivatives; I've been robbed of coffee joy. A sad state of affairs. This phenomenon also applies to some extent to the sludge that Costa, Starbucks and the like serve up. So coffee pleasure has slipped away from my taste bud's top ten and been replaced with tea and milk bombs, strange but still refreshing days.
So in a bid to restart a coffee revival and as a result of some intense marketing and TV advertising I became aware of new Gold Blend Barista Style - it promised a lot (rich and full bodied) and I believed and...two cups later and it's ok. We'll see how well it's doing once I get to halfway down the jar.
Friday, 10 January 2014
It only makes sense that Hemingway would tire of shooting fish at some point, and settle himself down for a nice, slow-moving animal like a cow, and it turns out that he had very interesting (and totally delicious-sounding) specifications for his burgers. Below is his recipe for an ultra-manly, super-robust burger. Apparently, Mei Yen Powder is no longer on the market, but you can approximate the rich, umami flavor with nine parts salt, nine parts sugar and two parts MSG. For 1 teaspoon of Mei Yen Powder, use 2/3 of a teaspoon of the mix, plus 1/3 of a teaspoon of soy sauce. (And don’t believe the hype about MSG—it’s harmless and delicious.)
1 lb. ground lean beef
2 cloves, minced garlic
2 little green onions, finely chopped
1 heaping teaspoon, India relish
2 tablespoons, capers
1 heaping teaspoon, Spice Islands sage
Spice Islands Beau Monde Seasoning — 1/2 teaspoon
Spice Islands Mei Yen Powder — 1/2 teaspoon
1 egg, beaten in a cup with a fork
About 1/3 cup dry red or white wine
1 tablespoon cooking oil
What to do–
Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.
That is one hell of a specific hamburger is it not? If you've no time for all this try a Tony Macaroni burger when you're next out on the town.
Friday, 27 December 2013
Sunday, 10 November 2013
Viewed on one level it's like a torture chamber for cooking apples (as in Fig. 1) in the style of Annoying Orange...but if you can forget possible plots for Aggrieved Apples or Apples in Angst it all works out fine. So this tasty and filling desert requires 4 cooking apples, mincemeat, shortcrust pastry and brown sugar. Firstly peel and core the apples (and torture them if you must), stuff the newly revealed core-void with mincemeat, roll them in the pastry and sprinkle with brown sugar. Bake them in a hot oven for half and hour until golden delicious brown and serve them with cream or creme fraiche. "Yummy!"was what we all said afterwards. P.S. the pictures are of course not quite in the correct order. Just the right meal to discuss your prospective Progressive Rock Cruise venture over.
(PS - Don't forget to inject, at various stages known to only you, secret sloshes of honey mixed with cinnamon and nutmeg. )
Tuesday, 5 November 2013
Saturday, 2 November 2013
|Forgot to take a photo at the right time, here are the remains however.|
Grab a pound or so of buffalo mince from Puddledub Farms , brown it in a pot (skim away any fat, there won't be much) and add two chopped onions, seasoning and a couple of spoons of browning and hot water to lubricate the pot. While the mince is cooking chop up about 8 - 10 potatoes and boil them till they are still a bit solid. Drain them and add them to the mince once it's had about 30 mins of simmering. Mix up the mixture and bake it in the oven at 200C for a further 20 mins just to "crust" the top of the stovies. Serve with fresh bread cut in chunks and brown sauce. This amount serves 3, ramp it up for more.
Sunday, 27 October 2013
|Chicken and Sweet Potato Stew.|
Monday, 14 October 2013
A lot of people don't really get this, I wonder why? It's a simple recipe for a quick and tasty pick me up drink that's good anytime. No drugs, no potions, no excuses just lots of processed muck rubbing their atoms together to form a creamy and addictive soup of esoteric and misunderstood mass produced dairy products. So if you get protein cravings but are too far away from a tender steak or a deep fried cod to hold your weak flesh together then this is a good fixation busting alternative.
The raw materials are best mixed 50 / 50 and do it in your favourite glass, accept no substitute. OK, half a glass of blue (fat) milk and a pot of Actimel or Vitality (as illustrated) or whatever cheap stuff you've got in a BOGOF offer. Add the yogurt to the milk to get the full bomb effect - the yogurt descends down through the chemical make up of the milk like a none too polite bomb travelling through the clouds heading downwards to hit it's allotted target. Then glug it over and don't hold back. Cheers! If I do nothing else in life at least I'll be remembered as the inventor and architect of the MILK BOMB. I'll go happy on that one thought - if you're listening humanity.