Griddled bavette steak with shallot and red wine sauce

Transcription

1 Griddled bavette steak with shallot and red wine sauce Ingredients 4 shallots, sliced in thin rings 4 tbsps olive oil 240ml red wine 240ml beef stock Salt and freshly ground black pepper 1 (680g) piece bavette steak 15g cold butter, in small chunks Method How to make Griddled bavette steak with shallot and red wine sauce 1) In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat. 2) Brush the flank steak on both sides with 2 tbsps of the olive oil and season with the salt and pepper. Place on the

2 center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side. Bacon Onion Rings with Bacon Ranch Dipping Sauce INGREDIENTS: Onion Rings: (3-4 cups vegetable oil in a medium pot) 1 large Vidalia onion (try to pick one that is long, not wide) 1 cup whole milk

3 2 Tbsp bacon drippings 3 crispy bacon strips, finely minced 1 heaping cup all purpose flour 1 tsp baking powder ½ tsp paprika Salt Bacon Ranch Dipping Sauce: ⅓ cup buttermilk ¼ cup sour cream 2 Tbsp mayo 2 garlic cloves, pressed 1 Tbsp bacon drippings 2 bacon strips, finely minced 1 Tbsp minced fresh dill weed 1 Tbsp minced fresh parsley Salt and fresh cracked black pepper INSTRUCTIONS: Preheat oil in a pot, over medium heat. Peel and slice whole onion to create rings. Peel off the little, clear membrane that is in between the onion rings. In a medium mixing bowl whisk milk, bacon drippings, flour, baking powder, paprika and salt together until smooth. Crumble crispy bacon strips and then mince them as finely as

4 possible with a knife. Add minced bacon bits into the batter and mix until evenly incorporated. Dip a few onion rings into the batter, covering it completely, and gently add them to the heated oil, once at a time. Cook onion rings in batches until deep golden. You will want to cook over medium heat that way batter doesn t get dark too fast, leaving you with a raw onion inside. Cooking it on medium heat for a longer period of time will cook the onion inside. For dipping sauce: whisk all ingredients together in a small bowl, until all incorporated. Make sure to use the same method for mincing bacon as you did for onion rings. Barbecue, Bacon, and Cheese Potato Salad Yield: Serves 4 to 6 Blue

5 Prep Time: 20 minutes Cook Time: 40 minutes Ingredients: 7 large red potatoes, washed 5 slices cooked bacon, diced 1 cup mayonnaise 2 tablespoons barbecue sauce 2 tablespoons yellow mustard 2 celery ribs, diced 1/2 cup red onion, diced 1/4 cup parsley, chopped 1 tablespoon tarragon, chopped 1/4 cup blue cheese crumbles, garnish salt and pepper to taste Directions: Fill a large stock with water. Add the red potatoes and bring to a boil. Boil the potatoes for about 35 minutes or until fork tender. Drain the potatoes and set them aside in a bowl to slightly cool before slicing into quarters. Meanwhile, in a large bowl, combine mayonnaise, barbecue sauce, yellow mustard, salt and pepper. Add the sliced, cooled potato quarters, celery, red onion, parsley, tarragon, and bacon. Gently fold combine everything. Sprinkle blue cheese on top and serve immediately.

6 Braai lasagne potjie After every braai, if there is any leftover meat, debone and skin the meat. then chop it up finely and add it to the container in your freezer that is specially placed there for this purpose. as soon as you have enough meat in that container, make the braai lasagne potjie. If you don t have leftover meat, just fry 500g lean beef mince in the potjie as you start the process. What you need (feeds 4 6) 12 lasagne sheets butter For the bolognese sauce: 500 g finely chopped leftover braaied meat (any mixture of steak, chops, pork, chicken, boerewors). Failing this, just use 500g beef mince and fry in the potjie until lightly browned. 1 onion (finely chopped) 1 clove garlic (finely chopped) 1 cup mix of grated carrots and finely chopped celery 1 tot butter 1/2 cup dry red wine

7 tins chopped tomatoes tot tomato paste tot oregano bay leaf tsp salt tsp pepper For the béchamel (white) sauce: 3 tots butter 3 tots flour 2 cups stock (vegetable, beef, chicken, etc., whatever you have on hand. Alternatively 1 cup stock and 1 cup milk) 1?2 cup cream 1?2 cup grated parmesan cheese (or aged cheddar, but then use more) 1?2 tsp nutmeg salt and pepper What to do Make the bolognese sauce: In the pot that you will bake the lasagne in, mix the onion, garlic, carrot and celery and fry gently in the butter until soft. Some light flames should give you the correct heat. If it boils too rapidly, remove the pot from the flames and heat it with a few coals. Add the meat, wine, tomatoes, tomato paste, oregano, bay leaf, salt and pepper. Stir very well then simmer for minutes, stirring now and then. Keep the cooked sauce in another container until you need it for Step 3. Make the béchamel sauce: In a separate pot, melt the butter and use a wooden spoon to mix the flour completely into the melted butter. Now add the stock bit by bit while you continuously stir the mixture. When all the stock has been added, let the sauce simmer for a few minutes. Remove from the heat and stir in the cream, Parmesan and nutmeg. Add salt and pepper to taste. Make the lasagne: Fill the cast- iron pot with layers of

8 bolognese sauce, pasta sheets and béchamel sauce. A flatbottomed pot will result in a neater lasagne but any roundbottomed pot is also fine. Put the lid on the pot and bake the lasagne for about 50 minutes by placing the pot on a stand over coals and also putting a few coals on the lid of the pot. When all the pasta sheets are completely soft, the lasagne is ready. Broccoli salad 1kg broccoli florets cut into small, bite-sized pieces 1 cup grated sharp cheddar cheese 1 cup feta cheese 1 onion finely diced 1 cup mayonnaise 1 cup sour cream Salt and pepper to taste In a large bowl, combine the broccoli, cheddar cheese, feta cheese and onions. Combine the mayonnaise, sour cream and salt and pepper in a small bowl. Whisk until smooth. Add the dressing and toss to coat. Cover and refrigerate until ready to serve.

9 Kerrie-Sosaties Kerrie-Sosaties ~ die beste sosaties wat jy ooit sal eet 1,5 kg lamsboud / of steak / of hoenderborsies met velletjie in blokkies gesny (so 3 by 3 cm groot) varkspek dun skyfies (1 mm), in dieselfde grootte blokkies gesny Meng bogenoemde vleis en spek met die volgende: 5 ml roosmaryn, fyngekap 2 knoffelhuisies, fyngekerf 4 gekneusde suurlemoenblare 10 ml sout 2,5 ml fyn gemmer 5 ml grofgemaalde swartpeper 10 ml heel koljander, fyngemaal gerasperde skil van 1 suurlemoen 125 ml melk Sit vleismengsel in n bak of skottel en laat staan oornag. Marinade 3 uie, in skywe gesny 125 ml bruin asyn

10 125 ml water 100 ml suiker 5 ml sout 45 ml appelkooskonfyt 45 ml blatjang van jou keuse 15 ml matige kerriepoeier 5 ml borrie Meng bestanddele en kook vir 5 minute Laat afkoel en gooi sous oor vleismengsel. Marineer vir minstens 8 ure. Roer af en toe. Laat lê sosatiestokkies in water. Ryg nou stukkies vleis, spek en rou ui om die beurt op die stokkie. Nou is dit gereed vir braai. Drup van die marinade oor terwyl jy braai Fried Burrata Sandwich with Drizzle Caprese Balsamic

11 Yield: Makes 2 Sandwiches Prep Time: 20 minutes Cook Time: 15 minutes Ingredients: 4 slices thick brioche 2 cups whole milk 1 1/3 cups all-purpose flour 4 eggs, whisked 1/2 cup burrata 3 tablespoons fresh basil, diced 2 cups grape tomatoes, sliced in half 1 shallot, minced 1 tablespoon olive oil Canola oil for frying Balsamic glaze, garnish salt and pepper to taste Directions: Place milk, flour, and eggs into three separate shallow dishes. Next, take two slices of the brioche and place 1/4 cup of the burrata on each slice. Top the burrata with one tablespoon fresh basil. Place the remaining brioche slice on top. Now, take one of the brioche sandwiches and dip it into the milk. Brioche will soak up a lot of the milk so be gentle. Next, dip the sandwich into the flour followed by the egg. Set aside and repeat process with remaining sandwich. Now, add the canola (about an inch to two inches) to the skillet and preheat to medium-high heat. Place the burrata sandwich gently into the skillet and fry on the first time for about three to five minutes. Flip, and then fry other side for about three to five minutes or until golden brown. Remove from skillet and repeat process with remaining sandwich.

12 In a large bowl, combine grape tomatoes, olive oil, remaining basil, shallots, and s&p. To serve the sandwich, slice in half, place on plate, add grape tomato mixture next to the sandwich and drizzle the tops with balsamic drizzle. Serve immediately. Chicken Shawarma Gratin with Jalapeno Mint Yogurt Yield: Serves 4 Prep Time: 20 minutes Cook Time: 45 minutes Ingredients: for the chicken shawarma: 1 1/4 cup ground chicken (will have leftover) 2 tablespoons fresh lemon juice 1 teaspoon curry powder

13 2 teaspoons extra virgin olive oil 3/4 teaspoon salt 1/2 teaspoon ground cumin 3 garlic cloves, minced 2 tablespoons unsalted butter 1 cup couscous, cooked 1/4 cup roasted red peppers, diced 1/2 cup garbanzo, rinsed 3 large eggs, whisked 1 1/2 cups whole milk 3/4 cup mozzarella, shredded ( + more for garnish) 6 large tomatoes slices cut in half 1/4 cup feta, garnish salt and pepper to taste for the jalapeno mint yogurt: 1/2 cup plain Greek yogurt 1 tablespoon lemon juice 1/2 jalapeno, deseeded, diced 2 tablespoons fresh mint, minced salt and pepper to taste Directions: for the chicken shawarma: Preheat oven to 375 degrees. In a large bowl, combine the first seven ingredients. In a large skillet preheated to medium high heat, melt the butter. Add the chicken shawarma to the skillet and cook the chicken until cooked through about 5 minutes. Remove from heat. Next, spray a medium baking dish (a little smaller than a 9X13) with non-stick cooking spray. Place the couscous on the bottom of the baking sheet spreading in an even layer. Add the chicken shawarma on top followed by roasted red peppers and garbanzos. In a large bowl, combine eggs, mozzarella, and

14 milk. Pour egg mixture over the chicken shawarma. Place tomato slices on top and garnish top with remaining mozzarella. Bake for about 45 minutes or until golden brown. Remove from oven and garnish feta and jalapeno mint yogurt. Serve immediately. for the jalapeno mint yogurt: In a large bowl, combine all the ingredients. Set aside. Baked pumpkin with spinach and cheese 1 pumpkin Salt and pepper to taste Olive oil 1 cup grated cheddar cheese 1/4 cup feta crumbled cheese 2-4 garlic cloves (to taste) 4 slices bacon, cooked until crisp, drained, and chopped About 1 cup snipped fresh spinach or frozen spinach About 1/3 cup heavy cream

15 Pinch of freshly grated nutmeg Preheat the oven to 180*degrees C. Line a baking sheet with baking paper or foil. Using a very sturdy knife and caution cut a cap out of the top of the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with olive oil and salt and pepper, and put it on the baking sheet. Mix spinach, cheeses, garlic and bacon together in a bowl. Pack the mix into the pumpkin. The pumpkin should be well filled you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little you don t want the ingredients to swim in cream, but you do want them nicely moistened. Put the cap in place and bake the pumpkin for about 2 hours check after 90 minutes or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little. When the pumpkin is ready, carefully transfer it to a platter. You can either spoon out portions of the filling, or you can cut into wedges.