Beef Wellington #easyaspie

Beef Wellington is one of those dishes that looks really impressive but is easy as pie to make.

This recipe can be prepared in just over an hour including making veggies on the side.

You can choose to also put a layer of pate between the beef and mushroom mixture but I don’t always include it as it does make it much richer.

Preparation time: 25 minutes Cooking time: 35 minutes

  • Ingredients
  • 500g piece of good quality beef fillet , tied at intervals with string
  • 2 tablespoons Dijon mustard
  • 10 slices of thinly sliced prosciutto
  • 6 large mushrooms diced very finely
  • 1 small onion diced very finely
  • 3 garlic cloves crushed to a paste
  • handful of thyme leaves stripped from the stem
  • 2 tablespoons butter and a dash of olive oil
  • 1 egg beaten
  • 2 sheets of puff pastry defrosted
  • 2-3 potatoes peeled and chopped into quarters
  • Broccoli florets or green beans

1. Defrost puff pastry. Heat non-stick frying pan until hot. Sear beef for 2-3 minutes to brown and seal all sides.

2. Place beef on plate and put in the freezer for 15 minutes. Pre-heat oven to 200 degrees Celsius.

3. While beef is cooling, Place peeled and chopped potatoes rubbed with olive oil on a baking tray and place on lower shelf of oven.

4. Then the mushroom mixture. Heat pan again and add olive oil and butter to melt, then add onion and cook until transparent, add garlic paste and thyme leaves and mix through, then add chopped mushrooms, season with black pepper until just cooked through and moisture evaporates. Mixture should be dry. Put on a flat plate and place in the freezer to cool for 5 minutes.

5. Remove beef from freezer, remove string, rub all over with mustard.

6. Lie prosciutto slices flat on a sheet of plastic wrap, overlapping the prosciutto to form a base to wrap the beef in. Place beef at one edge of the sheet of prosciutto and roll over using the plastic wrap to help create a neat parcel.

7. Place on piece of the puff pastry sheets with a slight overlap, sealing the two pieces together to create one large base sheet. Place beef on the pastry to encase it and seal the ends using a fork. Use excess pastry to create strips and pastry leaves to decorate the parcel. Brush with beaten egg.

8. Place parcel carefully on an oven tray lined with baking paper and bake in oven for 30 minutes until puff pastry is puffed and golden. Check potatoes and turn. While beef is cooking, microwave broccoli or green beans pieces until just cooked.

9. Rest for 5-10 minutes before slicing in thickish and serving with roast potatoes and broccoli. Dinner for 4.

Pink in the middle….

Pick-up #Joe’sTable for 10/10 Tasty #Thai at home

We are trying out our favourite restaurants at home during the isolation period and are discovering that the best know how to transform their dishes for takeaway better than others. One of these is the highly acclaimed Thai restaurant Joe’s Table in Darlinghurst, Sydney. Of course, Asian food is really perfect for take-away but Joe’s food, cooked by the man himself with flair and skill, is better than most!

Thai Fishcakes with crispy shallot, peanut and sweet chilli sauce

In my books, Joe Kitsana’s Asian-fusion classics get 10/10 for travel worthiness and eating readiness! Joe is still running his one-man show, with daily specials and his full dinner menu available, with a 10% discount for pick-up.

Orders can be placed by phone or Joe’s table from noon until 8 PM, with pick up beginning at 5 PM. Dinner menu can be viewed www.Facebook.com/ joestablesydney

While we missed the bizzy-buzzy atmosphere of eating-in at Joe’s Table, enjoying the taste sensations at home made for a delicious dinner at home.

Melt-in-the-mouth caramelised beef rib with pickled mustard greens, chilli and crispy shallots.

Last night we enjoyed Joe’s divine fishcakes smothered in the signature sweet chilli sauce with peanut and coriander topping; melt-in-the-mouth, slow-cooked beef rib with the lingering flavours of masterstock and star anise accompanied by flash-stir-fried crisp Asian greens with ginger and mushrooms.

#Garlic #Pepper encrusted #steak with brandy cream sauce

On a gloomy, wet evening in Sydney our home cooked steak dinner was warming and delicious!

Thai style Sweet potato noodles and #beef #stir fry, #sweetpotatonoodles

We are trying to cut down on carbs and have been experimenting with the great range of vegetable products now available in supermarkets (Coles and Woolworths in Australia) to replace noodles and rice such as zucchini spaghetti, cauliflower rice and sweet potato noodles. Now you don’t have to even make them yourself.

This stir fry combining the sweetness of the noodles with thinly sliced beef and Thai flavours of fish sauce, oyster sauce, garlic, white pepper and chilli with capsicum, carrots and spinach was delicious. The sweet potato noodles were an excellent replacement for rice noodles.

Ready in under half an hour, it’s a great option for a quick, healthy weekday meal.

Prep time: 10 minutes Cooking time: 10 minutes

Ingredients:

1 onion, finely sliced
1 small carrot diced
1/2 red capsicum diced
1 packet fresh sweet potato noodles (250g)
2 cups baby spinach leaves
Handful of coriander chopped
400g beef sliced for stir fry
1/2 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon white pepper
1 teaspoon white sugar
2 teaspoons Thai red chilli paste OR
2-3 cloves garlic and 3 red chillies crushed to a paste
2 tablespoons vegetable oil
1/2 tablespoon sesame oil
Coriander leaves and slices of capsicum to garnish

Method:

1. Heat oil in wok over medium heat, add chilli paste and stir fry for 1 minute, add carrots, capsicum and onion and stir fry for 2 minutes until starting to soften.

2. Add beef, oyster sauce, fish sauce, white pepper and sugar and stir fry for 3-4 minutes until beef has all beef seared.

3. Add sweet potato noodles and spinach and gently mix through taking care not to break “noodles” and cook for 2-3 minutes until noodles are just al dente. Add chopped coriander and stir through beef mixture.

4. Squeeze over juice of 1/2 lime, if seasoning is to your taste and adjust if necessary.

4. Garnish with coriander leaves and capsicum slices and serve in bowls.

Victor Churchill – Haute Couture butcher in Sydney

Going to Victor Churchill’s “Haute Couture” butcher shop in Woollahra, Sydney is always inspirational and it is very difficult to leave without a delicious treat in hand.

It is a total experience, being able to watch the master butchers at work and ogle the mind bogglingly array of super-delicious products. Or better still go home with some of it!

Their is a special air drying room producing delicious charcuterie and their is also House smoked salmon and trout.

If you are feeling really indulgent or running out of time, you can order home dining – certain cuts of meat and chicken are cooked on their rotisserie and word is that their roast potatoes are delicious. They also offer charcuterie platters. Their desserts are just as divine as the rest with mouth-watering meringue tarts and more to tempt.

Today it was their Terrine de Campagne that enticed us. Here’s a taste of what you can expect.

Or visit http://www.victorchurchill.com

Definitely worth a visit especially if you are looking for the best quality meats and unusual cuts.

Beef and black bean with chilli

Last night we decided on Chinese in celebration of Chinese New Year. This recipe is based on Kylie Kwong’s Braised Chicken Drumsticks with black Bean and Chilli but is much quicker made with thinly sliced beef. Of course we have all had Beef and Black Bean Sauce in Chinese restaurants but this dish is a bit different made with salted black beans and “blackened”chilli.

I have added green capsicum and mushrooms for a satisfying one dish meal all cooked in the wok.

Prep time: 15 minutes Cooking time: 20 minutes
Ingredients

500g very thinly sliced beef (I use rump steak)
1 tablespoon light soy sauce
1 tablespoon brown sugar
1 tablespoon malt vinegar
1 teaspoon sesame oil
3 red chillies sliced in half
3 green chillies sliced in half
1 onion sliced thickly
1 green capsicum deseeded and sliced
3 large mushrooms sliced thickly
5cm piece of ginger
4 cloves garlic
1/2 bunch spring onions sliced on the diagonal
1 tablespoon chilli oil (optional)
2tablespoons salted black beans
100ml Shao Hsing wine or dry sherry
1/2 cup water
3 tablespoons vegetable or peanut oil

Method:

1. Mix soy sauce, sugar, sesame oil and vinegar in a small bowl and set aside.

2. Pound garlic and ginger to a paste and set aside.

3. Slice beef if needed, slice capsicum, onion, spring onion, mushrooms and halve chillies

4. Heat vegetable oil in a wok, then add halved chillies and cook to slightly blacken. (Make sure your exhaust fan is on!) Remove from oil and set aside to drain on paper towel.

3. Add onion, ginger and garlic, capsicum, salted black black bean and chilli oil to pan and cook stirring for 1-2 minutes until fragrant and onions begin to soften.

4. Add Shao Hsing wine and soy sauce mixture and mix through, then add beef and stir fry first until browned, then add half the spring onions, mushrooms and water and cook for 3-4 minutes until capsicum softens and beef is done to your liking. Don’t overcook as beef will get tough.

5. Garnish with green parts of spring onion that you have reserved and chillies and serve with jasmine rice.