Tag Archives: steak

#braai die perfekte #steak met die 3-3-3-formule – #braaidag

#braai die perfekte #steak met die 3-3-3-formule – #braaidag

Steak met brandewynpepersous - Foto Michelle Lategan

Steak met brandewynpepersous – Foto Michelle Lategan

Komende Saterdag is Nasionale Braaidag. Hoera! Nie dat my Ier enige aanmoediging nodig het om te braai nie, want hy sê mos: ”Friday is braai day. Saturday is braai day and Sunday is braai day too.” En as hy in die week ‘n kansie kry steek hy, tot my ergernis, weer die vure aan. Maar my liewe man kan nou maar net nie ‘n steak ordentlik braai nie. Óf hy maak dit te gaar óf hy probeer dit ná 10 biere oor koue kole braai. Mansmense tog!

Hoe om die perfekte steak te braai
Ek het verlede week een van Hussar Grill se steakmeesterklasse bygewoon en Sjef Greg Bax het ons touwys gemaak: “Maak seker dat die steaks kamertemperatuur is en nie direk uit die yskas gebruik word nie. Jou kole moet baie warm wees (gloeiend) en die skoon rooster moet liggies met sonneblomolie of olyfolie gesmeer word sodat jy die steaks maklik kan omdraai. Verf jou steaks ook liggies met olie en geur met jou gunsteling speserye. Ek verkies sommer net sout en peper. Gebruik ‘n tang (nooit ‘n vurk nie) om jou steaks om te draai. Die steaks moet toegelaat word om vir ten minste drie tot vyf minute te rus.”

As jy dit op ‘n gietysterriffelpan wil gaarmaak moet jy die pan rookwarm maak (ons panne het die aand vir ten minste 5 minute op ‘n groot gasvlam gestaan) en geen olie op die pan smeer nie. Onthou jy moet die steak met olie verf nie die pan nie.

Sjef Greg Bax van Hussar Grill: Foto Michelle Lategan

Sjef Greg Bax van Hussar Grill: Foto Michelle Lategan


Die 3-3-3 formule vir ‘n perfekte medium-rou steak
Gregg het ons geleer om die 3-3-3 formule te gebruik om ‘n perfekte medium-rou steak gaar te maak. “Braai een minuut aan elke kant vir elke een cm dikte. So, as die steak 3 cm dik is braai jy dit drie minute aan die een kant, drie minute aan die ander kant en laat dit vir so drie minute rus. Moet nie aan die steak andersins karring nie. Die totale braaityd is dus ses minute.” Dit is dit! Hou jou selfoontydhouer byderhand, moet dit nie ‘n sekonde meer of minder braai nie en ek belowe jou dat jy die mees perfekste medium-rou steak gaan braai. Hoor ek ‘n hiep-hiep?
Foto: Michelle Lategan

Foto: Michelle Lategan

Maklike stokmenger Béarnaise-sous
Béarnaise was nog altyd vir my ‘n nagmerrie om te maak, want dit skif gewoonlik. Maar met die onfeilbare stokmenger-metode sal ek dit nooit weer oor ‘n dubbelkoker probeer maak nie. Gooi die dragon-asyn saam met jou eiergele in die stokmengerhouer en terwyl jy dit oor medium spoed blits, gooi jy die gesmelte botter baie stadig by. So maklik soos dit!

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Die perfekte wyn saam met jou steak
Die aand by Silwood het Ernst Gouws ons bederf met sy wyne. Een van my gunstelinge van die aand was die die Ernst Gouws & Co Merlot 2014. Soos hulle self sê: “A savoury masterpiece. A richly-satisfying mouthful of dark plums and stewed fruit, this Merlot is full of earthy flavours with dark chocolate hints, savoury dried meat and plenty of spicy highlights.” Heerlik! Ja, ek dink ek het bietjie te veel van die masterpiece agter die blad gehad want ek het die volgende dag maar bietjie gesukkel. Maar dit was die moeite werd.

Wynmaker Ernst Gouws

Wynmaker Ernst Gouws

Hussar Gril se steakmeesterklasse R450/kop
Ek wil almal aanbeveel om dié meesterklasse by te woon. Dit is groot pret, jy gaan baie leer, lekker steak eet en ook heerlik weglê aan Ernst Gouws & Co se wyne. Vir besprekings kontak Silwood Cooking School by 0216864894 of cooking@silwood.co.za

Steak met Béarnaise-sous - Foto Michelle Lategan

Steak met Béarnaise-sous – Foto Michelle Lategan

Maklike stokmenger Béarnaise-sous
Genoeg vir 4
20 ml witasyn
20 ml water
4 ml gekapte vars dragon of ‘n groot knypie gedroogde dragon (tarragon)
1 ml sout
knypie peper
10 ml water
2 eiergele
190 g botter, gesmelt
rooipeper (na smaak)
suurlemoen (na smaak)

Gooi die asyn, water, dragon, sout en peper in ‘n potjie en verminder oor lae hitte tot 10 ml.
Verwyder van die hitte en voeg 10 ml water by. Voeg saam met eiergele in ‘n mengbak en verwerk teen medium spoed met stokmenger (stick blender) tot dik en romerig. Voeg nou die botter baie stadig bietjies vir bietjies in ‘n klein stroompie by en verwerk goed na elke byvoeging. Wanneer al die botter bygevoeg is, geur met rooipeper en suurlemoensap. As dit te dik is meng ‘n bietjie warmwater by. Bedien teen kamertemperatuur.

Die lekkerste brandewynpepersous
Genoeg vir 4
50 g botter
10 ml gemaalde swartpeper
15 ml sagte donkerbruin suiker (treacle)
30 ml brandewyn
65 ml port
150 ml beesvleis ekstrak
160 ml room
Knypie sout

Smelt die botter, voeg die suiker by en kook tot die botter verbruin het. Gooi die swartpeper by en braai dit verder vir so twee minute. Voeg die brandewyn by en flambé. Verwyder van die hitte totdat die vlam dood is. Voeg die port by en prut tot die alkohol verdamp het. Gooi die beesvleisekstrak by en verminder tot ¾. Gooi die room by en verminder tot dit verdik het. Geur met sout.

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let’s #braai some steak!

let’s #braai some steak!

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{something unadulterated}
Steak! Out of all the gazillions of steak recipes, one of my favourites (and the simplest of things) is grilled steak on the fire with garlic butter. There is something unadulterated about this that is just perfect when you a craving for a good steak. Served with some salad on the side, you just can’t go wrong.

{steve maresh}
I chatted to Steve Maresh from the Local Grill in Johannesburg (winner of this years’ Steakhouse of the Year”), I asked him a few questions on how to make the perfect steak, here is what he had to say … “My perfect steak is cooked on oak staves on a gas Webber. The staves are soaked in water overnight and placed on the hot grill for a minute before turning over. Place the lightly seasoned steaks on the staves. Close the Weber lid for 12 minutes and then just before serving, brown/caramelize the steaks on the hot grill. Place back on the now smoldering staves and serve. …Cooking with Himalayan salt blocks come a close second…”

{my version}
So there you have it … but let’s face it not all of us have the time to rush out and buy wooden staves and salt blocks …taking nothing away from this must-try-once-in-a-lifetime-recipe…. Here is my home styled version to cooking the best steak:

steak with garlic butter

Tips for frying the best steak at home

Stoke the coals so there is a strong flame.
Add a little bit of oil in your griddle pan.
Now place the pan on top of the flame and leave it until your pan is smokin hot.
I season my steaks before I put it in the pan – just with salt and black pepper.
Then fry 3.5 min on one side and 3.5 minutes on the other side (this is for a cut of steak that is +-2cm thick).
Let it rest for 6-8 minutes.

For my garlic butter

2 Tbs butter
1 tsp grated garlic (if you want more add more)
1 small pinch of cayenne pepper (optional)

Mix together and put in fridge to harden.

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white pepper is back …viva! = steak + white pepper sauce + peppery mushrooms

white pepper is back …viva! = steak + white pepper sauce + peppery mushrooms

white pepper is back ...viva!=steak + white pepper sauce + peppery mushrooms

For some time now, some of my foodie friends and I have been wondering whether white pepper is making something of a comeback….well, I can reliably confirm that it is back. That everyday seasoning that for so many years has done duty on our mother’s and grandma’s dinner tables but somehow got lost over the past decades between her black, pink and red peppercorn brothers and sisters … Lady White Pepper … is back!

Before I share more about the return of the white pepper I need to make it clear that my aspirations for this blog are not to win favour, nor benefit from freebies.This is my journey and my experiences with food. This being said I do believe that good experiences need to be shared, and in this instance I just want to shout if from the top of Table Mountain – if you are looking for a good food and wine experience….this is it … go and experience it at De Grendel Restaurant. It is not an inexpensive outing I might add, but worth saving the pennies just to savour this culinary sojourn through amidst the Durbanville vineyards.

But without further blabbering, let me get back to that somewhat magical afternoon and the white pepper….there we were, Sue-Ann and Ilse from Masterchef and foodie doyen and all-round intriguing persona, Errieda, wine-fundi Samarie, cookbook publisher Daleen and De Grendel’s winemaker Elzette – breathing in the majestic views, soaking up the ambience from table to plate. We laughed, we ate, we drank and toasted our shared passion – we became the absolutely fabulous olympic #chicksthatchow! As Errieda said: “Some chase for gold; others chow for gold”!

Back to the white pepper … I tasted the prime rib with white pepper, pearl onions and broccolini that Errieda ordered and it blew me away. It WAS the best steak and sauce I have ever eaten – the sauce combined with the steak just melted in your mouth with a flash grilled flavour, subtle yet striking. This bite confirmed to me that the sultry Lady White Pepper is back … out of the shadows and back on the plate … she is sexy, sharp. shining and ready to take over the pepper world.

Chef Ian Bergh inspired me so much with his creation that I had to try this back at home – my version was also delicious, simple with a dash of brandy and cream. I tried my utmost to replicate the delicate balance, silkiness and sharpness of their sauce, but I have to confess despite my best efforts I fell short … but please do try my recipe – it is still yum! I served the steak with some beautiful white peppery King Oyster mushrooms.

Welcome back in our pots and on our tables Lady … Viva … Lady White Pepper … Viva!

white pepper is back ...viva!=steak + white pepper sauce + peppery mushrooms

steak + white pepper sauce + peppery mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Steak
  • 500 g Prime Rib (I used rump but you can also use fillet) –
  • White Pepper Sauce
  • 1 Small onion – finely chopped
  • 1T Olive oil
  • 1 Knob of butter
  • 1 Clove garlic
  • 40 ml Brandy
  • 200ml Thick cream
  • 3t Fine white pepper ( I even like a little more but be careful, I believe white pepper is deceptively hotter than black pepper)
  • Small pinch of salt
  • 150 g King Oyster mushrooms – sliced length ways
  • 2T Olive oil
  • 1T Butter
  • ½ t White fine pepper
  • Large pinch of salt
  • Squeeze of lemon juice
Instructions
  1. Steak: Fry to your taste. My guidelines - hottest plate, oil, season, +-3½ minutes on each side, rest for 6 minutes.
  2. Mushroom Sauce: Plate on medium - heat a pan and add the olive oil, butter and add the onion. Sauté for about 3 minutes until nice golden.
  3. Add the garlic and sauté for another 2 minutes.
  4. Add the brandy to the pan – not too much as you do not want to set your kitchen alight - heat it up and then ignite the brandy with a match. Flambé the steak by letting the alcohol burn off the liquid. Let it burn till finished – it needs to extinguish itself naturally.
  5. Add the cream, then stir in the pepper along with a pinch of salt.
  6. Taste for seasoning. Heat through for a minute or two.
  7. Pass the sauce through a sieve to catch the onions and garlic – I normally use the sieved garlic and onions as a base for the steak and then pour the sauce liberally over the steak just before serving.
  8. Heat a pan until it is very hot - add the olive oil and butter then add the mushrooms , sprinkle with the pepper and a big pinch of salt. Fry fast for about 3-4 minutes till brown and done.
  9. Add a squeeze of lemon juice and serve hot over the steak.

 

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ostrich fillet + red wine + king oyster mushrooms + beetroot blocks

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks
Today, I need to tell you about my little weekend adventure … the Ultimate Braai Challenge… This past Saturday my friend Joani and I took part in the Western Cape auditions for the Ultimate Braai Challenge. This turned out to be one of the best foodie experiences of my life – the 100 crazy teams, the ‘gees”, the organizers, the judges were just amazing and Justin Bonello is such a fabulous guy and so down to earth! Kudu’s go to all the organizers, the sponsors and everyone that took part both young and old. I was really gob-smacked by all the different people that took part – their liveliness, their spirit and what passion we South Africans have! I realised once again – we LOVE a braai! I cannot wait for this show to start – I really think it is going to take SA by storm!!

But let me get back to what food we presented to the judges – our main course was braaied Ostrich fillet in a red wine and mushroom jus with beetroot blocks – all done on the braai. One of the judges told us that this specific dish was the best dish he had tasted on the day. So I thought I would share this recipe with you. For sure you can do this on the stove as well but for those of you who are adventurous why not also try this on the braai…? Serve this with buttery, mustardy, crushed new potatoes. If you are not so much an ostrich steak fan you can always swap this with a cut of beef or even kudu fillet. Do not forget to enjoy this with a good glass of red wine …

Happy Braaiing … remember where there’s smoke … there is a braai!

ostrich fillet + red wine + king oyster mushrooms + beetroot blocks
 
Prep time
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Total time
 
Author:
Serves: 4
Ingredients
  • For steak
  • 4 x 200g Ostrich Fillet
  • 1Tablespoon cooking oil
  • Salt and pepper
  • For the Jus
  • 15 g butter
  • 1 Tablespoon olive oil
  • 1 ½ large onion, cut in quarters and parted
  • 3 king oyster mushrooms, cut in 3x lengthwise
  • 4 button mushrooms, thinly sliced
  • 3 sprigs of fresh thyme
  • 1 Tablespoons fresh rosemary
  • 1 garlic clove, grated or finely chopped
  • Pinch of salt
  • Big pinch of black pepper
  • 1 ½ cups of red wine
  • 1 Cup chicken stock (it is ok to use stock cubes diluted in water as per instruction)
  • 1 Tablespoon tomato paste
  • 3 teaspoons of brown sugar
  • 20 g butter
  • For beetroot blocks
  • 250g cooked beetroot cut into 1cm x 1cm cubes
Instructions
  1. Add the oil and butter to a pot then add the onion – caramalise the onions over medium heat for about 10 minutes.
  2. Onions need to have that beautiful honey colour.
  3. Add the mushrooms, thyme, rosemary and the salt and pepper. Fry for a further 10 minutes. I love to hear the snap-crackle-pop of the thyme!
  4. Add the red wine and garlic and de-glaze the pan.
  5. Then add the chicken stock and the tomato paste. Simmer till half the amount is left. This is important - it needs to be a thickish sauce consistency.
  6. Add the rest of the butter and let it melt. Taste and season.
  7. Sieve through a fine sieve and add the beetroot blocks. Set aside.
  8. Keep the big onion pieces and oyster mushrooms aside – discard the thyme and rosemary.
  9. Heat the oil in the pan and fry the ostrich according to your taste – medium rare for me. Season meat to your taste.
  10. Add the onions and mushrooms (that you used in the jus) and fry these with the steak.
  11. Take the steak out of the frying pan to rest (let it rest for least 8 minutes) and add the red wine jus to the steak juices in the pan.
  12. To serve: Put the steak on a plate – add some onion pieces and giant oyster mushroom on top. Then pour some jus at the bottom of the plate. Dress with a few blocks of beetroot around the steak.

 

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