Oven roasted #beef #short ribs with corn

These beef ribs were delicious with corn and a spinach and brocccoline salad with quick pickled onions. Inspired by a friend in Brisbane who made them last night!

Prep time: 2 hours Cooking time: 3.5-4 hours

Ingredients:

Beef short ribs, trimmed – about 1kg bone in for 2 people

Spice rub: 1 tablespoon brown sugar, 1 teaspoon paprika, 1/2 teaspoon cummin powder, 1/2 teaspoon chilli powder, 1/2 teaspoon chilli flakes, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1.5 tablespoons olive oil

Homemade bbq marinade sauce: 1/4 cup tomato ketchup, 2 tablespoons smoky bbq sauce, 1.5 tablespoons cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 tablespoon soy sauce

Salad; Broccolini, baby spinach, 1/2 red onion, 3 tablespoons cider vinegar, salt pepper, 1 tablespoon olive oil

Corn: corn on the cob, salt, water to cover, salt, pepper and a dob or two of butter to finish

Method:

1. Make spice rub, then massage well into beef short ribs, allow to marinate at room temperature for just on 2 hours (or overnight in fridge but bring to room temp before cooking).

2. Heat oven to 120 degrees celcius

3. Cover roasting pan in foil, then put another layer of foil and place ribs on it, then cover with another piece of foil and crimp edges to create a tented sealed foil package. Place in oven. (Slice half a red onion and pickle in 3 tablespoon cider vinegar)

4. Make bbq sauce and marinade/brush with bbq sauce every hour for 3 hours.

5. Uncover tops of beef, raise oven temp to 200 degrees Celsius, brush with bbq sauce and cook for 1/2 hour to melt fat on top and crisp. While finishing beef boil corn and make green salad, adding drained pickled onions. I used baby spinach and blanched broccolini with a dash of olive oil, salt and pepper.

Slow oven roasted beef short ribs

6. For last ten minutes add thyme leaves, and turn on top grill to finish cooking off top layer of fat.

7. rest beef for 10-15 minutes and serve with corn and salad!

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.