NAME: _Secret Corned Beef
INGREDIENTS/UTENSILS:
Hunk of beef brisket or similar
1litre water (maybe up to two if needed)
1/2 cup rock salt
1/2 cup raw sugar
1 tbsp green peppercorns
5 - 10 pimento seeds
2 - 5 whole cloves
1 cup red wine vinegar with a dash of Balsamic
(I used a pressure cooker, you can just cook it on the stove but your cooking times etc will vary.)
METHOD:
Put about a third of the water in a small saucepan, add all the seasonings and bring to a boil, allow to simmer for 15 minutes, topping up water if needed to maintain level. After the ingredients have perfused the water and the salt and sugar have dissolved, strain the water into the pressure cooker vessel through a sieve, throw away all the solids.
Allow to cool for 10 - 15 minutes and add the beef, rolling it around to baste all over with the strong brine. Keep turning the beef every 10 - 15 minutes for about an hour, then add the rest of the water (making sure it just submerges the beef, hence the need for possibly a bit of extra water) and bring the cooker up to pressure, then cook for 30 - 35 minutes. (Don't release the pressure all at once, as the reduced pressure will lower the boiling temperature of the water, which will then boil faster, leading to a steam runaway.)
Lift the beef out and let it rest in a bowl under a teatowel for an hour or so - it's easy enough to reheat when you need it.
SERVING:
Traditionally served with boiled/steamed cabbage, mashed potato, and a white sauce. I serve it with quartered butter-fried brussels sprouts, mash, and a cheesy bechamel style sauce.
NOTES:
As I said, the meat needs to rest anyway, so you have plenty of time to do other things. It's also good cold in sandwiches and cold cuts plates, and can be fork-shredded and added to a bubble and squeak or red flannel hash.
As I said, you'll take longer if you use a standard saucepan on the stove, also you can marinate the beef in the brine for up to four - six days in the fridge before going on to the cooking stage, if you put it in a plastic bag and seal the beef and brine in that - I'm just impatient and like my beef to still taste beefy. %) The longer you marinate it (within reason) the more the brine will penetrate the beef and the more like corned beef it will taste.
ENJOY!
Friday, 25 May 2012
Saturday, 14 April 2012
Pie'n'Poutine
NAME: _Pie'n'Poutine (Pie and chips, luv!)
INGREDIENTS/UTENSILS:
A couple of meat pies (Sargents is good)
5 potatoes
2 tbsp of white plain flour
2-3 cups chicken stock
1 tbsp of white wine vinegar
1 tsp balsamic vinegar
100g butter in two portions
about a cupful of olive oil
METHOD:
Peel potatoes and cut into fries. Place on low heat in salted water for about 20 minutes, or until the water temperature reaches about 80C - 90C. Bring to a rapid boil, then drain, spread out, and allow to cool and dry, about an hour. (I do mine this way - you may have your own way, or even -erk! - buy chips from the local chippie... This IS a slap-up meal, after all.)
Put the pies in the oven according to manufacturer's directions. Generally 30 minutes at 180C.
While the pies are heating, make the poutine gravy - heat the butter in a saucepan until clarified, add the plain flour and make a light brown flour roux, add the chicken stock and allow to thicken, then add the vinegars for a bit of tanginess. Adjust the seasoning as required, and thicken with cornflour or dilute with water until you have a smooth velvety sauce that will coat the fries nicely without being gluggy.
While the pies are heating, put the olive oil and half the butter in a pan you're going to do the fries in (or do them your way...) and start doing those suckers. You should just about finish by the time the pies are warmed through.
SERVING:
Serve fries in a bowl topped with crumbled cottage cheese and then the sauce. Serve the pie also covered in the poutine sauce. Real rebels might serve both on the same plate...
NOTES:
This is a rough and ready dish. Proper poutine should be done with French fries that are double-fried with magic incantations and the breath of a goat, and cheese curds rather than cottage cheese. And the pie would no doubt be some craft creation, specifically made to complement the flavours of the double dipped cream sauce with left-handed swirls and ten secret herbs.
My dish is tasty and filling and doesn't take much actual preparation time or skill.
Your choice...
ENJOY!
INGREDIENTS/UTENSILS:
A couple of meat pies (Sargents is good)
5 potatoes
2 tbsp of white plain flour
2-3 cups chicken stock
1 tbsp of white wine vinegar
1 tsp balsamic vinegar
100g butter in two portions
about a cupful of olive oil
METHOD:
Peel potatoes and cut into fries. Place on low heat in salted water for about 20 minutes, or until the water temperature reaches about 80C - 90C. Bring to a rapid boil, then drain, spread out, and allow to cool and dry, about an hour. (I do mine this way - you may have your own way, or even -erk! - buy chips from the local chippie... This IS a slap-up meal, after all.)
Put the pies in the oven according to manufacturer's directions. Generally 30 minutes at 180C.
While the pies are heating, make the poutine gravy - heat the butter in a saucepan until clarified, add the plain flour and make a light brown flour roux, add the chicken stock and allow to thicken, then add the vinegars for a bit of tanginess. Adjust the seasoning as required, and thicken with cornflour or dilute with water until you have a smooth velvety sauce that will coat the fries nicely without being gluggy.
While the pies are heating, put the olive oil and half the butter in a pan you're going to do the fries in (or do them your way...) and start doing those suckers. You should just about finish by the time the pies are warmed through.
SERVING:
Serve fries in a bowl topped with crumbled cottage cheese and then the sauce. Serve the pie also covered in the poutine sauce. Real rebels might serve both on the same plate...
NOTES:
This is a rough and ready dish. Proper poutine should be done with French fries that are double-fried with magic incantations and the breath of a goat, and cheese curds rather than cottage cheese. And the pie would no doubt be some craft creation, specifically made to complement the flavours of the double dipped cream sauce with left-handed swirls and ten secret herbs.
My dish is tasty and filling and doesn't take much actual preparation time or skill.
Your choice...
ENJOY!
Friday, 2 March 2012
Caramelised Brussels
NAME: _Caramelised Brussels
INGREDIENTS/UTENSILS:
12 brussels sprouts
100g butter
1 tbsp onion
1 tsp garlic
UTENSILS
heavy bottomed small saucepan that will the at least half filled by the brussels
METHOD:
Begin by melting the butter in the saucepan, over low heat on a small burner. Finely chop half a brown onion and keep a tablespoonful. Roughly chop one clove of garlic and keep a teaspoonful. Trim stalks and hard/weathered leaves off the brussels, cut into quarters. Rinse under running water and drain but don't dry off.
Put the onion and garlic in the saucepan and keep warming until onion is beginning to go transparent, add the quartered brussels and increase the heat until moisture has boiled off, then reduce the heat to around 100C.
Brussels are done when they are all beginning to brown, and are soft to pierce with a wooden skewer.
SERVING:
Serve as a side dish.
NOTES:
The idea of this and the Honey Caramelised Carrots recipe are to use almost confit style cooking, but whereas confit requires the cooked food to be immersed in a fat, this is a compromise between shallow frying and confit.
ENJOY!
INGREDIENTS/UTENSILS:
12 brussels sprouts
100g butter
1 tbsp onion
1 tsp garlic
UTENSILS
heavy bottomed small saucepan that will the at least half filled by the brussels
METHOD:
Begin by melting the butter in the saucepan, over low heat on a small burner. Finely chop half a brown onion and keep a tablespoonful. Roughly chop one clove of garlic and keep a teaspoonful. Trim stalks and hard/weathered leaves off the brussels, cut into quarters. Rinse under running water and drain but don't dry off.
Put the onion and garlic in the saucepan and keep warming until onion is beginning to go transparent, add the quartered brussels and increase the heat until moisture has boiled off, then reduce the heat to around 100C.
Brussels are done when they are all beginning to brown, and are soft to pierce with a wooden skewer.
SERVING:
Serve as a side dish.
NOTES:
The idea of this and the Honey Caramelised Carrots recipe are to use almost confit style cooking, but whereas confit requires the cooked food to be immersed in a fat, this is a compromise between shallow frying and confit.
ENJOY!
Honey Caramelised Carrots
NAME: _Honey Caramelised Carrots
INGREDIENTS/UTENSILS:
2 carrots
1 tbsp honey
1/2 tsp salt
100g butter
UTENSILS
heavy bottomed small saucepan that will the at least half filled by the carrots
METHOD:
Begin to heat the butter in the small saucepan on low heat on a small burner. Peel the carrots or brush well, slice into 3mm thick rounds. Wash under running water and drain but do not dry off. Place in the pot with the butter, drizzle honey over, sprinkle with salt. Increase heat temporarily until moisture has boiled off, stirring gently several times.
Reduce heat to the slow simmer, and check from time to time, stirring if necessary. Carrots are done once a few caramelised spots develop, or you can keep going until the slices are quite reduced. The important thing is to keep a low level of heat that's just around the boiling point of water so that the carrot slowly cooks and the sugars caramelise without burning.
SERVING:
Serve as a side dish to many meals, where the sweet caramel taste would be suitable. I serve it with things as diverse as bangers and mash, roast and veges, and when cooked a bit longer to almost crisp point, as a garnish floated on top of chicken and noodle soup.
NOTES:
The idea of this and the Caramelised Brussels recipe are to use almost confit style cooking, but whereas confit requires the cooked food to be immersed in a fat, this is a compromise between shallow frying and confit.
ENJOY!
INGREDIENTS/UTENSILS:
2 carrots
1 tbsp honey
1/2 tsp salt
100g butter
UTENSILS
heavy bottomed small saucepan that will the at least half filled by the carrots
METHOD:
Begin to heat the butter in the small saucepan on low heat on a small burner. Peel the carrots or brush well, slice into 3mm thick rounds. Wash under running water and drain but do not dry off. Place in the pot with the butter, drizzle honey over, sprinkle with salt. Increase heat temporarily until moisture has boiled off, stirring gently several times.
Reduce heat to the slow simmer, and check from time to time, stirring if necessary. Carrots are done once a few caramelised spots develop, or you can keep going until the slices are quite reduced. The important thing is to keep a low level of heat that's just around the boiling point of water so that the carrot slowly cooks and the sugars caramelise without burning.
SERVING:
Serve as a side dish to many meals, where the sweet caramel taste would be suitable. I serve it with things as diverse as bangers and mash, roast and veges, and when cooked a bit longer to almost crisp point, as a garnish floated on top of chicken and noodle soup.
NOTES:
The idea of this and the Caramelised Brussels recipe are to use almost confit style cooking, but whereas confit requires the cooked food to be immersed in a fat, this is a compromise between shallow frying and confit.
ENJOY!
Monday, 16 January 2012
Aquarian Capretto con uva
NAME: _Aquarian Capretto con uva
INGREDIENTS/UTENSILS:
500g of capretto (young goat) - leftover forequarter pieces or similar (see Notes)
several potatoes, whatever you have (see Notes)
1 turnip
1 small swede
2 medium carrots
1 large brown onion (see Notes)
500g red seedless grapes (see Notes)
1 tin chopped tomatoes (or chop up a tin's worth of fresh, discarding the liquid and seeds)
2 tbsp EVOO
1 tbsp grapeseed oil
2 tbsp grape molasses
2 tbsp zartar (see Notes)
salt
METHOD:
Peel the vegetables and cut into slices about 1cm - 2cm thick, boil in barely enough salted water for about five minutes.
In the meantime, slice the onion into rings about 1cm thick, put both the oils in a frypan, heat to smoking, and add the onions. Fry until the onion is cooked brown. Brush a casserole dish and its lid with some of the oil on the insides, then layer the onions on the bottom.
Drain the vegetables, rinse, add the tomato and return to medium/low heat. You may add salt to taste.
Fry the pieces of meat over high heat until browned evenly all over, take out with tongs and arrange in a layer over the onions, then sprinkle the zartar evenly and fairly thickly over the meat. The vegetables can now be removed from the tomato sauce and arranged in a layer over the meat, then the tomato sauce poured over.
Strip the grapes from the stem and cut them in halves or chop/crush them so that all grapes are split at least once. Arrange them on top of the vegetables, and drizzle the grape molasses over.
Cover the casserole dish with the lid and put in an oven at 160 - 165 (low heat.) Check occasionally that it is slightly simmering, leave in oven for at least two, preferably three hours. After three hours, check that the grapes have begun caramelising, and remove the lid for a final 30 - 60 minutes, during which time you raise the heat slightly to 170 until done.
(Check once or twice to see if the liquid is all absorbed and evaporated, and when it is, leave for a further fifteen minutes, at which point the dish should be finished. What you're aiming for is slightly caramelised grapes on top, and the same for the onions and juices that ran to the bottom of the dish.)
SERVING:
Serve right away, with or without a side of crusty bread and butter.
NOTES:
Meat: I got a forequarter of capretto the ribs cut for chops, shoulder for a small roast, and other pieces cut about 5cm square by 2cm thick, bone in and not trimmed up too much - this dish is ideal for tougher cuts, bits that are left over from preparing fancier (but not tastier!) meals, etc. You can also use lamb or mutton for the dish. I prefer the taste of goat.
Potatoes: I had a Kipfler, a Nadine, and some unspecified pink potato, and just used them all. Use what you have to hand.
Onion: Prefer onions with thick layers for this - you're going to fry them brown, then slow roast them for a few hours, they need some body to them,
Grapes: I found red seedless to be the best because there'd be a LOT of seeds otherwise. But any deep red sweet grapes will do in a pinch.
Zartar: is a Middle Eastern mix of wild thyme, sumak, and sesame seeds. Any dried thyme or oregano would do if you can't get the zartar.
This is a dish I developed because I don't have much of a liking for older lamb and mutton, and what I had were zartar, grapes, and the vegetables. Much to my delight, the very first one worked perfectly and I just stuck to the same recipe.
The long slow cooking time in the oven on low heat makes the meat fall off the bones, while keeping the temperature low means the vegetables don't overcook. You can't hurry this dish - three to five hours is a good point to aim for. You have some control over the timing by leaving the lid on the retain the liquid longer, but it can't really be done faster.
When the casserole dries off, the onions on the bottom and the grapes on the top will brown and caramelise, and the flavours develop. Surprisingly enough, the process kills most of the wild thyme flavour, so don't be afraid of well and truly covering the meat.
The flavour is well worth the wait!
ENJOY!
INGREDIENTS/UTENSILS:
500g of capretto (young goat) - leftover forequarter pieces or similar (see Notes)
several potatoes, whatever you have (see Notes)
1 turnip
1 small swede
2 medium carrots
1 large brown onion (see Notes)
500g red seedless grapes (see Notes)
1 tin chopped tomatoes (or chop up a tin's worth of fresh, discarding the liquid and seeds)
2 tbsp EVOO
1 tbsp grapeseed oil
2 tbsp grape molasses
2 tbsp zartar (see Notes)
salt
METHOD:
Peel the vegetables and cut into slices about 1cm - 2cm thick, boil in barely enough salted water for about five minutes.
In the meantime, slice the onion into rings about 1cm thick, put both the oils in a frypan, heat to smoking, and add the onions. Fry until the onion is cooked brown. Brush a casserole dish and its lid with some of the oil on the insides, then layer the onions on the bottom.
Drain the vegetables, rinse, add the tomato and return to medium/low heat. You may add salt to taste.
Fry the pieces of meat over high heat until browned evenly all over, take out with tongs and arrange in a layer over the onions, then sprinkle the zartar evenly and fairly thickly over the meat. The vegetables can now be removed from the tomato sauce and arranged in a layer over the meat, then the tomato sauce poured over.
Strip the grapes from the stem and cut them in halves or chop/crush them so that all grapes are split at least once. Arrange them on top of the vegetables, and drizzle the grape molasses over.
Cover the casserole dish with the lid and put in an oven at 160 - 165 (low heat.) Check occasionally that it is slightly simmering, leave in oven for at least two, preferably three hours. After three hours, check that the grapes have begun caramelising, and remove the lid for a final 30 - 60 minutes, during which time you raise the heat slightly to 170 until done.
(Check once or twice to see if the liquid is all absorbed and evaporated, and when it is, leave for a further fifteen minutes, at which point the dish should be finished. What you're aiming for is slightly caramelised grapes on top, and the same for the onions and juices that ran to the bottom of the dish.)
SERVING:
Serve right away, with or without a side of crusty bread and butter.
NOTES:
Meat: I got a forequarter of capretto the ribs cut for chops, shoulder for a small roast, and other pieces cut about 5cm square by 2cm thick, bone in and not trimmed up too much - this dish is ideal for tougher cuts, bits that are left over from preparing fancier (but not tastier!) meals, etc. You can also use lamb or mutton for the dish. I prefer the taste of goat.
Potatoes: I had a Kipfler, a Nadine, and some unspecified pink potato, and just used them all. Use what you have to hand.
Onion: Prefer onions with thick layers for this - you're going to fry them brown, then slow roast them for a few hours, they need some body to them,
Grapes: I found red seedless to be the best because there'd be a LOT of seeds otherwise. But any deep red sweet grapes will do in a pinch.
Zartar: is a Middle Eastern mix of wild thyme, sumak, and sesame seeds. Any dried thyme or oregano would do if you can't get the zartar.
This is a dish I developed because I don't have much of a liking for older lamb and mutton, and what I had were zartar, grapes, and the vegetables. Much to my delight, the very first one worked perfectly and I just stuck to the same recipe.
The long slow cooking time in the oven on low heat makes the meat fall off the bones, while keeping the temperature low means the vegetables don't overcook. You can't hurry this dish - three to five hours is a good point to aim for. You have some control over the timing by leaving the lid on the retain the liquid longer, but it can't really be done faster.
When the casserole dries off, the onions on the bottom and the grapes on the top will brown and caramelise, and the flavours develop. Surprisingly enough, the process kills most of the wild thyme flavour, so don't be afraid of well and truly covering the meat.
The flavour is well worth the wait!
ENJOY!
Thursday, 12 January 2012
Risoni Carbonara Style
NAME: _Risoni Carbonara Style
INGREDIENTS/UTENSILS:
500g risoni or orzo pasta
1.2L chicken stock
2 tbsp butter
2 tsp dried wild oregano (or dried wild thyme)
250g (1 small pack) bacon
1 egg
1 cup milk
2 tbsp natural yoghurt
about 1/2 cup shredded mild cheddar
about 1/2 cup grated parmesan
about 1.5 cups sliced mushrooms (if wanted)
about 1 cup peas
METHOD:
Chop the bacon crosswise into 5mm (1/4") strips, then cut the strips into 1cm length. Roughly enough will do, some size variation lends a bit of texture. Fry this in a pan over medium to high heat until the bacon starts to brown, take it out (leave the grease behind though) and drain on a slice of bread or paper towel.
Add the butter to the bacon grease, wait until the butter's stopped frothing and is starting to turn brown a bit, generally takes three minutes or so. Put the pasta in and toss to coat in butter. Add one litre of the stock, and the dried herb, bring to a fast simmer and leave it simmering until almost all the stock is absorbed. Stir it a few times as it simmers.
Meanwhile mix the egg, milk, and yoghurt in a jug and set aside. Divide the parmesan cheese into two even portions.
Test the pasta, it should be just done (al dente) - if not, add a bit of water and keep simmering until it's all absorbed and the pasta is al dente. Add the mushrooms and peas, add the milk/egg/yoghurt, add all the cheddar and one of the parmesan portions. Reduce the heat and stir until the cheese has melted through the pasta and the milk mixture has incorporated.
SERVING:
Put into serving bowl and top with the remaining parmesan. Serve immediately.
NOTES:
This is not a full-on carbonara but it's delish, I've heard of people seasoning it with salt and pepper during cooking but I let diners season it for themselves - most don't, it's just got that much flavour.
Risoni (and orzo) are small pasta shaped like long rice grains, and they must be made of pretty tough durum or semolina because they seem to take longer to cook than other pasta. They also hold their shape and texture better, which makes them so good for this dish - they don't melt into the cheesy sauce as much.
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INGREDIENTS/UTENSILS:
500g risoni or orzo pasta
1.2L chicken stock
2 tbsp butter
2 tsp dried wild oregano (or dried wild thyme)
250g (1 small pack) bacon
1 egg
1 cup milk
2 tbsp natural yoghurt
about 1/2 cup shredded mild cheddar
about 1/2 cup grated parmesan
about 1.5 cups sliced mushrooms (if wanted)
about 1 cup peas
METHOD:
Chop the bacon crosswise into 5mm (1/4") strips, then cut the strips into 1cm length. Roughly enough will do, some size variation lends a bit of texture. Fry this in a pan over medium to high heat until the bacon starts to brown, take it out (leave the grease behind though) and drain on a slice of bread or paper towel.
Add the butter to the bacon grease, wait until the butter's stopped frothing and is starting to turn brown a bit, generally takes three minutes or so. Put the pasta in and toss to coat in butter. Add one litre of the stock, and the dried herb, bring to a fast simmer and leave it simmering until almost all the stock is absorbed. Stir it a few times as it simmers.
Meanwhile mix the egg, milk, and yoghurt in a jug and set aside. Divide the parmesan cheese into two even portions.
Test the pasta, it should be just done (al dente) - if not, add a bit of water and keep simmering until it's all absorbed and the pasta is al dente. Add the mushrooms and peas, add the milk/egg/yoghurt, add all the cheddar and one of the parmesan portions. Reduce the heat and stir until the cheese has melted through the pasta and the milk mixture has incorporated.
SERVING:
Put into serving bowl and top with the remaining parmesan. Serve immediately.
NOTES:
This is not a full-on carbonara but it's delish, I've heard of people seasoning it with salt and pepper during cooking but I let diners season it for themselves - most don't, it's just got that much flavour.
Risoni (and orzo) are small pasta shaped like long rice grains, and they must be made of pretty tough durum or semolina because they seem to take longer to cook than other pasta. They also hold their shape and texture better, which makes them so good for this dish - they don't melt into the cheesy sauce as much.
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