Wanted to do something special for Elle tonight, thought about ingredients and types of food we both like, went down to the shop and bought a heap of stuff to try and throw together.
What I ended up doing was slow-cooked flame grilled sirloin steak on the bbq, with cajun seasoning, medium-rare. Easily the best steak I've ever cooked, and reminded me that I don't need to pay $50 at a classy restaurant to eat so well.
The side dish was actually just as much a focus; a fresh prawn salad, marinated in a dressing sauce I whipped up including honey, mustard, lemon juice, olive oil and thrown into the frying pan. They were then placed neatly on a bed of lettuce, avocado and red onion. I drizzled the remaining dressing from the frying pan and mixing bowl over the salad, and finished it up with some pine nuts scattered over it all for some added texture.
I picked up a nice bottle of cab merlot from the Barossa which went down quite nicely, and finally some triple cream brie with seasame & cracked pepper water crackers for an after dinner snack.
Anyone who can be bothered spending the time, should experiment further with thise combo... simply awesome. If I could actually be bothered with the time and effort every night, I'd become a chef. :P
last nite threw some fish on the grill salmon and a fillet barramundi good cooking we had the barra with salt & peeper with fresh lemon then did the sal in Morocco seasoning which turned out really well GG squid inc!
Yesterday for afternoon tea, I got some fresh white bread, put it under a low grill until it was just golden brown, before quickly applying a raspberry, blueberry and blackberry conserve lightly across it's surface.
Adjectives make anything sound fancy, even jam on toast :P
Quote from Cow;339601: tasmanian eye fillet, fillet mignon style with fatty thinly sliced bacon, pan sealed, finished in the oven to rare/medium rare, rich red wine jus (the type that takes 3 days of reduction), potato and zucchini rosti, broccolini, side serve of grilled asparagus, glass of cab sav or shiraz to match the red meat and sauce.
Yesterday I got up at 4am, had the boat in the water at 6am, and had a feed of nice harbour goldies in the boat by 9am.
Filleted them at the boat ramp so no mess at home. Ate them that night so no need for steak. Washed them down with Coopers Pale so no need for fancy barossa wine or cajun seasoning.
I usually just use sea salt, a dash of Maggi Arome Season, grind a bit of black pepper and apply it to the steak at room temp, let it sit for five or six minutes then cook it.
But Roadkill!! That looks good.
OCAU has a pretty good thread about cooking a steak, lots of good ideas for seasoning and flavour. linky