Egg Fried Rice with Beef

I was look forward to my post for Gnocchi with Bacon, Blue Cheese & Cavolo Nero but you have to believe me when I say it tasted far better than it looked! It was so good though, I’ve posted the recipe below this one.

So on 28th January 2016, This was Dinner...

Note: To get ahead, precook some rice.

Get set…

  • Oil & season a large steak
  • Slice some mushrooms
  • Slice a couple of garlic cloves
  • Slice some spring onions
  • Lightly whisk a couple of eggs
  • Get cooked rice, soy sauce, sriracha, beansprouts, sesame oil & seasoning ready

Throw it together…

Heat a griddle pan up high and cook the steak for 2 to 3 minutes each side, depending on how you like it. Remove from the pan and leave to rest.

Heat the sesame oil in a pan and add the mushrooms, cook until starting to soften then add the garlic, beansprouts and both sauces. Cook for a minute or so then add the rice.

When the rice is cooked through, move to one side and add the egg to the empty side of the pan. As it starts to cook, stir the rice back through. Add the spring onions and season to taste.

Dish it up…

Slice the beef and serve on top of the rice with an extra squirt of sriracha.

TWD_2801_Fried_Rice

Here’s the original.

So the gnocchi…

And the problem was the gnocchi. Don’t believe the packet when it says its OK to freeze. It spoils it. We thought we were in for a terrible meal but it was actually really tasty, just not photogenic.

I’ve not used cavolo nero (or black kale) before but decided to use it last week when I saw it in the supermarket.

Get set…

  • Thickly slice some cavolo nero
  • Crumble some blue cheese
  • Get gnocchi, single cream, bacon, butter & seasoning ready

Throw it together…

Cook some strips of bacon in a dry frying pan. Remove and chop into pieces.

If the bacon has released plenty of oil, add the kale but if not add a little butter first. Cook it, stirring all the time until it wilts. Add a little cream and the blue cheese and stir occasionally.

Cook the gnocchi in boiling salted water, drain and add to the kale. Stir well and season.

Dish it up…

Serve sprinkled with the bacon bit’s and an extra dash of black pepper if required.

I’d definitely use a stronger blue cheese next time. I bought it from Aldi as the cheese man at the market was on holiday so there wasn’t a large choice. Oh and I will definitely avoid freezing gnocchi in the future!

Advertisements

Steak with Onion & Blue Cheese Sauce

On 2nd January 2016, This was Dinner

Over the Christmas period there’s a lot of pastry and finger food involved and although I already had a food list prepared, we both fancied something nice and simple.

Preparing:

  • Finely chop an onion
  • Preheat the oven to 190°c (fan)
  • Get your steaks to room temperature
  • Grate some cheddar
  • Get double cream, blue cheese, butter, Worcestershire sauce, oil & seasoning ready

Making:

Pop the potatoes in the oven. Cook for an hour depending on size.

When the potatoes are almost done, make the sauce.

Heat a little oil and butter in a saucepan and add the onion. Cook gently until softened. Add a dash of Worcestershire sauce and pour in the cream, stirring gently on a low heat. Crumble in the blue cheese and stir, season to taste and keep warm.

Heat a griddle pan. Oil the steaks and season with salt. Cook to your liking then leave to rest whilst you get the potatoes out.

Cut the potatoes and serve with butter and cheese. Pour the sauce over the steaks.

TWD_JP_Steak.jpg

Porcini Salt Steaks with Potato Rosti

On 16th August 2015, This was Dinner

This is another Donna Hay recipe. She doesn’t squeeze the excess out of her potato but it’s how I’ve always done mine so I stuck with it. I loved the porcini salt but getting it to a powder took some time!

Preparing:

  • Melt some butter
  • Chop some rosemary leaves
  • Grate a couple of potatoes
  • Grate some cheese
  • Get a couple of sirloin steaks to room temperature
  • Get sea salt, dried porcini mushrooms, parsley, oil & seasoning ready

Making:

Pop the potato in a clean tea towel and squeeze out the excess liquid.

Mix the potato with the rosemary, melted butter and a little seasoning. Form into patties, pushing down.

Whizz up the mushrooms and salt in a processor until it becomes a fine powder.

Oil the steaks then sprinkle over some of the porcini salt.

Heat some oil in a pan and cook the rostis for 3-4 minutes on each side. Keep warm whilst you cook the steaks to your liking.

Let the steaks rest then sprinkle with some more of the salt.

Heat the grill and sprinkle the rostis with the cheese and grill until melted, serve with the steaks and top with a parsley garnish.

I only used the cheese as I had some that needed using up.

TWD_1608_Steak_RoastiFor this, and other Donna Hay recipes, check out UKTV food.

Steak & Chips with Blue Cheese Sauce

On 25th July 2015, This was Dinner

We were supposed to be having my parents round for a barbecue but they had to cancel. It worked out quite well as I was at the hairdressers in the morning and was spreading myself a little thin. Also, not really BBQ weather.

Mr S met me after the hairdressers and he’d decided on steak and chips with a blue cheese sauce. Rather than deep fry the chips, we ovened them, far better for you and just has delicious.

Preparing:

  • Get the (rump) steaks to room temp
  • Cut some potatoes into chips
  • Crumble some blue stilton
  • Get cornmeal, plain flour, butter, oil, milk, sea salt & seasoning ready
  • Preaheat the oven to 190ºc (fan)

Making:

Par boil the chips. Drain and leave to dry out a little.

Toss in oil, cornmeal & sea salt.

Lay out evenly on a baking tray and cook for about 25 minutes.

Heat the butter gently in a pan and add plain flour, stirring until combined. Remove from the heat and add a little milk at a time, stirring continuously. Be patient, this will ensure there are no lumps in your sauce.

When all the milk is added, season well and bring to the boil. Reduce and add the stilton.

Oil and season the steaks. Add to a preheated pan and cook to your preferred tastes.

TWD_2507_Steak_Chips

I had some courgettes which were not going to last much longer so I roasted them too.

On Sunday we had Lisa’s chilli with Lisa’s flatbreads. There was a right pile of both.

Steak, Liver & Bacon

On 15th January 2015, This was Dinner

Haha. Jamie and his 15 minute meals! Yeah of course. Get everything out, measure it, chop it, make sure everythings boiled and then maybe 15 minutes but in reality never, NEVER 15 minutes.

I still love Jamie’s books though. He makes some bubble and squeak type side but we didn’t want potatoes.

Preparing:

  • Slice a red onion
  • Prepare & halve some sprouts
  • Slice some savoy cabbage
  • Oil & season some rib eye steaks with salt and mustard powder
  • Season some liver with salt & mustard powder
  • Get bacon, plain flour, worcestershire sauce, oil, ale, blackcurrant jam & seasoning ready.

Making:

Blanch the sprouts and cabbage, drain but save the water. Leave both to one side.

Heat some oil in a pan and cook the red onion until starting to soften and go brown. Add some flour and stir for a minute. Add a big spoonful of jam and a dash of the worcestershire sauce and stir. Add a good swig of ale then add the veg water, bring to the boil then season and leave to simmer.

Heat a pan and cook the steaks to your liking, remove and leave to rest in foil.

Cook the liver until done then the same with the bacon. Remove from the pan.

Pop some butter in the meat pan when it’s all cooked and toss the veg in the butter to cook.

TWD_1501_Meat

TOO. MUCH. MEAT! But delicious all the same.

Birthday Meal

Although not technically my birthday until the following week, Mr S chose and made this meal for me.

The starter of Turnip Swede & Horseradish Soup with Crispy Beef can be found in Tom Kerridge’s Proper Pub Food. Sweat a chopped onion in vegetable oil along with a pinch of salt for about 10 minutes. Add chicken stock and finely chopped swede and bring to the boil then simmer for about 15 minutes. Stir in double cream and grated horseradish then blend well. Bring white wine vinegar and caster sugar to the boil then add to the soup. Dust strips of steak in cornflour then fry in oil until crispy. Sprinkle with green chilli and cayenne pepper.

TWD_2308_Soup

The main course of Roasted Sea Bass with Herbs, Mushroom & Potatoes with Salsa Verde can be found in Jamie Oliver’s Return of the Naked Chef. Pop the oven on 200ºc (fan) and line a baking tray with greaseproof paper.

Slice some potatoes and pat dry then coat in olive oil. Mix with finely chopped garlic and season well. Pop them on the baking tray in an even layer. Cook for about 15 minutes.

In a frying pan cook mixed mushrooms along with more chopped garlic and plenty of butter and olive oil. Season. Take off the heat and add plenty of lemon juice. Pop some roughly chopped herbs on then put sea bass fillets on top, skin side up. Roast for another 10-15 minutes until the fish is cooked.

For a salsa verde whizz up garlic, capers, gherkins, anchovies, parsley, basil, mint, dijon, red wine vinegar and seasoning then slowly add olive oil. Serve the potatoes and fish topped with the mushrooms, salsa verde and a squeeze of lemon.

TWD_2308_Seabass

Back to Tom Kerridge for Lemon Posset with Fennel Biscotti. Mix cream and sugar in a pan and bring to the boil to dissolve the sugar. Simmer, add lemon juice and whisk well. Pass through a sieve then leave to cool slightly. Skim off any bubbles then pour into your serving bowls and leave to cool completely. Refrigerate.

Preheat the oven to 160ºc (fan).

Beat together butter and sugar until light and creamy. Add eggs. Sift flour and baking powder together and add this to the butter mixture. Fold in roasted and chopped blanched almonds and fennel seeds. Pop on a baking sheet and bake for 10 minutes. Leave to cool then slice and return to the oven for another 10 minutes.

TWD_2308_Posset

Starter using ONION, CHICKEN STOCK, SWEDE, DOUBLE CREAM, HORSERADISH, WHITE WINE VINEGAR, CASTER SUGAR, STEAK, GREEN CHILLI and CAYENNE PEPPER…

Main using SEA BASS, POTATOES, BUTTER, MIXED MUSHROOMS, LEMONS, GARLIC, CAPERS, GHERKINS, ANCHOVIES, BASIL, MINT, DIJON MUSTARD, RED WINE VINEGAR and OLIVE OIL…

Dessert DOUBLE CREAM, CASTER SUGAR, LEMONS, PLAIN FLOUR, BAKING POWDER, BUTTER, EGGS, BLANCHED ALMONDS, FENNEL SEEDS and ICING SUGAR…

This was dinner…23rd August 2014

Spectacular Fail

I’m ashamed to report that I didn’t get to complete National Vegetarian Week but it lies firmly on Mr S’ shoulders. As he always does, he came to pick me up from the gym. Only this time he waited for me in the pub below. The mixed grill on the menu caught his eye and he decided that this was what he wanted. After three successive days at the gym his words were that his body was ‘screaming out for meat’. So there we were – risotto scrapped – Morrisons visited – up to our necks in meat.

I have NEVER had a mixed grill until tonight – it’s too much meat for me – and I didn’t manage all of this, although what I did eat was delicious.

We stuck a couple of sausages on to cook. We popped some chips and onion rings in the oven and stuck a tin of peas on to warm and also a shop bought peppercorn sauce. Meanwhile, we covered some rump steak in oil and salt, fried it for a couple of minutes each side and left it to rest. Then we butterflied a chicken and did the same with that. We fried a halved tomato in oil and butter along with some halved button mushrooms and cooked a piece of gammon. Finally, we fried an egg.

TWD_2305_Mixed_Grill

Using RUMP STEAK, SAUSAGES, CHICKEN, GAMMON, ONION RINGS, OVEN CHIPS, MUSHROOMS, PEPPERCORN SAUCE, EGGS and TINNED PEAS…

This was dinner…23rd May 2014