Main: Beef steak with scent of Chianti rub
Delicious Magazine – August 2018
Dessert: Tiramisu
Delicious Magazine – August 2018 – I used the Guy Grossi version not the Matt Preston one.
So the meat recommend for the steak was a 1.2kg tomahawk steak (not a cut I am familiar with) OR individual rib-eyes. I went for the rib-eyes. The rub is easy to make up and keeps in the fridge for up to four days so anything left over can be used at a later date. This was nice but you know what at the end of the day a steak is a steak is a steak!! I served it on a yummy potato and parsnip mash with a super simple Mimosa Salad from the first ever Dinner Party Cookbook. You gotta love those dinner party cookbooks! Nothing fails, ever! I will be using them a lot more in the future. The family gave this meal only a 6/7 out of 10. Don’t blame them, it was nothing to rave about. Let me tell you though the MAV was a happy chappy.
HOWEVER, dessert was to die for. I have never done the true authentic tiramisu before. It has always been the quick and easy version. This one has the beaten egg whites with the sugar syrup added and wow it was light and delicious. It feeds an army so do not make it unless you have a tribe coming over. One thing though, because I like to make these new and interesting recipes but NOT break the budget just use whatever alcohol you have in the cupboard to soak the sponge fingers in. I didn’t rush out and buy the two different types of grog they suggested and it was absolutely fine. We gave this a 9 that’s for sure. Now one thing about this recipe, you have to beat the egg whites, after the sugar syrup has been added, for 20 to 25 minutes while it cools down. I don’t have a fancy pants whizz bang Kitchen Aide upright mixer just the hand-held version and the arm got a bit tired. Also, at one stage I got distracted (photos to prove it) LOL………
Anyway, that’s it for this week.
From my kitchen to yours with love.
