#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.

Beef Mishikaki – looks yummy!

Been away from home for quite some time and these my mouth watering,honey balsamic beef Mshikaki was my way of welcoming myself back into the kitchen. I was feeling tired,jet lagged and starving.8 hours seated on a plane has never been a cup of tea,we all know how disappointing plane food can be. Long story […]

via HONEY BALSMIC BEEF MSHIKAKI  — We Men Should Cook

Beef Bourguignon with Star Anise and Cloves

This beef bourguignon is made even more soul warming through the addition of star anise and cloves. The resulting dish has just the right dash of these spices to liven up what can be a rather heavy dish. Great winter staple. The smell of this cooking will get everyone salivating.

Prep time: 30 minutes  Cooking time: 2.5-3 hours
Ingredients:
1.5 kg chuck steak diced into medium size chunks
200g thick cut bacon with fat cut into strips
2 tbspns Vegetable oil
6 tbspns butter
12 eschallots or baby onions
12-14 button mushrooms
1 onion finely chopped
1 carrot diced
3 cloves of garlic crushed into paste
2 tbspns plain flour
750ml red wine
1.5 tbspns tomato paste
Bouquet garni
3 star anise
4 cloves
3 cups chicken or beef stock
Salt and pepper
Fresh parsley chopped to garnish

Method:
In a large casserole dish cook bacon over medium heat until golden brown and fat has melted.


Brown beef in small batches, adding oil in between batches if needed. Keep browned beef aside.

In a separate frying pan melt 2tbspns butter and fry baby onions until golden and set aside

Then fry mushrooms with another 2 tbspns butter and fry until golden and set aside


Add rest of butter to casserole pot, melt and then add star anise, cloves, onions, carrots and garlic and cook over medium heat for 4-5 minutes

Add the flour and stir through, then add wine, tomato paste, bouquet garni and bring to the boil, scraping bottom of pan

Add beef and bacon to the casserole and add the stock, bring to boil then simmer. Cover and simmer gently for 2-2.5 hours until meat is very tender

Add salt and black pepper to taste

Add the mushrooms and onions and cook covered for another half an hour


Remove the bouquet garni and star anise

Garnish with parsley and serve with mashed potatoes, green salad and crispy bread rolls to help mop up the sauce