Steak, Home-Made Chips and Bernaise Sauce

Oh Valentines Day here you are again, as far as I am concerned it's just an excuse to over indulge in food and hopefully receive a lovely bunch of flowers. I actually made this steak, chips and bernaise sauce a few days ago and I'm not really sure what I'm going to make for tonites dinner yet, may even make this again as it his favourite!
This is such an easy and delicious meal to make for your partner, theres not many who don't love a rare steak, roast tomatoes, delicious home chips and indulgent bernaise sauce.

Steak

2 Good quality steaks of your choice of cut
Salt & Pepper
Butter &Oil

Tomatoes

Vine tomatoes or larger
Olive Oil
Salt & Pepper
Fresh Rosemary

Chips

Potatoes
Veg or Sunflower Oil

Bernaise Sauce

3 tbsp white vinegar
1 Large shallot diced
3 free-range egg yolks
225g Melted Butter
Tarragon Leaves finely copped


The first thing you need to do is get your oven on and get the tomatoes in having sprinkled them with sea salt, pepper, olive oil and sprigs of rosemary. Put them on around 180 and cook for an hour.
Peel and Chop your potatoes and get the oil on, rinse and then dry your chips and when the oil is hot enough put them in the oil for around 5mins and then take out and leave to get on with your bernaise. Start by putting the vinegar and diced shallot into a small saucepan and bring to the boil. Turn down the heat and simmer until the liquid has reduced by half. Now strain the vinegar into a heatproof bowl and add the egg yolks and put the bowl over a pan of simmering water and whisk together until thickened and light in colour. Now gradually add the melted butter, whisking constantly. Season with  black pepper and salt if needed, then add the chopped tarragon leaves. Now put your chips in for their second fry and get the pan nice and hot ready for the steaks and add some butter and a dash of oil, season the steaks with salt and pepper and when the pan is searing hot put the steaks on to cook. Get your tomatoes out of the oven and arrange everything on a plate and put some bernaise sauce in little pots or dish for dipping chips and steak in. God it is so yummy, I adore bernaise sauce, I want to dip everything in it!

 HAPPY VALENTINES DAY  XXX

Squid Ink Rissotto with Chorizo stuffed Squid

 
I have never cooked with squid ink before but saw some for sale in a fishmongers stall in Brighton market so thought I would buy it with no idea of what to do with it! I figured squid probably go's well with squid ink and had chorizo and risotto rice so risotto it was! I adapted a recipe from Waitrose website for the stuffed squid.


Stuffed Squid

1 small onion, finely chopped
2 tbsp olive oil
60g chorizo sausage, chopped
1 red chilli, seeded and chopped
2 garlic cloves, crushed
Squid cleaned, tentacles chopped

a pinch of saffron (optional)


Squid Ink Risotto 

1¾ pint Chicken Stock

50g Butter 

I onion finely chopped 

1 Garlic cloves

250g  risotto rice

125ml White Wine

2 sachets squid ink

salt and freshly ground black pepper

Start by cleaning and preparing your squid if this has not already been done for you and I will say that having several smaller squid would be better than one big one like I used but that's is all they had! Next soften the onion in oil for 5 minutes then stir in the chorizo, chilli and garlic and cook for a few mins and then blitz in the food processor. Stuff your squids with the chorizo mix and secure at the ends with cocktail sticks ready to pan fry when the risotto is ready.

I'm not going to tell you how to make a risotto as I am sure you all know how to do that and do not need me to tell you how! When the risotto is nearly ready start pan frying your squids, and depending on the size of them can take anything from a few minutes up to 6.  Be careful not to overcook the squid and you can just pop the tentacles in the pan in the last minute of cooking. This could be a really nice thing to serve at a dinner party as it looks amazing with the black, white and red!

Beef Bourguignon

It has been snowy and magical, I love the snow so much, I love the way it makes the whole of the UK stand still. In any other country people would still go about their normal lives but not here, oh no....Quick it's snowing panic buy, panic buy, shut the schools, don't leave the house, woman get's some snow on her head, front page news ahhhhhhhhhhhhhh!!!
When it's freezing outside we all crave hot comfort food and beef bourguignon is perfect for this. I adapted Gordon Ramsey's recipe for this and it turned out perfectly and I really do recommend using shin beef, it's the perfect cut for this. I served mine with buttery mashed potato and celeriac, yum.

3 tsp goose fat or Butter and a splash of oil
 600g shin beef , cut into large chunks
100g smoked streaky bacon , sliced
350g Whole peeled shallots or pearl onions, peeled
250g chestnut mushrooms (about 20)
2 garlic cloves
1 bouquet garni
1 tbsp tomato purée
750ml bottle red wine

 I peeled my shallots, quartered my chestnut mushrooms, added the smoky bacon and sauteed everything in some goose fat.

I covered my chunks of shin beef in seasoned flour, browned in batches and then added them to the pan. I then added my bouquet garni, tomato past, red wine and 100ml of water and left to cook on the hob for about 2 hours half covered and then I transferred it to the oven totally covered for a further hour and a half. 

The long slow cooking of this bourguignon makes the meat literally melt in your mouth, so utterly delicious, especially when served with a pile of steaming butter celeriac mash.

Coconut Chicken Satay Wraps

I love chicken satay!!!!!!!!!  It's quick, easy and delicious and a great mid-week dinner or lazy weekend lunch.


Marinade

Tin of coconut Milk
Sliced shallot
Red chilli (with seeds)
Stick of Lemon Grass
Fresh tumeric
Ghalangal
Light Soy
Fish Sauce

Satay Sauce

The left over marinade ( strained)
Red chilli
Shallot
Garlic
Peanut Butter
Sugar
Fish Sauce
Lime Juice

You will also need some sliced chicken and wraps also salad items like cucumber, lettuce, tomato and corriander.


I marinaded the chicken in a tin of coconut milk, a stick of lemon grass, chilli, shallots, fresh tumeric, galanghal, ginger, light soy sauce and fish sauce. I covered the chicken in the marinade and put it in the fridge for fours hours. and if you plan ahead put it in over night.

I sliced up some peppers and red onion and roasted them in the oven with a bit of ground nut oil for around half an hour, the reason for the ground nut oil is it's tasteless and you don't want a Thai peanut sauce and olive oil together, yuk.

To make the satay sauce I drained the chicken and discarded all the bits from the marinade and put the coconut milk marinade to one side. I started by gently frying garlic, chilli and shallot for a few mins and then added the marinade and bought it to the boil as it had raw chicken in it.
I then turned it right down and added the peanut butter, some brown sugar,a dash of fish sauce and the squeezed a lime into it.

I was going to take pictures of the wraps and their construction but was to excited about eating them and forgot!! x

Chicken, Sweetcorn and Coconut Soup

Wow University is hard work, I didn't realise how much writing I would have to do...ridiculous.
I never been more busy in my whole entire life, if I'm not at Uni writing things then I'm at work and don't seem to do anything else at the moment. I almost forgot I had a blog, but tonite I am free!
Yesterday I made the traditional Sunday roast and so today I thought I would make a stock with the chicken carcass and use the leftover meat to make a soup.
I boiled the carcass in water along with carrots, onion, celery, peppercorns and bay leaves for around two hours.


Ingredients.

Home made chicken Stock
Roast Chicken shredded
Noodles
Corn on the Cob
2 Red Chillies (with seeds)
Knob of Ginger cut into thin batons
Small can of Coconut Milk
Splash of Mirin
Splash of Fish Sauce
Handful of Coriander















Slice the chillies and ginger, add a splash of mirrin and gently cook in a deep sided saucepan for a few minutes. Then slice the corn off the cob and add that to the pan along with the stock, coconut milk and the noodles and cook for around 4 minutes. Add the shredded chicken at the last moment so it can warm through and season with some fish sauce. Ladle into bowls and put some fresh coriander on the top. This is a great way to use leftovers, it's really good for you and the home-made chicken stock makes it taste extra amazing!















Hopefully it won't be so long until my next post but I do have four essays to do starting with sustainable fishing. x