Beef Fillet with a Gratin of Mushrooms & New Potatoes (Gordon Ramsay)


This dish from Gordon Ramsay is not only delicious you can also prepare it the day before and then finish cooking it in the oven . I seal the steaks, make the mushroom mixture and then top the steak with the mushroom mix and refrigerate. The next day I take the steaks out of the fridge for about 10 mins before putting them in the oven for 10 mins or until done to your liking and serve. I served this with  steamed carrots and boiled potatoes.  I just used button mushrooms cause I can always find them.

 

Ingredients:

Beef Fillet

  • 1 shallot, finely chopped
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 100g mixed mushrooms (shiitake, oyster), roughly chopped
  • 100g chestnut mushrooms, roughly chopped
  • 2 tbsp chives, finely chopped
  • 4 tbsp double cream
  • 1 large egg yolk
  • 4 fillet steaks, about 180g and 4cm thick
  • 3 tbsp freshly grated Parmesan

New potatoes

  • 500g new potatoes, scrubbed
  • 5-6 tbsp olive oil
  • Few sprigs of rosemary
  • 8 garlic cloves, skin on and lightly crushed
  • Knob of butter
  • Sea salt and freshly ground black pepper

Preparation:

1. Preheat oven to 220°C/Gas 7.

2. Place the new potatoes in a large pan and fill with cold water to cover. Add a generous pinch of salt, partially cover with a lid and simmer for 15-20 minutes until the potatoes are just tender when pierced with a skewer. Drain and refresh under cold, running water. Halve the potatoes and pat dry with kitchen paper. Set aside.

3. To prepare the topping, gently sauté the shallot and garlic in 1 tablespoon of olive oil for about 5 minutes until nicely softened. Add a further 2 tablespoons of olive oil and sauté the mushrooms over a high heat, stirring frequently, for about 7 minutes until browned and cooked. The mixture should be quite dry. If necessary, tip it into a sieve to drain off any remaining liquid. Remove the garlic clove and transfer the mushrooms to a bowl, allow to cool. Whip the cream until softly stiff. Fold in the mushrooms along with the egg yolk, herbs and a tablespoon of the grated Parmesan, then season with salt and pepper. Set aside. Season the steaks all over with salt and pepper. Heat a large non-stick frying pan until you can feel a strong heat rising. Cook the steaks for about 2-3 minutes, turning them to seal all over. Remove from the pan. Put the steaks on a shallow baking tray. Pile the mushroom mixture on top of the steaks and dust with the remaining parmesan. Cook in the oven uncovered, for about 5-7 minutes until the topping is bubbling and golden. Meanwhile, finish off the potatoes. Heat the olive oil in a frying pan and add the garlic and rosemary, followed by the potatoes. Sauté over a fairly high heat, until the potatoes are golden brown – stir throughout to prevent them sticking to the pan. Add a knob of butter towards the end of cooking, season generously with salt and pepper.

4. When ready, serve the steaks with the sautéed potatoes

Spring Green Risotto (Ina Garten)


The first recipe for the month of May for the Barefoot Bloggers  was chosen by Kimberly of Indulge & Enjoy. This is my first time making risotto, gotta say I actually enjoyed standing by the stove listening to the radio and stirring away for half an hour. I couldn’t get any decent asparagus so I replaced it with  frozen broadbeans, aka fava beans. I didn’t think we’d like it but it turned out quite nice, I’m not saying I did a great job but I did ok, which is good enough for me and thanks to Kimberly I’ve made my first ever risotto.

Serves:

4 servings for dinner, 6 servings for appetizer

 

Ingredients

  • 1 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons unsalted butter
  • 3 cups chopped leeks, white and light green parts (2 leeks)
  • 1 cup chopped fennel
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 to 5 cups simmering chicken stock, preferably homemade
  • 1 pound thin asparagus
  • 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
  • 1 tablespoon freshly grated lemon zest (2 lemons)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup mascarpone cheese, preferably Italian
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives, plus extra for serving

Directions

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)

When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.

Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Honey Chilli Chicken Stir Fry


This recipe comes from The Australian Women’s Weekly Cooking Class Basic cookbook. Simple and Delicious.

 

 

Ingredients:

1 Tablespoon peanut oil

1 kg chicken tenderloins, sliced thinly

1 tablespoon grated fresh ginger

3 red thai chillies, seeded, chopped finely

1 large red capsicum, sliced thickly

1 teaspoon cornflour

1 tablespoon soy sauce

1/3 cup lemon juice

1/4 cup honey

4 green onions, chopped finely

Preparation:

Heat half of the oil in a wok or large frying pan, stir fry chicken, ginger & chilli in batches, until chicken is browned.

Heat remaining oil in wok, stir fry capsicum until just tender.

Blend cornflour in small jug with sauce, stir in juice & honey. Return chicken mixture to wok with honey mixture, cook, stirring until mixture boils & thickens. Sprinkle with onion just before serving.

Serves 4.

Sate Beef


This is another recipe from the Australian Women’s Weekly Chinese Cooking Class Cookbook.

 

Ingredients:

500g (1lb) fillet steak, in one piece

1 1/2 teaspoons soy sauce

pepper

2 teaspoons sesame oil

1 teaspoon cornflour

2 tablespoons water

2 tablespoons oil

Sauce:

1 clove garlic

1 medium onion

3 teaspoons sate sauce

2 teaspoons dry sherry

1 teaspoon curry powder

salt

2 tablespoons water

2 teaspoons soy sauce

1/2 teaspoon sugar

 

Preparation:

Trim all fat and sinew from meat. Cut meat into 5mm (1/4 inch) slices.

Gently pound each slice to flatten slightly. Put meat in bowl, add soy sauce, pepper, sesame oil, cornflour and water, mix well. Stand 20 mins.

Heat oil in wok or pan, saute meat until brown, separating each piece as it goies into the wok, brown on both sides, remove from pan.

Peel and roughly dice onion, add to pan with crushed garlic, saute gently until onion is transparent. Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onions in pan. Stir until boiling. Return beef to pan, cook until beef is tender, it should need only about a minute.

Serves 4

Serve with boil or fried rice.

 

 

Individual Meat Loaves (Ina Garten)


First recipe for March was chosen by Tonya of What’s On My Plate for the Barefoot Bloggers. I halved the recipe & made one loaf for hubby & I, we had it with mashed potatoes & peas, & then had it on bread rolls with sliced tomato & rocket the next day for lunch. I added some parsley to mine & instead of the ketchup I used bbq sauce. A yummy recipe, nice one Tonya.

 

Ingredients

 

  • 1 tablespoon good olive oil
  • 3 cups chopped yellow onions (3 onions)
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup canned chicken stock or broth
  • 1 tablespoon tomato paste
  • 2 1/2 pounds ground chuck (81 percent lean)
  • 1/2 cup plain dry bread crumbs (recommended: Progresso)
  • 2 extra-large eggs, beaten
  • 1/2 cup ketchup (recommended: Heinz)

Directions

Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don’t mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Company Pot Roast (Ina Garten)


This recipe was chosen by Lisa of Lime in the Coconut for the Barefoot bloggers. The roast came out nice and tender, but it isn’t my favourite Ina recipe, I would make it again though. The weather here is pretty hot right now so it was a little too heavy, so we made sandwiches with it for lunch the next day. Thanks Lisa.

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Prep Time:

20 min

Inactive Prep Time:

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

8 servings

Ingredients

  • 1 (4 to 5-pound) prime boneless beef chuck roast, tied
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • Good olive oil
  • 2 cups chopped carrots (4 carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 cups chopped leeks, white and light green parts (2 to 4 leeks)
  • 5 large garlic cloves, peeled and crushed
  • 2 cups good red wine, such as Burgundy
  • 2 tablespoons Cognac or brandy
  • 1 (28-ounce) can whole plum tomatoes in puree
  • 1 cup chicken stock, preferably homemade
  • 1 chicken bouillon cube
  • 3 branches fresh thyme
  • 2 branches fresh rosemary
  • 1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F.

Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.

Spaghetti & Meatballs (Super Easy)


A really easy spaghetti & meatball recipe using Italian sausages & store bought sauce. No need to add anything as it’s already been done for you. If you like italian sausages then you’re gonna love this recipe. Experiment with different kinds of sausages.

Spaghetti & Meatballs

Ingredients:

12 Italian sausages, mild or spicy

2 jars marinara sauce

1 packet spaghetti

Grated cheese

Parsley or Basil, chopped

 

Preparation:

 

Remove the meat from the sausage casings and roll into balls, or for a rustic look just pinch the meat at intervals while still in the casing & slide the meat out, you should get 3 or 4 balls out of 1 sausage.

Heat some oil in a frying pan, fry the meatballs until golden  then add the sauce & simmer for about 20 mins.

While the sauce is simmering, boil the water for the spaghetti, add salt & cook to packet instructions.

Strain spaghetti & put into a large serving bowl, add a couple of ladles full of the sauce & mix through the spaghetti, now add the meatballs & the rest of the sauce.

Garnish with parsley or basil & the cheese. ( I forgot to add the cheese before the photo was taken)

This recipe will feed about 6.