Eight Bells

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Friday, March 31, 2006

Mmmmm we need meat

I think it's all been just a little bit too vegetarian for the last couple of days so here we go, a big fat meat fix for all you carnivores.

Just a little warning, quite a bit of getting this recipe right depends on knowing your steak and how long it needs to cook and what rare really means.
This recipe looks simple but it actually takes a little practice to get it spot on.
Firstly the meat, it must be a quality cut. Below you see a piece of premium eye fillet (enough for approx four people). This meal can be made with good scotch fillet or other steak instead, it's up to you.

Yes its a good bit of meat and expensive but if you want to do it right...

To begin ensure your meat is room temperature. Make your red wine reduction.
Mix equal quantities of quality red wine and good beef stock eg 1 cup wine & 1 cup of stock in a small pan. Add bouquet garni or 3 bay leaves and a big sprig of parsley and cook very slowly (simmering without browning). This could take an hour or more. The liquid should reduce down to approx half a cup or a quarter of the liquid you started with (if it gets too thick and strong don't use it, it will ruin the meal. Whip up a quick bearnaise instead).
While you are cooking the reduction, roast the potatoes. 20 mins before the potatoes are ready sear the already oiled and peppered steak for 10 mins each side. Remove from pan and bake in oven for a further 10 mins at 180C/350F. The aim of this is to end up with a piece of meat that is rare so the searing and baking time really depends on the cut of meat (it takes practice and experience to get it perfect). Stand steak covered in foil for 10 mins. To serve place hot roast potatoes on top of salad greens/rocket etc. Slice steak and lay on top of potatoes. Add reduction and serve. Be careful with the reduction, it is strong and you don't need much.
Sorry about the pic it's not the best. I think I'll just photograph one plate from now on.

Dinner # 2

Finally the weekend, I thought it would never get here. I mean seriously, working five days a week sucks balls does it not?
Ok so this is last nights dinner (30/03/06 for us in kiwiland)

Fish Sandwich
Chiabatta bread toasted and halved, top with halved tomatoes, corgettes (zuchinni) and capsicum (bell peppers) all roasted at 180C/350F for about an hour (till they are ready man c'mon). Drizzle good extra virgin olive oil on one of the bread halves and top with roasted vegetables. Place your pan fried fish on top of the veges and top with salad greens/rocket whatever. On the other half of the toasted ciabatta spread a generous amount of bearnaise sauce and then serve as in the picture. Oh man it was so good.

Eight Bells

Welcome to Eight Bells.
This is far from an original theme for a blog, posting meals etc has been done many times before and in the main this will be a record of what's for dinner. However this will also be a place for me to rant and vent on whatever the hell I feel like from time to time.
The basic premise is to post a picture of the evening meal with the 'recipe' or at least an idea of how it was put together.
Are we all sitting comfortably? Then let's begin.
This quiche/tart was created 29/03/06 I will post a 'recipe' of sorts shortly but now it is time to go make a living. Good health.

Ok update with how to make this marvellous beast.
Low fat ready made puff pastry sheets were used to line the container. In a large bowl just put in whatever you want to eat in the quiche/tart. This one had imported goats cheese from France (yes I know, just don't go there), salami (optional I actually think this is better vegetarian), chargrilled capsicum (bell pepper), sundried tomatoes, halved cherry tomatoes, courgette (zucchini), spinach, cooked diced onion and two or three cloves of chopped and cooked garlic. Once you have a big bowl of this stuff transfer the ingredients from the bowl to the tart/quich container.
In a large bowl mix the following. 1 pot ricotta, 4-5 beaten eggs (free range you scum), 1/2 cup flour, 1 tsp baking powder, 1/2 cup milk, 1/4 cup parmesan cheese (grated), salt and pepper, 1 tsp oregano, 1 tsp thyme, i tsp parsley (try to use fresh herbs always but if you aint got em well you know what to do).
Mix everything up well, 'pour' into the container you already have the other ingredients in. Put in oven and cook for approx 60 mins at 200C/380F cover with foil if pastry browns too quickly. Enjoy.