Tender Beef With Mustard!

Hi,

Today I have a delicious recipe!

Tired of making your beef grilled or fried?

Well, now you can had a sauce to it! A Mustard Sauce!

Ingredients

• 8 chat potatoes, halved
• 2 bunches asparagus, ends trimmed
• 4 x 125g beef scotch fillet steaks
• olive oil spray

Mustard Sauce

• 1 garlic clove, crushed
• 1 cup beef stock
• 1/2 cup water
• 1 tablespoon wholegrain mustard
• 1 teaspoon brown sugar

Preperation

1. Half-fill a frying pan with water. Bring to the boil. Add potatoes. Cook for 12 minutes or until tender. Remove to a bowl. Add asparagus to frying pan. Cook for 2 minutes or until tender. Remove. Drain.
2. Spray steaks with oil. Season. Heat frying pan over medium-high heat. Add steaks. Cook for 3 to 4 minutes each side. Transfer to a plate. Cover. Set aside.
3. To make mustard sauce: Add garlic, stock, water and mustard to frying pan. Bring to the boil over high heat. Boil for 7 minutes or until reduced by two-thirds. Stir in sugar.
4. Place steaks and vegetables onto plates. Serve with sauce.

Enjoy and until next time!

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Sweet Caramel Popcorns! Homemade!

Hi,
Today should be movie night!
Why? Because we are going to make some delicious caramel popcorns!
So pick up a good movie or series to see..
Then get in the kitchen and make some sweet caramale popcorns.
Let's do it... :)

Ingredients

• 1 cup butter
• 2 cups brown sugar
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts popped popcorn

Preperation

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

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Strawberry Frozen Pie

Hi,
Today I have a delicious dessert recipe! :)
You can go wrong with this one..
Let's get started in making of the Strawberry Frozen Pie.

Ingredients

• 200 G biscuit
• 80 g butter, softened
• 2c . ( Soup) of chocolate powder
• 2c . (Soup ) of port

Ingredients Strawberry Cream

• 8 sheets of gelatine colorless
• 2c . (Tablespoons) currants
• 500 g of strawberries
• 2c . ( Soup) of sugar
• 2 packages of cream (400 ml )
• 2 creamy natural yoghurt

Preparation

Triturated wafers joins the butter and chocolate powder and port wine and knead well.
Papers to the bottom of a removable rim with this cookie dough .
Before placing two strips of ethyl sides of the form.

Reserves in the cold .
Demolham up the gelatine leaves in cold water .
Arrange themselves 300 g strawberries , cut into pieces and add the sugar , it takes the heat until they start to crumble .

Reduce to puree , then add the squeezed gelatine leaves and stir well until they become disssolvam .

Reserves to cool down .
Whip the cream into whipped cream , then add the yoghurt then involving the cream of strawberries already cold.

Cut the strawberries into slices and put it back the way it will .
Filling the form with the cold cream and will preferably from one day to another.

Before serving the hoop is removed and leaves acetate .
Adorned with strawberries.

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Fried Potatoes and Onions

Good day!
Today I making something simple and delicious for an awesome snack!
Let's get ready to make some yummy Fried Potatoes and Onions!

Ingredients

• 4 large russet potatoes or 4 large yukon gold potatoes
• 1 large onion, sliced thin
• 4 tablespoons butter (or more if required)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Peel and slice potatoes about 1/8 inch thick or thinner.
2. Slice onion thinly.
3. In a large frying pan on medium-high heat, melt butter, add olive oil.
4. Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
5. Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
6. Serve hot with your meal.
7. Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.

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Beef Wellington Recipe

Hi all,
Today I have a hard to make recipe!
The classic Beef Wellington, this is an awesome cooking chalenge!
So without futher delay, let's get some work done :)

Ingredients

For the mushroom duxelle

• 25g/1oz butter
• 1 tbsp vegetable oil
• 2 shallot, finely diced
• 8 chestnut mushrooms, chopped
• 2 tbsp cream

For the Wellington

• dash vegetable oil, to fry
• 1.2kg/2lb 12oz beef fillet
• salt and pepper, to taste
• 3-4 crêpes (you can use ready- made)
• 225g/8oz ready-made puff pastry
• 2 free-range egg yolks, lightly beaten

For the potato dauphinoise

• 1 garlic clove, halved
• 1kg/2lb 4oz waxy spuds, peeled and very finely sliced (preferably on a mandoline)
• 500ml/18fl oz double cream
• salt and pepper, to taste

For the Madeira and port reduction

• knob of butter
• 1 shallot, finely diced
• 100ml/3½fl oz port
• 100ml/3½fl oz Madeira
• 500ml/18fl oz veal stock (or beef or chicken stock)
• 1 heaped tbsp truffle peelings in brine, drained

Preparation

1. For the mushroom duxelle, heat the butter and vegetable oil in a frying pan. Once hot, add the chopped shallots and fry, stirring all the time, for two minutes. Tip in the chopped mushrooms. Reduce the heat a little and continue stirring and cooking for about ten minutes until the mushrooms are softened and their liquid has evaporated. Stir in the cream and cook for a further two minutes, then remove from the heat and leave to cool.
2. For the Wellington, heat the oil in a frying pan over a high heat. Season the fillet all over with salt and pepper. Once the oil is smoking, add the beef and fry on all sides until it is a lovely caramel-brown colour. Remove to a plate and leave to cool. (NB. Don’t wash up the pan. Use this to make the Madeira and port reduction later.)
3. Place the crêpes onto the work surface, one layer thick, but overlapping - you need to create an area about twice the thickness of the fillet, and about 2.5cm/1in longer at each end. Spread the mushroom duxelle over the crêpes.
4. Lightly pat the fillet with kitchen paper to remove any excess moisture, before placing the meat on top of the duxelle.
5. Carefully roll the side closest to you over the meat encasing it within the crêpes and mushrooms. The crêpes should cover the meat on all sides, but trim off any excess.
6. Place the wrapped fillet onto a sheet of clingfilm and wrap up tightly into a cylinder. Set aside in the fridge until completely cold, about half an hour.
7. Meanwhile for the potato dauphinoise, preheat the oven to 150C/300F/Gas 2.
8. Rub the inside of a deep baking dish or casserole with the raw garlic.
9. Place the sliced potatoes in a bowl and pour over the cream and season with salt and freshly ground black pepper. Stir to coat the potatoes, then lay them evenly in the garlicky baking dish.
10. Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and cook for a further 20-30 minutes while you prepare the Wellington.
11. Roll the pastry out on a well-floured surface to a rectangle with a thickness of about 3mm.
12. Brush the pastry with beaten egg yolk. Remove the clingfilm from the beef fillet and place onto the middle of the pastry.
13. Wrap the pastry up over the beef fillet. Lightly stretch one edge of the seam so that it is not too thick, then press down firmly to seal.
14. You should be left with a tube that is open at either end. Lightly press the ends of the pastry together using a rolling pin to seal and thin the two pieces. Then with a small knife, trim the edges on each side to form a triangle shape. Brush the triangle of pastry with a little egg and press it up against the side of the Wellington. Repeat with the other side before flipping over so that the Wellington is seam-side down.
15. Place your Wellington onto a baking tray, brush with the remaining egg yolk set aside in the fridge to chill for 5-10 minutes.
16. Increase the oven temperature to 180C/350F/Gas 4 (the dauphinoise should remain in the oven).
17. Remove the Wellington from the fridge and score a pattern of your choice onto the top.
18. Place in the oven with the potatoes dauphinoise and bake for 25 minutes. Remove the Wellington from the oven and leave to rest for 10 minutes. This should give you a perfectly pink finish to your meat. If you prefer it more cooked, then leave in the oven for longer, but you must ensure the meat is well rested.
19. For the Madeira and port reduction, heat the butter in the same pan in which you cooked the beef fillet over a medium heat. Once bubbling, add the shallot and fry for 3-4 minutes, or until softened.
20. Increase the heat and add the port and Madeira. Simmer until the volume of liquid has reduced by half and then add the stock. Reduce again by half. When the sauce has a thick, syrupy consistency, strain through a fine sieve. Stir in the truffle peelings and keep warm until ready to serve.
21. Serve slices of the beef Wellington with the potato dauphinoise alongside and the Madeira and port reduction.

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Pork Loin with Farinheira

Hi again! This is a easy and delicious repice!
You can't go wrong if you follow these simple steps!
Try the Pork Loin with Farinheira, and suprise some friends!

Ingredients

• 1 farinheira
• 1 kg of pork loin
• salt
• pepper
• 10 cloves of garlic
• 50 g margarine Cowboy
• 1 dl of beer
• 800 grams of potatoes
• 500 g chives
• 1 tablespoon paprika
• 6 tablespoons olive oil
• 1 bay leaf

Preparation

Chop the sausage with a toothpick and let it boil in a saucepan with water.
Simmer about 10 minutes , drain and set aside.

Meanwhile, cut the pork loin so that it can flatten it into a rectangle.
Take the sausage skin and place it in the center of the meat lengthwise.
Wrap the meat, so that the sausage is midway, and even cooking tightening cord as well.
Peel the garlic cloves and crush them with margarine, salt and pepper, to obtain a paste.
Season the meat with the dough and place it on a tray that can go in the oven and baste with beer.
Peel the potatoes and onions and cut into wedges both.
Season with salt, pepper and paprika.
Arrange around meat, drizzle with olive oil and add the bay leaf, broken into pieces.
Bake in a moderate oven (220 ° C) for 1 hour and half hour or until the meat is young.
Go around the meat and potatoes with the sauce that will form.

Suggestion

Serve accompanied with spinach spinach.
Allow to cool and the sausage before you remove the skin to avoid dismantling.

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Chicken Cordon Bleu

Hi, today I have a delicious easy to make recipe...
I've tried it my self and it turn out delicious!
Get ready to make an awesome meal, delicious Chicken Cordon Bleu!

Ingredients

• 4 chicken breasts skinless and boneless
• 4 thin slices prosciutto di Parma
• 1/2 pound Gruyere, grated
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 4 sprigs fresh thyme, leaves only
• 1 clove garlic, peeled and finely minced
• 2 tablespoons unsalted butter, melted
• 2 eggs
• Extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

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Pizza Bolognese

Everyone loves pizza!
So today I have a delicious Bolognese Pizza recipe for you.
It's a medium challenge to make this recipe but it's well spent the time doing this delicious pizza...

Ingredients

• 1 long loaf, 20 to 24 inches, Italian semolina bread, day old is fine
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 slices pancetta or bacon, chopped
• 2 pounds ground beef
• 2 cloves garlic, chopped
• 2 medium yellow onions, peeled and finely chopped
• 1 small carrot, peeled and chopped
• Coarse black pepper and coarse salt
• 1 tablespoon Worcestershire sauce
• 1 teaspoon allspice, 1/3 palm full
• 1/2 cup red wine, 1 couple of glugs
• 1/2 cup beef stock
• 1 (14-ounce) can crushed tomatoes
• Handful flat-leaf parsley, finely chopped
• 1 pound fresh smoked mozzarella, fresh mozzarella or scamorza (firmer, aged mozzarella balls) thinly sliced
• 4 handfuls grated Parmigiano or Romano
• 1 cup fresh basil, 20 leaves, shredded or torn

Directions

Heat the oven to 450 degrees F.

Split bread lengthwise then cut in half again and hollow out some of the insides of bread. Lightly crisp bread in oven, 5 to 8 minutes. Remove bread and switch broiler on.

Heat a nonstick skillet over medium-high to high heat. Add extra-virgin olive oil, 1 turn of the pan. Add the pancetta, render a minute or so, add the meat and break it up into an even layer. Let the meat caramelize 1 to 2 minutes without stirring. Break it into small bits and brown well. Add garlic, onions and carrots and season with lots of coarse pepper, some salt, Worcestershire and allspice then cook 10 minutes, stirring frequently. Add wine and scrape up pan bits. Add stock and loosen up the mixture a little. Add tomatoes and parsley and heat through, 1 to 2 minutes. Fill breads and top with a thin layer of mozzarella and a sprinkle of Parmigiano or Romano. Broil the pizzas to melt cheese. Top each pizza liberally with basil and serve (with a fork and knife).

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Roasted Pork Tenderlion With Bacon

Pork Tenderlion wrapped in bacon and sprinkled with fine herbs.
This is a delicious, easy and quick to do dish.
You can't go wrong with this dish!

Ingredients

1 pound pork tenderloin

3-4 slices of bacon

½ teaspoon salt

1 tablespoon brown sugar (or your favourite sweet)

1 teaspoon herb or spice, dried thyme, fresh rosemary or ground cinnamon

1 tablespoon any mustard

lots of freshly cracked black pepper

Preperation

1. Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.

2. Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place.
In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice.
Using your hands, dip the tenderloin and coat well.
Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook.
Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside.
Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray.
Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes.
Slice, serve and enjoy with a good red wine...

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Honey Mustard Pork Chops

I've tried this recipe and I loved the end result...
Easy to make and wonderful to eat!
Let me try to get this right...

INGREDIENTS:

6–8 pork chops, about 200g each
Olive oil, to brush
Marinade
2 tbsp Dijon mustard
4 tbsp wholegrain mustard
6 tbsp runny honey
4 tbsp Worcestershire sauce
4 tbsp light soy sauce

INSTRUCTIONS

Mix the marinade ingredients together in shallow bowl.
Add the pork chops and turn to coat well.
Cover with cling fi lm and marinate in the fridge for a few hours or overnight.

Heat a griddle pan or barbecue (or grill) until hot.
Scrape the excess marinade off the pork chops and save it.
Brush the chops with a little olive oil.
Cook on the barbecue or griddle (or grill) for 4–5 minutes on each side or until cooked through, basting with the marinade occasionally.

Rest the chops in a warm spot for 5–10 minutes.
Serve the pork chops accompanied by a side salad and crusty bread.

YUMMY!

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Cozido à Portuguesa

This is a very traditional recipe from Portugal... I will try to do my best at explaning how to prepare this awesome dish...

Cozido à Portuguesa

Ingredients

• 1 kg beef
• 1 kg pork rib steak
• 1/2 chicken
• 150 grs green beans
• 1 smoked meat sausage (chouriço de carne), 1 blood sausage (chouriço de sangue), 1 pork sausage made of flour and spices (farinheira)
• 2 onions
• 2 carrots
• 2 turnips
• 1 sprig of mint (I never use it because I don’t like it)
• 1 savoy cabbage
• 2 portuguese cabbage, kale
• 6 potatoes
• 125 grs rice

Place the beef, pork, chicken and sausages in boiling water enough to cover all. After boiling again, scoop any foam off the top and allow it to continue to cook at a low boil. Add salt to taste, along with the onions, carrots and turnips.

As each item cooks, remove it from the broth into a separate dish, and cover with a small amount of the broth. When everything has cooked thoroughly, pass the remaining broth through a strainer. Cook the rice in 2.5 to 3 dl of the broth with the mint sprig. Add the beans and cabbages to the remaining broth and allow all to cook.

Place the cabbage into a platter. Slice the beef, pork, chicken and sausages and place on top. Garnish the dish with the remaining vegetables. Place a portion of rice in the middle and top with slices of sausage.

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