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BBQ rare beef eye fillet

Warning: more gratuitous flesh…

Summer is a time for light meals and fast cooking. I’m not inspired to spend hours in the kitchen like I am in winter. I often get home at 7pm after a day consisting of beach volleyball training, crossfit, yoga and walking, all crammed around 8 hours of work. All I’m looking to do is fuel up, shower, relax a little bit and get to bed early in anticipation of another full day ahead. So, here’s something nutritious that sustains my active lifestyle and is not heavy, hot or time consuming…

Ingrediants
300g high quality grassfed beef eye fillet
1 lime
1 lemon grass stalk, chopped finely
1-2 hot chillies, chopped finely
sea salt
2 tbsp crushed nuts (macadamia, walnuts, cashews)
garden salad (3 iceberg lettuce leaves, 1/2 tomato, 1/2 carrot, 1/2 cucumber)

Method
On 2 plates prepare a garden salad of shredded lettuce, sliced tomato, julienne carrots and sliced cucumber.

In a small bowl mix the lemon grass, chillies, sea salt and juice from the lime.

Finely slice eye fillet into thin beef steaks.

Massage chilli and lime mix onto one side of the beef fillets. Leave to rest for 10 minutes.

Cook eye fillets on high heat in a skillet or BBQ hot plate for 1 minute each side.

Serve fillets on top of the garden salad and garnish with crushed nuts.

Serve immediately.

Serves 2.

Prep…

Cook…

Serve…

 
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Posted by on January 28, 2012 in Food

 

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Jamie & Jools’ Beef Stew


It is still winter here in Sydney, even if the temperature hit 20 degrees Celcius today (lucky us!) and is heading to 24oC this week. No matter, it’s still a nice time to cook up a hearty beef stew.

This one is modified from Jamie Oliver. Jamie says that his wife Jools goes mad for this one. From the scents wafting out of my kitchen right now (coupled with the fact that Jools married Jamie) I’m inclined to think she knows exactly what she’s talking about.

Jamie serves this with a nice glass of red wine and some fresh, warmed bread. Considering that it is still Healthy July for us, we have skipped the extra wine and bread and simply enjoy this steaming dish as it is.

Ingredients

olive oil
a knob of butter
1 onion, peeled and chopped
800g stewing steak or beef skirt, cut into 5cm pieces
sea salt and freshly ground black pepper
flour, to dust
1 bay leave, dried*
2 turnips, quartered
4 carrots, cut into 3 or 4 large pieces
2 artichokes, halved*
3 yellow button squash, halved*
500g small potatoes, halved
2 tablespoons tomato purée
1/2 bottle red wine
285ml beef stock (or vegetable)
zest of 1 lemon, finely grated
a handful of rosemary leaves, chopped
1 clove of garlic, peeled and finely chopped

* Jamie adds a handful fresh sage leaves, 1/2 a butternut squash (halved, deseeded and roughly diced) and a handful of Jerusalem artichokes, peeled and halved. I couldn’t find any of these ingredients in the store today so I added a bay leaf, hearts of normal artichokes quartered, and 3 button squash halved.

Method
Preheat oven to 160ºC.

Put a little oil and your knob of butter into a pot or casserole dish. Add onion (and sage leaves if you have some) and fry on the stove top until softened.

Toss the meat in a little flour, then add to the pan with all the vegetables, tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt.

Bring to the boil, place a lid on top, then cook in the oven until the meat is tender. This may take 3 to 4 hours. You can test it by mashing up a piece of meat and if it falls apart easily it’s ready.

You can turn the oven down to about 110°C and keep the stew resting there until you’re ready to eat.

Serve by ladling big spoonfuls into bowls. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. You only need a small amount of zest mixture – as soon as it hits the hot stew it will release an amazing fragrance.

Turn the lights down low, tuck yourself in on the couch and watch a good movie with your comfy stew.

 
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Posted by on July 31, 2011 in Food

 

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Healthy July and Chilli Beef Salad

It’s time to get healthy! Well, for me, it’s always time to get healthy. Health is the thing that keeps us going; keeps us happy, productive and firing on all cylinders to a ripe, flexible and smiley old age. I speak a lot about this in my ‘About Me‘ profile and in some of my posts, however, you may have noticed that most of my posts are not quite consistent with this theme. In fact, most of the dishes here are rich, sweet and decadent ensembles sent straight from heaven to keep you plump and happy as a Botticelli model. They are the sort of dishes that you would treat yourself to on a special occasion or that you would share with friends over a sumptuous dinner. I enjoy sharing those food-events and telling a story about a romantic or social occasion. But they are not the norm. And thank goodness for that! Because if I was eating tiramisu and marscapone tarts everyday then I wouldn’t be fitting into those ‘resort bikinis’ that I pack on my holidays!

I’ve recently revamped my exercise regime. I’ve switched from personal training and gym group fitness classes to CrossFit and I’ve added in PowerYoga and, well, hey, while I was at it I threw in Dry July too! I am 13 days into an up-tempo, fantastic fitness regime that mixes a little bit of the above and hopefully will lead to that smiley, flexible old person I referred to earlier.

So, in the spirit of Healthy July, I’m going to post a few of my “normal” recipes that represent my everyday eating. These meals are equally delicious, a lot faster to prepare and certainly a lot better on your digestive system (and kinder to your skinny jeans) than my more decadent, previous posts. I hope that you enjoy these meals equally as much as those big, sugary tarts in the ‘cake’ tag, and that these meals bring joy and good health to your dining room table every single day.

Chilli Beef Salad
Chilli beef

Ingredients
1 cup baby spinach leaves
1 cup coriander
1 cup flat leaf parsley
1/2 small red onion sliced
1 cup cherry tomatoes halved
1 large red chilli chopped (keep the seeds)
1 carrot finely sliced
400 g good quality beef rump
1/4 cup sweet chilli sauce
1 tsp sesame oil
1 tsp oyster sauce

Method
Mix sweet chilli sauce, sesame oil and oyster sauce together in a bowl.

Finely slice the beef into thin strips (about 2-3 cm wide and a few mm thick) and add to the bowl with sauces. Mix and allow to marinate for 30 minutes.

Rinse the salad ingredients. Very coarsely break up the coriander and parsley with your hands (just break it up a bit, don’t tear it to pieces). Mix the spinach leaves, coriander and parsley and add to two bowls. To each bowl add red onion, carrot and tomatoes.

Heat a fry pan or wok on high heat. Add a drizzle of light oil (I used macadamia oil. Delicious). Add the beef (I did not add the extra marinade sauce. The idea is to go lighty with the sauces) and stirfry quickly to rare or medium rare. Add the chopped chilli and chilli seeds (if you like a bit of ka-pow!) just before the beef is finished.

Remove beef from pan and pile it onto the salads. Serve immediately.

Serves 2

 
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Posted by on July 13, 2011 in Food

 

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