Thursday, June 6, 2013

Easy Beef Stew (anyone can make it)

Dead simple beef stew, honestly no way you can f%#k this one up, unless you're really stupid and unable to follow instructions in engrish :)

The beauty with stews is that you could throw in anything from the fridge and it would taste awesome. Nothing better than beef stewed to the shit house and turning out soft as butter. Did I ever tell you how much I enjoy listening to Kaskade's music?

(Excuse the shit photos, I got lazy and shot them all on AUTO)

  • 1 kg of lean beef (fatty is more preferable, but we're trying to be healthy)
  • 200 grams of pancetta or bacon
  • 1 slice leek (discard the green, just slice the stem area)
  • 2 chopped whole onions (red or white or both)
  • 4 gloves of smashed garlic
  • 6 carrots (depending on what you like)
  • Salt & Pepper
  • 500mL of beef stock
  • 1/3 bottle of red wine
  • Flour

Cube up the beef, drop into a mixing bowl and cover the shit out of it with red wine. Let it sit for around half a day in the fridge. Remove and drain the meat but do not discard the red wine. Now coat the meat in flour, don't go hard. Heat up a pan, add some oil and fry up the beef till golden. Add in garlic, onions, leek, pancetta and cook up the lot till everything smells awesome. Reduce heat and pour in the red wine from before, add in the beef stock and simmer for about an hour. Drop in carrots and further reduce heat and occasionally stirring. Season with salt and pepper and continue to simmer till mixture is at a nice and think consistency. This took me about 2.5 hours of simmering to get it right. Alternatively if you're strapped for time, just bang the lot into a slow cooker and Bob's your uncle (in hindsight I should have just done that from the start).

Serve with crusty bread and a nice glass of wine.

Time: Too long
Serves: 8
Cost: $30

Thursday, May 9, 2013

Seared Garlic Aged Scotch Fillet with Wasabi Mayonnaise


Since starting my new job I don't have the luxury of leaving on time anymore. This means I need to find new ways to come up with fast and tasty meals for myself and the other half.

This has probably got to be the quickest meal I have knocked back on this blog, yet it's quite tasty and it didn't take too long either. If you're quick in the kitchen, I reckon you should be able to knock back this meal from fridge to plate in under 20 minutes, true story bro!  

  • Steaks, I had the luxury of using 90 day aged stoch fillet for this
  • 2x garlic cloves
  • 1x pinch of salt
  • Pepper
  • 2x tablespoons of olive oil
  • Wasabi
  • Japanese Mayonnaise
  • Salad of some sort, left overs, etc.
Smash up the garlic and chop up into little bits, bang the lot into a mixing bowl along with some salt, cracked pepper and the olive oil. Give the lot a good toss and let it sit. Heat up a pan and drizzle some olive oil on it, make sure it's super hot. Cook the steaks approximately 2 minutes either side, I tend to like my shit raw because I don't like wasting a good piece of meat.

To serve, mix up some wasabi and mayonnaise together on the side to dip the steak in. Serve with some greens and other shit you find in the fridge.

Time: 20 minutes
Serves: 2~3
Cost: $8 for Wasabi & Mayonnaise, $100 for 6.5kg aged Scotch Fillet

Tuesday, April 2, 2013

Check Out and Support!

Check out a side project I've been working on :)  

Sunday, March 24, 2013

Simple and Quick Fried Icecream

Quick and simple enough for anyone to make, I'm serious! I made this for my partner and a thumbs up and something else :)

Best to make these a day in advance so you can freeze the shit out of them.

This is probably isn't anything healthy, but hey a treat once in a while isn't too bad right? Here goes!

  • Filo pastry sheets (3x sheets per fried icecream)
  • Low fat vanilla icecream (3x scoops per fried icecream)
  • 1x egg
  • Caramel sauce
  • Coconut shavings
  • Icing Sugar

Thaw out the filo pastry, and separate into sets of three sheets per fried icecream. Scoop approximately 2~3 scoops of icecream for each fried icecream and roll up however you want to, make sure it is icecream tight. Use the egg to seal up the pastry and pop the parcels straight into the freezer, the longer and colder they are the better they will turn out. When ready, heat up enough oil to cover the icecream and make sure it's at decent hot. Pop in the frozen icecream parcels and fry for approximately 30 seconds, remove and place on paper towels. Serve immediately with coconut shavings, caramel sauce, and icing sugar. Serve immediately!

Time: 10 minutes (overnight freezing time, if have a commerical blast freezer then 30mins or so)
Cost: ~ $10
Serves: 4 or more depending on portion sizing