Tuesday, 21 June 2011

Sirloin




Often overshadowed by the more expensive and tender cut of meat Fillet, the Sirloin or Porterhouse as it's known has excellent flavour and when cooked properly it is a great eat.

Bringing the meat to room temperature is an important step as it helps cook the meat more evenly. Coat the steak with plenty of salt and pepper and olive oil, always oil the steak not the pan. Cook in a medium to hot pan, turning once until done to your liking. It is very important to rest your steak in a warm place for at least 10-20 minutes, this results in a more tender and flavoursome steak.

At work when cooking whole roasted sirloins us Chefs have it down. Often we feel the need to voice this, that's how good it turns out. We cook the Sirloins for about half an hour bringing them to about 46ยบ and then rest them for an hour, sometimes more. Then we slice them for service. 


Sirloin steaks, seasoned and ready to go
Perfectly cooked and resting





Sliced and ready to eat!



Have to say that tonight's Sirloin from Halswel Butchery was pretty damn good!

Monday, 13 June 2011

Eggs - one of my favourite things.

Eggs are one of my favourite things to eat. From childhood memories of soft boiled eggs with buttered soldiers  to perfectly poached eggs on hot toast for weekend brunch. I was lucky enough to eat some poached eggs on Saturday that were plucked from under the hens minutes before they were on my plate! They we sooo good.

I am going to share with you one of my favourite ways to cook eggs. A recipe from one of the most well used cookbooks I own; Stephanie Alexanders Cooks Companion.  


Bagdad Eggs

4 fresh free range eggs
40g butter
1-2 cloves garlic, finely sliced
1 lemon
freshly ground cumin seeds
salt
black pepper
mint leaves - shredded
Hot toast or flatbread to serve

Melt butter in a frypan and when it starts to foam add the garlic. 
Crack in the eggs and squeeze in the juice of a lemon, sprinkle over the cumin seeds and season with salt and pepper, gently fry until whites are set. 
Top with the shredded mint.
Serve on hot toast or flatbread.

You could also sprinkle over some crumbled feta or a dollop of greek yoghurt. Maybe even some chopped coriander.

Serves 2




Friday, 3 June 2011

Pasta. The Comfort food.

We always seem to have pasta late in the week when the fridge and pantry supplies are getting low. I needed to used some broccoli up tonight and this is what came of it. I tend to use anchovies quite a bit in cooking. They provide a nice saltiness and background flavour, not a fishy taste. So if you're not usually a fan don't be afraid and give them ago.


Broccoli, Chorizo and Parmesan Pasta

2 T olive oil
1 red onion finely sliced
2 cloves garlic crushed
4 anchovies finely chopped
pinch of chilli flakes
1 head of broccoli, cut into florets
1 chorizo sausage, chopped
Zest and juice of half a lemon
2 T greek yoghurt
Parmesan for serving
250g tubed pasta ( I used Zitone Tagliato)

Bring a pot of salted water to the boil. This is for the broccoli and the pasta.
Meanwhile heat the oil in a pan and add the onion, garlic, anchovies, chorizo and chilli. Cook gently until the onions are soft and the chorizo is crispy.
Add the broccoli to the boiling water and cook until tender, remove with a slotted spoon straight into the pan. Now put your pasta on to cook.
Using the back of a spoon mash and break up the broccoli coating it in the salty and garlicy fat.
Season with black pepper. The anchovies should provide enough saltiness.
When the pasta is cooked mix it together with the broccoli mix. Add the lemon juice and zest and the yoghurt.
Serve with grated parmesan.

Serves 2 (with a bit extra for lunch!)

Shaggy parasol

These beautiful mushrooms are called Shaggy Parasols. One of the chefs at work brought them in for us to try. They have a strong meaty mushroom flavour and are delicious! You do however need to cook them for a decent amount of time to kill any toxins, if not they may give you a sore stomach...