Beef, Beef, strawberries and two new gadgets! - Page 2

Jingo · 20-09-2009, 22:37

UPDATES MAN! THE MEAT PEOPLES OF BD NEED UPDATES!

Dazzy_G · 20-09-2009, 22:42

One day i will have £56 to spend on meat

lostkat · 20-09-2009, 23:30

Quote:

Originally Posted by Dazzy_G

One day i will have £56 to spend on meat

sux to be you

Will be interested to see how this turned out.

Fayshun · 20-09-2009, 23:54

Quote:

Originally Posted by Dazzy_G

One day i will have £56 to spend on meat

Maybe when my kids leave home...

Glaucus · 21-09-2009, 09:06

Give me a while I'll do a fall upate but a pic of each dish to go on with.

ummm

ahhhhh

nope not yet

Maybe now?

No didn't think so.............

Still going?

Still scrolling?

Ok then:

I Present

My best dish ever

Steak

Mushroom

and chips

Here we go

Fayshun · 21-09-2009, 10:05

OM NOM NOM NOM!

Glaucus · 21-09-2009, 12:07

The starter

Potted beef:
Ingredients:
500g stewing steak
125g butter
110ml water
1/2-1tsp cloves
1/4 tsp cloves
1/4 tsp nutmeg
about 6 pepper corns
1tablespoon anchovy sauce

Grind up the spices

Bung it all in an oven proof dish with a lid and cook for around 3hours until super tender

remove from oven and allow to cool

Finely shred the steaks removing any gristle or fat (I suck those bits in a sandwich).
spoon some of the butter liquid back in, No recipes seem to say how much I can't belive it;'s all of it. As that would be like a soup. So I put enough in to make it wet and sticky. Put in the fridge for a couple of hours to set.

Slice some gherkins and drizzle some french bread with olive oil and stick in a hot oven for about 5 mins

Glaucus · 21-09-2009, 12:08

The steak
For 3:
Ingredients:
3.5kilo fore rib of beef Once bones sliced of and chard remains will be around 2-2.5kilos depending how good at butchery you are. I'm not very good

Chips
1kilo potatoes
2kilos of beef drippings (or what ever your fryer takes)

Mushrooms
3 large field mushrooms
1 large piece of bread
75 grams parmesan
75g cheddar
150g oyster mushrooms
150g ****aki mushrooms
1 large portabella mushroom
2 shallots

Sauce
1 medium head garlic roasted
1/2 large onion roasted
salt to taste to taste
extra virgin olive oil
2 large red peppers roasted and peeled
2 large portobello mushroom roasted
1 teaspoon fennel seed Ground
2 tablespoon ketchup
3 tablespoon cider vinegar
3 tablespoons sugar
ground black pepper to taste

The steaks

1) get your fore rib of beef and using a DIY Blowtorch £12 from B&Q darken the outsides.
2) pre heat an oven to 50degrees using a thermometer. even 2 degrees over will totally wreck the process.
3) leave for 24hours (uncovered) cooking at the 50c
4) remove and allow to cool in the fridge (very important part, the flesh is now very tender and the fat is more like lube than fat. If you don't chill it, it will be very hard to cut, as the layers of meat will be sliding over the fat layers.
5) once cool, remove the bones and the chard areas. If you are like me there is plenty of mean you can pic of these parts for the next day or two.
6) weight the lump for

value then cut into 3 steaks (or however many your cooking for. Heston recommends no less than 5cm thickness. 5cm is basically a rib and gap. Which makes buying the joint easy. 1 rib per person more or less.
7) Heat a heavy frying pan for ages, turn the now blarring smoke alarm off. Cotinue heating for another 5mins (10+minutes allogether). Add a layer of oil (something like groudnut that can take the insane heat).
8) fry for about two minutes a side. You are looking for a nice dark colour without cooking the inside at all. Remember to allwo the steak to return to room temp before frying.
10) rest and serve

After about 1hours in the oven

About 20hours and it is out the oven

Bones and chard bits cut of. Now weighs just over 2kilos and have lots of scraps. Probably around 500-750g of useful meat but in odd and smaller chuncks. Going to be having steak sandwiches for a bit.

3 Steaks. Know notice the large layers of fat, this is not good for his dish. The 24hour cooking. literally turns that fat into a odd super soft moist thing and the steaks fall apart on those lines. If and more likely when I do this again. I will be checking fat much more closely. You want lots of marbling but very few and thin fat lines.

Chips
1) cut in to chunky chips about 1-1.5cm squared, length does not matter. As Heston says varied sizes is good, it gives different textures.
2) wash the chips in water for a few minutes to get excessive starch out.
3) bring a pan of salted water to the boil add eh chips and simmer till extremely tender and a knife glides through.
4) the hard part, remove the chips with a slotted spoon and place on a plate or open container trying not to bring them up, they are extremely fragile. Place in teh fridge uncovered for a couple of hourse. The fridge will draw moister out and chilling will harden them a bit.
5) pre heat a fryer to 130c, carfully place he chuips in the basket and fry ttill they look slightly dried ou and just start getting a tinge of colour. Mine took about 5 mins.
5) drain and allow to cool fully.
6) pre heat the fryer to 190c and cook the chips till a deep golden colour about 8mins. And allow to drain.

[img]Chunky chips

[/img]

First Fry

Mushrooms:

1) Take all the ingredients except the 3 large field mushrooms and place in a food processor until smooth paste forms.
2) spoon this mixture into the 3 mushrooms
3) drizzle over some olive oil and fresh thyme leafs and roast at 190ish for about 20-30mins until golden.

The Sauce
1) Smear the skins of the peppers with olive oil then roast at 190c for about 10 minutes till slightly blackened and soft. Remove from the oven and allow to cool
2) slice the onion and garlic head in half, place on a backing tray with the mushrooms drizzle with olive oil and roast for about 30minutes.
3) Now the peppers have cooled slice in half, remove the seeds. Then spread out skin side up. Pull the skin from the thin end and it should come straight of in one piece.
4) throw all the ingredients in a food processor and blend till smooth. Gradually add the olive oil till you get the required consistency. Also play with sugar levels so it has a slight sweet edge but is not excessively sweet.

The final Dish

Glaucus · 21-09-2009, 12:10

The Shortcake
Serves 8
Ingredients:
500g slef raising flour
200g butter diced
200g granulated sugar
1 egg
2tablespoons of cream
pinch of salt

1 pint cream I used double but single or whipping is just as good
2 tablespoons sugar
1/2 vanilla pod seeded or 1 cap full vanilla essence

1.2kilo strawberries sliced
3 tablespoons sugar

1) take the flour, butter and sugar and place in a food processor untill you get fine bread crumbs.
2) Next add the egg and cream. and pulse till it just starts clumping together. Short cake the less you handle it the better.
3) lightly butter a 9" cake tin.
4) take the mixture out and place in the tin and gently press down so the clumps form together and you get a reasonably even coating. The oven will do teh rest of the work and get a flat op.
5) bake at 190c or 180c if fan assisted for about 20mins till golden brown. Remove and allow to cool
6) mean while slice the strawberrys and place in a bowel, sprinkle the sugar over the top and allow to sit for at least 2hours.
7) whip the cream with the sugar and vanilla till you get the consistency you want.
8) take a large sharp knife and cut the shortcake horizontally in half.
9) allow guests to assemble.

Dazzy_G · 21-09-2009, 12:32

That does look like some pretty epic steak

20-09-2009, 22:37	#11
Jingo Smother me in chocolate and eat flapjacks with it! Join Date: Sep 2008 Location: North Somerset Posts: 1,854	UPDATES MAN! THE MEAT PEOPLES OF BD NEED UPDATES! __________________

20-09-2009, 22:42	#12
Dazzy_G Long Island Iced Tea Join Date: Mar 2009 Location: Thurrock, Essex Posts: 103	One day i will have £56 to spend on meat __________________

21-09-2009, 09:06	#15
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Give me a while I'll do a fall upate but a pic of each dish to go on with. ummm ahhhhh nope not yet Maybe now? No didn't think so............. Still going? Still scrolling? Ok then: I Present My best dish ever Steak Mushroom and chips Here we go __________________ Last edited by Glaucus; 21-09-2009 at 10:07.

21-09-2009, 10:05	#16
Fayshun Rocket Fuel Join Date: Jun 2006 Location: Adrift in the Orca Posts: 6,845	OM NOM NOM NOM! __________________ We must move forward not backward, upwards not forward, and always twirling, twirling, twirling...

21-09-2009, 12:07	#17
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	The starter Potted beef: Ingredients: 500g stewing steak 125g butter 110ml water 1/2-1tsp cloves 1/4 tsp cloves 1/4 tsp nutmeg about 6 pepper corns 1tablespoon anchovy sauce Grind up the spices Bung it all in an oven proof dish with a lid and cook for around 3hours until super tender remove from oven and allow to cool Finely shred the steaks removing any gristle or fat (I suck those bits in a sandwich). spoon some of the butter liquid back in, No recipes seem to say how much I can't belive it;'s all of it. As that would be like a soup. So I put enough in to make it wet and sticky. Put in the fridge for a couple of hours to set. Slice some gherkins and drizzle some french bread with olive oil and stick in a hot oven for about 5 mins __________________

21-09-2009, 12:08	#18
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	The steak For 3: Ingredients: 3.5kilo fore rib of beef Once bones sliced of and chard remains will be around 2-2.5kilos depending how good at butchery you are. I'm not very good Chips 1kilo potatoes 2kilos of beef drippings (or what ever your fryer takes) Mushrooms 3 large field mushrooms 1 large piece of bread 75 grams parmesan 75g cheddar 150g oyster mushrooms 150g **aki mushrooms 1 large portabella mushroom 2 shallots Sauce 1 medium head garlic roasted 1/2 large onion roasted salt to taste to taste extra virgin olive oil 2 large red peppers roasted and peeled 2 large portobello mushroom roasted 1 teaspoon fennel seed Ground 2 tablespoon ketchup 3 tablespoon cider vinegar 3 tablespoons sugar ground black pepper to taste The steaks 1) get your fore rib of beef and using a DIY Blowtorch £12 from B&Q darken the outsides. 2) pre heat an oven to 50degrees using a thermometer. even 2 degrees over will totally wreck the process. 3) leave for 24hours (uncovered) cooking at the 50c 4) remove and allow to cool in the fridge (very important part, the flesh is now very tender and the fat is more like lube than fat. If you don't chill it, it will be very hard to cut, as the layers of meat will be sliding over the fat layers. 5) once cool, remove the bones and the chard areas. If you are like me there is plenty of mean you can pic of these parts for the next day or two. 6) weight the lump for value then cut into 3 steaks (or however many your cooking for. Heston recommends no less than 5cm thickness. 5cm is basically a rib and gap. Which makes buying the joint easy. 1 rib per person more or less. 7) Heat a heavy frying pan for ages, turn the now blarring smoke alarm off. Cotinue heating for another 5mins (10+minutes allogether). Add a layer of oil (something like groudnut that can take the insane heat). 8) fry for about two minutes a side. You are looking for a nice dark colour without cooking the inside at all. Remember to allwo the steak to return to room temp before frying. 10) rest and serve After about 1hours in the oven About 20hours and it is out the oven Bones and chard bits cut of. Now weighs just over 2kilos and have lots of scraps. Probably around 500-750g of useful meat but in odd and smaller chuncks. Going to be having steak sandwiches for a bit. 3 Steaks. Know notice the large layers of fat, this is not good for his dish. The 24hour cooking. literally turns that fat into a odd super soft moist thing and the steaks fall apart on those lines. If and more likely when I do this again. I will be checking fat much more closely. You want lots of marbling but very few and thin fat lines. Chips 1) cut in to chunky chips about 1-1.5cm squared, length does not matter. As Heston says varied sizes is good, it gives different textures. 2) wash the chips in water for a few minutes to get excessive starch out. 3) bring a pan of salted water to the boil add eh chips and simmer till extremely tender and a knife glides through. 4) the hard part, remove the chips with a slotted spoon and place on a plate or open container trying not to bring them up, they are extremely fragile. Place in teh fridge uncovered for a couple of hourse. The fridge will draw moister out and chilling will harden them a bit. 5) pre heat a fryer to 130c, carfully place he chuips in the basket and fry ttill they look slightly dried ou and just start getting a tinge of colour. Mine took about 5 mins. 5) drain and allow to cool fully. 6) pre heat the fryer to 190c and cook the chips till a deep golden colour about 8mins. And allow to drain. [img]Chunky chips [/img] First Fry Mushrooms: 1) Take all the ingredients except the 3 large field mushrooms and place in a food processor until smooth paste forms. 2) spoon this mixture into the 3 mushrooms 3) drizzle over some olive oil and fresh thyme leafs and roast at 190ish for about 20-30mins until golden. The Sauce 1) Smear the skins of the peppers with olive oil then roast at 190c for about 10 minutes till slightly blackened and soft. Remove from the oven and allow to cool 2) slice the onion and garlic head in half, place on a backing tray with the mushrooms drizzle with olive oil and roast for about 30minutes. 3) Now the peppers have cooled slice in half, remove the seeds. Then spread out skin side up. Pull the skin from the thin end and it should come straight of in one piece. 4) throw all the ingredients in a food processor and blend till smooth. Gradually add the olive oil till you get the required consistency. Also play with sugar levels so it has a slight sweet edge but is not excessively sweet. The final Dish** __________________ Last edited by Glaucus; 21-09-2009 at 12:58.

21-09-2009, 12:10	#19
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	The Shortcake Serves 8 Ingredients: 500g slef raising flour 200g butter diced 200g granulated sugar 1 egg 2tablespoons of cream pinch of salt 1 pint cream I used double but single or whipping is just as good 2 tablespoons sugar 1/2 vanilla pod seeded or 1 cap full vanilla essence 1.2kilo strawberries sliced 3 tablespoons sugar 1) take the flour, butter and sugar and place in a food processor untill you get fine bread crumbs. 2) Next add the egg and cream. and pulse till it just starts clumping together. Short cake the less you handle it the better. 3) lightly butter a 9" cake tin. 4) take the mixture out and place in the tin and gently press down so the clumps form together and you get a reasonably even coating. The oven will do teh rest of the work and get a flat op. 5) bake at 190c or 180c if fan assisted for about 20mins till golden brown. Remove and allow to cool 6) mean while slice the strawberrys and place in a bowel, sprinkle the sugar over the top and allow to sit for at least 2hours. 7) whip the cream with the sugar and vanilla till you get the consistency you want. 8) take a large sharp knife and cut the shortcake horizontally in half. 9) allow guests to assemble. __________________ Last edited by Glaucus; 21-09-2009 at 12:15.

21-09-2009, 12:32	#20
Dazzy_G Long Island Iced Tea Join Date: Mar 2009 Location: Thurrock, Essex Posts: 103	That does look like some pretty epic steak __________________