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Daryl Catterall
79 followers -
One life -----------Living it ....Friends, Fun and Food are at the top of the list with a huge dose of dancing to finish it off................
One life -----------Living it ....Friends, Fun and Food are at the top of the list with a huge dose of dancing to finish it off................

79 followers
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Peppercorn sauce recipe!
Ingredients
2 shallots - finely sliced 
2 tablespoons coarsely ground black peppercorns 
1 Tablespoon Dry Peppercorns (Soak in Brandy for an Hour or more) 
1 Tablespoon small capers 
60 ml of brandy 
1 minced clove of garlic 
2 teaspoon Dijon mustard 
Splash Worcester sauce 
200 ml double cream 
Splash of Teriyaki Sauce
Good knob of butter 
Splash olive oil 
Salt to taste if required

Method

Heat up a heavy bottomed pan on medium heat, and then add a splash of olive oil and the butter 
2. Add the shallots and garlic and Sautee until they start to turn light golden brown 
3. Add the peppercorns, Capers and Worcester sauce and the mustard, stir everything around and cook for 30 seconds 
4. Add the brandy, allow to heat up for a couple of seconds, then stand back and ignite the vapours with a match. 
5. Allow the flames to die down on their own and burn off all the alcohol. it is very important to flambé the brandy as the syrupy liquid that’s left will thicken your sauce. 6. Add the cream and a small splash of the Teriyaki Sauce to taste, then mix everything through. 
7. Let the sauce bubble away and reduce slightly for 2 or 3 minutes and You are Done.  
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Miso steak
By Good Food Magazine
Cooking time Prep:10 mins Cook:10 mins Plus marinating
Serves 2
Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper
Ingredients
2 tbsp brown miso paste
1 tbsp dry sherry or sake
1 tbsp caster sugar
2 crushed garlic cloves
300g/11oz lean steak
baby spinach, sliced cucumber, celery, radish and toasted sesame seeds, fresh Lime to serve
Method
Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.
To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds and a squeeze of lime over the lot ……
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Fantastic Sunday lunch.... Whitebait followed by a good Burger and Chips.......

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18/07/2014
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We love summer........ Cheers folks
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