Grilled Sirloin Steak with Portabellini Mushrooms & Red Wine Sauce - Making Sauces using Xanthan Gum.
Recipe type: Steak
In today's episode we're making a couple juicy grilled sirloin steaks smothered in fried Portabellini mushrooms and a super quick red wine sauce using xanthan gum.
For the Sauce
250ml Dry red wine (good quality - bad wine = bad sauce)
Chicken stock or beef stock
3.75ml Xanthan gum
For the Rest
6 Portabellini / Porcini / brown mushrooms
2 Fronds fresh rosemary
2 x 250g Sirloin / Tenderloin steaks, cut 30mm thick
Salt and cracked black pepper
Starting with the red wine sauce, crumble the stock cube into the red wine. Follow the stock manufacturers instructions to calculate the quantity of stock required for this amount of liquid.
Add 3.75ml of xanthan gum to the wine mixture.
Use your stick blender to combine this thoroughly. You can use a regular stand blender. You will end up with a thick red wine sauce within 60 seconds, and all that remains to be done is to heat the sauce in your microwave when required.
Strip the leaves from 2 fronds or fresh rosemary and roughly chop the leaves, then measure out 30g of butter.
You will need 2 juicy sirloin steaks cut to 1 and a quarter inches thick, or just over 30mm.
Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure.
Flip the steaks over and season the fat liberally with salt and cracked black pepper.
Slice the mushrooms and put these aside.
Heat a heavy pan over medium high heat, add the butter and drop the steaks into the pan fatty side down.
Allow the fat to cook like this for 6 to 8 minutes until well browned, crispy and rendered.
Remove the skewers and lift the steaks from the pan while you add half of the rosemary.
Return the steaks to the pan, lying flat, and sprinkle the remaining rosemary over the top.
Grill the steaks for 2 minutes per side for medium rare, or add 30 seconds per side for medium.
Remove the steaks from the pan and transfer them to warm plate to rest.
Add the sliced mushrooms to the pan and stir fry these for 2 to 3 minutes until tender and golden.
In the meantime heat the red wine sauce in your microwave oven until nice and warm.
Transfer the steaks to serving platters, top each with half of the mushrooms and a generous dose of the red wine sauce.
Serve your masterpiece immediately with the accompaniments of your choice.
Grilled Sirloin Steak with Anchovy Blue Cheese Sauce - How to Grill a Perfect Steak with Anchovy Blue Cheese Sauce!!!
Recipe type: Steak / Beef
In our previous episode we looked at xanthan gum, and used it to make a simple vinaigrette and a thick anchovy and blue cheese dressing. Today we're doing a super-quick grilled steak topped with the anchovy blue cheese dressing, thinned with the vinaigrette.
2 x 250g Prime sirloin steaks, cut 30mm thick
[url:1]100g Anchovy & blue cheese dressing (prepared in previous episode - click to see)
25-50ml quick Vinaigrette (prepared in previous episode - click to see)[/url]
You need a couple of juicy sirloin steaks, cut to 1 and a quarter inch thick..... in metric that's about 30mm.
Stand the steaks on their fatty edge and press 2 skewers through the steaks to secure them.
Flip the steaks over and season the fatty strips liberally with salt and cracked black pepper.
Heat a heavy pan over medium high heat and add a tablespoon of butter.
When the butter is sizzling, place the steaks fatty side down in the pan.
Allow the steaks to cook like this for 6 to 8 minutes. This renders and crisps the fatty edge. The rendered fat mixes with butter resulting in an amazing flavor when the steak is separated and grilled.
Once the fatty strip is crispy and well browned, remove the skewers and drop the steaks flat in the pan.
Grill the steaks for 2 minutes per side for medium rare, or an extra 30 seconds per side for medium.
In the meantime, thin the anchovy blue cheese dressing using some of the vinaigrette. Pop this in your microwave and heat it gently for about 60 seconds.
Remove the steaks from the pan, allow them to rest for a couple of minutes, then serve topped with the sauce and accompaniments of your choice.
And there it is, a super-quick, super-tender and super-tasty grilled sirloin with an amazing sauce. Stay tuned for our next episode where we're grilling a magnificent steak with Portabellini mushrooms and a super-quick red wine sauce using xanthan gum.
The Real Secret to Amazing Salad Dressings - Xanthan Gum, The Thickener of the Future
Recipe type: Salad / Dressings
In today's episode we're looking at a remarkable thickener called xanthan gum. This powder is classified as a hydrocolloid, and is bipolar, but not in a bad way. Bipolar means that it grabs water-based liquids and oil-based liquids simultaneously, creating suspension.
Plain Simple Salad Dressing
240ml Oil (olive, sunflower or peanut)
45ml Freshly squeezed lemon juice
2.5ml Xanthan gum
10ml Mix dried herbs of your choice
Salt and pepper to taste
For the Gourmet Blue Cheese and Anchovy Dressing
160ml Olive oil
60g Anchovies in oil
45ml White wine vinegar
5ml Crushed garlic
2.5ml Hot English mustard
2.5ml Himalayan rock salt
Worcestershire sauce and Tabasco
100g Strong creamy blue cheese
2.5ml Xanthan gum
For the first, and simplest of all dressings, add the lemon juice to the oil.
To this we are only going to add a half teaspoon of xanthan gum. The remarkable thing about this powder is that it works brilliantly with hot or cold liquids.
Add the dried herb mix of your choice.
And then a good dose of roughly ground black pepper and salt.
Zap this all with your stick blender for 60 seconds. You can do this in a regular blender just as well.
And there it is, a perfectly blended salad dressing that will not separate or precipitate, and will keep indefinitely in an airtight container, preferably refrigerated.
Next up is the best salad dressing I have ever tasted... a thick dressing of anchovies, blue cheese, herbs and spices.
Pour the lemon juice and wine vinegar into the olive oil.
Add a half teaspoon of xanthan gum.
Add the anchovy fillets with their oil.
Add the paprika, crushed garlic and hot English mustard.
Break the blue cheese into the mix as well. A strong creamy blue cheese is best for this .... Rosenberg is my favorite.
Then we'll turbo charge this all with a dash of Worcestershire sauce and Tabasco.
Zap the whole lot with your stick blender and again you'll see an instant personality change into a creamy, thick dressing.
This dressing will not separate or precipitate and refrigerator and freezer stable.
To thin this dressing, use the regular pourable dressing we made previously, otherwise use spooned in dollops over your salad.
Stay tuned for tomorrow's episode where we're making the most amazing steak using this same dressing.
The Correct Way to Make Beef Kebabs - Succulent & Tender Beef Kebabs Every Time!!!
Recipe type: Beef / Steak
Beef kebabs more often than not are tough and dry, and quite plainly unpleasant. In today's episode we're looking at a really simple trick that will give you awesomely succulent and tender beef kebabs every time. So we're going to rustle up a batch of the amazing beef wonders.
1.8kg Rump steak, cut 1 inch thick
Seasoning of your choice
20 x 8 inch skewers
You need to start with a good cut of meat like rump, with a nice thick strip of fat on the edge. Here I have 2 very nice slabs each about 900g or 2 pounds, cut nd inch thick.
You will notice the one side of each piece has a much thinner strip of fat. Cut this piece away, and cut it into 1 inch cubes.
To bard the cubes of meat that don't border with fat we are going to borrow some of the fat from the thick layer on the other side.
Use sharp knife to trim away the fat, leaving only about 5mm or a quarter inch of fat behind.
Cut the meat into 1 inch cubes, then slice the strip of fat into 5mm bits.
Continue with the remaining steak.
To thread the skewers, start with a cube that has fat. Follow this with a slice of fat, then another cube of meat and so on until all of your skewers are assembled.
Every piece of meat will be interspersed with a piece of fat. This is what keeps the meat juicy and tender, and adds tons of flavor.
Transfer the kebabs to a large roasting tin and season them liberally with the seasoning of your choice. Allow them to marinate for at least an hour before continuing.
You can cook the kebabs on your barbecue, in a pan or under your oven grill. You will need medium high heat, and if your barbecuing or oven grilling, remember to baste with melted butter before starting.
I am doing mine in a pan. Heat the pan to medium high and add 60g of butter.
When the butter is bubbling, add the kebabs. You will probably need to cook 2 batches if you're using a pan.
Grill the kebabs for 2 minutes 30 seconds per side, remembering that they have 4 sides... giving you 10 minutes in total.
Remove the kebabs from the pan and serve immediately with accompaniments of your choice.
Our channel has been running for just over 2 years and I have received a good few requests for short biography outlining my history as a chef…. so here goes.
I grew up in hotels and restaurants so when it came to career choices the path was pretty clear.
After qualifying I went on to produce a collection of television programs on Chinese, Thai, Vietnamese, North African and South American cuisines. This is all long before Youtube came along.
Since then I have done courses in food science, charcuterie, cheese production and sous vide.
After selling our last restaurant, I moved on and opened a fresh pasta factory producing fresh flat pasta, extruded pasta and filled pasta for 3 major food retailers. I sold the pasta business 2 years later and started a sous vide production plant. Sous vide is the processing of vacuum packed meals cooked a relatively low temperatures. We supplied over 1000 meals a day to boarding schools and retailers, and even supplied the security staff at the 2010 World Cup.
After a few years of that I sold up and my wife and I moved to sleepy village called Mossel Bay.
In addition to my Youtube channel, I develop and produce cooking courses for Curious.com, I do consulting work for food factories, develop new hallmark dishes and flavor profiles for franchise groups and develop specialized food related machinery. One of these machines is nearing the end of its RD and will featured on our channel when it is launched…. so stay tuned for that.
I hope that answers most of the questions…. and as for the accent, it’s a mixture between Canadian and English South African.
Thanks for watching……..
I don't think I have ever met anyone who doesn't enjoy a good toasted chicken mayonnaise sandwich. Here is recipe for this old favorite that gives a whole new definition to this classic. I call it the grilled chicken mayo meltdown. It just looks better and it really tastes better.
2 Roasted chicken quarters
120g Tangy mayonnaise
Salt and pepper to taste (or the seasoning of your choice)
8 Slices square loaf bread
8 Slices mature cheddar / Jack
4 Cocktail tomatoes
Strip and shred the meat from 2 roasted chicken quarters, including the skin.
Add a diced onion and the tangy mayonnaise. Mix this all until everything is well coated.
Season liberally with salt and cracked black pepper, or the seasoning of your choice. Mix this in thoroughly.
Lightly butter 8 slices of bread and arrange the slices in pairs with buttered surfaces face to face.
Divide the chicken mixture evenly among the 4 sandwiches.
Heat a large pan over medium heat. You can test the readiness of the pan by flicking a little cold water onto the surface. If it bubbles instantly, the pan is ready.
Lift the top slices of bread and place them in the pan. Top these with the bottom slices. Now the buttered faces are on the outside of the sandwiches.
Grill the sandwiches turning them every couple of minutes until they are golden and crispy. Make sure to square up the slices after every turn.
Once you are happy with their color, remove the sandwiches from the pan and continue with the following 2.
Place the sandwiches on a chopping board. Use a sharp thin blade to cut through the sandwiches along the diagonals.
Flip the sandwich triangle onto their crusts and arrange them in a line.
Drive a 25cm or 10 inch skewer through the sandwich triangles to hold them together. Repeat this with the other 2 sandwiches.
Transfer the sandwiches to a foil lined baking sheet.
Place the cheese slices along the apex of the sandwiches. Press them down gently to make contact with the hot filling. This secures them in place.
Grill the sandwiches under a preheated grill in your oven until the cheese has melted completely, but not browned.
Remove the sheet from the oven and transfer the meltdowns to serving platters.
Press cocktail tomatoes onto each end of the skewers and serve immediately with the accompaniments of your choice.
Moroccan Style Potato Salad using Ras al Hanout - Creamy Middle Eastern Potato Salad
Recipe type: Potatoes
A couple of episodes back I featured Moroccan chicken tagine using the signature Moroccan spice blend Ras al Hanout. Today we're using the same spice blend to make an amazing Moroccan flavored potato salad.
For the Ras al Hanout Spice Blend (Grind everything until fine in your spice grinder)
7.5ml Ground cumin
7.5ml Ground ginger
6.25ml Ground cinnamon
10ml Whole black peppercorns
5ml Ground white pepper
3.75ml Ground coriander seed
7.5ml Chilli powder
7.5ml Whole allspice berries
3.75ml Ground nutmeg
2.5ml Ground cloves
For the Recipe
6 Medium potatoes (about 1kg)
Handful of garlic chives
150g Caramel condensed milk
150g Tangy mayonnaise
150g Cultured sour cream
1 Medium onion
Parsley to garnish
45ml of the Ras al Hanout spice blend
5ml Dried chilli flakes
Zest of 1 large lemon
Peel the potatoes and cut them into bite-size cubes.
Place these in a medium size pot and pour in enough boiling kettle water to cover.
Place the pot over high heat and cook the potatoes until tender. You can check the tenderness with a skewer.
Drain the potatoes and put them aside.
Dice the onion and chop the chives.
Use your scale to weigh out the caramel condensed milk, mayonnaise and sour cream.
Measure out the Ras al Hanout, dried chilli flakes and butter.
Use the fine grated to grate the zest of one large lemon.
Heat a pan over medium heat and add the butter.
Once the butter is bubbling add the Ras al Hanout and chilli flakes. Stirfry this until very fragrant.... about 30 seconds.
Add the lemon zest and stir this in.
Pour in the caramel, mayonnaise and sour cream and stir this around until everything is well combined. This will take a minute or 2.
Add the onions and chives and stir these in.
Season the sauce with salt and cracked black pepper to taste.
Pour the sauce into the potatoes and stir it in until everything is well coated.
Cover and refrigerate until well chilled before serving.
Serve garnished with a generous dose of fresh parsley and enjoy.
Escargot Melba - Escargot with Garlic, Chilli & Sour Cream on Melba Toast
Recipe type: Starter / Appetizer
One of my favorite ingredients are snails, however every restaurant seems to the same boring renditions over and over. This recipe gives a new flavor, texture and presentation to what has become an otherwise boring and mundane dish.
5ml Granulated garlic
2.5ml Chilli flakes
60ml Sour cream
Salt & Pepper to taste
4 Slices square loaf white bread
To start, we need to make the curly melba triangles. For this you need regular square loaf white bread.
Working with 2 slices at a time, toast the slices in your toaster until they are well browned, then slice of the edges. Keep the edges on one side.
Use your bread knife to cut the 2 crispy sides apart. The center is very soft and the knife will literally slide through.
Turn each piece over and rub the inside surface on the work surface. The moisture in the untoasted side will cause the excess bread to ball up and rub away onto the counter, leaving you with a beautifully thin wafer of toast.
Cut the wafers from corner to corner to make the triangles.
Repeat this until all of the slices are processed.
Place the melba triangles with the untoasted side facing upward onto a large baking sheet.
Toast the melba in a preheated oven at 200c or 400f for about 90 seconds until the triangles have browned slightly and curled up.
Clear the baking sheet and place any remaining triangles on the sheet along with the toast edges.
Pop the sheet back in the oven for 90 seconds.
Remove this from the oven and put the melba and bread batons aside.
Now onto the snails.... remove the snails from the can and drain them in colander. Rinse the snails thoroughly under running water for 5 full minutes. This removes the terrible rancid brine from the snails.
Measure out the dried chilli flakes, garlic granules, cultured sour cream and butter.
Heat a pan over medium heat and add the butter.
Once the butter is bubbling pour in the snails. Fry the snails gently for 2 minutes.
Add the garlic granules and chilli flakes and continue to fry for a further 60 seconds.
Turn off the gas or remove the pan from the heat and stir in the sour cream.
To serve the escargot, place 3 triangles of melba on each serving plate.
Top each of these with 2 snails.
Dress each triangle with 2 toast batons and serve immediately.
How to Make Jagermeister Steaks - Perfectly Grilled Jagermeister Steaks - Plus 9 Minute Marinator Review!!!
Recipe type: Steak / Beef
Jagermeister has become a household name in the realm drinks. Made with 56 herbs and spices it makes a perfect base for flavoring red meats and game. In this case we're going to rustle up a deliciously tender and succulent Jagermeister rump steak. This recipe is courtesy of a friend of mine who owns and runs a pub and grub and golf range just down our street called "At the 19th".
4 x 300g Rump steaks
220ml Coca Cola
220ml Worcestershire sauce
30ml Tomato sauce
30ml Demerara sugar
Starting with the marinade, combine the coca cola, Worcestershire sauce, Jagermeister, Demerara sugar, salt, sugar and tomato sauce. Mix this until the solids are dissolved.
On with the cooking. Here I have 2 large rump steaks, about 600g each.... cut to an inch thick.
I am going to cut these in half to give 4 portions.
Place the steaks in a baking tin and pour in the marinade. Drag the steaks through the marinade making sure that they are coated all over. Put these aside for 2 hours to marinate.
After 2 hours, transfer the steaks to a platter and pour the marinade into a pan..
Bring the liquid to boil and let this reduce to a syrup stirring continuously.
Put the syrup aside.
I have reduced half of the syrup as I am only going to grill 2 steaks for this demonstration. The other 2 are for my lunch tomorrow.
Heat a heavy pan over medium high heat and add 30g of butter. Add the steaks to the pan.
Grill the steaks for 10 minutes, turning every 2 minutes. After every turn wipe the steaks around the pan to pick up the caramelized juices.
After 10 minutes, the steaks are almost done and will have a beautiful dark crust.
Lift the steaks from the pan and wipe them through the marinade syrup, then return them to the pan for a further 60 seconds on each side.
And there you have it..... the perfectly grilled Jagermeister rump steak.
Spiral Cut Russian Hot Dogs - Gourmet Hot Dogs with a Twist!!!
Recipe type: Fast Foods
These spiral cut Russian hot dogs are a fun and novel way to add interest to what would otherwise be just a big hot dog. Along with the bacon and melted cheese this is a dog fit for kings.
For Each Hotdog
1 x 8 inch / 20cm Russian sausage
1 x Strip streaky bacon
50g Mozzarella or Cheddar, grated
1 x 10 inch / 25cm Hot dog roll
1 x 10 inch / 25cm bamboo skewer
Press a 10 inch or 25cm skewer through the length each Russian sausage.
Holding your knife at 30 degrees to the perpendicular or right angle to the sausage, start rolling and slicing simultaneously.
Slice the spiral all the way up each sausage.
Gently open up the spiral by working the ends of the sausage towards the ends of the skewer.
Place a slice of streaky bacon on the cutting board. Cut through the bacon lengthways, leaving one end intact. This will give you a long strip of bacon.
Tuck one end of the long strip into the spiral groove of a sausage and start winding it up the spiral, making sure to keep it in the groove. This will make sure the spiral remains open while cooking as well as adding the magnificent bacon flavor right through the sausage.
Repeat this until all of your sausages are done.
Line a baking sheet with foil and place the sausages on the sheet. Bake the sausages in a preheated oven at 250c or 480f for 15 minutes.
Remove the sausages from the oven and carefully pull the skewers free.
Top the sausages with a liberal dose of your favorite melting cheese, making sure to get as much of the cheese on top of the sausages as possible.
Return the sausages to the oven and let these cook just until the cheese is nicely melted.
Transfer the sausage to buttered hot dog rolls dressed with liberal amounts of frilly lettuce, top the sausages with the sauce of your choice and serve immediately.