When you are staring at a cut of meat at a grocery store and you are wondering how you’re going to cook so it tastes beautiful, what’s going through your head? Is it a blank stare?
Do you know which method to apply to, say, beef short ribs? What about those cheap cuts of meat you are always tempted into buying and are subsequently disappointed by? The point is that we must know how to apply the cooking methods if we are to put that knowledge to any use.
You don’t know the feeling of control and power you have when you can close your eyes, pick up a piece of meat and know exactly how to cook it. Not only that, but you start saving some real cash too. You don’t have to buy a filet mignon to get a tender flavorful steak. All it takes is understanding how to apply the cooking methods! A true chef can make the cheapest cut of meat taste spectacular.
*2x300g beef steak
*2 tablespoons salted butter
*Salt and pepper
*For the sauce
*200g button mushroom, quartered
*One garlic clove, lightly crushed
*150ml dry sherry
*One tablespoon sherry or balsamic vinegar
*150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
*2 tablespoons double cream yoghurt
*One tablespoon grain mustard
*2 tablespoons chopped flat leaf parsley
*3 tablespoons olive oil
Season the steak with salt and pepper. Melt the butter and fry steak for 4- 5 minutes on both sides or until golden brown
Heat the oil in a large pan and fry the mushrooms with the garlic and thyme, stirring until softened.
Pour in 100ml sherry and cook until reduced to a glaze, about 3 minutes. Add the vinegar and cook for a few seconds more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 minutes.
Remove the garlic and thyme, then mix in the crème fraiche and mustard. Pour in any juices from the steak, then add the parsley.
Serve steak with mushroom sauce.
*Can also serve steak with herb mayonnaise, pepper sauce as well as cheese sauce.
Note… these are two servings.
Quick Masala French Toast is a perfect fusion recipe, which you can make for your breakfast with no time. It is a perfect combination of toast, eggs and vegetables, which is not only healthy but also very delicious to eat.
Serve Quick Masala French Toast on its own with a cup of hot Espresso Coffee or Masala Tea for a filling scrumptious breakfast.
*3 Bread slices
*Four Whole Eggs
*Cooking oil, or butter as required
*2 tablespoons Milk
*1 tablespoon red chilli flakes
*Salt, as per your taste
*3 sprig coriander (Dhania) leaves, finely chopped
*1/4 tablespoon Black pepper powder
*1 Onion, finely chopped
*2 to 3 Green Chillies, finely chopped
To begin making the Quick Masala French Toast recipe, beat the eggs in a mixing bowl.
Add milk, beat it again and make sure that it is mixed properly. Add chilli flakes, salt and black pepper.
Once it is done, heat oil in a wide pan. Take a bread slice, dip it in the egg mixture and put it on the pan.
Spread some onion, green chilies and coriander on the top of bread and pour some egg mixture on it again.
Turn the bread and let the other side also cooked properly. Once it turns light brown in colour, take it out of the stove and it is ready to be served.
Chop a wide variety of fruits and vegetables and coat together with the eggs before preparation. Best served with a hot beverage.
Meatball subs in soggy, falling-apart buns are just the worst. That’s why I recommend toasting our rolls for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, Mozzarella goodness.
GABS SUB SANDWICH
-2 loaves French bread
-1 pound lean ground beef
-¼ cup milk
-2 tablespoons grated Parmesan cheese, plus extra
-1 teaspoon Italian seasoning
-½ teaspoon onion powder
-½ teaspoon garlic powder
-Salt and pepper to taste
-1 24-ounce jar marinara sauce
-1 cup arugula or spinach
-4 tablespoons shredded Mozzarella
Preheat oven to 425 degrees.
Toast one bun until golden brown, then place in blender and chop until fine to create crumbs. Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes. Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.Bake meatballs in oven for 10 minutes.
While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and Mozzarella onto each bun.
*Substitute with beef or chicken strips and garnish with basil and chopped red pepper.