Showing posts with label Steak. Show all posts
Showing posts with label Steak. Show all posts

Tuesday, 2 June 2015

Sizzling Steak with Peppers Onions and Chilli - Judge Sizzle and Serve

Steak needs to be cooked quickly over a high heat so that it seals, keeping it tender and juicy.  All you need is a good piece of steak, sliced along with onions and peppers; coated in tiny amount of oil, soy sauce with a bit of seasoning, and a few chilli flakes and you have dinner ready in just a couple of minutes.

But of course your pan needs to be HOT really hot, and this cast iron sizzle platter from Judge Cookware is perfect for creating sizzling meals or side dishes that can be taken straight to the table thanks to the maple wood stand that's included.  Sizzle and Serve range is suitable for all hob types and barbeques, and is oven-safe up to 240°C

Friday, 25 July 2014

Hot Steak Ciabatta Sandwich with Mustard Mayo

Cooked correctly a good steak is something truly special.  Easy, simple no fuss cooking is all that's needed.  Oh yes this is thing of deliciousness.  But of course a good piece of steak and mine came from Meat Porter.  

Apologies to any vegetarians out there.  Personally I'm a fan of rump steak over sirloin - why?  Because it seems to have more flavour than sirloin.  A decent amount of fat around the edge is vital for cooking in a grill pan since it adds flavour and keeps the steak moist and tender.  Rump steak also happens to be cheaper than sirloin too!
Medium rare is the way to go, although being awkward I like my steak to be more rare than medium, if that makes sense - I know what I mean anyway!

Friday, 19 July 2013

Sauce Bois Boudrin - Perfect for Steak

Fillet steak and sauce Bois boudrin are a perfect match.  So very easy to make and since it is best made in advance it's just perfect for a dinner party.

 Print Recipe

To make sauce enough for 4 you will need:
1 large shallot - finely chopped
150g small cherry tomatoes - halved
2 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
1 tablespoon whole grain mustard
a squeeze of lemon juice
2 teaspoons balsamic vinegar
a glug or two of good quality extra virgin olive oil - say a tablespoon
small handful tarragon leaves - finely chopped

How to do it:
Just mix everything together in a small bowl - that's it job done, told you it was simple!

Top Tip:  
You can make this in advance (but no more than the day before) then keep covered in the fridge.
You will need to remove from the fridge at least an hour before serving.  If you make it the same day there's no need to put it in the fridge - just cover it till needed.

Sunday, 30 June 2013

Our Wedding Anniversary - Big Night In

Yes indeed, staying in is the new going out!  
These days, everything seems to be getting more and more expensive and whilst it is nice to go out, it can also be just as good to stay in.  With no taxis to pay for, no tips and no need to get all dressed up, you can totally relax and have a great time.
Having been set a challenge by MoneySupermarket to have a Big Night In for £50 since our wedding anniversary is in a few days time, I decided to cook up a right nice semi-posh Dinner Party for Two.

The Starter;
I kept everything simple, Baked Fig and Goat's Cheese with Parma ham, a few leaves and balsamic glaze.

Next up was the Main Course;
Fillet Steak Bois Boudrin with Homemade Thick Cut Potato Wedges.  The bois boudrin is so very easy to make, it literally takes 2 minutes and since it should be made in advance that's all the better for a no-fuss dinner party. 

My Strawberry, White Chocolate and Vanilla (no-bake) Cheesecake is an absolute doddle to make and can even be made the day before. However I wouldn't add the strawberry halves, which also act as portion control, anymore than a few hours before serving - just so they don't leak their lovely juice over your cheesecake.

Oh by the way, we didn't eat the whole 12 portion cheesecake last night, but I expect without too much effort, Paul will finish most of that off today!

My Top Tips for a Stress Free Dinner Party;
Prepare everything that can be prepared in advance, and that includes laying the table.

That way you too can join in the fun and enjoy the evening with a glass or two of wine - Cheers everyone!

Bargain BIG Night in for under £50!

Goat's cheese portions £2.56
Fresh figs £2.00
Few slices of Parma Ham £2.00
Salad leaves £1.00

Two Fillet Steaks £15.58
Bois Boudrin is almost impossible to cost accurately as most ingredients are in such small quantities but the main ingredient is the Piccolini tomatoes cost £1.59 plus a lemon at 39p 
Potatoes for the wedges £1.00

Dessert (which serves 12 people)
300g Hobnob Biscuits for the base £1.39
500g Mascarpone cheese £3.00
200g Lindit White Chocolate with Vanilla £3.00
Strawberries £2.50

3 bottles of wine for £12.00 in Asda and after our dinner party we still have a bottle spare!

Absolutely Free - we talked......Do you remember this, do you remember that?!
By the way, that all adds up to the bargain price of £48.01
 This is a sponsored post for MoneySupermarket who funded our big night in.

Monday, 27 May 2013

ColourTone Knives from Stellar Cookware - Review

Stellar Cookware have recently added these Colourtone Knife Sets to their existing product range.  They're not only good-looking and stylish, but importantly, the knives are sharp just as you'd expect.  The steak knives cut through steak effortlessly. 

Good Sharp Knives are Essential in the Kitchen:
You are far more likely to slip and cut yourself if using a blunt knife.

Monday, 6 February 2012

Keevil and Keevil Steak Box and Delivery - a Review

I was very kindly sent the Smithfield Meat Box to review from Keevil and Keevil the on-line butchers.  
I must say I'm totally impressed!  The steaks were delicious, excellent value for money and of the highest quality.  As the box contained 8 steaks (and there are only the two of us) so far we've only tried the Ribeye and the Sirloin.  Now, when I say they tasted good - I mean they tasted GOOD!  
   Pictured below - Ribeye Steak:
 Sirloin Steak:
Some beef you buy these days seems to have very little in the way of taste - not these steaks, they were juicy, tender and full of flavour.  

Saturday, 15 October 2011

Jamie's Dress the Board Steak with my Roughed up Chips

Yes you read right, roughed up chips is what I'm calling my chips!
If you like the crispy, crunchy rough bits that are to be found on good roast potatoes you'll love these chips.
An age ago now Jamie Oliver made what he called 'dress the board steak' I remember how good it looked and have been meaning to make it ever since.  But like a lot of things it's getting round to it and last night I did just that.
I used my own version of herbs and stuff to 'dress the board' and of course you can do the same.
  If you're stuck for something for dinner tonight and love steak, this is the way to go! 

Wednesday, 29 September 2010

The Meadow Inn Ironbridge Shropshire

If you're looking for a place to eat in Ironbridge, Shropshire - The Meadow Inn Steakhouse at is 'just' outside of Ironbridge and is excellent!
From the minute you step through the door, you're made to feel welcome by the friendly staff.
 The Meadow Inn is the only 'Steakhouse' in Ironbridge and all the beef they serve is minimum 28 day matured.
 The Meadow has three very different dining areas inside.  Outside there’s a lovely decked patio area and a beer garden that stretches down to the river’s edge.  Perfect for relaxing with a drink in the summer.

Steaks are always cooked to perfection.  I’m always very pleased as I ask for my steak to be cooked ‘medium rare, but more on the rare side’.  The chefs have never got that wrong yet and we eat there quite a lot.  
I also think they should win an award for the best chunky chips - they are lovely and crispy and can't be matched anywhere!

It’s not only steaks on the menu, far from it!
You’ll find a great range of food.  Everything from vegetarian dishes, fish, chicken, totally yummy salads and a fantastic selection of filled baguettes. 

It’s worth noting the Bubbly Beer Battered Fish and Chips are delicious with mushy peas and homemade tartar sauce.  At the time of writing the children's menu priced at just £5.95 and includes an ice cream for pudding.
There is always a good range of tempting puddings or a cheeseboard to end your meal perfectly.
I could easily just sit and relax, eat and drink, quite happily all day.
Oh and by the way, The Meadow is also exceptionally clean and the loos are spotless!
So, if you’re in the area you really should visit The Meadow Steakhouse and you won’t be disappointed.
How to find The Meadow Inn.

Sunday, 29 August 2010

Stilton Sauce for a Nice Steak

Sirloin steak, medium rare please, and can I have a Stilton sauce to go with it?
Thank you very much!
 Actually, I prefer rump steak - which is odd as I usually like anything that's more expensive!

Monday, 2 August 2010

Natoora Fillet Steak Recipe Box

Oooh how lucky was recently I to win a fillet steak recipe box from Natoora. 

Included in the meal box is all the ingredients for Bois Boudrin, a classic tomato marinade, and even some potatoes for your own hand-cut chips. 
To start there is all the components of a delicious bresaola salad. 
 We have to say it truly was the best steak we've ever had.

Sunday, 20 June 2010

Steak and Caramelised Onion Melt - Pub Grub

No real recipe for this one - so it's nice and simple.

Get yourself a baguette and slice it in half.  Top with thinly sliced cooked steak and caramelised onions.  Finish off with a good helping of grated cheddar cheese and a few fried chillies - then melt under the grill. 

To make caramelised onions - just slice thinly and cook gently and slowly in a little oil and butter.  Try not to stir too often - just don't have the heat high or they will burn.  Cooking slowly is the secret here. Add a pinch of sugar and they will begin to look and smell delicious.  

See you after our holiday's!

Wednesday, 12 May 2010

Bourbon Whisky Cream and Mushroom Sauce

I was very kindly sent a bottle of 'Four Roses' Yellow label Bourbon Whiskey and so I made a really nice sauce with it - no not the whole bottle!

About Four Roses:
Four Roses is the only bourbon distillery in the world to combine 5 yeast strains with 2 separate mash bills to produce their 10 distinct bourbon recipes, each with a unique character, spiciness and rich fruit flavour.
All 10 of the recipes are gently aged, undisturbed in new white oak barrels that sit within one of a kind single storey rack warehouses, this process enables an unrivaled consistency to the Four Roses Yellow Label taste.

Now, your imagination is needed as my pictures didn't turn out too good so I couldn't post one.
Imagine a creamy, mushroomy sauce with a nice background taste of Bourbon Whiskey.  

**If you want to serve with steak then I'd use a Beef stock cube instead of chicken.

Makes enough to serve 4
2 Portobello mushrooms - chopped
a glug of oil
a knob of butter
100ml Four Roses Bourbon Yellow Label Whiskey
300ml chicken or beef stock - made from a Knorr stock cube
100ml double cream
a splash of Worcestershire sauce
1 tablespoon Muscovado sugar
salt and freshly ground black pepper to taste 

How to do it:
In a frying pan heat the oil and butter till nice and hot, throw in the mushrooms moving them about with a wooden spoon. When they're nicely coloured remove and set aside.  In a small saucepan put in the hot stock and the Whiskey. Boil for about 3 minutes.  Sir in the cream and add a shake of Worcestershire sauce then stir in the sugar.  Season with a little salt and some black pepper and have a taste.  Simmer for about 3 minutes, or until the sauce has thickened slightly. Once it has throw in the cooked mushrooms and heat through.  Serve immediately with chicken or with a nice steak.

Friday, 25 July 2008

Sirloin Steak with Roquefort Sauce

Roquefort sauce is so very easy to make.  Steak is my all time favourite food to eat.  For me it has to be cooked medium-rare  - more on the rare side than the medium.
I personally don't like to have any sauce served with mine. Just simple steak, chips, Portobello mushrooms, tomato and either peas or salad and I'm happy.
I pour a little red wine into the pan after the steak has been removed let it simmer for a few secs (it removes any of the nice cooking bits on the bottom of the pan) and I then pour it over my steak - am very particular about that having to happen!

Paul (the husband) loves to cover his steak with Roquefort sauce. He had in in a restaurant and I tasted it, it was okay, but quite runny and not too much going on in the way actual Roquefort!
I had a go at making it myself and made it up as I went along and I've made it the same way since.

Print Recipe

You will need:
1 Knob of Butter
1 Small Red Onion or a Shallot, chopped (I do usually use a shallot but didn't have any last night when I made it).
100g of Roquefort Cheese cut into small cubes so it melts quicker.
150ml of Double Cream (Heavy cream I think they call it in the US)?
2 Teaspoons of Brandy
How to do it:

In a small saucepan melt the butter over a low heat and add the onion. Saute until soft but not coloured. Turn the heat up and add the Brandy, stirring for a minute.
Turn the heat back down and add the Roquefort and stir with a wooden spoon when it starts to melt add the cream. Don't be tempted to use single cream (it must be double) or it will split when being cooked.

Don't let it boil. Stir until heated through and serve immediately.

The finished Roquefort sauce.

Jan's steak cooked to perfection!

Tuesday, 22 April 2008

Steak and Caramelized Onions with Melted Cheese

Oh dear - we do seem to be eating too much cheese here lately.
Just as well we aren't on a diet in this house!
I was working today - never a good thing getting home late when cooking is concerned!

I work in a food shop (Marks and Spencer) and I LOVE looking at other peoples shopping.....I know - what AM I like?!
But then I suppose, it's a bit like us all reading blogs about what other people are cooking.....make me feel better about this problem of mine - Please!

Anyway, at the end of the day we get to buy food that the 'Display Until' date is up. But the 'Best Before' date is the day after.
So tiz perfectly fine. And we pay half price or less for it.
Where was I?..... Oh yeah, so, I seem to have bought this 'bargain' pack of thin cut steak. I already had some 'Ready to Bake Baguettes' and as I've been to work - no time to be making them from scratch!

I fried some onions until they were nicely browned and almost gooey, then I pan fried the steak (took only minutes as it was thin cut.
I put the steak into the baguettes along with the onions and then topped with melted cheese for that extra 'yummo' factor!!