Dinner – Page 4 – Agapi.Style

My perfect roast beef

I do a lot of roast beef recipes tried, and eventually settled on this:

1. Preparation of meat.

Meat (beef(!) sirloin thin edge or thick edge) to spread from the fridge 2-3 hours before cooking so that it is uniformly heated and subsequently uniformly fried. I immediately rinse and dried with paper towels.

For me the easiest to cook a roast beef weighing 1.5-2 kg Piece of this size always turns out a perfect medium rare doneness and quickly eaten, as opposed to large cuts.

2. Marinating (this item can be omitted).

I often marinate the meat, although it is not required. But he still lay a few hours to warm up at room temperature, why not take his case at this time))

Marinade: 1H.l. of salt, 1ch.l. freshly ground pepper, 2 cloves of garlic, or 1H.l. dry garlic 2 branches rosemary or 1 tsp dry seasoning (or thyme, or both), 2 tsp of Dijon mustard. RUB the meat with spices and leave to rest for 2-3 hours. The composition of the marinade can be any at your discretion. If the meat is superb, it is enough salt and pepper.

3. Roasting (this item can also be omitted).

A little clean meat from the marinade and fry on all sides for 5 minutes until a good dark crust on the pan with a small amount of cooking oil (I have MCE).

I all this is done in a Dutch oven Gurman, which after roasting meat and baked in the oven. Very convenient and tasty it turns out.

Important 1. First, the pan must be very very hot without oil, then put oil and meat.

Important 2. Meat to shape and, accordingly, for uniform cooking, it is desirable to wrap the twine/cooking string, giving it the shape of a cylinder.

Important 3. Only turn the meat with a spatula or tongs. In any case do not puncture at all stages of cooking.

4. Baking.

4.1. Roasting, if the meat you have roasted.

If you do not have the grills/pans that you can put then in the oven, then after frying put the meat on a baking tray or grill and bake on the basis that 1 kg of meat will require approximately 20-25 minutes at 160C. Meat clean in the already heated oven. Under the grate is necessary to substitute the pan, to then not have a long and painful clean the oven.

This balance temperature and time I had experienced way, but it REALLY depends on the oven and the meat. Probably will have 1-2 times to experiment with your oven to achieve the correct result.

My standard piece of meat 1.5 kg zapechetsya 35 minutes to medium rare.

Or I recommend to use a cooking thermometer for meat and steaks. With him the probability of error in cooking is reduced to zero. You need to stick a thermometer so that its end was in the center of a piece of meat and handed the temperature from there:)

Moreover, the thermometer you should be seen through the closed oven.

Temperature thermometer, which I take out meat – 60-62С.

4.2. Roasting, if the meat you are fried.

There are three ways how to cook it in this case (2 quick and 1 long):

4.2.1. Quick way 1.

Spread the meat on a baking tray or grill and bake on the basis that 1 kg of meat will take 17-20 minutes at 160C. Temperature thermometer, which I take out the meat in this case – about 55C.

Next, take out the meat and preheat the oven to 200-220S, then 7-10 minutes to clean the meat in the oven to obtain a fried crust. I do it on the grill mode.

Temperature thermometer, which I take out meat – 60-62С.

4.2.2. Quick method 2.

Either put the meat on a baking tray or grill and bake on the basis that 1 kg of meat will require 20-25 minutes at 160C. Temperature thermometer, which I take out meat – 60-62С.

Next, take out the meat and almost completely(!) it cool down (minimum 30 minutes). Then preheat the oven to 200-220 C, and for 10-15 minutes remove the meat in the oven to obtain a fried crust. Fully cooled the meat will not have time to heat up inside so the cooking of the medium turned into well done. That is, the temperature of the thermometer will retain their values – 60-62С.

4.2.3. A long way (my favorite, but there is no thermometer will not do).

The meat is wrapped in butcher paper, not foil, and it was in parchment. To it for a long time in the oven has dried and lost its juice, but not suffocated. Spread the meat on a baking sheet or the grill and baked at 80C-100C to a temperature of thermometer – 60-62С. A piece of 1.3 kg, which I usually buy, she’s in my oven for about 2.5 hours.

Next, take out the meat and almost completely(!) it cool on parchment paper (minimum 30 minutes). Then preheat the oven to 200-220 C, remove the parchment and once for 10-15 minutes remove the meat in the oven to obtain a fried crust. By analogy with predyduschim method.

5. After baking you need to let the meat “rest” for 10 minutes without cutting to the meat juice were distributed on the piece and does not leak when cutting.

6. Serve roast beef can as a separate dish with mustard or honey-mustard sauce. Or make him a delicious salad or bruschetta.

Сurrywurst

I thought about them from my last trip to Germany, and here I prepared) If you like real meat sausages, tomatoes and Curry like me, then you urgently need to eat currywurst!

Very simple and wildly delicious dish, the main thing is to buy normal sausages)))

Ingredients (for 4 servings):

* 500g of sausages (I like them) Tasteville),

* 400 ml of tomatoes in their own juice or tomato trade winds,

* 1 large or 2 small onions,

* 1 small sweet and sour apple (can be replaced with 50-70 ml of applesauce or 1-2 tablespoons of Apple or balsamic vinegar, but it is better to use an Apple),

* 2 cloves of garlic,

1-2 tbsp tomato paste,

* 2 tbsp yellow curry powder,

* 1 tsp. mustard,

* 0.5 tsp ground paprika,

* 0.5 tsp dry chili pepper, or 1 small fresh pepper,

* 1-2 tbsp sweetener (I have Jerusalem artichoke syrup),

* Salt / pepper to taste.

How to do:

1. wash vegetables / fruits. The Apple must be cleaned and grated on a fine grater. Chop onion, chili pepper, garlic.

2. fry the sausages in a frying pan until nice fragrant Brown, set aside on a plate.

3. in the same pan (do not wash it after sausages) fry the onion and pepper (if you use fresh). Fry until golden brown, then add chopped garlic, curry, tomato paste, paprika, chili (if using a dry spice), mustard. Mix everything and fry for 30sec-1 min. Then add tomatoes and applesauce. Simmer stirring for 5 minutes over medium heat until sauce thickens.

4. when the sauce thickens, taste it and add salt, freshly ground pepper, sweetener and other spices if you miss them in taste. The sauce should turn out sooooo fragrant, spicy, with sourness and light sweetness. In fact, this is a recipe for delicious homemade ketchup.

5. Next, you have two options for serving this dish. Or put the fried sausages in a frying pan, warm up the whole dish for a couple of minutes and serve.

Or (I recommend doing this) tomato curry sauce is transferred to a blender, punched until smooth, returned to the pan, and only then spread the sausages, warm up and serve. For beauty, you can sprinkle the sausages with curry powder on top.

This dish is very tasty with whole wheat buns.

Best burgers ever

I’m not even sorry to reveal all the subtleties of this recipe, because I can not imagine who will bother so much))

Recipe:

Bake burger buns (recipe here), cut them lengthwise into 2 parts.

Caramelize onions (recipe here).

Cut fresh and dried tomatoes, pickled cucumbers, peel a couple of cloves of garlic.

Make bluchiz sauce (recipe here).

Cutlets can be made yourself, but I often use purchased marbled beef. They’re gorgeous. I’ve only seen them in Auchan. Not to be confused with Miratorg, there are cutlets just insignificant sinewy inedible meat-like cakes. And another good option is cutlets from the butcher shop, which are called “Royal”.

If I do it myself, then either I do not add anything to the minced meat at all, or for 500 g of ground beef I add 1 tsp.mustard + 1 tsp. Worcestershire sauce/or 2H.l. only sauce, a pinch of ground coriander, salt and black pepper.

If the cutlets are minced lamb, then be sure to put there ground cumin, coriander, a little ground cinnamon, cumin and chili pepper.

Optionally, you still need to make carmelized bacon. Optional, since you can do without it. I do not eat bacon, for me it is too fat, especially in combination with cheese and meat. But I will not hide from you that with “beer-candied bacon” the taste of the burger will be amazing. Once definitely worth a try;)

How to make bacon (ingredients are indicated in the amount needed to prepare 1 baking sheet):

1. Mix 100ml dark beer and 2 tbsp syrup (Jerusalem artichoke or MapleWe spread the pieces of bacon (8-10 PCs) at a distance from each other on a baking sheet with baking paper, otherwise you will be awesome to wash the caramel from it. Brush each bacon and send it for 3-6 minutes (time depends on the thickness of the piece and the oven) in the oven at 220C (if there is a grill mode, you can turn it on, but not necessarily, it will still caramelize). It is necessary that the pieces become slightly fried and reduced by one and a half times. We turn them over to the other side and repeat the process with spreading beer caramel, then fry until ready (5-10 minutes), the main thing is not to bring it to black, it is no longer tasty.

2. ready bacon spread on paper towels for no more than a couple of minutes. They will give up excess fat, cool down, Harden, but do not have time to stick to the towels;) After that, the bacon must be broken into pieces, convenient for eating.

Important 1. If you make several bacon pans, then each time you need to take a new layer of baking paper.

Important 2. If there is more beer with syrup than necessary, you can apply another layer of caramel during cooking.

Preparation process: Collecting a burger:

Heat the grill pan, dry the cut bun well on it (cut down), then rub both halves with garlic, then optionally you can grease the bottom bun hummus next, caramelized onions, cutlet (fry 6-8 minutes for medium roast, but everything depends on its size), bluchiz sauce, bacon, sun-dried tomatoes, fresh tomato round, cucumbers, top bun and Bon Appetit.

The amount of ingredients depends on your tastes. I put a lot of onions and cheese, and everything else – a little. The burger is served with a large portion of vegetable salad with a light dressing.

Result:

Experiment with the addition of fried zucchini and lettuce leaf: Other successful combinations:

After the blue cheese, instead of everything that is indicated in the basic recipe, put fried wild mushrooms with onions + arugula.
Or instead of blue cheese, put Camembert/Brie, then fried sweet chanterelles with onions, followed by spinach./corn with sour dressing.
Lamb cutlet. Down on a hummus bun, then grilled eggplant with garlic, then a cutlet, then curdled goat cheese and topped with pickled red sweet onion. You can also put a tomato and spinach.

Roasted rainbow carrots served two ways (with lemon tahini sauce and with goat cheese and pecans)

This is a very simple and elegant vegetable side dish. Love it! It’s all about the spice rack for baking and serving. Both of these points are very important.

Ingredients:

1 kg mixed carrots (you can substitute a regular orange)

2-3 tbsp olive oil,

0,5-1 tsp sea salt (or to taste),

1 tsp ground dried garlic (or to taste),

1 tsp ground dried ginger (optional)

A couple of pinches of freshly ground pepper (or to taste),

2 branches of rosemary

1 branch of thyme,

1 tbsp lemon juice.

Ingredients for the feed are specified in paragraph 4 below.

If some of the ingredients you have available – it does not matter, main thing is to have oil and salt. But you understand that the taste will be completely different, so whenever possible, use all these spices.

How to do:

1. Carrots wash, peel (optional) and a little dry. Leave a tail or not is a matter of taste, but this side dish looks prettier. If the carrots are very large, cut it into pieces of approximately equal size. But not melchite, this is important.

2. Mix all spices and herbs, sprinkle over the carrots, top, pour olive oil and mix well.

Place carrots on a baking tray with baking paper, 1 layer, preferably on the distance between the slices, and bake for 30-40 minutes at 180C until brown, stirring occasionally so that the pieces brown on all sides. Cooking time depends on oven and size of carrots.

3. Once the carrot is ready, remove the branches of thyme and rosemary. Try it, add spices if necessary.

4. Flow 1.

Carrots sprinkled with lemon juice, sprinkle with chopped parsley or cilantro (2-3 tsp finely chopped leaves) and serve. For even more interesting flavor combinations, I recommend to garnish tahini sauce for this recipe.

Flow 2.

Carrots sprinkled with lemon juice, curd randomly on top spread goat cheese or feta (50 g), and conclude with a handful of chopped nuts (for my taste here, more suited to the pecan, walnut or almond petals). Nuts should be roasted.

Don’t even know which version tastes better, both is perfect!

PS As experience has shown, yellow carrots – the sweet, orange and purple – slightly less interesting to taste, white – virtually no. This is raw. In the prepared – all about the same;)