Tag: olive oil

Gordon’s Beef Tacos with Wasabi Mayo Ingredients 2 beef…

Gordon’s Beef Tacos with Wasabi Mayo

Ingredients

2 beef sirloin steaks
Olive oil, for frying
6–8 small (14cm) corn tortillas, to serve

For the Marinade

2 tbsp light miso paste
2 tbsp mirin
1 tbsp caster sugar
2 tbsp olive
Sea salt and freshly ground black pepper

For the Quick Pickled Cabbage

½ head of chinese cabbage, finely shredded
1–1½ tbsp rice vinegar or lemon juice
½ tsp toasted sesame oil
1 tsp dried chilli flakes

For the Wasabi Mayo

½ tsp wasabi, to taste
2 heaped tbsp mayonnaise

Method

1. First prepare the marinade. Mix the miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little.

2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2–3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.

3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again. This mix of Mexican and Japanese flavours – seared steak marinated in a rich, sweet sauce and wrapped in a taco (a toasted corn tortilla) – makes a really quick meaty feast. Normally, meat is marinated before cooking, but here you cook the steak and then let it cool in the marinade to absorb all that flavour. The steaks can be left to marinate for up to four days – the longer the better.

4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.

5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavour.

6. Heat the tortillas for 30–60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’.

7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo.

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Olive Oil Poached Tuna – You Can Tuna Fish

You’re perfectly happy eating regular canned tuna, until the day you taste the imported, olive oil-packed tuna, and realize exactly what you’ve been missing. You tell people that there’s nothing better, but that’s not entirely true. There’s this.

By gently poaching fresh ahi tuna in olive oil, you can create a “tuna fish” of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.

Traditionally, the tuna is cooked all the way through, and preserved in the oil. This is a perfectly fine way to do it, and you will be blown away by the results. If you want to cook it through, simply keep it in the oil on low heat, until it’s just barely pink in the center (it’s okay to peek). Then proceed as shown, and by the time it cools it will be perfect.

Or if you prefer, you can follow my lead, and give it a briefer basting in the hot oil, so that after cooling in the oil, you’ll still have some gorgeous pink running through. There are so many variables, so the 5-7 minutes I did mine should only be a guideline for you. If you stop when the tuna is rare to medium-rare, by the time it cools in the hot oil, you should get something close to what I have here.

You can also do just one steak in a smaller pan, and it should work about the same. By the way, do not throw away the olive oil! You can use it for salads and pastas, or strain and freeze for another batch. It may take you a few experiments, but once you dial it in to how you like, you will be enjoying one of life’s great pleasure. I hope you give it a try soon. Enjoy!

Ingredients:

2 thick cut ahi tuna steaks (about 10-12 ounce each)

enough olive oil to come to surface of tuna steaks

handful of thyme sprigs

2 whole garlic cloves, bruised

red pepper flakes to taste

sea salt to taste

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Brie Stuffed Mushrooms Topped with Garlicky Panko

by Pam on October 24, 2013

I am seriously drooling just thinking about these mushrooms. I made them as an appetizer for our Sunday dinner and they were so amazing! My kids, who don’t like mushrooms, ate one each and said they were good! My husband and I devoured the rest and loved every single bite. These mushrooms will be my go to stuffed mushroom recipe from now on because they were gourmet and delicious while being super quick and easy to make.

Preheat the oven to 350 degrees. Coat a baking sheet with a bit of olive oil then season the baking tray with sea salt and freshly cracked pepper, to taste. (This will season the bottom of the mushrooms while the bake).

Combine the panko crumbs with the fresh parsley, a drizzle of olive oil, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix well with fingers until really well combined. Remove the stems from the mushrooms (discard or save them for later use). Place a cube of brie into each mushroom then top with the panko mixture, making sure to press it down a little.

Place into the oven and bake for 15 minutes or until the cheese is melted and bubbly and the panko is golden brown. Remove from the oven and place on a serving tray. Serve immediately. Enjoy.

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Brie Stuffed Mushrooms Topped with Garlicky Panko

Yield: 4+

Prep Time: 5 min.

Cook Time: 15 min.

Total Time: 20 min.

Ingredients:

1 tbsp of olive oil (for baking tray)
8 oz mushrooms, stems removed
Brie, cut into cubes (cheese only ~ no rind)
2 tbsp Italian style panko crumbs
1-2 tsp olive oil (for panko mixture)
1 tbsp fresh parsley
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat a baking tray with a bit of olive oil then season the baking tray with sea salt and freshly cracked pepper, to taste. (This will season the bottom of the mushrooms while the bake).

Combine the panko crumbs with the fresh parsley, a drizzle of olive oil, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix well with fingers until really well combined. Remove the stems from the mushrooms (discard or save them for later use). Place a cube of brie into each mushroom then top with the panko mixture, making sure to press it down a little.

Place into the oven and bake for 15 minutes or until the cheese is melted and bubbly and the panko is golden brown. Remove from the oven and place on a serving tray. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

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