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.

Smother that steak with the butter.

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.

Bloody delicious.

BBQ lamb sausage rolls


Sausage rolls: an Australian institution.

BBQ: also and Australian institution.

Lamb: also an Australian institution.

Can you see where I’m going with this? Of course you can. You are not as simple as you look.

These little suckers are so tasty you’ll find yourself cooking up extra lamb just to make more.

Mix it up.

Get your little meat roll thing going on.

Roll them up, egg wash, dust with a little extra seasoning and then into the oven they go.

BBQ LAMB SAUSAGE ROLLS

(makes 24 rolls)

4 – 5 cups leftover BBQ or roast lamb – cutlets, ribs, shoulder or whatever it is you have – chopped
1 kg beef mince (helps to bind the cooked meat)
1 brown onion, finely chopped
1 medium zucchini, grated
100 g (1 ½ cups) fresh sour dough bread crumbs (these soak up some of the meat juices and keep them inside the sausage roll which, in turn, keeps the sausage roll moist and tasty)
1 tbls herby lamb seasoning, plus extra to dust
6 squares ready rolled puff pastry. They all seem to be a pretty standard size out here so we’ll stick with the standard size today.
Egg wash (1 egg beaten with a splash of milk)

Preheat oven to 200 C (390 F).
Chuck all ingredients except pastry and egg wash into a bowl and mix until combined.
Lay out puff pastry sheets side by side on a bench top.
Slice pastry squares to form two rectangles.
Lay a sausage-like mound of meat lengthways down the pastry sheet. Roll pastry over the meaty mound and back onto itself so meat is fully encased. Slice through middle to form two sausage rolls.
Place sausage rolls side by side (2 cm gap so they don’t puff up and stick to each other) on oven trays lined with baking paper.
Glaze with egg wash and sprinkle with extra lamb seasoning.
Bake for 20 -25 minutes or until golden brown, rotating trays twice during cooking.
A your choice of sauce, or none at all, and eat that shit.

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…

Make the pie.

Eat the pie.

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.

Pie.

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.

BBQ pork nachos loaded with a few things including charred jalapeno hot sauce


Nachos are a pretty commonplace meal around these here parts, especially when it’s dinner for just me and the boys (I am father to 11 and 12-year-old boys just in case you didn’t already know that).

In fact, it would be true to say nachos, burgers and pizza form my children’s’ holy trinity of foods they would be most happy living off of for the remainder of their childhood years.

Also, I feel that nachos of some description are within the realms of most people’s kitchen skill set (just maybe not yours) so I will not give you a recipe for them today. Instead I will tell you what I put with mine and maybe you can do something like that too.

Heads up – my list of ingredients does include a charred jalapeño hot sauce for which I will be providing you with a recipe.

I am a nice guy.

Here’s what it was;
BBQ pork,
Refried beans,
Avocado / guacamole,
Sour cream,
Tomato salsa,
Cheese,
BBQ sauce (to anoint that pork),
Charred jalapeno hot sauce,
Corn chips


CHARRED JALAPENO HOT SAUCE

This is a version of my original hot sauce – the prototype being made with non-charred long red chillis. A version of this stuff is on the table with every, I repeat, every meal we have.

1 kg (2 ¼ lb) jalapeños, grilled over coals until a little charred and blistered just like in the pic
2 cloves garlic, peeled
100 g (3 ½ oz) castor sugar
1 tblsp salt
250ml (8 fl oz) white vinegar
500ml (16 fl oz) water

Blitz or chop the chilli and garlic to a rough consistency.
Transfer to a glass jar and add all other ingredients. Sit on the kitchen bench for 5 days with the lid on but ajar so the sauce can breathe, stirring every day.
Transfer chilli mixture to a pot and heat the sauce until it comes to the simmer. Simmer for 10 minutes, stirring every now and then.
Allow to cool and then puree to a smooth-ish consistency with a stick wizz or in a blender.
Seal and store in the refrigerator.
Hot sauce will keep for… actually I don’t know how long because it’s always gone within a few weeks around here.

Nacho good times bowl


This bowl can be a little bit of whatever the eff you’ve got lying around really. Except for your old dog – you just leave him lying where he is.

NACHO GOOD TIMES BOWL

Pulled pork doused with your favourite BBQ sauce. Left overs are perfect for this
Black beans cooked in bacon fat (recipe follows)
Tomato, onion and coriander salsa (You don’t need a recipe for this. It is those three ingredients plus a little splash of red wine vinegar and a little salt and pepper. That’s it)
Sliced avocado
Feta
Jalapenos
Hot sauce
Brown rice – cooked is probably best. White rice will also do the job
Lime
Store bought corn chips or tostadas, or make your own if you have the skills

You did save the bacon fat, right?

One of those “so simple, so good” moments

BLACK BEANS IN BACON FAT

(Serves 4 as a side)

Quite simply this is actually black beans in bacon fat – you save your bacon fat, right?

1x 400g tin of black beans, drained
1 -2 tblsp bacon fat
½ small onion, chopped
1 clove garlic, crushed
1 bay leaf
Salt and pepper

Sauté onion and garlic in bacon fat until fragrant and softened a little.
Add bay leaf, beans and a splash of water.
Season with salt and pepper.
Simmer 10 minutes, adding another tablespoon or two of water if it dries out.
Check seasoning.
Do the “nacho good times bowl” thing with them.

Special fried rice. Why is it so special? It just is, that’s why.


This cracking way to use up extra Christmas ham (that you will probably want to book mark for next year) is based on the Aussie-Chinese take away restaurant classic – the special fried rice.

Why is it called special fried rice?

I am not really sure, but maybe it had the little pink shrimpy things in it and the bog-standard fried rice didn’t.

Whatever the reason, I do remember the special fried rice costing an extra couple o’ bucks a portion and it was worth every penny.

My big tips for cooking fried rice are;
Cook the rice in the morning or the day before so it breaks up nicely and doesn’t get all clumpy and shitty.
Get everything ready. This is called your mise en place. Translated this literally means “putting in place”. Mise en place is super important in the world of wok cookery because it’s such a hot and fast process and you really don’t have the time to be fucking around trying to chop things while the rest is cooking.

The mise en place says it all
Seriously. GET. IT. SORTED!
I used hot coals as my heat source and let me say, it worked a treat
Get all up in that!

SPECIAL FRIED RICE (serves 6)

1 onion, diced
5 cloves garlic, crushed
1 knob ginger, grated or chopped
3 cups finely diced zucchini, corn, frozen peas, carrot, capsicum etc
1-2 cups diced ham
1 cup diced cooked prawns or shrimp
1 cup chopped omelette or scrambled egg (from 3 eggs)
6 cups cooked rice (white or brown is good)
2 tablespoons light soy sauce
Salt and pepper to season
½ bunch shallots (spring onions, scallions), sliced
Vegetable oil
A wok and a hot fire source

Heat 2-3 tablespoons of oil in your wok hot over a high heat.
Add onions, garlic and ginger and stir fry for 1 minute.
Add vegetables and stir fry for a further 2-3 minutes.
Add ham and prawns and stir fry for a further 2 minutes.
Add omelette and rice and stir fry for another 2 minutes.
Add soy and shallot and stir through.
Taste to check seasoning and adjust with salt and pepper.
Serve it with extra soy sauce and some kind of chilli sauce on the side.
Pretty easy – really good.