beef – foodisthebestshitever

Cherry tomato salsa / sauce for a steak date

Steak with cherry tomato salsa / sauce.

This little cherry tomato number is great for when you need to get away from the gravy for a night, or maybe even try to impress a date who you have lured, err, coaxed, err, invited to your lair, err, den, err, house. Whatever. I’m pretty sure you get the gist.

The steak. I am not going to try and help you to cook a beautiful steak here today. The steak is something you’re going to cook exactly how you like to cook it. Make a boiled steak if you think that might impress your date. I know for a fact it won’t, but I’m not going to try and talk you out of it.

Just make the salsa. It’s simple like your in-bred cousin and might just be enough to get you over the line.

That steak, cherry tomato sauce and some big chips. Deliciousness.

CHERRY TOMATO SALSA / SAUCE

(serves 4 or so)

500g little baby cherry tomatoes, cut in halves if they are a little bigger
1 medium onion, sliced into rings
3 cloves garlic, smashed
½ teaspoon dried chilli flakes
1 handful oregano, picked. A few sprigs reserved for garnish and the rest gets roughly chopped (parsley or a little thyme will also work just fine if oregano is not your thing)
1 teaspoon sherry vinegar
Olive oil
Salt and pepper to season

Heat a splash of olive oil in a pan over medium heat.
Add onions and a little salt and pepper and saute until starting to colour a little.
Add cherry tomatoes, garlic and chilli and cook out for another 2 minutes.
Deglaze with sherry vinegar.
Add oregano and another splash of olive oil to gloss it all up. Stir to combine.
Taste and adjust seasoning if necessary.
Get it on you steak.
Garnish with reserved oregano sprigs.

February 5, 2020February 5, 2020

foodisthebestshitever3 Comments

Curried sausages on the campfire (but easily adaptable for the home kitchen just in case you didn’t figure that one out for yo’ self)

Welcome to another thrilling installment of “the things my ma cooked for dinner when I was a kid and now I cook them sometimes because I am disgustingly in love with nostalgia”.

The ol’ curried sausages were on high rotation as a midweek dinner option during my years at home. Woolies snags, a bit of Keen’s curry powder (one of the only “spices” in my Ma’s pantry. Seriously, I made a spice rack for my year 8 wood work project and it was home for the Saxa salt and pepper, and Keen’s curry powder. That was it), an onion and a couple of other bits and pieces all came together in the big pot to make our bellies very happy indeed. A scoop of either under cooked or over cooked rice on the side and dinner was sorted.

I have made it a little different because that’s just what I do but I think even my Ma would agree that the essence of the thing is still there.

CURRIED SAUSAGES

Serves 4

600 g sausages (beef or lamb is my choice but this is also perfect with pork, chicken or “of no specific origin” snags)
1 onion, large dice
5 garlic, roughly chopped
1 ½ tbls Keen’s curry powder
1 capsicum, large dice
1 zucchini, large dice
1 x 400 g tin diced tomato
1 x 400 ml tin coconut milk
Salt and pepper
Natural yoghurt, mango chutney, coriander and steamed rice, to serve

Heat a splash of oil in the pot that you will be cooking your curried sausages in. Add whole sausages and cook over medium heat for 6 – 7 minutes or until cooked through.
Remove sausages and set aside while you get the rest of this thing going on.
Using the same pot as the sausages were cooked in, sauté onion and garlic until starting to soften a little.
Add curry powder and cook out for 1 minute.
Slice cooked sausages into 2 cm pieces and return to pot with all other ingredients.
Simmer for 30 minutes over med – low heat.
Check seasoning and get it on the table, with garnishes somewhere also on the same table.
Camp fire or stove top, it’s Keen’s curry powder for the win.

June 17, 2019

foodisthebestshitever2 Comments

Reverse seared steak

The theory behind the reverse seared steak is that the meat is given a bit of smoke at a low temp first and then finished with a flash on the grill at high heat. Basically the reverse of what any classically trained French chef would have taught you in the 90s.

Still definitely not related to the reverse cowgirl, but still definitely something you want to get all up in your face if you’ve never tried it before.

Indirect heat for the first part of the process

Get it on the table with some tasty sides and something to wash it down with.

REVERSE SEARED STEAK

Serves 2 – 4
(It really depends on your appetite and what else may be accompanying the steak to the table)

2x 600 g ribeye steaks on the bone (caveman steaks, texas t-bone)
Steak seasoning (recipe below)
50 – 100 g butter, depending on how French you are
A lump of cherry wood for the smoking
Chimmichurri, to serve (find recipe here)
A couple of sides that you like to eat with steak, to serve

Season your steaks liberally with steak seasoning and allow to sit at room temp while you get your grill sorted.
Fire up your grill to do an indirect cook. Get it sitting at somewhere around 250 F (125 C).
Add the lump of cherry wood.
Place steak on the side of the grill away from the coals so it can have a little smoky time without getting charred.
Cook steak to 130 F (55 C) for medium rare – this will take somewhere in the vicinity of half an hour to 40 minutes.
Remove steak from grill and whack it into a dish with the butter. Cover with foil and rest for 15 minutes. While all that resting and relaxing is going down you should make sure you have enough charcoal glowing for a quick direct cook to finish your steak off.
Flash steaks on grill for 1 – 2 minutes each side to finish.
Plate steak up and serve with chimmichurri and tasty sides and something boozy.

STEAK SEASONING
2 tbls cooking salt
2 tbls cracked black pepper
2 tbls garlic granules (roughly the size of a speck of polenta, not garlic flakes)

Mix well to combine.
Pretty easy.

May 29, 2019May 29, 2019

foodisthebestshitever6 Comments

Steak and the things I might like to have with it ie. Cafe de Paris butter

Steak is something that is honoured with no particular favourite sauce/dressing for me.

It could be something green and herbaceous. Maybe salsa verde or a twangy chimmichurri.

It might be something creamy. A porcini mushroom and bacon sauce perhaps.

Or maybe a classic jus or gravy.

I have been known to adorn a nice steak with chilli jam or a cherry tomato salsa from time to time.

Maybe I will be feeling some butter mixed into the resting juices.

Yeah. The list could go on and on but I’d imagine we’ve both got better things to do with or time… midget porn and Dominos on speed dial awaits!

Just one more thing though. Sometimes nothing is going to satisfy me like a classic Café de Paris butter on my steak. It’s pretty good.

This is the Frenchies at their very finest.

Carry on.

Look at all of those lovely buttery juices.

CAFE DE PARIS BUTTER

(enough for a few steaks. Remaining butter will last in the fridge for 2 – 3 weeks)

250 g unsalted butter, softened
1 eshallot or ½ brown onion, finely diced
2 cloves garlic, chopped
20 g Indian style curry powder
1 cup picked parsley leaves, chopped
2 tbls lemon juice
1 tbls Worcestershire sauce
5 anchovy fillets
½ tbls baby capers
1 tspn sea salt
1 tspn ground pepper
4 – 5 basil leaves, chopped
2 sprigs thyme, leaves picked

• To make the butter, heat a splash of oil in a frying pan and cook the onion, garlic and curry powder over low heat until soft and fragrant. Set aside to cool.
• Process all ingredients until just combined. Adjust the seasoning if necessary.
• Put a big ol’ spoon or two onto your steak as it’s resting.
• Get into it.
• And just, well you know, wash it down with beer.

December 4, 2018

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An ode to my Ma’s savoury mince pie

This is a meat pie that would make my mother proud.

I have said more than once that my mother was not the flashest of home cooks, and she is OK with that and still sends me birthday cards etc, etc, etc, but she could definitely throw together a damn fine fish fry, great meat with three (veg) and a cracking savoury mince. The latter would oft find it’s way into a cosy little fluffy jacket of golden brown puff pastry (with a few of those slightly-over-done-but-not-even-over-done-because-it’s-puff-pastry bits), much to our childhood delight.

Yup. She could make a pie.

And she would sure be happy with this pie. She would truly be happy with the filling. I mean, she wouldn’t have used beer, but it would certainly look the part. That coupled with the love only a mother can have for a child would be enough to ensure we could happily sit down and enjoy this together.

Aw.

Ahhhh, the savoury mince filling. you could pretty easily stop right here and just eat that on toast… maybe with a fried egg or two…

SAVOURY MINCE PIE

(serves 4)

500 g beef mince
1 onion (brown, red, yellow, whatever), diced
1 carrot, diced
1 stick celery, diced
½ zucchini (regular shop sized zucchini, Lucas)
1 cob corn, kernels removed (or ½ cup frozen corn kernels)
½ cup frozen peas
1 ½ tbls plain flour
1 can (375 ml) dark beer
Salt and pepper
2 sheets puff pastry (or enough to line a 25 cm pie dish)
Egg wash (1 egg beaten with a splash of milk), to glaze
Tomato ketchup, to serve

Heat a splash of oil in a pan / pot on a medium heat.
Sauté onion, carrot and carrot, with a pinch of salt and pepper, until starting to brown.
Add mince and sauté until that is starting to brown too. Break it up with a wooden spoon as you go so it doesn’t get all clumpy and meatball-esque.
Add flour and cook out for a minute, stirring to avoid burning and sticking to the bottom of the pan.
Add remaining vegetables and beer and cook out, stirring constantly, until a nice gravy is holding that meat and vegetable ménage together.
Check seasoning, adjust if necessary and then set aside to cool.
Pre heat oven to 220 C (430 F).
Line (or butter and flour) a 25 cm pie dish and use one sheet of puff pastry to cover, using off cuts to press into any extra gaps.
Fill pie base with cooled savoury mince.
Place the other sheet of puff pastry over the top of the pie dish and trim roughly to shape using a paring knife or something similar.
Pinch pastry together along the edge of the pie dish.
Make a little hole in the middle of the pie so the steam might escape.
Glaze top of pie with egg wash and bake in pre heated oven for 20 – 25 minutes or until golden brown (and a little bit darker in places).
Serve with tomato ketchup, chips, salad, peas, mashed potato, extra gravy, etc, etc, etc.

PS If you’re the kind of person who gets pretty busy in the week with work and kids and all of the extra-curricular activity you participate in for the united gerbil appreciation association, then it is a really good idea to double or triple the recipe and make two or three (respectively) of these pies and freeze the extra down for easy busy-times dinner.
Just cook them for only 15 minutes or until lightly coloured to allow for the rebake and then wrap and freeze once cooled. Defrost it in the fridge overnight and it should be good to go by the time you get home from work the next day. Whack it in a 180 C (355 F) oven for 15 minutes or until it’s hot. Dinner’s up.

October 10, 2018

foodisthebestshitever4 Comments

Meatballs in tomato sauce on the Weber

This was one of those times where I wanted to fire up the BBQ but I needed to do something different than the ol’ standards.

Enter the meatballs.

Meatballs are absolutely banging when they’re cooked in any type of BBQ, and also tasty as when cooked in the oven. The choice is yours. But these meatballs? These meatballs were desitined for the Weber kettle today.

NB This recipe for meatballs is not one my own brain created, but in fact it is a recipe given to me by a previous employer who is of Italian descent. When I say recipe, I do believe there was not so much a recipe as a (very) short list of ingredients… two ingredients in fact; “ricotta and pinenuts”. I think maybe she was losing her mind a little and was just muttering some random words to herself as she walked by, never-the-less I took this as a sign from baby Jesus himself that I should be putting ricotta and pinenuts into my meatballs. So into my meatballs the ricotta and pinenuts went.

Also, just remember meatballs are so easy to make even a child could do it… so, well, you know… don’t be afraid to get your kids to help or even force them to take the whole process and make it their own.

Those balls all rolled up and bally looking

Just having a little simmering-over-the-coals party

MEATY BALLS

(serves 4-5)

500 g beef mince
500 g pork mince
1 onion, peeled and finely diced
2 cloves garlic, crushed
1 cup fresh ricotta, crumbled
¼ cup pinenuts, lightly toasted
¼ cup currants
1 teaspoon ground coriander seed
1 small handful of parsley, chopped
1 sprig rosemary, chopped
1 teaspoon dried oregano
Zest of half a lemon
2 slices sour dough bread, crusts removed, processed into coarse breadcrumbs
A big pinch of salt and pepper
3 cups of your favourite pasta sauce – Dolmio, tomato pasatta, nona’s home made special tomato sauce, tinned tomatoes or heinz tomato sauce (depending on your own personal preference and presence of taste buds) – tomato pasatta wsa my choice
Grated parmesan, to serve
Soft polenta, to serve

Preheat your BBQ or oven to 200 C-ish (390 F).
Saute onion and garlic until softened and just starting to colour.
In a large mixing bowl combine all ingredients excpet tomato sauce and mix until amalgamated.
Roll your meatballs*. I rolled mine somewhere in the vicinity of the size of a golf ball.
Pour your sauce of preference into a baking or casserole dish that will fit your balls (heheh).
Place the meatballs into the sauce and then into the BBQ or oven for somewhere between 45 and 60 minutes.
Check to see if they are cooked by whatever method you see fit.
Check seasoning in the sauce and adjust if necessary.
Serve on soft polenta with extra sauce, a splash of oilve oil and grated parmesan.

*there is no ‘wrong way’ when it comes to rolling meatballs.

September 26, 2018

foodisthebestshitever5 Comments