Tag: 烹饪

Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido by Gordon Ramsay

Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido



http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling.
Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.
Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.

Entrecôte Avocado Mayonnaise
  • 1-1.2 kg Entrecôte
  • Sea salt
  • Black peppercorns, crushed
  • 500 g Hokkaido pumpkin, cut into bite-sized pieces
  • 3 tbsp Beef tallow, melted
  • 2-3 Large garlic cloves, pressed
  • 3 sprigs Rosemary leaves
  • Belgian endive, cut into thin wedges
  • Parsley leaves for garnishing, optional
  • 2 Medium ripe avocado, halved, seeded and peeled
  • 1 tsp Dijon mustard
  • 1 tbsp Lime or lemon juice
  • 1 Garlic clove, peeled
  • 1/2 tsp Sea salt
  • 1 tbsp Mild olive oil
  1. Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
  2. Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
  3. Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrecôte
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    and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
  4. Remove the entrecôte and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
  5. Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
  6. Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese by Gordon Ramsay

Baby Spinach Radicchio Salad with Baby Beets and Goat Cheese



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

This is a simple yet very delicious and healthy salad. Radicchio has a bold, somewhat bitter taste that pairs really well with the sweetness of baby beets, tenderness of baby spinach and complex flavours of goat milk cheddar.
I wish the upcoming year for ALL of you to be a wonderful one, which is filled with joy, health and success.

  • 200 g Baby spinach
  • 80 g Radicchio, sliced
  • 300 g Baby Beets, cooked
  • 2 slice Cheddar goat cheese
  • 2 tbsp Olive oil
  • 1 tbsp Apple cider vinegar
  • 1 clove Garlic, peeled and minced
  • 1/4 teaspoon Dijon mustard
  • Pink salt and peppers
  1. Combine olive oil, apple cider vinegar, mustard, garlic and seasonings in a small screw-top jar. Shake to combine. Leave to stand for at least 15 minutes.
  2. Arrange baby spinach, sliced radicchio, and baby beets on serving plates. Tear the cheddar goat cheese and garnich the salad.
  3. Shake the dressing and drizzle over the salad. Serve immediately.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Pemmican by Gordon Ramsay

Pemmican



http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

Pemmican, created by Native Americans and adopted by European explorers of the New World, is a concentrated blend of fat and protein from lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries and nuts/seeds are added as well. However, the more additional ingredients you add, the less shelf stable the pemmican becomes. If you wish your pemmican to be shelf stable and last for years, go with meat and fat only.
Packed with calories and nutrition and long shelf life, pemmican is often called the ultimate survival food. The word “pemmican” is derived from the Cree root word ‘pimi’ for ‘fat’ or ‘grease’.
The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored properly, it can last for years or even decades. Modern types of pemmican with extra add-ins are best kept in the freezer.

  • 1.2 kg Beef shoulder roast, grass-fed if possible
  • 1 pound Beef suet, grass-fed if possible
  • 2 tbsp Hemp seeds, optional
  • 2 tsp Black salt, optional
  1. Place the beef roast in the freezer for a few hours, allowing it to firm up. If it is frozen, partially thaw it out. Use a sharp knife to cut it into long, thin slices.
  2. Place the slices either in a dehydrator or an oven that can be set at 65C/150F. It takes about 15 hours to thoroughly crisp the meat strips in my dehydrator. If you use oven, crack the oven door to prevent moisture buildup.
  3. Place in your food processor to powderize the dried meat. Turn the powderized meat in a large bowl and add in hemp seeds and black salt, if using.
  4. Render the beef suet in a skillet over very low heat. Stir the fat as it rendered out, and watch closely so that it wouldn’t burn. When the fat stops bubbling, the rendering is done.
  5. Mix the fat slowly with the meat, allowing the dry mixture to soak it up before adding more. You might not need all the fat. If pouring too much too quickly, just add some almond powder or coconut flour to firm it up. I divide the mixture in 6 muffin cups, but you can just shape them in balls or bars. It is best to store pemmican in a cool, dark, and dry place, inside an airtight container or a container that will not attract moisture.

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2018 | http://angiesrecipes.blogspot.com

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