Hi Everyone!

A little warning before we start today – this recipe is a “celebration night” recipe because this cut of meat is oh so expensive.  However, this was a celebration for us because we have had so many interruptions to our Wine Wednesdays with “the germ” (as my little grandson calls it) that I wanted to do something extravagant.

Now whilst this dish is incredibly indulgent and scrumptious, it may not appeal to everyone especially if you’re not much of a meat eater.  I fall into that category and I just had a very small off cut of the meat with all the trimmings.  OMG!!!!!  It was so juicy and tender and the mixture of flavours was incredible.  The best part…… it didn’t take all day to cook it and the smell transported me back to those little streets in Spain where the restaurants cook some of their dishes out on the street. There is so much versatility in this dish.  Not only am I going to try the Escalivada with chicken and fish but also the Manchego butter.

Just think about your favourite things – ahhhh… coffee, cake, creamy mascarpone with a dash of Marsala – sounding good?  Well these are and you get to lick the bowl all to yourself because the little ones won’t like the grown up flavour.  There is nothing complicated about this recipe and it will allow you to add your creative spirit with the torched meringue topping and bitter sweet syrup. If you want to make it even easier, don’t bother making the Italian meringue for the topping and use whipped cream instead. (I chose not to add the chocolate coated coffee beans) 9/10

This whole menu is worth you having a crack at.

So until next week,

From my table to yours with love X

Steak with Escalivada & Manchego Butter

This cut of meat is expensive and often large so one steak may do two people depending on the size

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Course: Main Course

Cuisine: Spanish

Ingredients Method Notes

Ingredients

  

• 1/4 c olive oil plus extra for brushing
• 2 garlic cloves crushed
• 2 tbs sherry vinegar or red wine vinegar
• 2 tsp ground cumin
• 1 onion cut into thin wedges
• 1 each of roasted red & yellow capsicum sliced (buy in the bottle or roast your own)
• 4 vine ripened tomatoes peeled, seeded, eah cut into thin wedges
• 1/4 c flat-leafed parsley finely chopped
• 4 300g beef rib-eye steaks on the bone
• rocket to serve
• 60 g manchego cheese
• 150 g unsalted butter softened
• 1 garlic clove crushed
• 2 tbs flat-leaf parsley finely chopped
• 6 pitted green olives finely chopped

Method

 

1. For the Manchego butter, place all the ingredients in a bowl and combine well. form into a log on a piece of plastic wrap, then wrap tightly, twisting the ends to secure. Refrigerate for 30 minutes or util firm.
2. For the Escalivada, whisk oil, garlic, vinegar and cumin in a bowl. Season. Preheat a chargrill or bbq to medium-high. Toss onion in a little extra oil, then chargrill for 3-4 mins, turning, until softened. Combine onion, capsicum, tomato and parsley in a large bowl and toss with dressing.
3. Brush the steaks with a little extra oil, then chargrill for 3-4 minutes each side for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 5 minutes.
4. Top each steak with a slice of Manchego butter and serve with Escalivada and rocket.

Notes

Source: Delicious - Love to Eat

Minimisus

Adult cupcakes

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Course: Cake

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 180 g unsalted butter softened
• 100 g brown sugar
• 260 g caster sugar
• 4 eggs
• 1 2/3 c (250g) self-raising flour sifted
• 12 amaretti biscuits finely crushed
• 1/4 c (60ml) coffee essence or freshly brewed espresso, plus extra 2tbs coffee essence for syrup (essence available in the coffee aisle at the supermarket)
• 2 tbs Marsala
• 100 g ricotta
• 1 quantity Italian meringue optional - substitute with whipped cream
• chocolate coated coffee beans roughly chopped to serve
• 2 c (550g) mascarpone
• scraped seeds of 1 vanilla bean
• 1/3 c (50g) icing sugar
• 1/4 c (60ml) Marsala

Method

 

1. Preheat the oven to 180°c. Line a 12-hole muffin pan with paper cases. Using an electric mixer, beat butter, brown sugar and ½c (110g) caster sugar for 3 mins or until thick and pale. Add eggs, one at a time, beating well after each addition. Fold in flour, crushed amaretti, ¼ c (60ml) coffee essence and 1 tbsp Marsala, then fold in ricotta until just combined. Divide batter among the muffin cases, then level tops. Bake for 25-30 mins or until a skewer comes our clean.
2. Cool for 10 ins in pan, then transfer to a wire rack to cool completely.
3. For the filling, place all the ingredients in a bowl. Using a wooden spoon, stir until combined. refrigerate until needed.
4. For the syrup, combine the remaining ⅔c (150g) caster sugar, remaining 1 tbsp Marsala, extra 2 tbsp coffee essence and 150ml water in a saucepan over low heat, stirring until the sugar dissolves. Increase heat to medium-high and cook for 5-7 minutes until reduced and syrupy. Cool
5. Remove cakes from their cases and halve horizontally. Drizzle all the halves with a little cooled syrup, then spread 2 tbs filling over each base. Replace the tops. If using the Italian meringue topping, replace the cake tops, then dollop each with a spoonful of meringue. using a kitchen blowtorch, lightly brulee the tops of the meringue. Alternatively, top with a dollop of whipped cream. Serve sprinkled with chocolate-coated coffee beans.

Notes

Source: Delicious - Love to Eat

Italian Meringue

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Ingredients Method

Ingredients

  

Method

 

1. Using electric beaters, whisk 2 egg whites until frothy. Add 2 tbsp (30g) caster sugar and whisk to soft peaks. Combine ⅔c (150g) caster sugar with 100ml water in a saucepan over low heat, stirring until sugar dissolves. Increase heat to medium and simmer for 2 mins or until mixture reaches 115°c on a sugar thermometer. Whisking constantly, gradually pour sugar syrup into egg white mixture in a thin, steady stream, whisking until mixture is thick, glossy and cold.