Blue Steak

 I love blue steak. And I've never really ever had a good one in a restaurant as they are terribly smoky to cook and chef  must hate them.

Use good quality porter house, cut a reasonable thickness. Rub with  olive oil, cracked pepper and a little rock salt.

Have the griddle pan absolutely smoking, no oil, the oil on the steak will be enough.

We use gas and if the pan doesn't burst into flame when the steak goes in it isn't hot enough. (keep a lid to put it out if necessary).

For me the steak should take no longer than 60/80 seconds each side. The outer surface of the steak should be well char marked by the griddle, inside REALLY red and juicy.

Marmalade Corned Silverside

A friend gave us a slab of frozen meat, looked like a long export porterhouse. So I carefully cut it into nice steaks, sealed them and popped them all back into the freezer.

When I came to cook them (see above) to my horror I realised they were actually corned.

So what I did was this. Popped both into cold water and bought to the boil, changing the water 3 times, then into the crock pot with a couple of onions, a little brown sugar, and some pepper. Slow cooked for about 2 hours and then into a small baking dish.

Spread each steak with marmalade and poured enough water from the crock to come 3 parts up the side of the steaks, then into a 400deg F oven and bake. (my apologies, we have an American oven and they don't do deg C.). 

Sounds odd I know but it really tastes great.

Smoked Chicken & Pine Nut Cream Sauce

Sauté one Onions and 3-4 rashers of Bacon in a little oil,
Add about 2 tablespoons Pine Nuts.
Add 125mg Sour Cream to sauté mixture,
Enough Chicken Stock to thin the mixture.
Meanwhile cook one packet of ribbon noodles, drain.
Add one chopped Avocado and a handful of chopped mushrooms,
Add half a boned out smoked chicken.
Optional:- spring onions, green pepper

Baked Chicken Breast

4 Boned Chicken Breasts,
2 tablespoons Honey,
2 tablespoons Whole grain Mustard,
Brush one side of breasts, oven bake 180 degrees C. for 15 minutes.
Turn, Brush other side with mixture,
cook further 15 minutes.

Venison Casserole

Cut venison steaks into ½ credit sized portions, about 10/15 mm thick. Marinade in your favourite marinade.
We like a honey and soy mixture with ginger and garlic.
½ cup honey,
4 tblsp soy,
2 heaped tsp garlic,
2 heaped tsp chopped ginger.
We use commercially prepared garlic and ginger.

Mix and if necessary thin with a little red wine.
This is all really to taste and feel free to experiment.
Pour marinade over steak and leave for at least 12 hours.
Any juices from the steak should be combined with the marinade.

Remove steak from marinade and fry in a smoking pan with a little olive oil until cooked through. Pour marinade over steak plus more red wine, cover pan and cook very slowly until meat tender and mixture reduced. Occasionally taste the mixture and adjust wine etc.

Steam Chicken

Place chicken pieces into roasting dish. With juice from Pineapple pieces.
Pepper and salt, teaspoon of Garlic.
Half cup of Tomato Sauce
Half cup of Honey
Quarter cup of Soy Sauce
Slice 1 or 2 onions depending on quantity

Steam altogether quietly, place top on roasting dish or aluminium foil, cook low to medium heat in oven until chicken cooked.

Remove Chicken. Place roasting dish on element, low heat, thicken mixture using corn flour and left over Pineapple Juice or add make up chicken stock with corn flour.
Add sliced Green Pepper (Optional) and Pineapple Pieces.
Place Chicken back into the gravy, heat and serve or place in a container and freeze.

NB: I use seven Chicken Pieces, any more you may need to increase the sauce ingredients.

Lasagne