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Cooking up a storm

MálagaSheep

By MálagaSheep
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Three Crazz

Three Crazz

Posted
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Used to love a pork pie , just can't seem to find a decient one now a days, don't like the ones  with other flavokurs.

Used to love (gala pork pie) pie we egg in the middle to me . Some of the workmates used to work for Lawsons O Dyce and gave me all the gory detail of what went into them . Blah blah bla , Still like a bit ,with a side of , coleslaw, beatroot,Tattie salad ,  pickled onions , houk o cheese & a divot o loaf

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1903_Redz

1903_Redz

Posted
Posted

Used to love a pork pie , just can't seem to find a decient one now a days, don't like the ones  with other flavours.

Used to love (gala pork pie) pie we egg in the middle to me . Some of the workmates used to work for Lowsons O Dyce and gave me all the gory detail of what went into them . Blah blah bla , Still like a bit ,with a side of , coleslaw, beatroot,Tattie salad ,  pickled onions , houk o cheese & a divot o loaf

 

My mates mum used to work at Lawsons and she said there was no way she'd eat anything that came out of there!  :o

1903_Redz

1903_Redz

Posted
Posted

Steak and chips tonight with a good bottle of Cote du Rhone.

 

Wedding anniversary food.

 

Did you cook the steaks DD?

 

The Mrs and I went to Nick Nairns cook school for the perfect steak night a couple of years ago... absolutely superb!

 

They give you the cooking method as a PDF for future use and i still use his method and make the whole dish the same way they showed us. Love it. Only difference now is i add scallops to the dish. Canna get enough of scallops.  :-*

Elgindon

Elgindon

Posted
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Did you cook the steaks DD?

 

The Mrs and I went to Nick Nairns cook school for the perfect steak night a couple of years ago... absolutely superb!

 

They give you the cooking method as a PDF for future use and i still use his method and make the whole dish the same way they showed us. Love it. Only difference now is i add scallops to the dish. Canna get enough of scallops.  :-*

 

Had steak the night too. You going to let us in on the 'method' ?    :smile:

1903_Redz

1903_Redz

Posted
Posted

No probs Elgin....

 

Malbec-glazed Aberdeen

Angus Steak

Serves 1

Ingredients

Campbells Gold dry

aged sirloin steak, weighing

about 170g-225g (6-8oz)

Maldon sea salt

2 tbsp sunflower oil

20g butter

50ml Malbec red wine

60ml chicken and beef stock

 

Method

Remove the steak from the fridge and bring up to room

temperature before you begin. Season with salt.

Heat a large frying pan until happy. Add the oil and heat then

add the steak. Sear until you’ve got a good crust, and don’t

move the meat about. If you fiddle with the steak while it’s

cooking, the crust may fall off and stick to the pan. When a

good colour has been achieved on the base, turn the steak

over and leave once more to caramelise. So far, the cooking

time will have been about a minute each side, depending on

the size of the steak. Make sure the whole surface has

plenty of colour and the edges are well sealed - you may

need to hold it on its side to achieve this.

 

Reduce the heat slightly, add the butter and allow to colour

a little. Butter can’t stand high temperatures for long, so

don’t let it burn. Allow the steak to cook for another minute

or so each side. During this phase of cooking, probe the

steak to check its core temperature, and remove from the

pan when you hit the temperature you’re aiming for. The

cooking time shouldn’t be more than about 5 minutes for a

medium rare steak of this size.

 

Transfer the steaks to a baking tray and leave in a warm

place to relax. This is a vital process, as when the meat

cooks, the fibres shrink and force all the juices to the centre.

Leaving the meat to relax will allow the juices to redistribute,

making the meat tender and succulent. Pour any excess fat

left in the pan over the meat as it rests.

 

Add the wine to the pan over a high heat for 1 minute to boil

off the alcohol. Add the stock and reduce until it forms a

thick glaze. Use a heat-proof spatula to scrape and stir up

any caramelised pieces stuck to the bottom. When the sauce

is thick and well reduced, pour in any further juices from the

resting meat and stir.

 

To serve diagonally slice the rested steaks, place on a warm

plate and spoon over the sauce. Serve with the potatoes and

a green salad.

 

Sautéed Potatoes

With chilli flakes & Parmesan

Serves 1

Ingredients

3-4 new potatoes, cooked in

their skins and cooled

75g unsalted butter

3 tbsp fresh parsley, roughly

chopped

Maldon salt and freshly

ground black pepper

chilli flakes and Parmesan

shavings to taste

 

Method

Cut the potatoes into halves or thick lengthways slices.

 

Heat a small frying pan with a little olive oil, place the potatoes

into it cut-side down.

 

Brown the potatoes until well coloured and starting to break up

slightly.

 

Season with salt and pepper then add the chopped parsley and a

good pinch of dried chilli flakes.

 

Mound the potatoes onto a warm serving plate and top with

shaved Parmesan and extra chilli flakes if you like.

 

Still not great formatting but i've doctored it to be a bit easier on the eye.

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