Category All Recipes

Steak Tartare


STEAK TARTARE

This recipe is so simple yet so damn tasty I highly recommend everyone have a go, even if you are not a fan or raw meat. Matt and I had a go at this a little while back, we wanted to make some football snack food. Matt did most of this, I made the toasted baguette chips. It’s just too good a recipe not to share with you guys. The recipe is from ChefSteps and the cut of meat was recommended to us by Torre Butchers our favourite.

IMG_9651

INGREDIENTS

– 1 Baguette

– 2 Fresh Egg Yolks

– 100g Beef, Eye of Round or Other

– 4g Shallot, Minced

– 3g Chives

– 4g Capers, Minced or Whole It’s Up to You

– Cornichons as needed, finely diced

– 20g Mustard

– 1g Black Pepper, Ground

– 2g Salt

– Fresh Lemon Juice, As Needed

METHOD

First place beef in the freezer to firm slightly. You want the surface to be frozen, and the inside of the cut to be chilled (but not frozen). This should take about 30 minutes to two hours, depending on your cut of beef and freezer temperature. You then want to cut the beef into sheets, then strips and then chopped into cubes (You can mince the meat it’s totally your choice).

IMG_9654

While the meat is in the freezer, finely dice or mince the remainder of the ingredients mentioned above and either have them ready on a board or in small containers (in my case I like to use beakers). ChefSteps does it different (Click for link) but we placed all the ingredients into a bowl to combine. Cut your baguette into 1cm pieces and toast to your liking.

IMG_9651

To arrange place the meat mixture in the centre of your board or plate in a circle and with a spoon make a slight well in the middle for the yolk. Add your garnishes to complete. Enjoy.

My friends at Mane Liquor recommend a Brooklyn Half Ale Saison

–

Full credit to the crew at ChefSteps

Duck and Pomegranate Ragù


DUCK AND POMEGRANATE RAGÙ

This is definitely a house hold and guest favourite in which I have had many requests for. Finally, I can share it with you guys and gals! This ragù is so rich and flavoursome and I thoroughly recommend making a lot more then needed so that there are plenty of leftovers for the days after. This recipe is from an Australian favourite of mine, Donna Hay. Ill let the pictures do the talking!

IMG_9695

INGREDIENTS

– 6 Duck Marylands, Skin Removed

– 1 Tbsp Grape Seed Oil

– 1 Tbsp Plain Flour

– 500g Eshalots (French Shallots), Peeled

– 3 Cloves of Garlic, Crushed

– 125ml Pomegranate Molasses

– 70g Tomato Paste

– 250ml Red Wine

– 750ml Chicken Stock

– 3 Sprigs of Thyme

– Sea Salt & Pepper

METHOD

Preheat the oven to 160°C (325°F). In a large heavy based oven proof saucepan, heat the oil over a medium heat. Dust the duck with the flour and season with salt and pepper. Cook the duck in batches  and set aside. Add the eschalots to the pan and cook, making sure you stir frequently for 3 minutes or until they start to go translucent. Add the garlic and cook until fragrant and the eschalots start to go golden.

IMG_9687 IMG_9688 IMG_9690

Add the pomegranate molasses, tomato paste, wine, stock, thyme, salt and pepper and stir to combine. Return the duck to the pan and bring to the boil. Once boiling, cover with a tight fitting lid, transfer to the oven and cook for 2 hours or until the duck as become tender and falling off the bone. Remove the duck from the sauce and with 2 forks shred the meat. Discard any fat and bones.

IMG_9555 IMG_9692 IMG_9693

Return the duck to the pan and over medium heat cook for a further 5 minutes or until the sauce has thickened slightly. I served this ragù on a bed of creamy mashed potatoes and served with some crusty bread. Enjoy!

IMG_9695

Full Credit to Donny Hay for this recipe.