4 rump steaks (or beef cut of choice), rinsed
For the marinade:
4-5 cloves garlic
2 teaspoons whole, black peppercorns
1 teaspoon coarse sea salt
1 teaspoon ground rosemary
1/4 cup olive oil
1/4 cup balsamic vinegar
You’ll get better results by marinating the night before or at least 4-5 hours before cooking.
For the marinade:
Blend the garlic and peppercorns. Add the rosemary and sea salt and blend to mix well. Add the olive oil and balsamic vinegar and mix well. Pour the marinade into a plastic bag. Place the rinsed rump steaks in the marinade and seal the bag. Allow to marinade either overnight or at least 4-5 hours before using. Cook the rump steaks with all the sauce on the griddle pan until your liking.
400 g asparagus, cut stems off
400 g cherries toatoes, cut in half
1 squeeze lemon juice
freshly ground black pepper
a bottle of tomato relish (2 Tbs relish for each plates)
Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they’re ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste. For cherries tomatoes brush oil and season with salt and pepper. Grill face down, char a little. Then put on to four plates together with the asparagus.
400 g asparagus, cut stems, cut into 2 mm long
2 leaves cos lettuces, chopped
water to boil
salt and pepper to taste
Boil asparagus in hot boiling water until tender, remove drain dry and season with salt and pepper. Set aside. Blanch cos lettuce in the boiling water and removed and place in the 4 plates with some marinade.
3 medium potatoes
garlic, thinly sliced
salt and cracked black pepper
1 cup custard
2 tablespoons grated parmesan
Preheat oven to 180C. Lightly grease four ramekins. Thinly slice potatoes. Arrange the potato over the base of each ramekin and sprinkle with a few slices of garlic and season with salt and cracked black pepper. Continue layering with the remaining potato, adding garlic every third layer. Combine custard with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving.
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.
Add garlic to pan. Cook, stirring, for 3 minutes or until garlic is tender. Add carrot. Cook, stirring, for 3 minutes. Add asparagus cook and stir for further 3 mins then the bacon. Stir in chorizo, and pasta cook for 3 minute to warm up chorizo and pasta. Add extra oil if too dry.
Fry egg one at a time, semi cooked the egg with egg yolk till a bit watery to be sauce. Then serve it on top of pasta.
4 rump steaks
2 Tsp olive oil
2 bunch asparagus, ends trimmed and cut
75 ml white wine
75 ml Worcester sauce
1 clove garlic, peeled and crushed
250 g button mushroom
2 Tbsp lemon juice
2 Tbsp extra olive oil for steaks
2 Tbsp tomatoes relish homemade or can buy
Salt and pepper to taste
Put the steaks in the dish, then mix the white wine, Worcestershire sauce, garlic, salt and pepper together; then pour this over the steaks. Cover with cling wrap, then place in the fridge for a few hours or, overnight. To cook steaks drain and dry them with kitchen paper, reserving the marinade.
Preheat the frying pan. When hot add oil, button mushroom and lemon juice; fry mushroom gently just caramelise it. Remove from pan; place in a plate, cover loosely with foil; then add steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only (for 4 minutes on each side and extra 2 minutes before removing them to make sure its not too rare).
Test the steaks with finger: Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, put together with mushroom to rest steaks for 5 minutes before serving. Add the reserved marinade to the pan and let it bubble and reduce by about half. Meanwhile, boil water and cook asparagus with a pinch of salt. To serve, place the steaks on plates, top steaks with the reduce marinade, place button mushrooms,asparagus and tomatoes relish on the side.
60 g beef rump, sliced long strip
1 Tsp dried oregano
2 Tbsp hot paprika
1 Tsp cumin
2 Tsp coriander
salt and freshly ground pepper
8 Tbsp extra-virgin olive oil
3 inches leek, slice thinly
4 Tbs fennel, finely chopped
1 garlic cloves, crushed
1 quarter Spanish onion, diced
1/4 cup medium grain rice
1/8 Tsp saffron threads
1 to 1 1/2 cups water, warm
2 small buttons mushroom, quartered
Mix the oregano, cumin, coriander and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the strip of beef; marinate for 1 hour so the flavour can sink in a bit. Heat the olive oil in the mini individual cast-iron pot over medium heat. Place the beef in the pot, and brown on all sides, turning with tongs until the oil is a vibrant yellow color. Remove the beef to a platter lined with paper towels.
Return the pot to the stove and lower the heat. Make a sofrito by sauteing the garlic, onion, fennel and leek; cook until the mixture caramelizes a bit and the flavors melt; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 7-10 minutes, until the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.
Add the reserved beef and mushrooms. Give the paella a couple of good stirs to tuck in some of the pieces and just let it simmer, without stirring, until the rice is al dente, about 20 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes.
50 g unsalted butter
800 g beef rump, minced with food processor
2 Tbsp plain flour
120 g bacon with fat rinds, cut into sticks, ¼ inch thick and 1½ inches long
2 cloves garlic, peeled and sliced
1 large Spanish onion, thinly sliced
2 thinly sliced carrot
1 leek, cut thinly ring shape
250 ml beef stock
1 bottle pinot noir or red wine such as sav/semillion
1 bouquet garni (bay leaves, thyme, rosemary, sage), tied with string
24 button mushrooms, sliced and stems trimmed
1 can diced tomatoes
3 Tablespoons tomato paste
1 spring onion cut to garnish
1 Teaspoon freshly ground black pepper plus more to taste
½ Teaspoon salt, plus more to taste
1 packet spiral pasta, cook as per instruction on packet
Heat butter in a large cast-iron casserole pot over medium heat and brown the beef minced for 5-7 minutes. Sprinkle with the flour and cook for further 4 minutes, season beef with salt and pepper, then transfer with to a plate.
Cook the bacon in the same cast-iron casserole for about 3 minutes, then add garlic, onion, celery,and carrots to the pot; sauté until softened for about 7-10 minutes. Return the beef to the pot, add diced tomatoes, tomato paste,the beef stock and bring to the boil. Add red wine and bouquet garni and season generously with sea salt and freshly ground black pepper. Simmer for 1 1/2 to 2 hours over low heat, until the sauce has reduced to a thick consistency. Add the mushrooms during the final 20 minutes of cooking, stirring continuously, for sauce to reduce further.
Allow to cool slightly before serving with the hot cooked pasta sprinkled with cut spring onion. Note:you can use fettuccine,or mashed potatoes.
4 rump steak fillets, asks butcher to cut equal size
200 g blue vein cheese
1 packet salad mix
1 packet tomatoes medley
2 long egg plants, cut into bite size
100 g paprika
1 brown onion, sliced
1 heads garlic, seperated into cloves (unpeeled)
3 tablespoons vegetable oil
3 cups beef broth
3 1/2 tablespoons all-purpose flour
1/4 cup water
2 teaspoons balsamic or other red-wine vinegar
Preheat oven to 230 C. Pat rump roast dry and season with salt and pepper. Put meat in a roasting pan, and scatter sliced onion around it. In another roasting pan toss egg plants with paprika. Mix well and roast in upper third of oven, stirring once, 20 minutes.
Put meat in the oven roast for, 20 minutes. Reduce temperature to 150 degrees and put 50 g blue vein cheese to melt on top of steak. For medium-rare meat 130 degree and vegetables are golden, about 20 to 25 minutes. Transfer meat and vegetables to a platter and keep warm, covered loosely with foil.
Make gravy: add broth to meat roasting pan and deglaze pan over high heat, scraping up browned bits. In a small bowl, whisk together flour and water and add to simmering broth in a stream, whisking. Add vinegar and simmer, whisking, 3 minutes. Strain gravy through a fine sieve and spoon the gravy onto plate with rump, egg plants and salads.
Ingredients For the lamb
400 g lamb loin, pieces
salt and freshly ground black pepper
50 g butter
1 Tbsp olive oil
2 star anise
2 sprigs fresh thyme
110 ml beef stock
For the sautéed sweet potatoes
1 medium sweet potatoes, cut to 2 cm height in size
50 g butter
2 Tbsp olive oil
½ onion, very finely chopped
2 star anise
300 g red grapes
A packet of fresh salad mix
For the lamb loin, preheat the oven to 220C. Season the lamb loin all over with salt and freshly ground black pepper, to taste. Heat the butter and oil in grill frying pan over a medium heat. Add the seasoned lamb and fry for 6-8 minutes, turning regularly, until browned on all sides.
Add the star anise and thyme, then transfer the lamb loin to baking tray and put in oven and cook for 8 – 9 minutes (for medium), or until cooked to your liking. Remove from the oven and set the lamb aside on a warm plate to rest for 10 minutes. Reserve the juices in the tray.
Meanwhile, add the beef stock and the reserve juice to the sauce pan and bring to a simmer, until the volume of liquid has reduced by half and the pan juices have thickened. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
For the sautéed sweet potatoes, heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming, add the onion and fry for 1-2 minutes, or until just softened. Add the star anise, cut sweet potato and fry, stirring regularly, for 4-5 minutes, or until the sweet potato are tender and golden-brown. Remove the star anise and discard (or rinse and save for another recipe).
To serve, place wash and dry salads first. Place the lamb loin on top of salads and put red grapes around it. Then the sautéed sweet potato in the centre, drizzle the reduced pan juices.
400 g Barramundi frozen and package , cut into rough pieces
½ cup olive oil
4-5 cloves garlic
1 large red onion
Leek, finely chopped
2 cups kale, chopped
1 cup pouring cream
4 to 6 pieces filo pastry, bought
butter for greasing baking dish
¼ cup spring onions, chopped
¼ cup thyme, chopped
Pre-heated 200C. Thaw the barramundi.
Add olive oil to hot pan.Saute onions, garlic and leek.Season with a little salt. Add kale, spring onion and thyme to the pan and season with pepper. Cook kale until tender soft about 10 mins. Then add barramundi cook for a few minutes.
Lightly beat the eggs in a bowl, add the cream and whisk together.Add the mixture from the pan into the bowl and mix together. Transfer cooked ingredients into the grease baking dish and lined with filo pastry.
Place in oven 25-35 minutes until filo is lightly brown.
I love to experiment the combination of various food. I have recreated this dish from epicurious wild rice souffle; link is attached at the bottom. My first time making the souffle.
I trust cooking is not just because we have to eat so we cook. For me, cooking is an interest of heart, hobby, craving for various food and art of loving food by creating, experimenting, exploring and developing culinary skill to the next level.
Out there chefs, professional cooks and some people would argue it is. To me a souffle would be like the famous Leaning Tower of Pisa in Italy. Souffle is one of a kind dish that is delicate to make and yet it require a strong foundation mentioned above from the cook. A foundation that all chefs trust is necessary to keep it from collapsing: creating the airy architecture. Souffle can be served as a sweet dessert with chocolate or berries, or a savory meal with sausage and rice.
Souffle are basically separatingegg whites and yolks. The egg whites are beaten until stiff peaks form to get the airy tops souffle, while the egg yolks are beaten and combined with other ingredients to create a sweet or savory souffle.
My souffle has yellowy puffiness though its not like the Leaning Tower. It has chicken flavoured rice and sausage. I am please that it did not collapse, is delicious, extra ordinary recreation and has sausage mushrooms salad as side with sweet chili sauce to satisfied my stomach.
Let’s get organised and with love to bake this souffle. Enjoy!!!!!!
Chicken Flavoured Ingredients
2 cups cooked rice (I use my left over chicken flavoured rice:long grain)
Ingredients to add to make chicken flavoured rice
1 medium size whole chicken, bought in prepacked; cleaned Enough water to sit the chicken inside to make chicken stock 2 inches whole ginger a handful of black peppercorn 1/2 bulb of garlic 4 stalks of spring onions, tied into knot salt to taste 5 Tbs sesame oil 2 cooked sausages, slice thinly diagonally 8 dried mushrooms, soak overnight, then sliced thinly
5 Tablespoons butter, plus a sml cube to grease ramekins or oval baking dish 2 – 5 Tbs bread crumbs to coat ramekins or oval baking dish 3 Tbs flour pinch of salt pinch black pepper 1 and 1/2 cup milk heated (use skim milk) a handful of herbs: basil, thyme, sage, spring onion, rosemary, parsley, chopped finely 3 egg yolks 4 egg whites, stiffly beaten + 1/8 tsp cream of tartar
2 – 4 Sausage, cut diagonally and cooked
4 – 8 mushrooms, thinly sliced
1 packet mixed salad
Sweet chilli sauce to dress the salad
Prepare rice over night:
Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil plus a good knob of butter, add 1 Tsp minced garlic, 1 Tsp minced ginger stir fry till fragrant. Then add rice with 2 Tsp of chicken powdered stock with 1/4 cup of water, pepper and 1/8 Tsp oyster sauce (OPT) for light brown color. Mix well and then transfer to rice cooker to cook, instead of water only; use water and chicken stock about 2 and 1/2 to 3 cups (a bit moist is good).[See Note below].
The next day: Preheat oven to 190° C. Greased with butter and coat with bread crumb on the ramekin. I use oval baking dish.
In medium sauce pan, melt butter. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently. Increase heat to medium. Add milk and herbs, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add a ladle of chicken flavoured rice and mix well. Remove from heat.
In medium bowl, beat egg yolks until thick and lemon colored. Add a bit at a time to sauce, stirring constantly so egg yolks will not curdle. Then mix in the remainder warm up chicken flavoured rice (crush a bit so not lumpy). Cool for 20 minutes.
Gently fold 1/3 beaten egg whites then mix gently fold to coat but not really cover into rice mixture reserve a bit for topping. Place in ramekins or oval baking buttered dish.Top some egg whites on top.Bake for 20 -25 minutes or until set and golden brown. It will sink a bit if you open the oven door while it is cooking. Serve immediately with cooked sausage, mushrooms and salads; drizzle some sweet chilli sauce or on its own.
Note: To make the chicken stock see the ingredients to make chicken flavoured rice above. Reserved the meat from the chicken; discard the bones, together with sausages, and mushrooms to add into the cooked rice; I shredded the chicken meat; you can cut if you want.
Cooked the sausages and mushrooms in a bit of oil until mushrooms soft and sausages are cooked for 5-7 minutes. Separately cooked the other sausages.
170 grams Packet Port Wine Jelly Crystals
600 ml Rum Custard
650 grams Jam Swiss Roll
500 gram frozen mixed fruits
1/4 cups orange Juice + 4 tbs Rum (opt for Rum; replace with orange liqueur)
1 can already whipped cream
Pour the jelly crystals into a stainless steel bowl big enough to pour in 800ml boiling water and stir until crystals have dissolved. Cool, then transfer to jelly dishes to refrigerate for 4 – 6 hours, or until set. Once set, remove the jelly from the dish and cut into pieces.
Pour 300 ml of custard into trifle glass dish. Arrange the slices of Swiss roll in the dish then sprinkle with 2 tablespoon of rum and pour half orange juice. Put half the jelly and mixed fruits on top of Swiss roll. Then the remaining half the custard.Followed by the remaining Swiss roll, remaining jelly, mixed fruits and top each with cream (I put just one layer for deco, you can top more cream if you like mountain high w cut haves strawberries). Chill over night so that the juices soak into the Swiss roll to make it moist.
Preheat oven to 190deg.
Season salmon fillet with salt, and cinnamon. Divide 1/2 the spinach between 2 sheets of puff pastry and mound in the center. Place salmon on top of spinach. Spoon burgundy over salmon and top with remaining spinach. Moisten edges of puff pastry with an egg lightly beaten, fold to center and seal the seams.
Bake for 30-35 minutes until the pastry is puffed and golden.
I use Bertocchi Ham. Thaw in fridge (place it in the coldest shelf) two days. Follow the instruction to removed the plastic wrap, string and another plastic wrap. Pat dry with clean towel. Then marinade it with Bourbon and Cranberries. Accompanied with Bourbon and Cranberries Sauce.
Marinade 375 g Whole Cranberry Sauce in a jar ½ lemon, juiced 1 garlic clove, crushed 1 long red chilli, chopped 125ml (½ cup) bourbon whiskey 60ml (¼ cup) maple syrup 60ml (¼ cup) soy sauce 60ml (¼ cup) white vinegar 60ml (¼ cup) cola 2 tsp finely chopped rosemary 2 tsp hungarian hot paprika 2 tsp sweet paprika 2 tsp cumin 2 tsp ground cinnamon
1 tbs olive oil 3 garlic cloves, crushed 1 long red chili, chopped 125ml (½ cup) bourbon whiskey 2 tbs sweet paprika 275 g jellied cranberry sauce 2 tbs maple syrup 2 tbs soy sauce 2 tbs white vinegar 2 sprigs rosemary 2 tsp hungarian hot paprika 1 tsp cumin 1 tsp ground cinnamon
2 egg yolks
5 tbsp sweet white wine – Moscato Sweet Lips
3 tbsp red wine vinegar
a handful fresh thyme, leaves picked and chopped
1 sprig of spring onion,chopped
2 shallots, chopped finely
200 g cold butter, diced
I use blender to chopped shallots, thyme, spring onion. This sauce goes well with steak, lamb, turkey, chicken as well as on your toast with bacon poached eggs and spinach.
1 fresh red and green chili – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 tsp capers
1 small gherkins pickled in sweet vinegar (opt)
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
freshly ground black pepper
Blend in food processor / blender finely garlic, capers, gherkins, anchovies, all the herbs and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. Sauce should have sweet / sour herby flavour.
This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as pasta sauce.
170 g caster sugar
230 ml skim milk
finely grated zest of 1 orange
1tsp vanilla essence
100 ml extra virgin olive oil
3 tsp frangelico (optional; see Note)
2 eggs, lightly beaten
1⅓ cups (200 g) self-raising flour
1/2 tsp bicarbonate of soda
1/8 tsp cream of tartar
8 small apricots, cut in quarters
125g craisins dried
chocolate powder, for sprinkling
Preheat your oven to 160°C fan-forced. Grease and flour a 23 cm round cake tin line it with baking paper.
Place the sugar, milk and orange zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and frangelico (if using), then let the mixture cool for 5–10 minutes.
Add the beaten egg, cream of tartar, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quartered and craisins on to batter the any way you like. Sprinkle with the chocolate powder and bake for 55minutes to 1 hour and 10 mins or until browned/dark brown and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a 10-20 mins, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.
Tip: Serve just as it is.
• For an alcohol-free version, replace the liqueur with milk.You can use full cream milk if you desire to.
• If using very small apricots like I did, layer quarters on top of each other so that they won’t completely sink into the batter as it cooks.
3 tbs. extra virgin olive oil, divided
½ red onion, roughly chopped
1 pint blueberries
3 tbs. sugar
1 lemon, zested and juiced
3 fresh thyme sprigs
1 tsp. cinnamon
Salt and pepper to taste
4 bone-in pork chops (1/2 inch thick)
2 -3 bunches brocollini, boiled
1/2 cabbage, stir fry with a bit oil and garlic
Brush grill grates with 1 1/2 tbs. olive oil and preheat.
On the stovetop, heat 1 tbs. olive oil in a saucepan on medium-high heat.
Add the onion and sauté for 5 minutes until it’s fragrant and softened.
Add the blueberries, sugar, lemon juice, thyme and cinnamon.
Simmer for 7 minutes until the blueberries begin to release their juice and the sauce starts to thicken.
Meanwhile, boiled the brocollini and stir fry cabbage.
Turn the heat to low and remove the thyme sprigs. Keep the sauce warm while you grill the pork chops.
Rub the pork chops with remaining olive oil and sprinkle with salt and pepper.
Grill, turning once for 8-10 minutes and then remove to a platter to let stand for 5 minutes.
Spoon vegetables onto plates then top with pork chop and blueberry compote.
60g butter, softened
¼ cup brown sugar
¼ cup caster sugar
2 tablespoons water
½ cup plain flour
220g of strawberry and blueberries
750g PHILADELPHIA Block Cream Cheese, softened
400g can sweetened condensed milk
HOW TO MAKE IT
COMBINE the biscuit crumbs and butter. Press into the base of a greased and paper lined 24cm springform pan (ensure the paper extends 5cm above the top of the pan). Chill.
CREAM the butter and sugars with an electric mixer until light and fluffy. Stir in the water and flour, then add the strawberry & blueberries, mixing until well combined. Set aside.
BEAT the PHILLY until smooth. Add the condensed milk and eggs, mixing until just combined. Pour the filling over the prepared base then place teaspoonsful of cookie dough onto the PHILLY mixture. Bake in a moderately slow oven 160°C for 40–45 minutes or until just set. Cool in the oven with door ajar. Chill.
what you need
180-200 g graham crackers, finely crushed (about 2 cups crumbs)
80-90 g. margarine, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup blueberries
2 cups fresh strawberries, chopped
250 ml thicken cream, whipped a bit
MIX graham crumbs, margarine and 1/4 cup sugar; press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add blueberries; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and thicken cream. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.
Heat vegetable oil in a saucepan over medium heat. Cook ginger and garlic, stirring, for 1 minute or until aromatic. Add cabbage and water. Cook, stirring occasionally, for 3 minutes or until the cabbage wilts. Transfer to a bowl. Set aside to cool. Stir in pork, shallot, soy sauce, sugar and sesame oil. Season with salt.
Place 1 wrapper on a clean work surface. Place 2 teaspoonfuls of pork mixture in the centre of the wrapper. Brush edges with water. Fold over to enclose filling. Pinch edges together. Place on a tray lined with non-stick baking paper. Repeat with remaining wrappers and pork mixture.
Heat half the extra vegetable oil in a non-stick frying pan over high heat. Cook half the gyozas for 2 minutes or until bases are golden. Add half the extra water. Cook, covered, for 5 minutes or until cooked and liquid has evaporated. Transfer to a serving platter. Cover to keep warm. Repeat with remaining oil, gyoza and water. Serve with vinegar or chilli oil
6 scotch fillets (medium size and health smart)
salads mix fresh or packet your choice
cherries tomatoes mix fresh or pre-pack
Marinade – Bourbon
½ lemon, juiced
1 garlic clove, crushed
2 long red chillies, chopped or 1 red and 1 green
125ml (½ cup) bourbon whiskey
60ml (¼ cup) honey
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp Hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon
Kick-Ass Chilli Sauce
4 bird’s-eyes chillies
4 long red chillies
2 garlic cloves
125ml (½ cup) truffle infused olive oil or just olive
125ml (½ cup) apple cider vinegar
2 tbs white sugar
½ lemon, juiced
2 tsp chili flakes and powder
Note: This recipe is for those who can take extra hot. If you cant please use the original from Master Chef. I have recreated this recipe to my palette and liking. My fillet is med rare to rare. Cook it extra 1 or 2 mins for cook through; well done add extra 2 to 5 mins. If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.
To make marinade, combine all ingredients in a medium bowl. Add fillets and toss to coat. Cover and refrigerate for 4 hours or overnight to marinate.
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chillies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli flakes and powder and remaining oil and cook for 1 minute.
Preheat a barbecue grill pan to high. Shake excess marinade off fillets, then add to grill and cook, brushing continuously with kicking ass chilli sauce, for 3-4 minutes on each side or until cooked to your liking.
4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
3 teaspoons McCormick® Pure Vanilla Extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
3/4 cup butter, softened
6-3/4 cups confectioners’ sugar
2 teaspoons McCormick® Pure Vanilla Extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature.
Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition.
Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter.
Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, in a large bowl, cream butter until smooth. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired consistency.
If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake.
Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting. Yield: 16 servings.
150g unsalted butter
3/4 cup caster sugar
1 tsp vanilla extract
1 lemon, zest and juice
1 orange, zest and juice
3/4 cup Sunbeam Coconut Meal
500g Sunbeam MIxed Fruit
80g Sunbeam Pistachios
Preheat oven to 150°C.
Double line a 20cm round tin with baking paper.
Cream butter and sugar until light and fluffy. Add vanilla extract and eggs one at a time beating well after each addition.
Stir in zests, juices, coconut meal, mixed fruit and pistachios.
Bake for 1 hour 20 minutes or until a skewer inserted comes out clean.