Hello Everybody! If you read yesterday’s blog post, I mentioned that I would be posting the recipe to these lovely honeyed Dutch carrots separate from yesterday’s recipe – so here it is now! Don’t worry, I’m not going to write another long-winded post as I have no back story to this. I just wanted some vegetables to go with my steak au poivre yesterday and I looked up some ways that I could make my Dutch carrots a little more fancy than just having them just steamed.
I came across Julie Goodwin’s recipe for honey carrots and they are just divine! Instead of using just regular honey, I decided to go for a fusion by Capliano which is a blend of honey and ginger (recently getting into these honey fusions, if you remember from a few posts I used a honey and maple syrup a couple of time in various recipes). Also, apparently these carrots are in season in Australia around July time (though I am one week into August already), but if you do want to keep on your budget, you can make do with ordinary carrots, just remember to cut them into small batons to cook through well.
PREP TIME 5 MINS| COOKING TIME 12 MINS| SERVES 2-3
1 bunch baby Dutch carrots, peeled and tops trimmed to 2cm
10g unsalted butter
1 tbsp Capilano honey and ginger blend
Ground salt and pepper to taste
Steam (or microwave) the carrots for 3 minutes until tender but not soggy. The time will depend on how big that carrots as smaller ones may need even less than 3 minutes.
Melt the butter in a medium frypan over medium-high heat. When it starts to froth, add the carrots and cook for about 1-2 minutes, browning the carrots slightly before adding the honey in. Then toss in the pan for 5-6 minutes or until the honey becomes a lovely dark brown in colour.
Hello Everyone! So last night, if you follow me on Facebook or Instagram, you would’ve known that I posted I few images of this dish and apologised for not being able to post the recipe on the same day (just had a lot of course reading material to get through and prepare for class the next day). Anyway, here is the recipe! And an early upload as well than my usual upload time.
So a couple of weeks (maybe 1 or 2 weeks back I guess) I was searching for a slow-cooked beef in red wine recipe as I had a lovely gravy beef steak waiting to be cooked and a bottle of red wine that was given to me by a friend. I don’t usually drink wine so that’s why I figured, why not cook with it instead?
Please check out the original recipe here. I changed mainly the quantities because of the amount of meat I had, but otherwise I kept to the recipe and added a few veggies to the dish. I completely forgot to add in the crème fraîche when I photographed the dish (but I remembered when I was halfway through eating), so I do apologise if the dish is looking a bit dark!
Au Poivre, for those of you who don’t know, is a French dish which translated just means steak (traditionally a filet mignon) prepared or served with a generous amount of coarsely ground black pepper. The peppercorns form a crust on the steak when cooked and provide a pungent but complementary counterpoint to the rich flavor of the high-quality beef.
PREP TIME 10 MINS| COOKING TIME 4 HOURS 10 MINS| SERVES 3-4
450g beef shank, cut into 3 large chunks
220ml red wine
250g small cup mushrooms
3 tbsp olive oil
2 tbsp crème fraîche
1 tbsp plain flour
2 tsp whole black peppercorns
1 large onion, finely chopped
1 clove garlic, finely chopped
1 small zucchini, cut into 1-inch long strips
2 bay leaves
1 sprig fresh thyme (or a tsp of dried thyme leaves)
Ground salt and pepper to taste
Preheat oven to 180C. Crush the peppercorns coarsely with a mortar and pestle. Mix the ground peppercorns together with the flour on a plate. Then coat the pieces of meat into this mixture, pressing it well in on all sides.
Heat 2 tablespoons of the olive oil over high heat in a casserole dish (make sure it is really hot), and quickly brown the pieces of meat on all sides, and then transfer them to a plate.
Keeping to a high heat, add the remaining olive oil to the pan and brown the onions, about 3-4 minutes. Then add in the garlic and cook for another minute. Add in any remaining flour and pepper left on the plate to the pan, stirring well to soak up the juices. Pour the red wine in a little at a time, continuing to stir to prevent any lumps forming, and scraping in any crusty residue from the bottom and edge of the pan. Bring to a simmer.
Once simmering, add the meat to the sauce, season it with salt, then pop in the bay leaves and thyme. Bring it back to a simmer.
Once simmering again, put a lid on the casserole and transfer it to the middle shelf of the oven to cook for 4 hours or until the meat is tender. During the last hour of cooking, add in the cup mushrooms and zucchini strips.
When you’re ready to serve, remove the herbs, add the crème fraîche, stir it in well, then taste to check for seasoning before serving. Serve on a bed of mashed potatoes and a side of honeyed Dutch carrots (optional, open to creativity).
I will post the recipes for honeyed Dutch carrots and mashed potatoes in a separate post so stayed tuned for those two in the next two days!