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Reverse Seared Tomahawk Steak with Blue Cheese Butter and Macadamia

Wednesday, May 27, 2020

Tomahawk Steak is a cut of ribeye beef that includes the rib bone, which, when cooked, adds a variety of flavour and succulence to the meat. It is named after the tomahawk axe that it resembles.
Traditionally you sear a steak over a very high heat, and then finish the cooking in the oven until the desired doneness. Reverse searing, which is the perfect method for cooking a medium-rare or medium steak, is the reverse of this process.
The reverse sear I am using here is a 2-step process:
1.) Slow-roasting the steak in the oven at 120C/250F for 30-40 minutes.
2.) Searing it in a blazing hot skillet (cast iron or heavy stainless steel) to finishing it off.

	Gorgonzola Butter
1x1-1.2 kg Tomahawk steak (or 2x600g cowboy steak) Herb infused avocado oil (or olive oil) Salt and freshly milled pepper 50 g Macadamia nuts, salted & toasted, for serving Fresh herbs, for garnishing	100 g Unsalted butter, softened 70 g Gorgonzola, crumbled 1 clove Garlic, crushed 1 tsp Fresh thyme leaves Salt and freshly milled pepper

To make the blue cheese butter, add the butter to a bowl, stir in the blue cheese, garlic, thyme leaves and season to taste with salt and freshly ground black pepper. Keep this butter at room temperature for serving.
Lightly coat the steak with herb infused avocado oil (or olive oil) and generously rub the both sides with salt and freshly milled pepper.
Preheat oven to 120C/250F. Place the steak on a wirerack set on a baking tray. Roast the steak for 30-40 minutes until it reaches an internal temperature of 50C/120F. Remove the steak from the oven. Tent it with foil and let the steak rest 10 minutes while you preheat your skillet.
Heat a large skillet with 1 tablespoon of avocado oil on high until blazing hot. Carefully place the steak into the hot skillet and sear for 2 minutes on one side, then flip and sear for another 1 minute or until the internal temperature reaches your desired level of doneness. For medium-rare, you want an internal temperature of 57C/135F.
Generously spoon the blue cheese butter over the steak, garnish with macadamia nuts, fresh herbs and serve alongside your choice of sides. Unlike with other methods, there is no need to let your steak rest before serving as you already did that before you seared them.

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Cumin-flavoured Beef Wonton Soup

Tuesday, March 31, 2020

The wonton, also spelled wantan, wanton, or wuntun, is a type of Chinese dumpling. They are made with a thin wrapper filled with tender, juicy seasoned ground meat or seafood and are available in steamed, deep-fried or in soup with or without noodles.

	Filling
50 Wonton wrappers 500 ml Homemade broth 1/2 tsp Sesame oil angiesrecipes Pinch of salt 1/8 tsp White pepper 1 tsp Preserved cabbage width="150px" height="120px"/> angiesrecipes 1 tbsp Seaweed Some chopped spring onion and carrot julienne	200 g Ground beef 1 Egg 40 g Finely chopped spring onion 5 g Cumin powder 1/2 tsp Chicken bouillon 2 tbsp Light soya sauce 10 g Sesame oil 1/2 tsp Ginger paste angiesrecipes 2 tbsp Water

For filling, combine all ingredients except water in a bowl. Gradually add in water and mix with chopsticks until all the ingredients are well-blended and smooth.
Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape.
Bring some water to a boil. Drop 20 wontons one at a time. Simmerangiesrecipes, uncovered about 3-5 minutes until the wonton float. Freeze the rest of uncooked in airtight containers. Boil directly from frozen for 6 to 8 minutes.
At the same time, bring the broth, salt and carrot julienne to boiling in a saucepan. Place some wonton in the bowls and add in preserved cabbage, seaweed and green onion. Ladle the soup into bowls and drizzle with sesame oil. Enjoy!

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Curry Puffs

Tuesday, March 10, 2020

Curry Puff, a snack filled with curried mixture of meat, onion, and potato, is commonly found in Malaysia, Singapore and Thailand. Alternatively puff pastry (homemade or readymade) can be used. To fry or to bake them is not the question, because they both taste very good.

Dough	Curry Filling
270 g German #550 flour or all purpose flour 1/2 tsp Salt 1 tsp Baking soda 60 g Ghee ©angiesrecipes, homemade or storebought 1 Egg, lightly beaten 5-6 tbsp Water	250 g Minced meat (beef or chicken) 100 g Potatoes, finely diced 100 g Sweet bell pepper, finely diced 1 Onion, finely chopped 2 tbsp Curry powder 1tbsp Chilli powder 1/2 tbsp Worcestershire sauce 2 tbsp Water 1 tbsp Cooking oil 240 ml Water 2/3 tbsp Sugar Salt and pepper to taste

In a bowl, combine curry powder, chilli powder and Worcestershire sauce. Stir in 2 tablespoons of water to make a thick paste. Heat oil on high and stir fry onions and curry paste for 2 minutes. Add in minced meat, diced potatoes and bell peppers. Cook until the meat has turned browned. Pour in water and let simmer on slow-heat for approximately 20 minutes until potatoes are soft. Stir in sugar, and season the mixture with salt and pepper. Continue to cook until it is about dry. Transfer to a bowl and leave aside to cool.
To make dough, sift together the flour, salt and baking soda in a mixing bowl. Rub ghee into the flour mixture until it resembles breadcrumbs. Add water gradually and press into a ball. Knead the dough by pushing away, using the heel of your hand until smooth. Wrap in plastic film and let it rest for half an hour.
On a lightly floured work surface roll out the dough thinly. Cut into circles, 8 cm in diameter. Flatten each round with a rolling pin, fill with a tablespoonful of the filling. Fold pastry over to make a half circle and crimp at edges. Alternatively fill one pastry circle with 2 tablespoons of filling, top with another circle, then seal and crimp at edges. Deep fry in hot oil until golden. If you prefer them baked, brush the tops of each curry puff with the egg wash and bake in the 180C/350F hot oven for 25 minutes.

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Slow Cooker Veal Tongue with Bok Choy Pesto

Tuesday, July 16, 2019

Veal, or beef tongue, when done right, is very tender, juicy and delicious. I served it with some homemade bok choy pesto, but you can use other pesto or even salsa verde.
Veal tongue is high in fat, and like other organ meats, it is very nutrient dense (an excellent source of vitamin B12, zinc, iron and selenium). It has a unique, but mild flavour, tastes like muscle meat, fleshy, firm, but so much more tender and succulent. The tongue has a thick, bumpy skin and once cooked, it must be peeled while it's still warm. Don't let the meat cool too much, as the skin will stick.

	Bok Choy Arugula Pesto
1 Veal tongue (approximately 1.5kg) ©angiesrecipes, rinsed 1 Onion, peeled and chopped 2 Broccoli stalks, roughly chopped 3-5 Fennel stalks 2-3 Bay leaves 10 Juniper berries Parsley stems Sea salt	50 g Pine nuts, toasted 1 Large garlic clove 50 g Arugula 70 g Bok choy, the green leaves only 30 g Parmesan cheese, grated 1 tsp Black rock salt 120-150 ml Olive oil, as needed

In a food processor, combine the toasted pine nuts, garlic, arugula, bok choy leaves, Parmesan, and 1 tsp salt and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings.
Rinse the veal tongue under running water until the water runs clear and there’s no blood. Place veal tongue, onion, broccoli, fennel stalks, bay leaves, juniper berries, and parsley stems in your slow cooker. Generously season with sea salt. Pour in enough water to cover the veal tongue.
Cook on Low for 8 hours or on high for 4-5 hours. Transfer veal tongue to a work surface and cool slightly. Peel the thick outer layer of skin off the veal tongue while it is still warm.
To serve, cut the veal tongue crosswise into thin slices, and arrange on a platter in a single layer. Spoon the pesto sauce over and top with some fresh herbs, a generous drizzle of olive oil and some crushed red peppercorns.

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Côte de Boeuf with Chimichurri Sauce

Monday, May 27, 2019

Côte De Boeuf is a steak cut from the rib primal with the rib bone still attached but depending on where you live it will have different names. In French cuisine the same cut also with bone attached is called côte de bœuf, which translates as “beef rib”. In Australia and New Zealand a bone-in rib steak is called a "ribeye". In the USA it is known as a rib steak or cowboy steak. It delivers amazing flavour from all the marbling that runs through it, and makes an ideal sharing steak for a dinner for two. Chimichurri is mainly made from chopped parsley, garlic, olive oil, oregano, chilli flakes, and red wine vinegar. It's great to use as a condiment for the meat, but can also be used as a marinade.

A bunch parsley, roughly chopped
1-2 tbsp Oregano
2 Garlic cloves
1 Shallot, chopped
1/2 tsp Chilli flakes
4 tbsp Olive oil
Juice 1/2 lemon
2 tsp Red wine vinegar
25 g Butter,
1 / about 700 g Côte de Boeuf
Salt and peppers
Arugula

To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food process. Add olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
Take Côte de Boeuf ouf of the refrigerator 1- 2 hours before the preparation. Season steak well with salt and pepper.
Preheat the oven to 200C/400F. Heat the butter in a cast iron skillet over medium-high heat. Sear the beef for 2 minutes on both sides then cook in the oven for 16 minutes for rare, 20 minutes for medium.
Remove from the oven and leave to rest for at least 10 minutes. Slice thickly and serve with the prepared chimichurri sauce over a bed of arugula salad.

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Beef Steak with Blue Cheese Sauce

Monday, March 04, 2019

This simple blue cheese sauce recipe is a really easy one to whip up and so delicious too. Serve it on the side, or spooned over the meat. The sauce is so rich that a little bit goes a long way. I have used Gorgonzola because of its smooth texture and strongly aromatic flavour that make it perfect for sauces. But any variety of blue cheese (Roquefort or Blue Stilton) will work just as great.

300 g Beef filet steak
100 ml Heavy cream
150 g Gorgonzola, crumbled
1 clove Garlic, finely minced
Pink peppercorns and parsley leaves for garnish, optional

Heat a grill pan over high heat. Season the steak with salt and pepper. Cook steaks in the hot pan until beginning to firm and hot and slightly pink in the center, about 4 minutes per side for medium.
In a small pan over medium-low flame, add heavy cream, crumbled Gorgonzola and finely minced garlic in a small pan over. Stir until blue cheese melts completely, 3 to 5 minutes.
Pour the sauce over the steak or or on the side for dipping and garnish with pink peppercorn and parsley leaves if desired.

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Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido

Friday, January 04, 2019

Entrecôte, also known as Rib Eye steak, is tender and marbled and perfect for frying or grilling. Because of the higher content of fat in the meat, entrecôte has to be handled a little differently from other cuts of beef. If you like your beef rare, this particular cut might not be right choice because undercooking means you will probably end up chewing chunks of luke warm and un-cooked fat. Instead, aim for medium-rare or even medium. This will give the fat time to melt and to infuse all that tasty meat with even more flavours.
Besides salting the steak generously, you can also use any spices and herbs that you love, but freshly milled black pepper is probably all you need.

Entrecôte	Avocado Mayonnaise
1-1.2 kg Entrecôte Sea salt Black peppercorns, crushed 500 g Hokkaido pumpkin, cut into bite-sized pieces 3 tbsp Beef tallow, melted 2-3 Large garlic cloves, pressed 3 sprigs Rosemary leaves Belgian endive, cut into thin wedges Parsley leaves for garnishing, optional	2 Medium ripe avocado, halved, seeded and peeled 1 tsp Dijon mustard 1 tbsp Lime or lemon juice 1 Garlic clove, peeled 1/2 tsp Sea salt 1 tbsp Mild olive oil

Take entrecôteout of the refrigerator 2 hours before the preparation. Season the beef all over with salt and black pepper.
Preheat oven to 200C/400F. Toss the diced hokkaido pumpkin with 1 tbsp of beef tallow. Season with salt and pepper. Roast the pumpkin for 25 minutes or until tender. Lower the oven temperature to 80C/175F. Leave the roasted pumpkin at the bottom rack of oven to keep warm.
Heat the beef tallow in a large grill pan or skillet until very hot. Add in entrecôte
©angiesrecipes and brown on all sides. Add in pressed garlic cloves and rosemary sprigs. Transfer everything to a baking tray and roast at 80C/175F for 80 minutes until medium.
Remove the entrecôte and cover with a layer of tin foil. Leave it aside to rest for 10 minutes while preparing the dressing.
Combine all ingredients for avocado mayonnaise in your immersion blender jar and process for 1-2 minutes until smooth. Store in an airtight container in the refrigerator until ready for use. It will stay fresh for 2-3 days.
Slice the beef and place them on a bed of roasted pumpkins and Belgian endives. Garnish with parsley leaves if desired.

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Pemmican

Friday, December 21, 2018

Pemmican, created by Native Americans and adopted by European explorers of the New World, is a concentrated blend of fat and protein from lean, dried meat (usually beef nowadays, but bison, deer, and elk were common then) which is crushed to a powder and mixed with an equal amount of hot, rendered fat (usually beef tallow). Sometimes crushed, dried berries and nuts/seeds are added as well. However, the more additional ingredients you add, the less shelf stable the pemmican becomes. If you wish your pemmican to be shelf stable and last for years, go with meat and fat only.
Packed with calories and nutrition and long shelf life, pemmican is often called the ultimate survival food. The word “pemmican” is derived from the Cree root word 'pimi' for 'fat' or 'grease'.
The pemmican can be stored in airtight containers without refrigeration in a cool, dark and dry place. If made and stored properly, it can last for years or even decades. Modern types of pemmican with extra add-ins are best kept in the freezer.

1.2 kg Beef shoulder roast, grass-fed if possible
1 pound Beef suet, grass-fed if possible
2 tbsp Hemp seeds, optional
2 tsp Black salt, optional

Place the beef roast in the freezer for a few hours, allowing it to firm up. If it is frozen, partially thaw it out. Use a sharp knife to cut it into long, thin slices.
Place the slices either in a dehydrator or an oven that can be set at 65C/150F. It takes about 15 hours to thoroughly crisp the meat strips in my dehydrator. If you use oven, crack the oven door to prevent moisture buildup.
Place in your food processor to powderize the dried meat. Turn the powderized meat in a large bowl and add in hemp seeds and black salt, if using.
Render the beef suet in a skillet over very low heat. Stir the fat as it rendered out, and watch closely so that it wouldn’t burn. When the fat stops bubbling, the rendering is done.
Mix the fat slowly with the meat, allowing the dry mixture to soak it up before adding more. You might not need all the fat. If pouring too much too quickly, just add some almond powder or coconut flour to firm it up. I divide the mixture in 6 muffin cups, but you can just shape them in balls or bars. It is best to store pemmican in a cool, dark, and dry place, inside an airtight container or a container that will not attract moisture.

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Warm Beef Heart Salad with Herbed Vinaigrette

Thursday, December 06, 2018

Beef heart is an inexpensive and flavourful meat that does not taste like organ meat, but rather like a lean cut of steak. It is more dense with a higher nutrient content and additional protein. Beef heart contains all essential amino acids, zinc, selenium and phosphorus. It has more than double the elastin and collagen than other cuts of meat and a highly concentrated source of coenzyme Q10. The beef heart is versatile and easy to prepare. It does well to either quick stirfry or long stewing.

	Vinaigrette
800 g Beef heart, trimmed and cut into strips 3 tbsp Ghee or as needed 1 clove Garlic, minced 1 pc Fresh ginger, thinly sliced Black salt or regular sea salt as needed Freshly milled tri-coloured peppers to taste Pinch of arrowroot starch	3 tbsp Red wine vinegar 3 tbsp Olive oil 1 clove Garlic, minced 1/4 tsp Black salt 1 tbsp Parsley, chopped Bell peppers, radicchio, Belgium endive, as needed

Trim the beef heart by removing all of the spongy and artery looking things from the heart. Slice or cube if desired.
On a large skillet, heat over medium- low heat and add in the ghee. Once the ghee melts, add in minced garlic. Stir briefly. Add in sliced beef heart and ginger. Cook for 5 minutes or until the meat is medium rare (or longer if you want it a little more cooked). Season with black salt and freshly milled peppers, then add in the arrowroot starch. Swivel so that the starch circulates and is blended to thicken the meat.
For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the remaining herbs.
Arrange the bell peppers, radicchio and belgium endive on plates. Top with some stirfried beef heart slices and drizzle some vinaigrette over. Serve immediately.

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Beef Liver Paté with Pistachios

Saturday, November 17, 2018

This is a delicious way to get more nutrient-dense liver into your diet and a great addition to any party. Perfect for feeding a crowd with some crackers, or toasted French bread and seasonal fruit on the side. This recipe is gluten-free, low-carbs, and keto-friendly. If you want to make it dairy-free, just replace ghee with olive oil or coconut oil, and heavy cream with coconut cream.

Paté	Topping
500 g Beef liver, sliced 50 g Ghee or butter 2-3 Shallots, diced 30 g Ginger, peeled and thinly sliced 1 tbsp Brandy, optional 1 tsp Pink sea salt 1 tsp Mixed peppers (green, white, black and pink) Large pinch of nutmeg 5-6 Sage leaves 100 ml Heavy cream	4 tbsp Ghee or butter 1 tsp Pink peppercorns 2 tbsp Pinenuts 1 tsp Hemp seeds

Gently rinse liver under cold water. Slice and place them in a large bowl, barely cover with water and add the juice of a lemon. Soak for an hour before cooking, drain and pat dry.
Heat a large non-stick skillet over medium heat. Add ghee and cook shallots and ginger for 5 minutes until aromatic.
Add liver slices and cook until no longer pink inside, about 7 minutes. Stir in brandy if using. Remove from heat and cool for a few minutes, then transfer to a food processor. Add salt, peppers, nutmeg, sage, and heavy cream. Blend until smooth.
Pack into small serving dishes, then cover and refrigerate for 15 minutes.
Melt ghee or butter for the topping. Cool slightly and pour over pate. Top with pink peppercorns and pine nuts or hemp seeds.
Once the butter sets, cover the pate with plastic wrap and place in the fridge overnight to set and develop the flavours. The pate can be stored for up to 5 days in the fridge.

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Caraway Meatballs with Honey Chilli Glaze

Thursday, April 26, 2018

These crowd-pleasers are sweet, spicy and with a hint of caraway and garlic! Caraway meatballs coated with honey chilli glaze are great on any appetizer tray, used as the pitta sandwich filling as the main, or served over rice for a weeknight meal.

500 g Ground beef
25 g Dried breadcrumbs
1 Egg
2 tsp Caraway seeds
Salt & freshly ground black pepper
1 tbsp Coconut oil
1-2 clove Garlic, minced
2 tbsp Honey
1 tsp Chilli flakes
Thyme leaves

Combine ground beef, breadcrumbs, egg and caraway seeds in a large bowl. Season with salt and pepper. Divide the mixture into 10-12 equal portions and roll each portion into a ball.
Heat coconut oil in a non-stick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, for about 10 minutes or until cooked through.
Stir in minced garlic and cook briefly. Add the honey, chilli flakes and cook, stirring, until the meatballs are evenly coated. Taste and season. Garnish with thyme leaves.

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Reverse Seared Tomahawk Steak with Blue Cheese Butter and Macadamia

Cumin-flavoured Beef Wonton Soup

Curry Puffs

Slow Cooker Veal Tongue with Bok Choy Pesto

Côte de Boeuf with Chimichurri Sauce

Beef Steak with Blue Cheese Sauce

Roasted Entrecôte with Avocado Mayonnaise and Roasted Hokkaido

Pemmican

Warm Beef Heart Salad with Herbed Vinaigrette

Beef Liver Paté with Pistachios

Caraway Meatballs with Honey Chilli Glaze

Angie

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