This is by far our favourite fillet steak dish ever. It looks like a birds nest yes but the sweet leeks is such a great combination and adds so much texture and flavour to the dish. Paired with soft potatoes and a pepper sauce, best meal ever. So yes, a few things to do but its all worth it.
6 medium sized potatoes
500 ml chicken stock
4 tbsp butter
2 garlic cloves, whole and crushed
2 stalks fresh thyme
Pre hear oven to 180 C. Peel the potatoes and cut off the ends to create flat top and bottom. This will help them stand up in the pan. Melt the butter in a pan with the garlic and thyme and fry potatoes on bottom and once golden brown turn over and fry on the other side.Once golden on both sides add the stock into the pan and cover. Simmer on low heat for 10 minutes. Remove from pan and place in an oven proof dish. Drizzle with oil and allow to cook further in the oven for 25 minutes while you do your other prep.
3 baby leeks
Canola or sunflower oil for deep frying
Thinly slice the leeks, rinse and dry. Heat enough oil in a pot to deep fry the leeks. Fry in batches and place on paper towel to drain off oil. Season with salt as soon as it comes out of the oil.
1 tbsp whole pepper corns
1 tsp ground pepper
2 tbsp butter
1 tbsp flour
300 ml cream
Toast the peppercorns in a pan for 1 – 2 minutes. Add the butter. Once melted add the flour and stir well without burning the butter. Once the flour and butter is mixed in add the cream, mix well and simmer on low heat.
2 beef fillet steaks, 2 inch thick each
2 tbsp olive oil
sea salt flakes
Pre heat oven to 180 C. Season the steak with salt on all sides. Heat oil in an oven proof pan and sear the steak well on all sides once the pan is very hot. Once seared put the pan with the steaks in the oven for 7 minutes for medium rare. Remove from oven and allow to rest off the heat for 10 minutes. While the steak is resting transfer the pepper sauce into the steak pan to pick up that flavour.
Serve all together and enjoy.
Today we are having a beautiful beef ribeye steak with chips. Chips does not mean potato… One of my favourites are parsnip chips and it is much easier to prepare than potato chips in my opinion. This meal paired with a yummy spicy chipotle butter is a winner combination.
2 Ribeye steaks, around 2inch thick each
1 tbsp olive oil
sea salt flakes
50g butter, softened but NOT melted
1 chipotle chili with adobo sauce
First off lets get that oven cracking at 180 C. Salt your steaks generously with the sea salt flakes. Leave aside and start your prep work.
You have to start with the chipotle butter. Chop the chipotle chilli and mix the butter and chipotle with adobo sauce together. Roll in some plastic wrap and pop in the freezer. While this is setting prep you chips. Peel the parsnips and then continue to peel the flesh to make the chips. Once done place on a baking tray lined with baking paper, drizzle with olive oil and season with some salt. Bake in the oven for 5 – 10 minutes until crispy.
Time to cook those beautiful steaks. Heat some oil in a oven proof pan. Do not put the steak on the pan until it is hot as you want to get a beautiful sear on all sides quickly without cooking the inside of the steak. Once all the sides are seared pop the pan with the steaks in the oven for around 10 – 12 minutes for medium rare. Remove from oven and set on a plate or cutting board to rest for 10 minutes.
Serve with your parsnip chips, sliced chipotle butter, and a glass of beautiful full bodied red wine.
This to me is a perfect and also filling snack. Probably because I am such a acidity lover and this is full of it! I am not a baker but did make the bread by following Jamie Oliver’s basic bread recipe. It is really easy to use and has not let me down yet. (http://www.jamieoliver.com/recipes/bread-recipes/basic-bread-recipe/)
Fresh Bread (either make your own or store bought)
400g cherry tomatoes, halved and quartered
1/4 cup fresh basil, coarsely chopped
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
salt and black pepper
1 clove garlic
1/4 cup olive oil
Do try to make your own bread. It is such a rewarding feeling when you cut into that beautiful crunchy on the outside, soft on the inside home made bread still warm from the oven and the smell of fresh bread through the whole house in itself is to die for.
Crush the garlic with the back of a knife and combine with the 1/4 cup olive oil. Allow to infuse for 30 minutes to 1 hour. Slice your bread and brush generously with the garlic oil before grilling on a griddle pan to get a nice char on your bread slices, make sure to grill both sides. Mix together the tomatoes, balsamic, extra virgin olive oil, basil, salt and black pepper and spoon onto the grilled slices of bread. Drizzle with some more of the juices left in the bowl and serve. Yum
Mushroom…yum, truffle…yum, risotto…yum. Risotto takes some patience so before you start get all your ingredients together, pour yourself a nice glass of wine and get your stirring arm ready for action. This can be served in small portions as a starter which will serve around 8 people or served as a main which will serve about 4 people.
2 shallots, finely diced
1 cup chopped mushrooms
1 cup uncooked arborio rice
3/4 cup white wine
1 litre chicken stock
30 g butter
1/2 cup grated parmesan cheese
2 tbsp olive oil
truffle shavings or truffle oil to serve
extra parmesan shaved to serve
Firstly you have to get that stock heated up so pour it into a pot and turn the heat to medium. While it is heating up heat the oil in a non stick pan and fry the onions and mushrooms for 3 – 5 minutes. Don’t let the onions burn. Next add your uncooked rice and fry while stirring for 2 – 3 minutes or until the rice starts to turn a bit more translucent. Next add in your white wine. This will lift all the yummy flavours off the pan. Allow the wine to reduce.
Now the real work starts… Get your ladle ready and start adding your warm stock to the rice. Start with two ladles at a time and stir until most of it has been absorbed then add your next two ladles of stock and keep stirring. Cook the rice until soft but still with a bit of crunch in the middle. Before your stock runs out test the rice and if it still very undercooked add a little bit of water to your stock, continue the ladling and keep stirring.
Once cooked, remove from the heat and stir in (yes more stirring) the grated parmesan and butter. This will make the risotto nice and creamy. Serve immediately with the shaved parmesan and truffle. Season with salt and pepper if needed but I find that the stock, butter and parmesan adds enough seasoning. Enjoy
I have only recently started eating fish again as the fish I had as a child was from a box and tasted horrible so I eventually decided to give it another try (not from a box) 10 years later and what do you know, now I love it. This is a simple salad and a great meal for a light lunch. For me smoked salmon has to be accompanied by capers and my all time favourite… lemon!
store bought smoked salmon
1 radish, thinly sliced
6 strips of english cucumber, thinly sliced
1 tbsp chopped dill
zest of 1/2 lemon
1/4 cup cream cheese, softened
salt and black pepper
fresh lemon to serve
Using a mandoline definitely makes this job much easier but if you do not have one you can use a peeler to get thin slices of your cucumber. The radish (being small) would probably be better off being sliced with a knife if you don’t have a mandoline and watch those fingers no matter which one of these you choose to use.
Mix the cream cheese, dill, lemon zest, salt and pepper together. For my assembly I rolled up the salmon and cucumber and used dollops of the cream cheese to be the anchors for my radish slices. Finished off with capers, rocket and fresh lemon. It could not be easier. Make sure to get a mouth full of everything together when you chow down.
You could also roll the salmon and cream cheese mixture into the cucumber. I do this often, but I decided to go for a different presentation for this photo. Enjoy
I saw these beauties in the shop and of course I had to buy them. This is a very simple and quick starter to whip up and perfect for a fresh summer lunch. 2.5 small beetroots per person will be perfect for a starter portion.
Baby yellow beet roots, leaves included
100g goats cheese
1 tbsp red wine vinegar
1 tbsp olive oil
sea salt & black pepper
Peel and wash your beetroots and take off the leaves. Give the leaves a wash too. Next its time to dust off that mandoline and get slicing. Thinly slice your washed beetroots. Arrange your beetroot leaves, sliced beetroot and goats cheese on a plate.
For the dressing whisk together the vinegar, oil, salt and pepper and serve with your salad. As easy as that 🙂
This recipe is super easy, super quick to make and it is my hubby’s favourite dessert. The only catch is that you have to wait for it to set in the fridge before you can chomp it down but there is always a bowl to lick while you wait.
250g cream cheese
300ml thickened cream
1 tsp vanilla bean extract
4 tbsp sugar
juice of half a lemon
260g original oreo cookies
Allow to cream cheese to sit at room temperature for 30 minutes so that it will be soft enough to mix in with the rest of your ingredients and not be lumpy. While the cream cheese is warming up chuck all your oreo cookies into double ziplog bags and smash them using either a meat tenderiser or a rolling pin. Don’t crush them too much as you still want some crumble chewy bits.
Next whip up your cream and then whisk the cream, sugar, lemon juice, vanilla and cream cheese together. Now you can start layering. Start and end with an oreo layer and fill with the cheese cake mixture between oreo layers. Allow to set in the fridge for minimum 4 hours. I normally make it the night before.
The oreo cookies adds a bitter taste that cuts through the richness of the cheese cake mixture. This is a sure winner and the best thing to make for dinner parties as you can make it the day before and just serve the next day. You can serve it in a glass but I prefer to serve it in jars because if you aren’t able to finish it the jars can be sealed and popped back into the fridge. I hope you all enjoy this one.