Tag: vegetable oil

The Shooter’s Sandwich – Tally Ho Indeed

Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?


Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).

I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.

So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!


Ingredients for 8 Portions:
(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)

For the mustard sauce:
3 tbsp Dijon mustard
1 tbsp extra hot horseradish
1 tbsp mayo

For the mushrooms:
1 tbsp olive oil
1 tbsp butter, divided
1 1/2 pound button mushrooms
salt and pepper to taste
cayenne to taste
1/2 cup minced shallots
2 tbsp brandy or sherry

The rest:
2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.
salt and pepper to taste
3-4 oz fine pate, optional
1 round loaf of crusty bread

Tuna and provençal vegetable crumble

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  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

Not often thought of as the most glamorous of fish, this clever recipe turns those cans of tuna that have been sitting at the back of the food cupboard into a quick, simple and tasty family meal. Combining juicy tuna and provençal vegetables covered in a cheesy golden crust, this dish bursts with fresh flavour. But if tuna doesn’t float your boat, then it can easily be substituted for another fish or meat such as chicken, beef or pork. Or for those vegetarians out there, try throwing in additional vegetables too for a veggie crumble alternative.

Ingredients

  • 30ml vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 onion, peeled and diced
  • 100g mushrooms, chopped
  • 1 courgette, sliced
  • 1 red pepper, deseeded and sliced
  • 450g tinned tuna
  • 250g chopped tinned tomatoes
  • 1tsp herbs de provence or mixed herbs
  • Salt and ground black pepper
  • 1 vegetable stock cube
  • 100g plain flour
  • 50g margarine
  • 50g cheddar cheese, grated
  • 25g Parmesan cheese, grated
  • 1 aubergine, sliced

That’s goodtoknow

If you want to increase the fibre content of this dish, opt for wholemeal flour instead of plain flour.

Method

  1. Preheat oven to 180°C/350°F/Gas Mark 4. Heat some oil in a pan and fry the aubergines for 3-4 minutes on each side or until just golden. Transfer to a plate. Heat some more oil and fry the garlic for 30 seconds before adding the onion. Gently fry, for 2 minutes, until slightly softened.
  2. Add the mushrooms, red pepper, courgette and tuna and cook for a further 2 minutes. Add the tomatoes, herbs, salt and pepper and stock cube. Stir thoroughly. Cover and cook for 15 minutes on a low heat.
  3. For the crumble topping, rub the margarine into the flour with your fingertips until it resembles breadcrumbs. Add the cheeses and mix well.
  4. Pour the tuna and tomato sauce mixture into a shallow, ovenproof dish and spread evenly. Arrange the aubergine slices on top of the sauce and then scatter the crumble topping evenly over the top. Bake for 20-25 minutes until light brown.

By Angela Yussuff

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Sesame Shrimp

Sesame Shrimp

by Pam on October 7, 2013

I wanted to make something quick and easy using ingredients I had on hand for dinner. I found a recipe at Taste of Home[1] that sounded perfect. I adapted the recipe a little bit by adding less sesame oil and fresh garlic. I was going to marinate the shrimp for 30 minutes but time got away from me and they marinated closer to 60 minutes. Unfortunately, that made the shrimp a touch salty, so next time I will only marinade for 20-30 minutes. Thankfully, the rice mellowed out the salty flavor and made this sesame shrimp great. I loved how simple this recipe was to make – perfect for a busy weeknight meal!

Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.

Heat the  vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of  rice. Garnish with sesame seeds and green onion. Enjoy.



Print[2]

Save[3]



Sesame Shrimp




Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.



Ingredients:

1 lb raw shrimp, peeled, deveined, and tails removed
4 tbsp soy sauce
2 tbsp sesame oil
4 tsp fresh lemon juice
2 garlic cloves, minced
1 tbsp vegetable oil
1 green onion, sliced
1 tbsp sesame seeds

Directions:

Combine the soy sauce, sesame oil, lemon juice, and garlic together in a large zip lock bag. Seal and shake to mix the marinade well. Add shrimp to the marinade then toss to coat evenly. Seal and place into the refrigerator for 20-30 minutes.

Heat the vegetable oil in a large skillet. Add the shrimp and a few spoonfuls of the marinade then cook until the shrimp turn pink, about 2-3 minutes. Serve on top of rice. Garnish with sesame seeds and green onion. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste of Home

References

  1. ^ Taste of Home (www.tasteofhome.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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