Roastbeef

I usually do not like beef that is red or pink in the middle. But I wanted to prepare a chunk of beef on the Coronation weekend. Roastbeef is so traditional British.

I went to the butcher to get the right kind of beef and good quality. This does not come cheap! But that was allright, I had some for Sunday's dinner and have enough for cold cuts during the week.

The quality of the beef is exceptional. The pink meat is soft and very tasty. The red meat juice pooling at the bottom of the storage container is still a bit offsetting, but I work my way around it.

Cooking:

850 g roastbeef

1 tbsp neutral cooking oil, a lot of salt

Pepper and Dijon mustard

Preheat the oven to 100 C. 

Heat up the oil in a skillet and season the beef with a good amount of salt. Sear it on high on all sides.

Take it out and use fresh ground pepper for more seasoning. Brush the beef with mustard sll over. Use a baking psn with rack and place the roastbeef on top.

Cook for 2 hours. Use an internal thermometer to check the temperature.  I go for 58 C.

After 2 hours cooking time the thermometer only showed 48 C. I increased the temp to 160 C for 30 min. The thermometer showed 57 C, I stopped the cooking and opened the oven door. The beef stayed in the oven for 12 min.

Served was it with potato mash.

Egg Yolks marinated in Soy Sauce and Mirin

Yes, these are raw egg yolks.

I bought very fresh eggs yesterday and had to try this method I saw on YT Pro Home Cooks this week. It is originally a Chinese way to toughen fresh eggs and use them over a longer period of days.

But I would not eat these eggs in most other countries. That is often not save. But I love to eat raw eggs in Japan. No where they are better.

If you keep them longer then 24 hours in the marinate, they firm up much more. Use them as a filling for some Onigiri - Japanese rice balls.

I woke up at 4:30 AM Sunday morning and decided to crack two eggs. I stored the egg whites for an other recipe and dropped the egg yolks in a bowl. I covered them with 2/3 dark soy sauce and 1/3 Mirin. Then took a piece of kitchen paper, folded it and placed it directly on top if the egg yolks. That way they stay fully submerged.

4 hours later I cooked a bowl of short grain rice, added some chives and sesame seeds and a bit of the dark liquid and dropped the egg yolks on top.

Delicious!

Coronation Chicken Salad

Today is Saturday 6th of May and the Coronation of King Charles and Queen Camilla is taking place.

I made Coronation Chicken with rice before, but a more basic version with mayo and mango chutney. That was good. This version is 2.0

It contains fresh mango, raw shallot, dried apricots and apricot jam. The sauce is not only mayo. It is a combination of yogurt, creme fraiche and mayo with vinegar.

The spice used is a mild curry.

Recipe for 2:

280 g chicken breast, 1 bay leave, 1 tsp veg soup paste, lovage, 800 ml water

1 mango, 6 dried apricots, 3 tsp apricot jam

2 shallots

1 tbsp apple cider vinegar, 5 tbsp Greek yogurt, 3 tbsp mayo, 2 tbsp creme fraiche

Salt, pepper

The chicken breast needs to simmer for 15 minutes. Then it needs to cool down. Cut the breast in small chunks. Chop shallots and fruits and mix the sauce.

Chicken sweet&sour Hong Kong style

I have bought a new cookbook. Number 450... something. The YT guy : "My name is Andong" created his first one: KITCHEN PASSPORT

I love his way to go around the world and come up with reasonable easy to cook foreign dishes. Combining Chef methods with lots of food hacks.

This recipe uses a good hack that makes it tasty and fast. I used frozen Chicken Nuggets, but this recipe is good to prevent cold leftover nuggets from the big Fastfood chaines to get thrown in the waste.

I changed the recipe to my preferances as usual.

Recipe for 2:

200 g frozen chicken nuggets

2 bell peppers, 2 spring onions, 1 small red onion

1/2 cup canned pineapples

Oil, pepper

Hot Basmati rice

Sauce:

60 ml ketchup, 50 g sugar, 3 tbsp red wine vinegar, 3 tbsp soy sauce, 1 1/2 tsp potato starch, 1/4 tsp salt, 3 tbsp pineapple juice 

Put oil in a wide pan and chuck in the frozen chicken nuggets. Cook them on medium high heat for 8 to 10 min. Get them out and cut them through the middle.

Prepare the sauce for later.

During that time chop the onions and peppers and drain the pineapple chunks. Use the same pan with a little more oil and start the onions. After 3 min add the peppers and season with pepper. After 2 min add the chicken and the pineapple to heat through.

Pour the sauce over all the stuff and cook until the sauce has thickened.

I hope your rice is ready. 

Asparagus "Carbonara"

Every Italian will hate me - sorry!

I watched an recipe/add from KAUFLAND supermarket. Shown was a pastaless "Carbonara" with less carbs. Made with asparagus and bacon. 

The only traditional thing about the recipe have been the egg yolks mixed with lots of Parmesan and fresh ground black pepper.

I visited one of the larger asparagus farmers on the other side of the city yesterday. They have special guests or events each Sunday to attrack people during the asparagus season. This Sunday a local famous fresh veg and fruits seller was there. He is also into truffles. He produced a lot of sauces and pastes and oils that contain truffels. 

But I only bought asparagus and strawberries. And an additional storage container for asparagus up to 2,5 kg. That is a lot better then the plastic or paper bags now. I cleaned the box today and threw it in the car. Next time I buy asparagus at a shack, it goes in the box. No paper or plastic bag needed.

Recipe for 2:

600 g white asparagus

250 g smoked bacon bits, 1 tsp olive oil

2 egg yolks, 50 g Parmesan cheese, ground black pepper

Peel the asparagus and cook it in salted and sugared water for 10 min. Take it out. 

In a wide pan heat up the oil and fry off the bacon until brown. Adf the asparagus and stir for 3 min.

In a bowl mix grated cheese with egg yolks and pepper. Take the pan off the heat and let it sit 2 min. Stir in the egg mix.

Soooo goood!

 

Biscoff Banana Apple Yufka Rolls

My package of yufka sheets is not getting any emptier. I tried a lot of dishes with asparagus, with cheese and so on. But still a lot are left in the package.

My BFF has the same problem. She came up with an apple and raisin filling. Like the apple strudel. 

I checked my fruits and found some on their way to deteriorate. I love black bananas, one was still on the counter.

 Recipe for 5 yufka rolls:

1 banana, 1 apple, juice of 1 clementine

1 tbsp coconut flower syrup, 2 tsp Biscoff cream, 3 tsp Greek yogurt

5 yufka sheets, 1 egg, 30 ml milk

Bake them in a pan in some neutral oil on medium heat. I topped them with some cherry jam.

Wild Garlic Butter

During asparagus season a lot ot butter is smothered on the veggie. 

Many people do use the Maggi or Knorr packages with ready made Hollandaise. But that industrial stuff has nothing to do with the Mothersauce. It's mostly cheap palm oil and a bunch of things you should not eat.

When I am in the mood, I prepare the real Hollandaise myself. But most of the time I use just butter.

Today I had to get rid of a lot of green leafy Bärlauch (wild garlic).

Recipe for 1 small dish:

60 g wild garlic, 90 g soft unsalted butter

1/4 lemon, juiced and some zest

1/4 tsp Dijon mustard, 1/4 tsp Lea&Perrins Worchester Sauce

Lemon salt, pepper

Wash the leaves and cut them up. Put all ingredients in a high container and use a stick blender for a smooth paste.

You can keep the butter covered in the fridge up to 2 weeks or just freeze it.

I had the first taste of it with steamed green asparagus.