These individually packed Cape Grim 300g porterhouse steaks from Tasmania are the bomb diggity. They don't look that big when you're hungry but oh man these will definitely satisfy in a big way.
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Warm and Peppery Shepherd's Pie
This pie warms you up with a deep peppery heat perfect for cold nights. It also satisfies with the wholesomeness of tender chunky beef. Served in ramekins, they're easy to eat and store.
In-N-Out Double Double Burger Animal Style
As I've got no plans to go to the west coast of the States anytime soon, I decided it'd be worthwhile to test out the In-N-Out Burger re-creation done at SeriousEats. Have any of you tried that recipe out? Let me know how it went in the comments!
Beef / Mutton Curry
A rich, spicy Indian curry never fails to get my tummy going. Just before cooking this, I was out of home at a nearby shopping centre. Passing by the food court, an aromatic waft of curry hit me, making me turn around and pay attention to the stall it came from. Well needless to say, after inspecting their food I headed home and started cooking.
A good curry isn't hard to make, but it's not a case of just adding curry powder to meat. I always add freshly ground spices to the curry powder to get that extra oomph.
Salt then slice the beef into bite size pieces and dice the following:
Grind up in a motar and pestle these spices:
A good curry isn't hard to make, but it's not a case of just adding curry powder to meat. I always add freshly ground spices to the curry powder to get that extra oomph.
Salt then slice the beef into bite size pieces and dice the following:
- Onion
- Garlic
- Ginger
- Cut chillies
- Tomatoes
Grind up in a motar and pestle these spices:
- Cloves
- Cinnamon
- Cardamom
- Star anise
Burgers with Avocado and Onion
I want to cook and eat these again just from looking at the pictures.
Thai Glass Noodles with Beef and Bok Choy
This is a simple but absolutely delicious meal I made for dinner at home one evening. I hadn't eaten Thai food in some time, and one of my favourite Thai ingredients is glass noodles. However with the only food left in the fridge being beef, I decided to go ahead and pair the two together.
The result was a contemporary dish which gave me the punchy Thai flavours I had been longing for combined with the satisfaction of thickly sliced beef.
For the Noodles
Soak the glass noodles in tap water for five minutes.
Meanwhile, slow fry garlic, dried prawns, ginger, lemon grass until fragrant. Add the glass noodles to the fragrant oil and continue frying until they become transparent. Add more water if the noodles become too dry. Finally stir in sesame oil and fish sauce to taste. Chopped chilli, a squeeze of lime and plenty of spring onions added on top give the flavours a lift.
For the Beef
Marinade the beef with sufficient salt and white pepper. Pan fry like a steak, making sure not to overcook it. Let rest for a few minutes before slicing thickly and adding a squeeze of lime.
Cook the Bok Choi in boiling water for one minute and assemble dish.
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