Archive for the ‘Beef’ Category

Chilli mash with spicy steak and pesto

Thursday, October 25th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the chilli mash
1 potato, peeled and diced
570ml/1 pint water, boiling
½ tsp chilli flakes
2 tbsp double cream
1 tbsp Brussels sprout purée
salt and freshly ground black pepper, to taste
For the spicy steak
pinch of sugar
1 tbsp soy sauce
½ lime, juice only
1 tbsp sesame oil
2 tbsp coriander leaves, roughly chopped
110g/4oz steak, sliced in half lengthways
For the pesto
2 handfuls of basil
1-2 tbsp olive oil
1 dash of Tabasco sauce

Method
1. For the chilli mash, boil the potato in the water, adding the chilli flakes to the water. Cook for 8-10 minutes.
2. Drain, then mash with the cream and Brussels sprout purée, and season to taste.
3. For the spicy steak, mix together the sugar, soy sauce, lime juice, sesame oil and coriander in a bowl.
4. Add the sliced steak, and pan-fry in a hot pan for 2-3 minutes on each side.
5. For the pesto, place all the pesto ingredients into a mini food processor and blend until smooth.
6. Place the steak on top of the mash and drizzle a little of the pesto over the top to serve.

Fast roast beef with mango salad

Thursday, October 25th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
600g/1lb 5oz sirloin joint or medallion steak joint
salt and freshly ground black pepper
olive oil
For the mango salad
3 tbsp caster sugar
4 tbsp fish sauce
2 limes, juice of both and zest of 1 only
¼ medium-sized white cabbage, finely shredded
3 carrots, shredded lengthways
3 long red chillies, de-seeded and finely sliced
5 spring onions, shredded
1 mango, cut into long strips
handful of peanuts, chopped
1 bunch basil, leaves only
1 bunch coriander, leaves only
1 bunch mint, leaves only
Method
1. Preheat the oven to 220C/390F/Gas 6. Rub the joint all over with salt and pepper, then sit it on a heavy, smoking-hot, chargrill pan and leave it to sizzle, smoke, and splutter for a good three minutes or so on each side, until blackened all over (about 12 minutes in all).
2. Sit the joint in a roasting tray, rub it with olive oil, then roast for about 15 minutes. Leave it to rest until cooled, then carve into fine slices.
3. For the mango salad, combine the sugar, fish sauce, lime juice and zest in a large salad bowl.
4. Add all the other salad ingredients and toss together until everything is well coated with dressing.
5. Serve with the beef.

Burger with sweet potato wedges

Thursday, October 25th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 sweet potato
3 tbsp olive oil
125g/4½oz minced beef
1 tsp Worcestershire sauce
40g/1½oz blue cheese
100ml/3½fl oz double cream
salt and freshly ground black pepper

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the sweet potato into wedges and parboil for five minutes. Drain.
3. Season and coat in two tablespoons of the oil.
4. Place in a baking tray and roast in the oven for 12-15 minutes.
5. Meanwhile, mix the mince with the Worcestershire sauce and shape into a burger. Heat the remaining oil in a frying pan and fry the burger for 3-4 minutes each side.
6. Heat the cream in a small pan and stir through the blue cheese until melted. Season with salt and pepper.
7. Serve the burger in toasted bread with the blue cheese dressing and wedges.

Moroccan-style meatballs served with sour cherry and date sauce

Thursday, October 25th, 2007

Serves 6 (about 30 meatballs)

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
For the meatballs
2 large red capsicums
5 tbsp extra virgin olive oil
8 garlic cloves
4 tbsp roughly chopped ginger
1 tbsp sea salt
500g/1lb pork mince
500g/1lb beef mince
2 eggs
125ml/4½fl oz extra virgin olive oil, plus extra
2 medium-sized red onions, finely diced
5 tbsp mustard fruits (mostarda), diced
2 tbsp finely diced fresh turmeric
1 tbsp preserved lemon, rind only, chopped
large handful roughly chopped coriander leaves
small handful finely sliced coriander stems and roots
small handful roughly chopped mint
small handful roughly chopped flatleaf parsley
2 tbsp honey
2 tbsp balsamic vinegar
2 tsp ground cumin
1½ tsp ground cinnamon
pinch cracked white pepper
For frying
approx. 70g/2½oz plain flour
olive oil
For the cherry and date sauce
40g/1½oz dried blueberries
40g/1½oz dried cranberries
60ml/2¼fl oz extra virgin olive oil
5 salad onions, trimmed and finely sliced
3 tsp sea salt
120g/4¼oz dried sour cherries
4 fresh dates, sliced
6 bay leaves
1 tbsp sherry vinegar
1 tbsp plain Greek-style yoghurt
 

Method
1. Preheat oven to 200C/400F/Gas 6. Place capsicums in a roasting tin and drizzle with olive oil. Roast, uncovered, for about 35 minutes, or until skin blisters and blackens, turning once halfway through cooking time. Transfer capsicums and pan juices to a bowl, cover with plastic wrap and leave to stand for 10 minutes. Drain off juices for later use. Peel skin from capsicums, cut in half and remove seeds and membranes. Roughly chop flesh and set aside.
2. Pound garlic, ginger and salt in a pestle and mortar until you have a fine paste. Combine pork and beef mince, then take handfuls of the mixture and throw them against the side of a large bowl to tenderise the meat. Add reserved capsicum, garlic and ginger paste, eggs and all remaining meatball ingredients. Combine well, using your hands.
3. Shape meatball mixture into balls, then toss in flour to lightly coat. Heat oil in a large frying pan and shallow-fry meatballs in batches until lightly browned and cooked through. Drain well on kitchen paper and keep warm.
4. Meanwhile, for the sauce, soak blueberries and cranberries in 180ml (6¼fl oz) of boiling water for 20 minutes. Strain, reserving the soaking water as well as the fruit. Heat oil in a medium-sized frying pan. Add onions and salt, and cook, stirring, for about three minutes, or until onions are soft. Add cherries and cook, stirring, for a further two minutes. Stir in dates, bay leaves, berries with their soaking water and 125ml (4½fl oz) of the reserved capsicum-pan juices. Simmer, uncovered, for about five minutes, or until fruit has softened and mixture is slightly reduced. Stir in vinegar.
5. To serve, place the meatballs in a shallow bowl, spoon over the sour cherry sauce and top with a generous dollop of yoghurt.

Steak Milanese with rosemary roast potatoes

Thursday, October 25th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the potatoes
200g/7oz potatoes, quartered
2 tbsp olive oil
1 sprig fresh rosemary
1 garlic clove, crushed
salt and freshly ground black pepper
For the steak
150g/5¼oz sirloin steak, cut in half
100g/3½oz fresh breadcrumbs
2 tbsp flatleaf parsley, chopped
100g/3½oz plain flour
2 free-range eggs, lightly beaten
2 tbsp olive oil
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the potatoes, olive oil, fresh rosemary and crushed garlic on a non-stick baking tray, season with salt and freshly ground black pepper and mix well.
3. Roast the potatoes in the oven for 15 minutes or until golden-brown and cooked through.
4. Place the steak in a plastic bag and, with a rolling pin, hit it until it appears flat.
5. Mix the breadcrumbs and chopped flatleaf parsley together in a mixing bowl.
6. Dust the steaks in flour, dip them in egg and coat them in breadcrumbs.
7. Heat the olive oil in a non-stick frying pan and fry the steak for two minutes on both sides or until cooked through.
8. Serve the rosemary roast potatoes with the breaded steak.

Roast cumin beef with drunken potatoes and cheesy Yorkshire pudding

Thursday, October 25th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the beef
140g/5fl oz steak
freshly ground black pepper
a few cumin seeds
For the Yorkshire pudding
2 eggs
55g/2oz self-raising flour
280ml/½ pint milk
2 tbsp roquefort cheese, crumbled
For the potatoes
30g/1oz unsalted butter
1 potato, peeled and cut into 2.5cm (1in) dice
3 tbsp white wine
For the gravy
1 glass of red wine
2 tbsp balsamic vinegar
1½ tbsp cornflour
1½ tbsp cold water
 

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Season the steak with the black pepper and sprinkle with cumin seeds.
3. Place on a non-stick baking tray, drizzle with oil and cook in the oven for 10 minutes.
4. For the potatoes, gently melt the butter in a sauté pan and fry the potatoes with the wine for a few minutes. Cover with a lid and cook for 10-15 minutes until the wine is absorbed and the potatoes tender.
5. To make the Yorkshire pudding, beat the eggs, flour and milk together in a bowl to create a batter the consistency of double cream. Pour the batter into a pudding tin and sprinkle the cheese over.
6. Place in the hot oven and bake for 10-15 minutes or until well risen and golden.
7. To make the gravy, place the red wine and balsamic vinegar into a pan and reduce by half. Mix the cornflour with some cold water and then stir into the sauce. Stir through to thicken.
8. To serve, place the steak onto a serving plate and serve the potatoes and Yorkshire pudding alongside. Pour the gravy over to finish.

Steak and chilli bean wrap with chunky guacamole and sour cream

Thursday, October 25th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the chilli con carne:
1 tbsp olive oil
1 large onion, chopped
2 tsp dried chilli flakes
400g/14oz can kidney beans, drained and rinsed
400g/14oz can chopped tomatoes
150ml/½ pint red wine
2 garlic cloves, crushed
15g/½oz plain chocolate (minimum 70% cocoa solids) roughly chopped
salt and freshly ground black pepper
2 x 225g/8oz sirloin steaks
1 tsp olive oil
freshly ground black pepper
chilli oil to finish
serve with
150ml/½ pint sour cream
½ iceberg lettuce, finely shredded
hot flour tortillas
 

Method
1. In a large pan, heat the oil. Add the onion and fry for 5-6 minutes until golden.
2. Stir in the chilli flakes, kidney beans, chopped tomatoes, wine and garlic.
3. Bring to the boil and simmer for 15-20 minutes.
4. Just before serving, heat a griddle pan until very hot.
5. Brush the steaks with the olive oil and season with freshly ground black pepper.
6. Sear the steaks for 2-3 minutes on each side for medium rare and longer if you prefer your meat more cooked.
7. Remove from the pan and drizzle with the chilli oil and leave the steaks to rest before slicing on the diagonal.
8. Stir the chocolate in to the chilli con carne.
9. Meanwhile, while the meat is resting, divide the lettuce between four large plates.
10. Lay the steak slices on top and spoon the piping hot chilli stew to one side.
11. Spoon a dollop of sour cream on top. Hand round the chunky guacamole and tortillas.

Korean beef in lettuce

Thursday, October 25th, 2007

Serves 4

Preparation time 1-2 hours

Cooking time less than 10 mins

Ingredients
2 sirloin steaks, 2.5cm/1in thick, thinly sliced against the grain
1 round soft leaved lettuce (or oakleaf, mignonette)
1 tbsp sesame seeds
For the marinade:
2 spring onions, finely sliced
2 garlic cloves, crushed
5cm/2in knob of ginger, grated
1 tbsp sesame oil
2 tbsp rice wine or dry sherry
3 tbsp soy sauce
1 tbsp chilli bean sauce or sweet chilli sauce
½ tsp ground black pepper
1 tbsp sugar
For the soy chilli sauce:
2 tbsp soy sauce
2 tbsp chilli bean sauce or sweet chilli sauce
Method
1. Mix the spring onions, garlic, ginger, sesame oil, rice wine, soy sauce, chilli bean or sweet chilli sauce, pepper and sugar, stirring well to dissolve the sugar. Add the beef, coating it well and leave to marinate for an hour or longer.
2. Gently remove the leaves from the lettuce, wash and drain on a paper towel, and chill until ready to serve.
3. Make the sauce: mix the soy and chilli sauce in a small bowl.
Heat a heavy frying pan until hot and sear the beef over a high heat for 1 or 2 minutes, leaving it still pink in the middle.
4. Scatter with sesame seeds and serve on a warm plate with hot rice and the chilled lettuce cups.
5. Spoon a little rice on to a lettuce leaf, add a slice or two of spicy beef and a little soy chilli sauce, rollup and eat.

Sizzling beef

Thursday, October 25th, 2007

Serves 4

Preparation time over 2 hours

Cooking time less than 10 mins

Ingredients
2 tbsp shao hsing (shaoxing) wine
2 tbsp Chinese barbecue sauce (char sui)
1 tbsp peanut oil
1 tsp caster sugar
1 tbsp mushroom soy sauce
¼ tsp sesame oil
400g/13oz top quality beef fillet, cut into 1.5cm/0.75in thick slices
2 small white onions, peeled
2 tbsp peanut oil, extra
6cm/2.5in knob fresh ginger, very finely sliced
4 garlic cloves, crushed
1 tbsp shao hsing (shaoxing) wine, extra
1 tsp kecap manis (available in Asian grocers and some supermarkets)
1½ tbsp mushroom soy sauce, extra
¼ tsp sesame oil, extra
pinch Sichuan pepper and salt (1 part Sichuan pepper to 3 parts salt)
¼ cup lemon juice
Method
1. Place wine, barbecue sauce, peanut oil, sugar, soy sauce and sesame oil in a large bowl. Add beef and, using your hands, mix thoroughly. Cover and refrigerate for two hours.
2. Cut onions in half, then place cut-side down on a chopping board and cut into 2cm (1in) wedges. Pull the wedges apart to separate the layers.
3. Heat extra peanut oil in a hot wok until the surface seems to shimmer slightly. Add onion, ginger and garlic and stir-fry for one minute. Add beef to wok, along with its marinade, and sear on one side for about one minute, or until lightly browned; do not stir-fry. Turn beef over and sear the other side for a further minute, or until the beef is just tender and the flavours are balanced.
4. Arrange beef on a platter, sprinkle with remaining soy sauce, sesame oil and Sichuan pepper and salt. Serve immediately with a small bowl of lemon juice on the side.

Ginger scallion beef with red wine reduction

Thursday, October 25th, 2007

Serves 2

Preparation time 1-2 hours

Cooking time 10 to 30 mins

Ingredients
2 thick cut fillet steaks (about 150g/5oz each)
1½ bunches spring onions (reserve 2 for decoration)
100g/3½oz ginger, peeled
splash of malt whisky
1 red onion
250ml/7¾fl oz red wine
250ml/7¾fl oz beef or veal stock
knob of butter
1 tsp honey
salt and pepper
olive oil
 

Method
1. Grate the ginger and finely chop the spring onion. Place the steaks in a lidded plastic tub.
2. Massage the ginger and onion mixture into the beef with the whisky. Seal the tub.
3. Marinade for a couple of hours.
4. Chop the red onion at the end of the marinating time and sauté with a little oil in a saucepan.
5. Brush as much of the marinade off the steaks as possible and add to the pan with the onion.
6. Fry lightly then increase the heat and de-glaze the pan with the red wine. Add the stock and salt and pepper.
7. Reduce until about half the volume and then add the butter and honey. Taste and adjust the seasoning.
8. Continue to reduce down until you get a shiny, almost treacle coloured glazed sauce.
9. Meanwhile, sear the fillets on both sides in a lightly oiled, hot pan. Using a ridged pan will give the steaks a nice finish.
10. Place the steaks in an ovenproof dish and finish cooking in a hot oven 180C/350F/Gas4. The time will depend on how well done you like your steak, about 8-10 minutes for medium/rare. With practice you will get to know the feel of your meat. Allow to rest for a few minutes.
11. Just before serving, brush the reserved topped and tailed spring onions with a little oil. Sear in a hot pan until you get slightly blackened spots on them.
12. Serve the steak with some of the reduction and the spring onion garnish.