Archive for » July 24th, 2008«
This is so simple and quick to put together, it is a great recipe to make after work as it can be on the table in 30 Min’s. The spiciness of the dish will depend on the brand of satay sauce you buy, mine is a medium spice and I add extra chili flakes as well, so you can make this as mild or as spicy as you like to suit personal preference. I serve this dish over basmati rice but serve with whatever you want if you do not make the rice it would be on the table even quicker.
Ingredients
1 Tablespoon peanut oil
800g Chicken breasts or tenders, chopped into pieces (If you serve this as is without the rice I would up the chicken to 1kg-1.1kg for 4.)
2 Brown onions, sliced thinly
3 Cloves garlic, crushed
50ml Water
1 Teaspoon chicken stock
150ml Satay Sauce
1 Teaspoon chili flakes
250ml Coconut milk
200ml coconut cream
2 Green onions, sliced
Method
1. Heat the oil in a wok or large frying pan, stir fry chicken in batches, until browned all over and cooked. Remove and set to one side.
2. Cook onion and garlic in same wok, stir-until onion softens.
3. Return chicken to pan, add remaining ingredients except green onion, stir-fry until everything is hot and sauce has thickened slightly.
To serve: Spoon chicken over rice and sprinkle with green onions.
All photos taken by me unless otherwise stated.
We have not enjoyed a good fillet steak in ages, it is just so expensive now days. Well I thought I would treat us all the other night to a super thick juicy cut of fillet. Normally with a nice cut like this I would just season it and grill it to enjoy the natural yummy flavour of the beef. I found this sauce recipe and it sounded good, so I thought I would try it and it was wonderful. I made some changes which I have listed below but if you want view the original recipe or see more reviews of this please click here.
Ingredients
4 beef tenderloin steaks, cut 1 inch thick (about 1 lb total)
3 tablespoons cognac or brandy (I added more cognac to steak and pour in the pan with steak and ignited.)
1/2 teaspoon ground black pepper
3 Cloves garlic, crushed
1 cup sliced fresh mushroom
1 tablespoon finely chopped shallot
1 tablespoon butter
1/2 cup beef broth
1/4 cup fat-free half-and-half (I used low fat cream)
2 tablespoons dijon-style mustard
1 tablespoon all-purpose flour (I used cornflour)
Method
1. Trim fat from steaks. Place steaks in shallow dish. Pour 2 tablespoons of the cognac over steaks. Cover and marinate in refrigerator for 15 minutes, turning once. Drain steaks, discarding cognac in dish. Sprinkle steaks with pepper.
2. Place steaks on rack of uncovered grill directly over medium coals. Grill for 11-15 minutes for medium-rare or 14-18 minutes for medium, turning once.
3. I cooked mine in a pan as I added extra cognac and ignited the steaks. Then finished under the grill.
For Sauce
1. In small saucepan, cook mushrooms, garlic and shallot in hot butter for 3 – 4 minutes or until tender.
2. Stir in beef broth and remaining cognac. Bring to the boil, reduce heat, simmer gently, uncovered, for 5 minutes.
3. In small bowl, stir together half-and-half, mustard, and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To Serve: I served mine over mash, drizzled sauce over steak and then topped the steak with bacon wrapped asparagus.
All photos taken by me unless otherwise stated.
