Griddled Steak & Baby Onions With Steamed Asparagus

Ingredients:

Small bunch of fresh rosemary
Sea salt and freshly ground black pepper
Olive oil
2 x 200g beef fillet, sirloin or rib-eye steaks
1 large clove of garlic
Butter
Baby onions
Asparagus

Method:

Meat cooked this way is quick, simple and totally delicious. Rubbing the top of the meat with a garlic clove as it cooks is a little trick. You’re standing there watching the meat cook anyway, so you may as well keep busy and give it some love! It’s such a small thing but it really makes the meat taste great – give it a try, you’ll never go back.

To prepare your beef and sauce:

1. Put a griddle pan on a high heat and let it get screaming hot. Par boil or steam the asparagus

2. Pick the rosemary leaves off the woody stalks and finely chop. Mix with a good pinch of salt and pepper and scatter over your clean board. Drizzle olive oil over both sides of the steaks and roll them in the rosemary and seasoning.

3. For the sauce, in a bowl mix the butter peeled bulbs of baby onion and season it heat it on slow fire until the butter turns brown.

To cook your beef:

4. Lay the steaks in your hot pan and press them down gently. Wait a minute, then turn them over.

5. Cut the tip off the garlic clove and discard. Rub the hot, charred side of the meat with the garlic. Flip the steaks again after another minute, repeat the garlic rub, and press down again. Use the brown butter and onion to baste the meat.

6. For medium-rare meat, cook for around 3 to 4 minutes on each side. For well-done meat, cook for a few minutes more.

7. Remove the steaks from the griddle to a plate to rest for a few minutes.

To serve your beef:

8. Place your steaks on clean plates and a couple of spoons of Au jus on top or next to them. Alternatively you can slice the steaks in half at an angle and serve them on a bed of something light and fresh, like a spinach or arugula salad, with the Au Jus.

Penne with Shrimp and Herbed Cream Sauce

Ingredients
1 pound penne pasta
1/4 cup olive oil
1 pound medium shrimp, peeled, and deveined
4 cloves garlic, minced
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 (15-ounce) can whole tomatoes, drained, roughly chopped
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper flakes
1 cup white wine
1/3 cup clam juice
3/4 cup heavy whipping cream
1/2 cup grated Parmesan


Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.

In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.

Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Caramelized Australian Lamb Chops With Morel & Shiitake Mushrooms Infused With Rosemarry

Ingredients

Lamb

12 lamb shoulder chops

Marinade

1 tablespoon olive oil
1 tablespoon Worcestershire sauce (or red wine vinegar)
2 tablespoons dark brown sugar
2 teaspoons honey mustard
1 tablespoon lemon juice
5-6 stalks of rose marry

Mushrooms

1 tray each morel & shiitake mushrooms , trimmed
4 tablespoons olive oil
1 tablespoon red wine vinegar
2 teaspoons fresh rosemary, finely chopped
2 tablespoons currants
Salt and pepper, to taste
Preparation

Combine the marinade ingredients in bowl and brush over all sides of the lamb chops. Cover and refrigerate for at least 30 minutes for flavors to infuse.

Drain excess marinade and cook lamb on medium high heat, turning frequently, about 10-12 minutes for medium or until cooked as desired. Transfer to a plate, cover with foil and let stand for 5 minutes before serving.
To prepare the mushrooms, place all ingredients in plastic bag and toss. Wrap in foil and place on the grill with the lamb, turning pouch occasionally until mushrooms are cooked as desired.

CRÈME BRULÉE À LA VANILLE

Crème brûlée, also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold; it is sometimes served warm in North America.
The custard base is traditionally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, liqueurs, or other fruit.

follow this recepie and i assure you the best Crème brûlée.

Ingredients

Custard
250 ml /1 cup milk
750 ml / 3 cups cream
½ tsp vanilla extract
160 g / 5.3 oz granulated sugar
12 egg yolks

Caramelisation
100g / 3½ oz brown sugar (demarara)

Method

Preheat the oven to 210ºF.

Line a deep baking pan with paper toweling and arrange the ramekins making sure they do not touch.

Make the custard:

Heat the milk, cream, half the sugar and the vanilla together over medium heat until it comes to a boil. Remove from the heat. In a mixing bowl, whisk the egg yolks and remaining sugar until light yellow and thick. While whisking, gradually incorporate the hot milk. Strain through a fine sieve back into the pan and place back onto the heat.
Using a wooden spoon, stir the custard mixture in a figure eight pattern. Cook while stirring constantly until the mixture coats the back of the spoon and leaves a trace when you run a finger through. DO NOT ALLOW IT TO BOIL.
Fill the ramekins with the finished custard mixture.

Cooking the crèmes brûlées:

Place the baking pan in the oven and carefully fill it with hot water 2/3 of the way up the side of the ramekins. Close the oven door and bake for approximately 45 minutes. Check to ensure that the oven is not too hot. If the crèmes begin to color around the edges, reduce the heat by 10 degrees. To test the crèmes for doneness, pierce with the tip of a small knife. It should come out with some traces of the cooked custard, but not completely coated. Continue baking for a further 5 minutes and test again.

When the crèmes brûlees are cooked, carefully remove the baking pan from the oven. Transfer the ramekins to a cooling rack. When the crèmes brûlees reach room temperature, place them in the refrigerator until cold, approximately 1 hour or overnight.

To serve: sprinkle the crèmes brûlees with the sugar, tap off the excess and caramelize the surface of the crèmes with a blowtorch, or under a hot broiler. Serve immediately.

Wine Poached Mussels Infused with Lemon Balm & Dry Chilli

Ingredients:
1 dozen green mussels
250 ml water
500 ml dry white wine
5-6 lemon balm leaves
4 thai red chilli (dried)
2 teaspoons fish sauce
1/2 teaspoon freshly ground pepper.

Method:

> Clean Mussels and rince in water.

> Take a sauce pan with water and simmer add leamon balm, chilli and mussels, cover and simmer for 8 to 10 minutes or until shells open, shaking pot several times.

> When shells open, transfer to a bowl, reserving liquid in pan.

> Reduce the liquif by boiling.

> After the liquid has reached to half its volume add wine and recuce heat add the fish sauce, pepper and mussels.

> Simmer again for 5 minutes. don't over cook the mussels.

> Remove to serving platter, spoon remaining liquid over mussles if desired :)

*TIP: To Clean Mussel, Remove beards on mussels, and scrub shells well with a brush.
Discard opened or cracked mussels, or any heavy ones (they're filled with sand)

Za'atar Crusted Hammour Fillet with Beet Pure & Peppers in vinaigrette Salad

it will take
•1 fillet of hammour roughly 250 gns
•3 tablespoons butter
•1 tablespoons extra virgin olive oil
•4 tablespoon fresh zaatar
•2 cloves garlic, minced
•lemon pepper and salt to taste

for the pure
•3noz Fresh Beet roots
•500ml Fish/Chicken Stock
•200ml Fresh cream extra virgin olive oil
•2tablespoons fish sauce
•2 cloves garlic, minced

for vinaigrette
•1/2 tsp salt
•1 pinch black pepper
•1/2 tsp sugar
•1/2 tsp dijon mustard
•2 tbsp red wine vinegar
•6 tbsp oil of choice
Blend all these to get a classic vinaigrette.

Start with the Pure.
- boil the beets in the fish stock for 7 min. Strain
- roughly cut the boilled beets and blend with the other ingredients until u get a thick fluffy texture add a little fish stock if too thick.

for the fish
- marinate the fillet with salt pepper lemon juice and minced garlic and let it rest for 30 min.
-melt the butter in a shallow frying pan.
-spread the zaatar on a plate . take the fish and crust it with the zatar on one side and grill in the pan for 4 min each on both sides.

for the Salad
- cut the peppers (Bell Peppers) and toss in vinaigrette


Serves 1.

Grill Fish With lime & Parsley Sauce

Get:
50gm butter
Fresh lemon juice of 2 lemons
1 tbsp. chopped fresh dill, parsley ,chopped ginger
1/4 tsp. salt
1/8 tsp. pepper
500gm fresh salmon, cod, Sword fish or hamur steaks.

Start off by,
Melting butter in small saucepan. Add leemon juice, herb, salt, ginger and pepper for Herb-Butter Baste.its a kind of sauce too.

Place fish on well-oiled wire grilling rack.
Brush fish with herb butter. Grill about 4-6 inches from gray-ashed coals 6-8 minutes. Baste with herb butter. Carefully turn; baste again.
Cook another 6-10 minutes or until fish flakes when tested with a fork.

Remove to serving platter, spoon remaining herb butter over steaks. Garnish as desired or fried slices of potato, and lemon slices, if you wish.
serve with buttered brown rice.
enjoy