PH Cooking Competition #29 - STEAK
Discussion
No veal? or venison?So, prior to my entry, a quick phone image of my cooker a few minutes prior to cooking everything:
Ah well, onwards and upwards.
So my original intention was to use beef skirt steak, as I really like it and it's an underrated and cheap ingredient IMHO. Seems that lots of people are coming round to this view, though, as I couldn't get any. Plan changed to some nice local venison steaks.
Venison by binaryimage, on Flickr
I probably spend more time prepping than cooking, so here's a quick shot of the old mise en place bit.
Mise en place by binaryimage, on Flickr
The basic plan for the dish was:
Seared venison steak
Fondant potato
Roasted Jerusalem artichoke (as I'd never had one and fancied trying it)
Micro cauliflower cheese
Marsala & redcurrant sauce
Venison was simply seasoned and oiled and left to come up to room temperature.
Fondant potatoes were pretty simple, just cook the pieces in a s
tload of butter until golden, then add stock and poach until tender.
Artichokes were scrubbed, halved, par-boiled and then roasted with olive oil and lemon juice.
Cauliflower "cheese" was tiny florets, gently cooked in milk with shallot, garlic and thyme, then finished off in the oven with grated parmesan over the top. Parmesan didn't really stick to the florets as well as I hoped, but there was still a cheesy taste.
Sauce was shallot, garlic and herbs cooked off in butter and olive oil for a few minutes, then marsala added, reduced and left to sit for an hour or so. Then sieved and reheated with redcurrant jelly and a little more marsala to get the consistency right.
Worked out pretty well.
Done by binaryimage, on Flickr
Ah well, onwards and upwards.
So my original intention was to use beef skirt steak, as I really like it and it's an underrated and cheap ingredient IMHO. Seems that lots of people are coming round to this view, though, as I couldn't get any. Plan changed to some nice local venison steaks.
Venison by binaryimage, on Flickr
I probably spend more time prepping than cooking, so here's a quick shot of the old mise en place bit.
Mise en place by binaryimage, on Flickr
The basic plan for the dish was:
Seared venison steak
Fondant potato
Roasted Jerusalem artichoke (as I'd never had one and fancied trying it)
Micro cauliflower cheese
Marsala & redcurrant sauce
Venison was simply seasoned and oiled and left to come up to room temperature.
Fondant potatoes were pretty simple, just cook the pieces in a s
tload of butter until golden, then add stock and poach until tender.Artichokes were scrubbed, halved, par-boiled and then roasted with olive oil and lemon juice.
Cauliflower "cheese" was tiny florets, gently cooked in milk with shallot, garlic and thyme, then finished off in the oven with grated parmesan over the top. Parmesan didn't really stick to the florets as well as I hoped, but there was still a cheesy taste.
Sauce was shallot, garlic and herbs cooked off in butter and olive oil for a few minutes, then marsala added, reduced and left to sit for an hour or so. Then sieved and reheated with redcurrant jelly and a little more marsala to get the consistency right.
Worked out pretty well.
Done by binaryimage, on Flickr
shotgunfacelift said:
Looks very nice miniman... steak looks well cooked and everything seems to be poised on the plate nicely
If I can add one comment it would be that there doesn't seem to be much, if any mornay/cheese sauce on your cauli cheese? Looks dry...
Thanks If I can add one comment it would be that there doesn't seem to be much, if any mornay/cheese sauce on your cauli cheese? Looks dry...
There wasn't any cheese sauce at all, it was an attempt at something cauliflower-cheese-esque but without the sauce. The cooked florets had grated parmesan on them but it didn't really stick. In hindsight, I should have sprinkled on the parmesan when the florets were still hot so that it stuck more but I cooked the cauliflower well in advance and then put it back in the oven for a few minutes with the cheese on. Here goes my first ever entry in a cooking competition so go easy on me.
Bavette à l'échalote with french fries and beans.
Its a French dish of skirt beef flash fried and served with a slightly caramelised shallot, white wine and white wine vinegar sauce. Along with home made french fries and green beans.
The meat: sourced from the Ginger Pig butcher at Borough Market along with some pork shoulder I had yesterday
This was marinated in a red wine, olive oil, garlic and thyme for a few hours prior to cooking.
No pics of the cooking unfortunately but a couple of the end result.
No comments about the plates they were a free hand me down when we got out first home.
Cheers.
Recipe I used is this - http://translate.google.co.uk/translate?hl=en&...
Recommend frying the onions first to the soft almost caramelising but not quite stage before adding the wine and vinegar, think this got lost in the translation. But very simple.
Tasted good, very deep flavour from the skirt. Only needs 2-3 min on each side at a very high heat, depending on thickness, best served rare or gets tough.
Had it a couple of times whilst skiing in France the other week and loved it. Our beef is definitely more flavoursome.
Bavette à l'échalote with french fries and beans.
Its a French dish of skirt beef flash fried and served with a slightly caramelised shallot, white wine and white wine vinegar sauce. Along with home made french fries and green beans.
The meat: sourced from the Ginger Pig butcher at Borough Market along with some pork shoulder I had yesterday
This was marinated in a red wine, olive oil, garlic and thyme for a few hours prior to cooking.
No pics of the cooking unfortunately but a couple of the end result.
No comments about the plates they were a free hand me down when we got out first home.
Cheers.
Recipe I used is this - http://translate.google.co.uk/translate?hl=en&...
Recommend frying the onions first to the soft almost caramelising but not quite stage before adding the wine and vinegar, think this got lost in the translation. But very simple.
Tasted good, very deep flavour from the skirt. Only needs 2-3 min on each side at a very high heat, depending on thickness, best served rare or gets tough.
Had it a couple of times whilst skiing in France the other week and loved it. Our beef is definitely more flavoursome.
Edited by jogon on Sunday 13th January 22:19
Edited by jogon on Sunday 13th January 22:21
Fantastic first couple of entries there chaps.
Miniman - lovely presentation there fella, never cooked venison personally will have to give it a try sometime.
Jogon - Welcome to PHCC. Good first entry there and don't worry I actually quite like the plates - Very vintage which is all the range at the moment.
I have a couple of ideas I'm planning on doing just trying to decide on which to do though.
Miniman - lovely presentation there fella, never cooked venison personally will have to give it a try sometime.
Jogon - Welcome to PHCC. Good first entry there and don't worry I actually quite like the plates - Very vintage which is all the range at the moment.
I have a couple of ideas I'm planning on doing just trying to decide on which to do though.
Schnitzel with Dill sauce and Wedges
Pork steaks were my weapon of choice.
Bashed out the steaks then a double dose of flour, egg and paprikad breadcrumbs.
Wedges were cooked with more dill, garlic and paprika.
Dill sauce deglazed the schnitzel pan and reduced some stock with dill and creme frais.
Pork steaks were my weapon of choice.
Bashed out the steaks then a double dose of flour, egg and paprikad breadcrumbs.
Wedges were cooked with more dill, garlic and paprika.
Dill sauce deglazed the schnitzel pan and reduced some stock with dill and creme frais.
I may as well post a picture of our usual Friday evening meal unless I get inventive.
Hang on - I'd looked out something special for Friday anyway so count me in !
Whats the closing date ? I can't see it in the original post. Given that its usually 2 weekends, I'm assuming I have not missed it.
Hang on - I'd looked out something special for Friday anyway so count me in !
Whats the closing date ? I can't see it in the original post. Given that its usually 2 weekends, I'm assuming I have not missed it.
Bob the Planner said:
I may as well post a picture of our usual Friday evening meal unless I get inventive.
Hang on - I'd looked out something special for Friday anyway so count me in !
Whats the closing date ? I can't see it in the original post. Given that its usually 2 weekends, I'm assuming I have not missed it.
For this month ive decided that we run the entries till the last sunday of the month.Hang on - I'd looked out something special for Friday anyway so count me in !
Whats the closing date ? I can't see it in the original post. Given that its usually 2 weekends, I'm assuming I have not missed it.
just to see how it goes and to give more time to get people to get involved.
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