Tuesday = Recipe Day!

Beef Cheeks braised in beer with aromatic spices

“I believe the ultimate respect we can show an animal raised for the dinner table is to ensure we consume everything from head to tail. Beef cheeks are very tough because of all the work they do, but when cooked slowly the meat practically dissolves on your tongue.”
 – Mark Jensen, The Urban Cook: Cooking and Eating for a Sustainable Future

4-6 serves / main

Ingredients:

3 star anise
1 cinnamon stick
4 cloves
2 teaspoons black peppercorns
1 teaspoon Chinese five-spice
100mL (3.5 fl oz) fish sauce
1 tablespoon dark soy sauce
2 tablespoons grated palm sugar (jaggery)
350mL (12 fl oz) beer (I like to use Vietnamese 333 beer)
1kg (2 lb 4 oz) trimmed beef cheeks
2 tablespoons vegetable oil
1 onion, diced
3 garlic cloves, finely chopped
2 litres (70 fl oz / 8 cups) beef stock
coriander (cilantro) sprigs, to garnish
sliced long red chilli, to garnish

 Method:

Gently fry the star anise, cinnamon, cloves and black peppercorns in a dry frying pan until fragrant. Allow the spices to cool, then grind them into a fine powder using a mortar and pestle. Mix the ground spices and five-spice in a large bowl, then add the fish sauce, dark soy sauce, palm sugar and beer, and mix well. Clean any excess fat from the beef cheeks and place them into the bowl with the spice marinade. Work the marinade into the beef cheeks, cover and place in the fridge to marinate for 2 hours.

Remove the beef cheeks from the marinade and pat dry with paper towel. Reserve the marinade for later use. Heat 1 tablespoon of the oil in a large wok or frying pan over medium heat, add the beef cheeks and seal on all sides. Remove from the wok and set aside. Wipe the wok clean with paper towel. If you aren’t using a wok, you may now need to use a large pot to accommodate the rest of the ingredients. Add the remaining oil to your wok or pot and gently fry the onion for 4 minutes until soft and translucent, then add the garlic and cook for 2 minutes. Return the beef cheeks to the wok, stir to combine with the onion and garlic, then add the reserved marinade and the stock. Bring the stock to the boil and skim off any impurities that rise to the surface. Reduce the heat and simmer for 1.5 hours, or until the cheeks are very tender. You may need to add extra water as the cheeks need to be covered in liquid while they cook. To check if they are cooked, pass a skewer through the middle of the meat; it should pass easily in and out.

Remove the cheeks from the wok and set aside. Increase the heat and reduce the liquid in the wok by half. Taste the stock as you reduce it; if you reduce it too far the flavour will become salty and too intense. To serve, slice the meat into 2.5cm (1 inch) square pieces, then place them back into the sauce to heat through. Check the seasoning and add salt if required. Garnish with the coriander and chilli, and serve with steamed vegetables and jasmine rice.

http://redlantern.com.au/

Feeling peckish?... Vietnamese Lemongrass Beef Noodle Salad will do the trick!

·         Vietnamese Lemongrass Beef Noodle Salad

·         1 tsp black peppercorns

·         1 stalk lemongrass, white part only, bruised, sliced

·         3 cloves garlic

·         1 tsp fish sauce

·         1 tsp caster sugar

·         400g rump steak, trimmed, cut into 2mm-thick slices

·         250g rice vermicelli (see note)

·         1 Lebanese cucumber, seeds removed, thinly sliced on the diagonal

·         140g (2 cups) shredded iceberg lettuce (see note)

·         1 small carrot, peeled, cut into julienne (matchsticks)

·         1/2 cup Thai basil leaves (see note)

·         1/2 cup mint leaves

·         2 tbs vegetable oil

·         2 cups bean sprouts

·         35g (1/4 cup) roasted unsalted peanuts, roughly chopped

·         40g (1/2 cup) Asian fried shallots (see note)

Lime-chilli dressing

·         1 red bird's eye chilli, roughly chopped

·         1 clove garlic

·         60ml (1/4 cup) fish sauce

·         2 tbs lime juice

·         3 tsp caster sugar

Using a mortar and pestle, pound peppercorns, lemongrass and garlic to a rough paste. Transfer paste to a large bowl, add fish sauce and sugar, then stir until well combined. Add steak and turn to coat, then cover and refrigerate for 30 minutes to marinate.

Meanwhile, to make lime-chilli dressing, using a mortar and pestle, pound chilli and garlic to a paste. Transfer paste to a bowl and whisk in fish sauce, lime juice, sugar and 60ml (1/4 cup) water. Set aside. Makes 3/4 cup.

Place noodles in a large bowl, then cover with boiling water and stand for 4 minutes or until softened. Drain and refresh under cold running water. Using scissors, cut noodles into 8cm lengths and divide among large bowls.

Place cucumber, lettuce, carrot, Thai basil and mint on top of noodles in separate small piles.

Heat oil in a wok over high heat. Cook marinated steak, in 2 batches, tossing, for 2 minutes or until cooked through. Divide steak among bowls and drizzle with dressing. Top with bean sprouts, peanuts and Asian fried shallots to serve.

Bo Luc Lac - 'Black Angus Rump wok tossed with soy and sesame'

Bo Luc Lac

Black angus rump wok-tossed with soy and sesame

“This is one of Red Lantern’s most popular dishes. We use Black Angus for this dish – Angus being the area in Scotland where this cattle breed originated. It has a high degree of marbling, which makes this beef so succulent. You must not overcook this great meat: we only wok-char the sides of the cubes and wok-toss for no more than 5 minutes. The wok should be flaming, literally – you need intense heat to capture the beef’s flavour.”  (Luke Nguyen from Secrets of the Red Lantern)

 

Serves 4
Ingredients:

500g (1 lb 2 oz) Black Angus beef rump or eye fillet
3 tablespoons lucky sauce
1 tablespoon oil
1 garlic clove, crushed
½ small onion, cut into large dice
50g (1 ¾ oz) butter
pinch of salt
pinch of cracked black pepper
1 tomato, sliced
1 Lebanese (short) cucumber, sliced
2-3 tablespoons dipping fish sauce

Method:

It’s best to cook this dish in small batches to maintain the highest possible heat in the wok. Cut the beef into 1.5cm (5/8 in) cubes, then marinate it by massaging the lucky sauce into beef and letting it stand for 5 minutes. Drain the excess marinade from the meat before cooking.

Heat the wok over the highest heat until smoking hot. Drizzle the oil around the top of the wok, allowing it to run down the side and into the middle. This should be done quickly and the oil ignite into flames. Add the beef in batches and seal it on all sides, shake and toss the beef in the wok. The beef should be charred and the wok flaming. Add the garlic, onion and butter to the wok and continue to stir-fry, moving the ingredients around with a wooden spoon or wok ladle. Cook the beef to your liking (ensuring you don’t overcook the meat) – medium-rare should take 3-5 minutes. Add a pinch of salt and cracked pepper and turn out onto a serving plate. Serve with red rice and a salad of tomato and cucumber dressed with dipping fish sauce.

Sot Luc Lac - Lucky sauce

Makes 2 tablespoons

Ingredients:

125mL (4 fl oz / ½ cup) oyster sauce
3 tablespoons hot water
2 teaspoons sesame oil
2 teaspoons caster (superfine) sugar

Method:

Combine all the ingredients and mix well.

http://www.redlantern.com.au/crown/

Sticky rice with coconut sauce, & mango slices

Sticky Rice with Coconut Sauce, and Mango Slices 

Ingredients

Uncooked sticky rice - (Use glutinous or Arborio rice) 400g

Coconut Milk (80 ml for rice & 320 ml for coconut sauce) 400ml

Water 200ml

White sugar 180g

Small mangoes (peeled & sliced) 4 small

Black roasted sesame seeds 4tsp

Methods

Sticky Rice - (using saucepan with tight fitting lid)

1.Wash the rice in cold water – when the water has become milky throw this water away.

2.Repeat the process until the water is clear.

3.Leave the rice to soak for about 10 minutes then pour off the water.

4.Mix 80 ml (1/3 cup) coconut milk with 200 ml water and place in saucepan.

5.Drain the rice then add rice to the saucepan. Stir well.

6.Cook until boiling.

7.Cover the with a tight fitting lid and simmer gently

8.Rice is cooked (20 – 30) minutes. Do not stir or remove lid during this time (low heat). When the rice is ready it will hold together and be very sticky.

Coconut Sauce

1.Combine sugar and remaining (320ml) coconut milk in a small saucepan

2.Stir over gentle heat until ingredients are combined (do not boil)

Thanks Koto

My favorite recipe and recipe book?

Coronation Chicken.. mmm, the best!

Perfect for these warm Sunday lunches.. nice and easy, I serve it on Cos lettuce leaves, but its also great with Basmati Rice and a crisp green salad. 

Jean’s Coronation Chicken

Serves 6

chicken, about 1.5kg (I used breasts/thighs only) and depends on how many are comign for lunch..
1 cinnamon stick
5 black peppercorns
Pinch of saffron
1 tsp salt
4cm piece of fresh ginger
Bay leaf
5 tbsp good quality mango chutney
50g ready-to-eat dried apricots, finely chopped
2 tbsp good curry powder
2 tsp Worcestershire sauce
200ml homemade mayonnaise – I use TOMMY mayonnaise from Woolworths
200ml Greek yogurt (*fat free)
50g flaked almonds, toasted
Small bunch fresh coriander, chopped
Green salad and basmati rice, to serve

1.    Put the chicken, breast-side up, in a large pan along with the cinnamon, peppercorns, saffron, salt, the bay leaf and half of the ginger and fill with cold water until only the top of the breast is exposed. Cover with a lid and bring to a simmer, then turn down the heat so only the occasional bubble rises to the surface. Cook gently for about one and a half hours until the juices run clear. Take out of the pan and set aside to cool, then remove the meat in bite-sized pieces while lukewarm. Finely chop the rest of the ginger.

2. Put the mango chutney and apricots into a large bowl. Toast the curry powder in a dry frying pan until fragrant, then add the chopped ginger and stir both into the bowl, followed by the Worcestershire sauce, then the mayonnaise and yoghurt. Season to taste.

3. Once the chicken is cold, fold it through the dressing and refrigerate for at least a couple of hours before folding through most of the coriander and serving topped with the almonds, with a green salad and basmati rice.- I served it on cos lettuce leaves

  http://www.guardian.co.uk/

Recipe books?.. who needs them now if you've got a computer!

My pile are seldom opened, but they make a great conversation piece in the kitchen!

 

This one is totally recommended!

ps.. excuse my pics please.. rather hasty this morning.. got a pile of things to get done.. 

http://www.amazon.com/

Its a fabulous book, even if I only read it, and never cook out of it! 

Ps.. I've got a Culinary journey to discover Vietnam and Cambodia with author Kim Fay .. details?

Is food the greatest love of your life?

Are recipe books your favorite books you purchase?.. Do you ooze over Life Style Food TV channels.. and comb the supermarkets for great food ingredients?..
Do you love to entertain friend/family often?..

Well, my latest book has consumed me!

but first a quote...

“The only real stumbling block is fear of failure. 

In cooking you’ve got to have a what-the-hell attitude.” – Julia Child.

 Ok.. now onto my new favorite recipe book...
Authors Jeffrey Alford and Naomi Duguid - ISBN # 978-1-57965-114-5

Pages are filled with amazing photography..  actually they won IACP/Julia Child Award for best photography

Mouth watering recipes.. giving replacement ingredients for those not able to get the 'real' thing..

Hot Sour, Salty, Sweet - a Culinary Journey through southeast Asia 

 

 ' a breakthrough book... a major contribution - The New York Times

 I ordered my copy through Amazon.. and it was delivered to my doorstep 10 days later! Thanks Amazon.. you're amazing!

 
 a bit about the Authors..
JEFFREY ALFORD:Jeffrey is the co-author, with Naomi Duguid, of six cookbooks: Flatbreads and Flavors:  A Baker's Atlas (William Morrow, 1995); Seductions of Rice (Artisan, 1998); Hot Sour Salty Sweet: A Culinary Journey through Southeast Asia (Artisan, 2000); HomeBaking: The Artful Mix of Flour and Tradition Around the World (Artisan 2003); Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent; and Beyond the Great Wall: Recipes and Travels in the Other China.  Both Flatbreads and Hot Sour Salty Sweet won the James Beard Award for best Cookbook of the Year.

 

Then still on food....I've just finished the Rick Stein Far East Odyssey  on the Life Style TV Series as well..

Rick Stein's Research in the Far East

Stein accompanies each recipe with a brief explanation as to how he discovered it while on his travels. He researches every dish - talking to writers, restauranteurs, TV chefs and street vendors and watching them cook. The vivid photography that accompanies recipes throughout the book helps to bring about the atmosphere of the Far Eastern way of cooking. As you turn the pages, reading anecdotes of river voyages, street markets and factories, reading the recipes and looking at the photographs you can almost smell the smoky smell of the cooking and hear the clattering of heavy woks. In the section on Vietnam, there is a recipe for Spring Rolls using extra thin rice papers and you can see the contents tantalisingly tucked inside. This all helps to capture the essence of the book. By the end of it the reader feels as if they have gone on the journey with him!

One of his MUST try out of this series recipes is Rick Stein's duck recipe..

Saute duck pieces (with skin on)  to render out the fat. Pour out, but keep that fat.. (its delicious for roasting those potatoes/vegetables in)

Add plenty of sliced garlic, and lots of sliced fresh ginger. - (he used a lot)

Add fresh orange juice, just to 'float' the duck pieces in.. (not cover them)

Add a good dose of fish sauce (Vietnamese) a bruised/bashed piece of lemon grass, 3 or 4 whole chili's.. a tab palm sugar - and a good grinding of black pepper.

Simmer with lid on until duck is tender.

Add chopped spring onions/shallots last 5 minutes. Thicken the sauce with a slaked cornflower. 

 

Enjoy with green payapa salad.. fresh and very tasty! 

I see another order coming up for Amazon...

Ok.. time for lunch prep! enjoy a good Friday..