Tag Archives: Steak

Crispy Beef Chilli Stir fry Recipe

Stir fry for me is a mid week fail safe.

Crispy Beef Chilli Stir Fry 

Ingredients:
Beef Stir Fry

350g of thinly cut steak. Take your time with this step

2 tablespoons of cornflour

1 teaspoon of smoked paprika

50ml sunflower oil

1 red pepper, thinly sliced

1 yellow pepper, thinly sliced

1/2 red chilli, thinly sliced (optional)

2 spring onions, sliced, green and white parts separated

2 garlic cloves, crushed

thumb-sized piece of ginger, grated

3 tablespoons of  rice wine vinegar or white wine vinegar

1 tablespoon of soya sauce

2 tablespoons of sweet chilli sauce

2 tablespoons of tomato puree

Noodles to serve

Method

Put the beef in a bowl and toss in the cornflour and paprika. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and very crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tablespoon oil.

Beef Stir Fry

Add the peppers, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 1 tablespoon water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles, if you like, the green parts of the spring onions.

Beef Stir Fry

Crispy Beef Stir Fry

Divine.

Tuna Steak Crostini

Sometimes we crave a little simplicity.  This recipe can be used as a prelude to a banquet, or a quiet meal for two.  The tuna can be changed into slow poached chicken breast, or good quality striploin steak.  But for a little bit of healthiness on a weekday- fish it is. Tuna Steak is about as far removed from the old style tinned tuna that your grandmother used for sandwiches with some sandwich spread- (remember THAT!) as the original ford motorcar is from a Ferrari.  Some species of tuna are now verging on extinction- the opening day fish auctions at one of Tokyo’s fish market  have seen record-setting prices for bluefin tuna, reflecting market demand. In each of 2010, 2011, 2012 and 2013, new record prices have been set for a single fish – the current record is 155.4 million japanese yen (US $1.76 million) for a 221 kg fish. Wowsers. Due to changing fishing practices, catching tuna is more friendly to other species, most notably dolphins, who are found with them in their natural habitat.

Tuna

Tuna Crostini ingredients

Tuna Steak Crostini

Ingredients:

Tuna steak 

½ teaspoon lime zest

¼ teaspoon ground cumin

Pinch cayenne pepper

Olive oil

1 tablespoon lime juice

2 cloves garlic, divided use

1 pressed through garlic press and 1 left whole

1 French baguette, sliced on the bias into 12 slices

Avocado-Lime Salsa

Method:

Marinate the tuna steak by placing it into a large bowl and adding the lime zest, cracked black pepper, about ½ teaspoon salt, the ground cumin, the pinch of cayenne pepper, about 1 tablespoon of the olive oil, the lime juice and the 1 clove of pressed garlic. Rub the marinade into the fish and allow it to sit for about 20 minutes.

Marinading Tuna

Marinading Tuna

Drizzle the bread lightly with some olive oil. Sprinkle over a pinch of salt and black pepper and toast the slices in a hot oven until golden brown.  Next, rub the whole garlic clove over each slice of the toasted baguette to gently perfume it; set the slices aside for a moment.

Prepare the Avocado-Lime Salsa, cover and put  in the fridge until ready to serve over the crostini.

Grill the steaks by placing a large griddle pan over high heat; once the pan is very hot, (smoking) add a drizzle of olive oil to it, add the tuna. Grill the steak for about 1 minutes on the first side and about 1 minutes on the second side, and allow it to stand for about 10 minutes before slicing.

To assemble, add several thin slices of the grilled fish steak to each charred crostini, then top with a spoonful of the Avocado-Lime Salsa, sprinkle with an additional twist of fresh cracked black pepper and salt.

Tuna

 

Avocado-Lime Salsa

Ingredients:

1 avocado, diced very finely

¼ red onion, diced very finely

1 ½ tablespoons lime juice

1 teaspoon lime zest

Olive oil

Salt

Cracked black pepper

Method:

Place all ingredients including the lime zest into a bowl, and drizzle with about 1 tablespoon of olive oil, with a few pinches of salt and pepper; gently fold the ingredients together, cover and refrigerate until ready to use.

Avocado Salsa

Avocado Salsa

Beef Stroganoff- my super quick recipe

The first recorded Beef Stroganoff recipe originated in 1871, in Russia, in a cookbook entitled “A Gift to Young Housewives“.  It has evolved over the years and my recipe uses finely sliced beef, but the original would have used cubes instead. Count Pavel Stroganoff’ was unlikely to have invented it, merely used it when entertaining, and the name stuck.  Very fashionable in the 80’s, I like it as an alternate to stir fry, when a slightly warmer and creamier sauce is looked for.

Beef Stroganoff

Getting the ingredients together sometimes takes longer than the cooking

 

Beef Stroganoff- my way

Ingredients

400g beef steak

25g butter

1 tablespoon of olive oil

300g mixed type mushrooms

1 onion, finely chopped

25g plain flour

250ml beef stock

50ml red wine

1 tablespoon Dijon mustard

1 tablespoon of tomato purée

3 tablespoon of crème fraîche

Fresh herbs, finely chopped

Method

Slice the steak as thinly as you can, then season. In a large, frying pan, melt half the butter with half the oil.  Increase the heat, then quickly sear the meat in batches until browned, a lovely caramel colour on both sides.  Remove the meat from the pan and set aside.  Repeat with the mushrooms, then set aside with the beef. Add the remaining butter and oil to the pan and soften the finely chopped onion for a few mins.  Stir in the flour for about 1 minute, then gradually stir in the stock and wine.

Simmer for about 7 minutes until thickened, then stir in the mustard, purée, crème fraîche and seasoning.  Bubble again for 5 minute more, then return the beef and mushrooms to the pan.  This sauce has a gorgeously rich deep velvety flavour, that begs to be mopped up with some bread at the end, so don’t be shy in serving some. Traditionally I serve this with some creamy mash, rice or some pasta, but you decide whatever you fancy.  

Beef Stroganoff

Restaurant Review: The Square Bistro

Twitter is really the best place to get restaurant recommendations.  And they are instant.  They probably exclude those establishments that don’t have a twitter presence.  But that’s their problem.

We were looking for recommendations for eating in Lisburn.  We were already heading to the new Uluru premises in Armagh, as we have been tweeting with Dean for quite some time through #SundayCookOff, and really enjoyed our meal there the last time.

He couldn’t recommend Stevie in the Square Bistro highly enough, as did other tweeps, so we booked a table.

As usual after running around mountains all day orienteering we were well and truly famished by the time we arrived.  So starters were a definite.

My feta cheese fritters with honey and truffle was delicate but each flavour was there, and the sweetness of the cheese was very good with the honey.

Starter of Honey and Truffle Feta Fritters

Starter of Honey and Truffle Feta Fritters

Due to the carnivore nature of our family, 3 out of 4 of us had steaks.  Nigel had the special, I had the flat iron, and Jordan the rib.

Simple but delicious

Simple but delicious- The Special

Robert had the duck, which was tender and nicely spiced.

The duck main course

The duck main course

Chocolate is always a winner on a dessert menu for me, so both Jordan and I had the fondant, as I am not a fan of ice cream, I always ask for cream instead, and it came exactly…

Chocolate Fondant

Chocolate Fondant

…as requested.  You’ve no idea how often it doesn’t come out that way.  The chocolate quality must have been good as the taste was so smooth.

Mind you, Robert’s sticky toffee pudding also looked like a winner.

Sticky toffee pudding

Sticky toffee pudding

This is a perfect place to go for an intimate bustling atmosphere, that ecshews the normal burger/ steak joint format.

 

 

 

 

 

A room full of tarts..

As Dame Edna put it so beautifully on the Great British Bake off for Comic Relief last week, today we had a room full of tarts. And then some.  I did a little sneaky practice yesterday and made the Normandy Pear Tart.

Normandy Pear Tart

Normandy Pear Tart

Today, however it was the turn of the Apricot and Frangipane tart.  I am a fan of these tarts (quelle surprise you might say), and really enjoyed putting it together.

Apricot and Frangipane Tart

Apricot and Frangipane Tart

And I think I might even put a tart on my final exam menu.  Of course it would be foolish to take such a bold step without practicing them all again.

We also showcased smoked fish today as a starter, and I was particularly happy with my presentation of one of my plates.

The plating begins.

The plating begins.

 

The finished product: A plate of smoked fish.

The finished product: A plate of smoked fish.

I particularly liked the smoked trout.  The intense flavour married very well with the more subtle smoked tuna.

Prep for plate no 2

Prep for plate no 2

And the finished article

Starter of Smoked Fish (no. 2)

Starter of Smoked Fish (no. 2)

We had sirloin for our main course, and the teachers emphasized how expensive good cuts of beef are, and also what to look out for when buying steak.  I remember when in Kevin Thornton’s restaurant in Dublin, while filming Heat! how he showed us how to trim the fillets so carefully, and to really take your time trimming the meat.

Sirloin Steak, with french fired onions and wild garlic leaves.

Sirloin Steak, with french fired onions and wild garlic leaves.

So we ate quite well today, considering it was a Monday.  I even managed to squeeze in a taste of Gran Marnier Souffle, which was completely devine.  And I mean that, even after tasting all the tarts.

Gran Marnier Souffle

Gran Marnier Souffle