Month: July 2014

July 3, 2014 Beef, Main Courses, Steak

Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.

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Rolled Roast Ribeye. How to roll-cut, stuff and roast a ribeye.
Author: 
Recipe type: Steak / Beef
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This magnificent recipe will sho you how to roll-cut a ribeye, then suff it with ham and cheese, then roast it to perfection. Rolled roast ribeye is great way to make that ribeye go further. For the gourmet cheese sauce recipe click here
Ingredients
  • 500g Center-cut ribeye
  • 40g Mature cheddar cheese, grated and mixed with 40g Mozzarella cheese,grated.
  • 2 Slices hickory ham.
  • Black pepper to season.
  • Finely grated parmesan cheese.
  • 3-4 Rashers streaky bacon.
Instructions
  1. Lie the ribeye on the cutting board with the end facing you.
  2. Place a chopstick above and below the ribeye - this will prevent you from cutting through the roll.
  3. Using your slicing knife, start slicing into the ribeye laterally, rolloing the ribeye as you go.
  4. You will end up with a rolled out slab of ribeye about 15mm thick.
  5. Spread the cheese evenly over the surface of the meat.
  6. If necessary, trim the ham to match the width of the ribeye roll and place this on top of the cheese.
  7. Season liberally with cracked black pepper.
  8. Turn the roll 90 degrees and proceed to roll the meat up. Take care not to roll too tightly as the meat will contract during cooking and force the melting cheese out of the ends.
  9. Transfer the rolled roast to a roasting pan, sprinkle the top liberally with parmesan, then bard the top with the bacon.
  10. Roast the ribeye at 90c / 200f for 45 minutes. This low starting temperature prevents heat shock and the resulting mass loss.
  11. Remove the meat from the oven, increase the oven temperature to 230c / 450f.
  12. Brush the rolled roast with oil and return it to the oven for a further 20 minutes.
  13. Remove from the oven and cover lightly with foil for 5 minutes before carving.
  14. Remove the bacon from the top of the meat and cut this into little bits.
  15. Slice the roll into 5-10mm slices and serve immediately topped with our gourmet cheese sauce, and a sprinkling of the bacon bits, along with the accompaniments of your choice.

 

July 2, 2014 Barbecue, Chicken Recipes, Main Courses, Poutry

Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.

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Tropical Chicken Kebabs. Succulent skewered spiced chicken thigh with bacon & pineapple.
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
Tropical Chicken Kebabs.Chicken, bacon and pineapple make for a formidable combination. In this tropical chicken kebab recipe, I use succulent & tender chicken thigh meat lovingly marinated in a spicy blend, then woven onto skewers with bacon and pineapple, before being grilled to perfection. This recipe can be cooked on your barbecue, contact grill, or under the grill in your oven. For the tutorial on deboning your own chicken thighs, please watch the first section of this video - http://www.youtube.com/watch?v=EQVGSpb1ja8
Ingredients
  • 8 Chicken thighs, deboned with skin on
  • 6 Canned pineapple rings, reserve the syrup
  • 16 Slices streaky bacon
For the marinade
  • 75ml Pineapple syrup
  • 5ml Ground ginger
  • 5ml Parika
  • 5ml Garlic powder
  • 5ml Cayenne pepper
  • 5ml Salt
  • 30ml Oil
Instructions
  1. Combine all of the marinade ingredients in a jug and emulsify them using your stick blender. If you are using a whisk, this will work, but will just take a bit longer.
  2. Cut the pineapple rings into 8ths, lay out the bacon and count out 8 x 25cm / 10 inch skewers.
  3. Cut each chicken thigh into 6 cubes and place these into a large mixing bowl.
  4. Pour in the emulsified marinade and mix until everything is well coated.
  5. Allow this to marinate in your refrigerator for 60 minutes.
To thread the kebabs
  1. Hook a rasher of bacon onto a skewer, followed by a piece of chicken and a piece of pineapple. Loop the bacon around the chicken, then repeat.
  2. You will use 2 rashers of bacon, 6 cubes of chicken and 6 cubes of pineapple per kebab.
  3. Heat your grill or barbecue to medium high heat and grill the kebabs for 4 minutes per side, on all 4 sides - giving a total cooking time of 16 minutes.
  4. Remove from the grill and serve immediately with the accompaniments of your choice.

 

July 1, 2014 Accompaniments, Cheese, Sauce Recipes

Gourmet Cheese Sauce. How to make silky smooth, flavorful cheese sauce!

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Gourmet Cheese Sauce. How to make silky smooth, flavorful cheese sauce!
Author: 
Recipe type: Sauces
 
This gourmet cheese sauce is second to none.... the trick is in not using roux as the base. This cheese sauce is comprised of stock, cheese, and tapioca flour to thicken and gloss. The flavor of this sauce is ALL CHEESE!
Ingredients
  • 30g Mature cheddar cheese, grated
  • 30g Mozzarella cheese, grated
  • 200ml Chicken stock
  • 60ml Sour cream
  • 10ml / 2 Tsp Tapioca flour, mixed with a little water
Instructions
  1. Heat your saucepan over medium high heat and add the stock.
  2. Bring this almost to a boil, then add the the cheese. At this stage you do not want the sauce to boil - control the heat by raising and lowering the pan over the heat.
  3. Stir the cheese until it melts and becomes stringy.
  4. Add the sour cream and stir this in.
  5. Mix the tapioca flour with a little water and pour this into the pan. Bring the pan to a low boil while stirring continuously. Once the sauce boils, stir for 60 seconds, then remove the pan from the heat.
  6. Serve immediately or store under a cartouche in your refrigerator.

 

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