Tag-Archive for » balsamic vinegar «
This is a super simple steak recipe and the end result is delicious. I tagged this one to make for a recipe game that I play and it turned out really well. I used portabella mushrooms as I love them and they have been in the store at the moment and since we do not get them often I thought I would use them in this recipe. I served ours over creamy polenta as recommended by the chef, topped with the steak and mushrooms it was a delicious dinner. To read more reviews on this recipe or to view more photos please click here.
Ingredients
800g Porterhouse steaks (4 x 200 grams trimmed)
400g Mushrooms (a mixture of oyster and cup was recommended, thickly sliced)
3 Teaspoons chives (finely chopped)
Red Wine Marinade
1 Garlic clove (crushed or minced)
2 Tablespoons balsamic vinegar
6 Fresh thyme sprigs (small)
1/2 Cup red wine (Lambrusco recommended)
2 Tablespoons olive oil
Salt and pepper (season to taste)
Method
1. Make red wine marinade – combine all ingredients in a ceramic dish. Season with salt and pepper.
2. Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
3. Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
4. Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
5. Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
6. Add mushrooms and cook for 5 to 7 minutes or until tender.
7. Remove from heat and add chives and season with salt and pepper.
Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.
All photos taken by me unless otherwise stated.
This is a wonderful duck recipe I love the sauce and I think it is perfect served over the couscous. The recipe sounds big and like a lot of work but it a very easy recipe to make with wonderful end results. A definite company worthy dish that will be enjoyed by all, well if you love dick that is. This is zaar recipe no one has reviewed this yet so there are no other photos and I have listed the recipe as it was listed as for once I did not play with it or add anything else to it. I will still however list the link to this so if you do want to view the original please click here.
Ingredients
Spiced Balsamic Reduction
1 cup balsamic vinegar
2 tablespoons brown sugar
2 star anise
1 garlic clove, lightly smashed
1 hot red chile, split
Duck
4 duck breasts, skin scored in diamonds
salt and pepper
2 tablespoons oil
8 plums, canned
Couscous
1 cup couscous
1 1/2 cups chicken stock, boiling
2 tablespoons butter
Method
Spiced Balsamic Vinegar
1. Combine vinegar, sugar, garlic, chilli and star anise in a small saucepan stir over low heat for 4 minutes or until sugar has dissolved.
2. Bring to a boil. Reduce heat to medium. Simmer for 5 minutes or until reduced by one-third and slightly thickened. Remove the flavourings and discard. Set aside.
Duck
1. Season the duck breasts well with salt and pepper.
2. Heat the oil in a frying pan over medium high heat and place the duck breasts in skin-side down. Cook 6-10 minutes until crispy, then turn over and cook a further 4-8 or until done to your liking (depending on thickness).
It’s normal to serve duck breast cooked medium to rare. Rest for 5 minutes before serving
3. While the duck is resting, pour the boiling stock over the couscous and set aside covered for 5 minutes. Stir the butter through with a fork fluffing up well.
4. Place the plums in the reduction and reheat gently.
5. Slice duck breasts and serve them and the plums over couscous.
All photos taken by me unless otherwise stated.
