Carpaccio Of Beef With Roast Aubergine And Balsamic Vinegar

Its summer, its hot - sometimes, but the past few weeks have been nice so why not try something different?This dish is great a starter or a main course, the only thing is as its raw beef it has to be really high in quality!!! Do not buy it from a supermarket, get it from a butchers.

150ml Balsamic Vinegar  

½ Aubergine        

Parmesan Cheese, For Garnish        

300g Beef Fillet   

Olive Oil

Salt and Pepper   

Crusty Bread To Serve      

Method:

1. Cut Aubergine length ways and crush garlic in its skin. In olive oil sauté the Aubergine and garlic and allow to cool.
2. Thinly slice the fillet of beef and pound between oiled cling film and arrange on plate.
3. To serve sprinkle the beef with salt and pepper and drizzle with balsamic vinegar and olive oil.
4. Arrange Aubergine and garlic on top with some salad leaves. Shave Parmesan over the top and serve with crusty bread.

Different Beef Cuts (Irish)

Living down the country, as of this weekend and seeing the cows in the fields around me, taking it for granted living in the city, you really get to see where your meat comes from. Most people go to the butchers and order the well known cuts; steaks, rib eye, housekeepers cut. But do you really know where the cuts are from? I have here the diagram of the Irish cuts of beef, and this could be good for you internationals as Ireland exports most of its beef!

Rib: Back Ribs, Rib Eye Steak, Rib Roast

Shank: Shank Cross Cut

Short Loin: Porterhouse Steak, T-Bone Steak

Sirloin: Sirloin Steak, Tenderloin Steak

Bottom Sirloin: Bottom Sirloin Roast

Top Sirloin: Top Sirloin Steak

Chuck: Mock Tender Roast, Boneless Top Blade Roast

Brisket: Whole Brisket

Round: Round Steak, Round Rump Roast

Flank: Flank Steak

Plate: Skirt Steak

Guacamole

Seeing as today is St Patrick's Day, the recipe had to have some green in it, so here you go!

Guacamole is a great accompaniment to chili con carne it is also great with some tortilla chips and dip or even in a chicken wrap.

 Guacamole

2 Avocado

Fresh Coriander

3 Tomatoes

1 Chili

Juice of 4 Limes

Lime Zest

Seasoning

Method:

Chop the tomatoes and dice the chilies and chop the avocado I half and mash with a fork and add the tomatoes and the chilies with the remainder of the ingredients (for a quicker way remove the avocado from the skin and remove the seed and quarter the tomatoes and roughly chop the chili and place in a food mixer with the remainder if the ingredients.

Beef Strognaoff

Beef Stroganoff, is one of those classic dishes but i have added some extra vegetables and a bit of spice to give a different flavour. I like my food with a bit of a spice, but if you don't you could always leave out the peppers and Tabasco. Serves 2

Beef Stroganoff

500g good quality beef (sirloin)

Mushrooms

1 white small-medium onion

½ red pepper

½ green pepper

1 tsp wholegrain mustard

500ml light cream

Dash of Tabasco 

Method:

1. Chop the meat up into dice size cubes and quickly fry on a hot pan until lightly browned then remove immediately
2. Then in the same pan soften the onion, mushrooms and peppers then add the mustard and seasoning if desired, then add the cream and reduce by half once the cream has been reduced  add the meat and cook until the meat is still soft to touch and then  serve immediately. 
3. This dish is best served with rice pilaff.

What's For Dinner? - Chili Con Carne

I love making this dish, it is great if you have no time at all, it can be made the night before and to be honest it has more intense flavours if it is made in advance. You can edit the spices in it to make it hotter or milder, you can serve this with just boiled or steamed rice or with some cous-cous. As it is a night before dish it means you could bring this for your lunch, if you didn't have lunch facilities or if you want something more substantial. Serves 6

Chili Con Carne

1 Green Pepper

1 Red Pepper

3 Chillies

1 Red Onion

4lb Lean Steak Mince

1 Tin Of Red Kidney Beans

1 Tin Of Tomato Puree

1 Tin Of Chopped Tomatoes

Cumin (Ground)

Chilli Powder

Cayenne Powder

Basil

Oregano

Crushed Jalapenos (Optional)

Crushed Chillies (Optional)

Seasoning

Method:

1. Dice the peppers and the onions and fry off in a large deep pan, when they are softened add the mince and cook throughout.
2. Add the chillies (diced, de-seeded, cut carefully!!!) add the palm-ful of cumin, chilli powder, a pinch of cayenne, palmful of basil and oregano.
3. Add the tin of tomatoes and the tomato puree, the kidney beans and allow to cook for 40 minutes at a medium temperature.
4. Allow to marinade over-night, and serve with warm tortillas and a fresh leafy salad.

The Basics - Beef Stock

Beef Stock:

1.5kg Beef Bones

200g Sliced Carrots

100g Chopped Onion

250ml White Wine

1 Celery Stalk Thinly Sliced

6 Tomatoes Peeled, De-seeded and Chopped

150g Button Mushrooms Thinly Sliced

2 Garlic Cloves

1 Bouquet Garni

Method:

1. Brown the bones in the oven, add the carrots and the onion and cook for 5 mins in the oven. Remove and place in a large pot, remove fat from the roasting tray and de-glaze with white wine. Reduce by half and then add 3 litres of cold water and bring to the boil.
2. Skim, simmer for 10 mins and then add the rest of the ingredients, simmer for 8 hours skimming regularly.
3. Strain and reduce the stock by one third OR reduce by half for a glaze (which can then be added to sauces to enhance the flavour)