Bo Xao Mang beef with bamboo shoots from the wok

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Bo Xao Mang beef

Bo Xao Mang beef with bamboo shoots from the wok

Ingredients
500 g beef Sirloin steak cut into strips
1 tablespoon sunflower oil
½ Onion sliced
1 clove garlic
100 g bamboo shoots (toko)
2 tablespoons oyster sauce (toko)
1 tablespoon fish sauce (toko)
1 tablespoon brown sugar
1 hand Basil

Kitchen Utensils
Wokpan

Preparation
Cut the sirloin steak, cut into strips of about one centimeter diameter. Chop the garlic and cut the onion into rings.

Heat the wok on high heat and add the oil if the wokpan is hot. Sear the sirloin steak, and add the garlic and onion. Stir with a spatula to significantly. Then add the bamboo shoots.

After extinguishing a minute with fish sauce, oyster sauce and brown sugar.
Let the whole yarn about two minutes while you are continually stirs. Season to taste with pepper and salt.

Tear the basil leaves on the Board about the Court.
You can serve this dish with fragrant jasmine rice, for example.

Fried roast beef with remoulade and half-lobster sauce

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Roast Beef Image

Fried roast beef with remoulade and half-lobster sauce

Wine Tip
Bakenskop-Merlot-Western Cape-South Africa-red

Ingredients
500 g roast beef
2 lobsters
salt and pepper
knife point of garlic powder
1 tsp mustard sharp
1 tsp oil
2 tbsp liquid butter
For the remoulade sauce:
2 hard-boiled eggs, minced very fine
1 anchovy fillet
1 shallot
2 augurkjes
1 tbsp capers
1 forest mixed herbs, such as chives, parsley, chervil, dill
1 tsp mustard sharp
2 dl good mayonnaise or homemade
salt and pepper
1 tbsp lemon juice

Kitchen Utensils
Saucepan
Bowl
Frying Pan
Sauce Pan

Preparation
First, create the remoulade sauce, this can also be a day in advance. Boil the eggs in four minutes hard and cold rinse them off, peel them and chop them very fine. Chop the anchovy, shallot, gherkin, capers and herbs fine and mix them in a bowl with the mayonnaise and mustard. Apply as needed to taste with salt and pepper and lemon juice. Let covered in the fridge on taste.

Mix the salt and pepper, garlic powder, mustard and oil in a bowl and rub in the meat around. Heat the butter in a frying pan and roasting the meat. Late in approximately 12 minutes per side medium cooked baking. Let the meat rest 10 minutes and then cut it in thin slices.

For the cooking of the lobsters; put the live lobsters a half an hour in the freezer, meanwhile bring a large saucepan of water to the boil and let the lobsters this bags. If the water boils again in 5 minutes cooked cooking. Get the lobsters with a tang from the water, let them drain and prick a hole in the head so that the water can run away.

Rotate the large scissors legs of the body, here is quite tasty meat. Turn the head of the tail piece and throw away the head. Cut with a large sharp knife the tailpiece length-wise.

Divide the slices of roast beef on four signs. Lay on each Board a half and a large scissor leg of the lobster and make a fork and a cracker. Serve with a slice of lemon and specify the remoulade sauce there separately. Delicious with a green salad and warm bread.

Braised Beef Fillet

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Braised Beef Fillet

Braised Beef Fillet
Main dish for 4 people

Level: Easy
Time: Over an hour

Ingredients
approximately 800 grams steak
2 medium onions
40 grams cooking butter
pepper and salt
1 sprig fresh or 1 tsp. dried thyme
2 tbsp. wine vinegar
1 big slice of white bread or brown bread
1 tbsp Mustard

Kitchen Utensils
Frying Pan

Preparation
Let the meat at room temperature. Chop the onions peeled. Heat the butter in a frying pan and let the stewing beef bake on both sides. Let the shredded onions meebakken until they begin to color. Sprinkle with some salt and pepper. Pour as much hot water in the pan that the meat just below. Add the thyme and the vinegar. Spread the bread with mustard and leg with the mustard side down on the meat.

Bring the moisture in the pan to boil. Turn the fire as low as possible, put the lid on the pan and let the meat cooked in 2-3 hours Braising. The moisture in the pan should not cooking. Test whether salt and/or pepper … Delicious with red cabbage and boiled potatoes or mashed potatoes.

Cornbread Stuffed Meatloaf

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Cornbread Stuffed Meatloaf Ingredients

1 tb Vegetable oil
1 md Onion; finely chopped
2 c Fresh cornbread crumbs
1 c Zucchini; coarsely shredded
2 lb Ground beef
1/2 c Packaged bread crumbs
2 lg Eggs whites
1 ts Salt
1 ts Dried basil
1/4 ts Crushed red pepper
3/4 c Parsley leaves (loosely pack
1/3 c Tomato sauce

Cornbread Stuffed Meatloaf Cooking Directions

In large ckillet, heat oilt; add onion and saute until tender. Remove from heat; stir in cornbread crumbs and zucchini until well combined. Set aside to cool. In large bowl, combine beef, bread crumbs, egg whites, salt, basil and red pepper. Place beef mixture on greased sheet of aluminum foil; pat to 10″ square. Heat oven to 350~. Spread 1/2 cup parsely leaves over center third of meat square. Gather and lightly press cornbread mixture into a 10″ log. Place over parsely-covered center of meat square. Using foil, bring ends of meat together and seal meat to enclose cornbread mixture. Press loaf firmly and place, seam side down and still on foil, in shallow baking pan. Cover top with foil. Bake 1 hour. Uncover loaf, spread ketchup on top and sides and bake 15 minutes longer. This is also good cold.

Ref 20/50

Tournedos with bordelaise sauce

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Ingredients

4 tournedos of 150 grams
50 g butter-
2 tablespoons of honey-
3 dl jus de veau (kalfsjus, ready-made available at the Strait below)-
3 dl red wine-
1dl-red port
100 gr cold butter to assemble

Preparation

Melting 25 grams of butter in a iron saucepan. Add 2 tablespoons of honey and let might caramelise. Do there than at the port and let boil down until the whole syrupy. Then add the jus de veau and the red wine and let this boil down to about a third. Fry the tournedos 2 to 3 minutes per side in clear hot butter and possibly keep them warm in an oven of 80 degrees. Warm the sauce before serving on and ‘ mount ‘ by him there the cold butter into small clumps through to knock. Serve the tournedos with coarse sea salt, carrot verts and a nice ‘ return ‘ (in a rotated tip) rootlet.

Filet Mignon

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Filet Mignon

Ingredients:

Butter, Oil, 1 large beet, 4 salsify (optional), 4 small parsnips, 4 carrots, long and thin, 12 red pearl onions, 45 ml (3 tablespoons) butter, 30 ml (2 tablespoons) honey, 1 pinch ground cloves, 4 thick slices of beef tenderloin

Aphrodisiac sauce

Nutmeg to taste, Pink Pepper, 15 ml (1 tablespoon) vegetable oil, 15 ml (1 tablespoon) butter, 2 shallots, finely chopped, 125 ml (1/2 cup) Sherry or Port wine, 1 piece 5-cm (2-inch) ginger, peeled and thinly sliced, 250 ml (1 cup) demi-glace, 5 ml (1 teaspoon) Dijon mustard

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. Peel the vegetables (carrots, parsnips, salsify) and slice lengthwise into halves or thirds, depending on their size. Peel the beet and cut into small sticks.
  3. Blanch the onions in boiling water for about 2 minutes. Rinse under cold water and peel.
  4. In a saucepan, heat the butter and honey. Cook the vegetables with the ground cloves for about 10 minutes at medium-high heat, without stirring too much, so they caramelize. Arrange the vegetables on the baking sheet and bake for 20 to 25 minutes or until they are tender but still al dente.

Aphrodisiac Sauce

  1. In the same skillet, add the oil and butter. Add and soften the shallots. Add the wine, ginger and let reduce for 2 minutes. Add the demi-glace, mustard and nutmeg. Season with salt and pepper. Simmer for 2 to 3 minutes. Strain the sauce through a fine sieve and keep warm.
  2. After wiping it clean, use the same skillet to heat a little oil and butter. Cook the beef over high heat until desired doneness. Season with salt and pepper.
  3. When serving, place the vegetables in the center of the plate stacking them neatly. Place the meat on the vegetables and drizzle with sauce.

 Recipe Source

The sirloin steak tartare

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Steak Tartare Starter for 4 persons.

Ingredients

250 gram Sirloin steak
4 small augurkjes
1 shallot
½ bunch chives
2 tablespoons olive oil
4 tablespoons mayonnaise
1 tablespoon crème fraîche
1 teaspoon lemon juice
½ bunch Basil
4 free range eggs

Preparation

  1. Mix the mayonnaise with crème fraîche, lemon juice and sliced Basil. Make this something to taste with salt and pepper.
  2. Boil the eggs about 4 minutes to this zachtgekookt. Peel them gently.
  3. Cut the fillet of beef, Sirloin steak tartare as fine as possible by the cut with a knife. Mix the finely chopped shallot tartare with the pickle, and chives. Small little olive oil to give the whole what binding through mixing. Bring to taste with salt and pepper.
  4. Place on a plate in a ring and do as the Tartar mass. Press the tartar with a tonic pestle. Turn on the Tartar the boiled egg, drop the Basil mayonnaise playfully around it. Garnish with fresh herbs and lettuce Dutch.