Thought for Food
I'm going to start blogging here again after a long break. Why? Because my son is going to university in the fall/autumn and I think it would be a nice gift to send him there with thoughts on food and some easy, practical and delicious recipes; plus a few good utensils.
Here we go:
Steak and Chips and Salad.
I agree with Nigel Slater that in terms of taste rump steak makes it every time. Filet is lovely for texture but even then a well cooked rump can hold its own against all but the very best filet in the texture dept. And steak and chips is such a simple but impressive dish and can be knocked out so quickly if you're on the way out for the evening but want to line your stomach too.
Serves 4.
4 rump steaks - each one about the size of your hand. Buying these from a good butcher is best but supermarket steaks are improving in quality.
One red onion or 10 shallots, chopped fine.
Salad of choice - you can make your own, tomato, mozarella and fresh basil is nice or just buy a pack of ready-washed green and herb salad for 99p at the supermarket. Drizzle the salad with oil and balsamic vinegar.
Chopped fresh parsley to garnish. This really makes a difference to the look of the dish.
Chips. If you are brave and don't mind the smell of cooking oil you can make your own chips by peeling and slicing as many potatoes as you might need (one good size one pp) then deep frying them. It's easier to use good quality oven chips (Tesco's finest are fine).
What to do:
Warm some plates up in the grill or whatever.
Barbequeing is, to my mind the best way to cook steak, but grilling or frying is fine too. Light the barbie and the oven. When the oven is hot place the chips on a baking tray and pop them in the oven. They usually take 20 - 25 minutes. If they're done before the steaks you can turn the oven down to 1 and keep them warm.
When the barbie is down to glowing coals (no flame) put a pan on, add the onions drenched in oil and let them cook. When they start to get brown you can then put the steaks on the barbie. For medium let the steaks cook for two or three minutes per side and press them down on to the grill as this will create that attractive char-grilled bar look. DON'T turn them over too soon as they'll tear and leave bits on the grill. For rare or 'blue' (very rare) one to two minutes per side is good. If the onions are done pop them in the oven or somewhere else to keep warm
If you are grilling/frying the same procedure as above but try to get the grill or the frying pan very hot before you do the steaks. Frying needs a little oil in the pan.
When they're done put the steaks on to the warmed plates and spoon over the the onion. Add the chips and then sprinkle with chopped parsley. Serve with mustard, horseradish or other sauce on the side. Eat.
Note: If you're up for it you can marinade the steaks a few hours before. Marinading tenderises them. Put 4 or 5 tablespoons of good olive oil in a big dish. Add the juice of one lemon. Add finely chopped garlic and a teaspoon of whatever chopped fresh herb you might have around - parsley, coriander or basil are good.
Here we go:
Steak and Chips and Salad.
I agree with Nigel Slater that in terms of taste rump steak makes it every time. Filet is lovely for texture but even then a well cooked rump can hold its own against all but the very best filet in the texture dept. And steak and chips is such a simple but impressive dish and can be knocked out so quickly if you're on the way out for the evening but want to line your stomach too.
Serves 4.
4 rump steaks - each one about the size of your hand. Buying these from a good butcher is best but supermarket steaks are improving in quality.
One red onion or 10 shallots, chopped fine.
Salad of choice - you can make your own, tomato, mozarella and fresh basil is nice or just buy a pack of ready-washed green and herb salad for 99p at the supermarket. Drizzle the salad with oil and balsamic vinegar.
Chopped fresh parsley to garnish. This really makes a difference to the look of the dish.
Chips. If you are brave and don't mind the smell of cooking oil you can make your own chips by peeling and slicing as many potatoes as you might need (one good size one pp) then deep frying them. It's easier to use good quality oven chips (Tesco's finest are fine).
What to do:
Warm some plates up in the grill or whatever.
Barbequeing is, to my mind the best way to cook steak, but grilling or frying is fine too. Light the barbie and the oven. When the oven is hot place the chips on a baking tray and pop them in the oven. They usually take 20 - 25 minutes. If they're done before the steaks you can turn the oven down to 1 and keep them warm.
When the barbie is down to glowing coals (no flame) put a pan on, add the onions drenched in oil and let them cook. When they start to get brown you can then put the steaks on the barbie. For medium let the steaks cook for two or three minutes per side and press them down on to the grill as this will create that attractive char-grilled bar look. DON'T turn them over too soon as they'll tear and leave bits on the grill. For rare or 'blue' (very rare) one to two minutes per side is good. If the onions are done pop them in the oven or somewhere else to keep warm
If you are grilling/frying the same procedure as above but try to get the grill or the frying pan very hot before you do the steaks. Frying needs a little oil in the pan.
When they're done put the steaks on to the warmed plates and spoon over the the onion. Add the chips and then sprinkle with chopped parsley. Serve with mustard, horseradish or other sauce on the side. Eat.
Note: If you're up for it you can marinade the steaks a few hours before. Marinading tenderises them. Put 4 or 5 tablespoons of good olive oil in a big dish. Add the juice of one lemon. Add finely chopped garlic and a teaspoon of whatever chopped fresh herb you might have around - parsley, coriander or basil are good.
posted by Drugsblogger at 6:27 AM
0 Comments:
Post a Comment
<< Home