Twitter Updates

    follow me on Twitter

    Wednesday, July 16, 2008

    It's Family Dinner Sunday

    We had family dinner the other weekend, and I was on cooking duties.
    Lana brought some Bloody Mary Prawns for the starter and they were delicious.

    She found the recipe on the web site.

    Click here to find out how to do it

    Meanwhile I have been watching a programme called Simply Deliciso
    Ingrid Hoffman is the host
    I loved these Salt and Vinegar Roast Potatoes

    Peel plenty of roasting potatoes and cut into chunks

    Make marinade
    ¼ cup red wine vinegar
    ½ teaspoon cumin
    1 teaspoon chilli

    Pour over potatoes let soak 15 mins or so
    Add ¼ cup olive oil mix well

    Spread onto Roasting tray
    Season with Salt and freshly ground black pepper
    180C for 40 minutes

    Peel and cut a red onion into chunks
    Add to potatoes
    20 mins @ 180C

    The first time I made these potatoes I paired them with some beautiful fresh orange roughy.
    I never used to buy it, as when we received at the fish mongers it was frozen and tastleless, but my fishmonger the lovely people at Catch a Fish Takeaways in Parnell assures me this is chilled not frozen.

    It looks fab. So white and fresh.
    I just seasoned it, lightly pan fried in a little olive oil.
    Turned it over and added a little knob of butter.
    About 3 minutes on each side not too hot. I didn’t want it crispy

    A small broccoli salad to accompany these delights a meal fit for a king.
    But back to the family dinner, my other contributions to the evening were;
    Buttercup Squash pureed with butter and with a grating of nutmeg
    Filet of beef, marinated in mustard and red wine

    Cooked to perfection by Dan on the BBQ

    Ingrid had a Chimi churri sauce recipe

    This is a traditional sauce served in Argentina with their wonderful beef.
    On a visit to Buenos Areas, I was knocked over with their meat. The way they cook the meat is superb. Not at all afraid of seasoning and it is wonderful.
    Personally I was a little disappointed with her recipe but this week (as luck would have it)

    Tyler Florence on The Ultimate TV Show made his version and this is what I am giving to you now.

    6 garlic cloves, peeled and minced
    2 jalapenos, seeded and minced
    ¼ cup red wine vinegar
    About ½ cup finely chopped fresh flat-leaf parsley

    About ½ cup finely chopped fresh oregano leaves
    3 limes, juiced
    1 cup extra-virgin olive oil
    1 teaspoon kosher salt
    1 teaspoon whole black peppercorns
    Everything in the blender and whiz.

    Makes a great marinade as well.

    I also made
    Mushroom sauce

    Slice 700 gms brown mushrooms
    Nice hot pan
    Add 2 tablespoons olive oil
    Add mushrooms toss around over high heat
    Add good knob of butter
    Season with sea salt and freshly ground black pepper
    2-3 sprigs of thyme

    When the juice has been absorbed add
    100 mls wine
    Reduce down
    Add 2 tablespoons flour
    Cook the flour taste out
    Add enough beef stock to make a sauce.

    It can be made earlier in the day.
    Just before serving, add marinade from beef.
    Another 5 minutes simmering.
    Don’t forget to add any beef juices that have been released from the meat.

    All adds to the wonderful flavours.

    Now to the pudding
    I saw this on the Britain’s Best Dishes programme.
    This contestant made it to the semi finals, but was pipped at the post, not too worry this is a great pudding and the judges were very keen on it.
    It is called

    Bramley Crump


    100 g butter, at room temperature •
    100g sugar, granulated •
    4 heaped tablespoons organic plain flour •
    450 g Bramley apples (I used Granny Smith and Braeburn mix.)



    1. For the crump topping, place the flour into an oven proof bowl and add the sugar and butter. 2. Transfer the bowl to the oven for 10-15 minutes until the butter has melted 3. For the filling, peel, core and slice apples, place in another ovenproof dish and put in oven for 5 minutes.

    4. Remove the crump mixture from oven and stir the ingredients together and spread over the part cooked apples. 5. Place in oven at 170 degrees Celsius for 40 minutes.

    You can make custard but I mixed equal quantities of marscapone and crème fraiche with a teaspoon of vanilla extract and a dusting of icing sugar.
    Half of the fun of Family dinner is having the grandchildren over
    They are all growing up so fast.
    Sophia and Joseph stayed the night at our place all tucked up watching TV in bed.
    Miss Mia has just been a little French girl at her School Performance
    And Miss Cleo just continues to delight.
    The joys of my life.

    No comments: