Tag: sherry

• 

  How Is Sherry Used In The Kitchen

  Sherry  is a fortified wine  that is made from white grapes. You will want a bottle in your pantry at all times.

  Here are a few reasons why.-

  1. Like Sake and Chinese rice wine, sherry is a great meat tenderizer when used as a marinade and even during the cooking process.
  2. Sherry is a flavour enhancer and pairs well with so many vegetables, especially ginger, garlic, onions and greens such as broccoli.
  3. A splash of sherry is the ultimate pan deglazer and you can make amazing sauces with it such as Steak Diane Sauce
  4. All manner of desserts from the highly decadent to simple arrangements of fruit drizzled or marinaded in it require …. you guessed it, Sherry!

  Enjoy,

  PK

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  Written by

  PK

  ·

  November 22, 2018

• 

  The Easiest Steak Diane Sauce

  My family sure does like its beef :).

  We are very lucky in Australia to have a great beef industry and also the climate to barbecue it year round. That mean lots of opportunity to experiment in the kitchen.

  Most days I look up recipes that make use of the plants I have in my kitchen garden and work backwards. So I am pleased to say that if like me you have never made Steak Diane before because it sounded complicated, we couldn’t have been more wrong.

  

  Notes:

  • adapted from http://www.cooks.com/recipe/qr0lk5fe/steak-diane.html
  • no mushrooms in this version but I might try using Enoki next time
  • I use porterhouse steaks a lot because that cut is very forgiving on the barbecue.

  You will be:

  1. Preparing the ingredients.
  2. Serving directly.

  You will need:

  • Ingredients:
    •  2 small shallots, thinly sliced
    • 1 tsp chives, finely diced
    • 2 tsp parsley, finely diced
    • 2 Tbsp salted butter
    • 1/8 cup dry sherry
    • 1/4 tsp table salt
    • 1/4 tsp garlic powder
    • 1/2 tsp lemon juice
    • 1/2 tsp Worcestershire sauce
    • Ground black peppercorns to taste
    • A handful of delicate mushrooms like Enoki
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a whisk
    • a small fry pan

  Preparing the ingredients

  1. Slice the 2 small shallots.
  2. Finely dice the 2 tsp of parsley and 1 tsp of chives.
  3. Gently melt the 2 Tbsp of butter in the saucepan.
  4. Add the shallots, parsley and chives and gently stir until the shallots soften.
  5. Add and mix the:
     • 1/4 tsp table salt
     • 1/4 tsp garlic powder
     • 1/2 tsp lemon juice
     • 1/2 tsp Worcestershire sauce
     • ground black peppercorns to taste
  6. Stir in the 1/8 cup dry sherry.

  

  Serving directly

  Cook your steak anyway you like it while you keep the sauce warm (I put some foil on the saucepan after taking it off the heat).

  Drizzle, chomp and then sigh :).

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

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  Written by

  PK

  ·

  April 27, 2017

• 

  PK Makes Beef in Oyster Sauce

  This was simply the best stir fry I have ever cooked. I literally sighed when I first tasted it and you couldn’t wipe the smile of my face.

  I knew it was good because everyone came back for seconds, even my toddler :).

  This dish caught my eye because it calls for tenderising, with a mallet or rolling pin, beef eye fillet (tenderlion) steaks. I can see you shaking your head but trust me it is a transformational part of the recipe. The meat literally melts in your mouth!

  My hat off to the BBC chef Ching He Huang and her simple but flavoursome recipe. I modified it slightly by leaving out the chili (at my family’s request), adding a lot more vegetable variety and served it with basmati rice rather than sautéed mushrooms.

  Ching’s “… approach is to demystify the notion that Chinese cooking is complicated and time consuming by demonstrating traditional recipes that can be easily adapted for the home cook…”.

  Mission accomplished mate!

  As per my normal practice, I marinaded the beef first thing in the day. In this case I did it to make it easier, having everything ready to go, when I cooked the meal in the evening. That said, this dish will blow you away even if you just flash marinade the meat for a few minutes.

  You will be:

  1. Bashing and flash seasoning the beef.
  2. Prepping, quickly stir frying the vegetables and putting them aside.
  3. Quickly stir frying the beef and combing everything as you serve.

  You will need:

  • Ingredients (as the only main it served 2 adults and a hungry toddler very well):
    • 350g beef eye fillet steaks
    • 1 tsp light soy sauce
    • 1.5 Tbsp oyster sauce
    • a pinch of raw sugar
    • ground rock salt and ground black peppercorns to taste
    • 2 slugs of peanut oil
    • 3 cloves garlic, finely diced
    • 300g baby spinach leaves
    • 1 carrot, chopped into matchsticks
    • a handful of snow peas, sliced or whole
    • 1 Tbsp dry Sherry
    • 1 cup of your favourite rice (mine is basmati)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • several sheets of baking paper
    • a bowl for marinading the meat
    • a tenderising mallet or a rolling pin
    • a wok or deep fry pan
    • a serving dish

  Steps:

  Prepare the beef

  1.  Place the eye fillet steaks in between two sheets of baking paper and bash the stuffing out of it with a rolling pin or tenderising mallet. I know right :).
  2. Very thinly slice the bashed beef and place into a bowl.
  3. Season with the:
     • 1 tsp light soy sauce
     • 1.5 Tbsp oyster sauce
     • a pinch of raw sugar
     • ground rock salt and black peppercorns to taste.

  

  

  

  

  Prep and stir fry your vegetables

  1. Add a slug of peanut oil to the frypan and get it nice and hot.
  2. Chop and slice all of the vegetables.
  3. Add the 3 cloves garlic (finely diced) and chopped chili to taste if you like it hot.
  4. Add the 1 carrot (sliced into sticks).
  5. Add the handful of snow peas.
  6. Keep everything moving all the time and then when you think it is time chuck in the 300g baby spinach leaves.
  7. As soon as the spinach leaves wilt and become warm put the whole lot into a serving dish. I sometimes cover them to keep everything piping hot.

  

  

  Stir fry the beef:

  1. Add another slug of peanut oil to the frypan and get it nice and hot again.
  2. Add the now seasoned beef slices and stir fry for a few minutes at most, remember that they will continue to cook after you take them out of the pan. We don’t want them to be chewy.
  3. Pour the 1 Tbsp dry Sherry over the meat and quickly toss everything.
  4. Add the now cooked beef to the cooked vegetables waiting in the serving dish.

  

  Serving:

  Serve immediately  :).

  

  Thanks again to Ching,

  PK

  Written by

  PK

  ·

  November 17, 2016

• 

  PK Makes Ching He Huang’s Beef in Oyster Sauce

  My hat off to the BBC chef Ching He Huang and her simple but flavoursome Beef in Oyster Sauce recipe.

  This dish caught my eye because it calls for tenderising, with a mallet or rolling pin, beef eye fillet (tenderlion) steaks. I can see you shaking your head but trust me it is a transformational part of the recipe. The meat literally melts in your mouth!

  

  Ching’s “… approach is to demystify the notion that Chinese cooking is complicated and time consuming by demonstrating traditional recipes that can be easily adapted for the home cook…”.

  Mission accomplished!

  You will be

  1. Bashing and flash seasoning the beef.
  2. Stir frying the vegetables
  3. Stir frying the beef
  4. Serving

  You will need

  • Ingredients (as the only main it served 2 adults and a hungry toddler very well):
    • 350g beef eye fillet steaks
    • 1 tsp light soy sauce
    • 1.5 Tbsp oyster sauce
    • a pinch of raw sugar
    • ground rock salt and ground black peppercorns
    • 2 slugs of peanut oil
    • 3 cloves garlic, finely diced
    • 300g baby spinach leaves
    • 1 carrot, chopped into matchsticks
    • a handful of snow peas, sliced or whole
    • 1 Tbsp dry Sherry
    • 1 cup of your favourite rice (mine is basmati)
  •   Equipment
    • a chopping board
    • a long sharp knife
    • several sheets of baking paper
    • a bowl for marinading the meat
    • a tenderising mallet or a rolling pin
    • a wok or deep fry pan
    • a serving dish

  Steps:

  Bashing and flash seasoning the beef

  1.  Place the eye fillet steaks in between two sheets of baking paper and bash the stuffing out of it with a rolling pin or tenderising mallet. I know right :).
  2. Thinly slice the bashed beef and place into a bowl.
  3. Season with the:
     • 1 tsp light soy sauce
     • 1.5 Tbsp oyster sauce
     • a pinch of raw sugar
     • ground rock salt and black peppercorns to taste.

  

  

  

  

  Stir frying your vegetables

  1. Chop and slice all of the vegetables.
  2. Add a slug of peanut oil to the frypan and get it nice and hot.
  3. Add the 3 cloves garlic (finely diced) and chopped chili to taste if you like it hot.
  4. Add the 1 carrot (sliced into sticks).
  5. Add the handful of snow peas.
  6. Keep everything moving all the time and then when you think it is time chuck in the 300g baby spinach leaves.
  7. As soon as the spinach leaves wilt and become warm put the whole lot into a serving dish. I sometimes cover them to keep everything piping hot.

  

  

  

  Stir frying the beef

  1. Add another slug of peanut oil to the frypan and get it nice and hot again.
  2. Add the now seasoned beef slices and stir fry for a few minutes at most, remember that they will continue to cook after you take them out of the pan. We don’t want them to be chewy.
  3. Pour the 1 Tbsp dry Sherry over the meat and quickly toss everything.
  4. Add the now cooked beef to the cooked vegetables waiting in the serving dish.

  

  Serving

  Serve from a central dish and let everyone take what they need. Make sure there is plenty of rice and good conversation. 🙂

  

  

  Thanks again to Ching,

  PK

  Here are some more Chinese and asian fusion posts: 

  Written by

  PK

  ·

  November 17, 2016