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[madewithonerib]

Gordon Ramsay's Roasted Filet of Beef with Root Vegetable Infusion

Beef Consomme - Brown Meat & add two Tbsp Oil + Vegg: Celery/Onion/Carrots/Bay Leaves/Thyme Deglase with 2c red wine + 6c veal stock + beef = shred to rectangle

Dice Carrots/Kohlrabi [turnip cabbage] + Peas = 3.0/1.5min Boil Orecchiette Pasta for 11min Shred & Whilt 1/2 Head of Savoy Cabbage Two radishes/Asparagus/Snow Pea Pods/Morels/Baby Carrots Rosemary/Thyme/Bay Leaves Wrapped Infused Full Boil + Vegg 1Lb Tenderloin Beef Brown + 400F Oven for 4-6min

LOL Gordon's Recipes are full on, next up Wellington maybe

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[cookarchitect-blog]

ORECCHIETTE PASTA W HAND PICKED CHANTERELLES ITALIAN SAUSAGE GRILLED BRUSSELS SPROUTS- BOIL PASTA AL DENTE DRAIN STIR IN BUTTER PARMA CHEESE CREAM -LOW HEAT PRE GRILL SPROUTS AND SAUSAGE THEN CUT IN HALF DEGLASE SAUSAGE PAN ADD TO PASTA- SAUTÉ CHANTERELLES IN BUTTER TILL TENDER- BUILD PLATE AND SEASON TO TASTE. TIP CHARCOAL SMOKE BRUSSELS SPROUTS DAY BEFORE FIR SMOKY FLAVOR #orecchiette #follow #chanterelles #chanterelle #amazingpasta #italianmodels #czechmodels #brusselsprouts #nytimescooking (at Podmokly, Jihočeský Kraj, Czech Republic) https://www.instagram.com/p/CGkh6rLHsCn/?igshid=bsvtj0p7c32g

[yummylummy]

Sunday tea. Slow cooker shin with kale, kale sprouts, and cherry tomatoes.

#yummylummy #foodphotography #lowcarb #slowcooker #shin

Shin, Carrots, Celery, Kale, Kale sprouts, Tomatoes

G'day food lovers,

It was cold and dreary in Canberra today. It was perfect weather for the slow cooker to be on all day. I had some shin meat and cooked it with some beef stock, carrots, and celery.

Before putting the shin meat into the slow cooker I browned it in a hot frypan. I deglased the frypan with a little whiskey and added the crusty goodness to the slow cooker along with a cup of beef stock, some chopped carrot and celery. I cooked the shin meat for 8 hours.

When the time was complete I removed the meat and vegetables and set aside the liquid. I put half the meat and vegetables into a container to refrigerate for lunches this week.

In a hot frypan I added kale sprouts and green kale leaves and put the lid on until the leaves had started to wilt. I then added some of the cooking liquid from the slow cooker along with some meat. Once the liquid reduced I added some butter and cream to make a creamy buttery sauce.

I served it in a bowl and ate it while watching TV.

Have a good night. Bye.

[leandra-kinard]

I made a really nice vegan gravy (with potato dumplings). I do eat meat, but I’ve been reducing it greatly, and frankly, the best part of a roast has always been the sauce and the dumplings, for me. So I tried something, and it really tasted like a nice sauce from a beef roast.

What you’ll need: 

2 large carrots

3 medium onions

2 garlic cloves

500g brown mushrooms

1 Tbsp tomato puree 

Vegetable oil, soy sauce, salt, sugar, paprika powder, thyme, black pepper

Don’t worry about chopping the veggies finely. Just slice them, and sautee first the onions, garlic and carrots in 1-2 tbsp of hot oil. Add 1-2 tsp of sugar so the onions and carrots caramelise slightly. Make sure you get everything slightly browned but not burned because you want those roasting flavours. I used a wide and slightly higher pan for this instead of a pot so I had more surface area for everything to brown. 

Add the tomato puree and mushrooms and make sure to roast all of that a bit as well (move the other bits to the edges of the pan). Deglase with a generous dash of soy sauce. You could add a bit of red wine if you have some. 

Add salt, paprika powder, fresh or dried thyme, black pepper and then fill the whole mixture up with water so that everything is covered. 

Let it simmer for about 40 minutes. 

Now you can either strain the whole mixture through a fine sieve (but lose some of its substance that way), or blend it. I did the latter. I was a bit lazy and also hungry as hell, so I didn’t blend it very finely, but I don’t mind some chunks. 

At this point, you will likely have to add more water. Add salt and pepper if needed. 

And that’s it. Really simple, and also doesn’t require you to stand in the kitchen a lot because you just roughly chop those veggies and then let the stuff simmer on its own. 

It was so much that I had to freeze two more portions, and I ate this two days in a row now. So that makes 6-8 portions of gravy. You could probably just freeze the undiluted mixture and add water when you reheat it. 

[speciousesgr]

Mix & Match: Left overs – Turnabout Pastabake! (Anyone get the reference?)

This is something I’d wanted to try for a while, how to utilise a combination of canned food and left overs to make a new dish for dinner. 

So this is what I came up with. 

I’d previously cooked before a tomatoe sauce with lentils and chickpeas and I wanted to see how I could make it into a pasta bake for the following day. 

I cheated quite a bit with this, I’ll be the first to admit. Relying on only canned produce as its the end of the month so making every euro stretch is important.

Next time I promise to take photos of the cans but to make the sause was the following:

– 1 can of chopped tomatoes 

– 1 can of lentils 

– 1 can of chickpeas

– 1 can of cream of tomatoe soup 

– 4 slices of bacon 

I fried up the bacon first till it was crispy then deglased the frying pan with the chopped tomatoes so it retained all the deliciousness of the cooked bacon. The trick here was to not cut down the chopped tomatoes too finely as you want to give the sause some added texture. After that I threw in the lentils and the chickpeas cooked them down till they became infused with the tomatoe and bacon, it takes only a few minutes. Then I added the tomatoe soup and cooked it down for 10 minutes before turning it off the heat and chopping up the bacon and throwing it in towards the end. 

Canned tomatoe soup may seem odd but it’s packed full of the things you’d want out of a sause. That touch of creaminess, the preseasoned touches you find in soups that give an added taste and texture with little effort. 

For someone who generally hand makes their own sauses (which I do mainly cause I’m a stickler for what’s actually in ingredients) I was reluctant to actually trust canned ingredients but once you look at the labels (Pro Tip: in Ireland you’re looking for all green logos at the bottom.)

With these ingredients 

Basically you want all of the green labels and the ingredients to be exactly what you actually want. So for instance, carrots, you want there to be in a can: Carrots, water. The antioxidants bit I don’t mind as much, it’s a fairly common thing in natural perservatives. Be aware of something that says its just Carrots or peas and has a reem of red labels and more ingredients then just the carrots. It’s why in a lot of cases frozen food is a good way to go. But that can get a little boring! However I digress. 

I poured some pre blanched pasta ( basically some semi cooked pasta) everything into a casserole dish along with some breadcrumbs with mixed cheese (red & white on top) cooked it all for 30-40 minutes at 180o with a fan oven. 

A table spoon of this over the top of the dish and that’s the dinner! 

There are empty plates all round so can’t really complain about how it went. So ultimately we can consider this experiment a success! 

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[deglase]

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[deglase]

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