Tuesday, July 31, 2012
cracked black pepper
1 can button mushrooms (or you could use any other mushrooms, the original recipe called for wild mushrooms)
2 shallots minced
1/2 chicken stock cube
1 tbs butter
1/2 pkt cream
Juice from 1/4 of a lemon
1. Take steaks out of the fridge until they reach room temperature. Season with salt and cracked black pepper.
2. Sear the steak on a hot pan. Remove and put in an oven. The trick is to warm the oven up and then switch it off when putting in the steaks to keep it moist. I heated mine up to 200 degrees before switching it off.
3. Add a knob of butter to the pan where the steaks were seared. Add the shallots and cook until the shallots are softened and slightly caramelized. Add mushrooms and continue to cook for ten mins.
4. Add the chicken stock cube, cream and lemon juice. (The original recipe called for 2 tbs of cognac instead of cream which could taste pretty good too). If you prefer a more creamy mushroom sauce, then substitute with cream instead.
5. Serve steak with the warm mushroom sauce poured over it along with side dishes.
Monday, July 30, 2012
1/2 kg of beef chunks
1/2 tsp cardamom seeds
1 tsp fennel seeds
1 stick of cinnamon
1/2 tsp fenugreek seeds
1/2 tsp black peppercorns
3 tsp coriander powder
2 tsp cumin powder
2 onions chopped finely
2 tbs garlic paste
2 tbs ginger paste
1 tsp tumeric powder
1 tsp chilli powder
1 can coconut cream
1 tsp sugar
2 tsp white vinegar
1 tbs tamarind paste
1. Grind the cloves, cinnamon, cardamom, fenugreek, fennel seeds and peppercorns together nto a fine powder in a dry coffee grinder or food processor.
2. Mix the turmeric, red chilli powder, cumin and coriander powders with the above mixture and stir to blend. Keep aside for later use.
3. Heat the oil in a deep, heavy-bottomed pan on a medium flame. When hot, add the onions to it and fry till golden. Now add the ginger and garlic pastes and brown.
4. Add the meat chunks and salt to taste. Mix well and cook, stirring frequently, till the meat is brown on all sides.
5. Add the powdered spice mix and stir well. Cook till the spices begin to give off a cooked aroma ("raw" spices have a sharp pungent aroma as compared to "cooked" spices).
6. Now add the coconut cream and mix well.
7. Cover the pan, simmer the flame and cook. Check every 2-3 minutes and stir if required to prevent burning. After 10 minutes of cooking this way, remove the cover and cook open till most of the gravy has dried up and turned thick and a dark brown color. Check and stir as needed.
8. Add the sugar, vinegar and tamarind and mix well. Cook for 2-3 minutes more and then turn off fire. Check seasoning and add salt if required.
9. Serve with white rice. I made a side of green beans to eat with the sukka.