In my quest to say goodbye to the old, boring, fussy eater-me, I am making an effort to try new foods, as well as new techniques in the kitchen. Sometimes I try new things throughout the week that don’t warrant an entire post. Enter weekly “Short Bites” posts! These posts might feature foods that I’ve never tried before (from simple to adventurous), new-to-me techniques, or just delicious bites!
Steak cooked in the oven
I’d heard of people cooking their steaks in the oven, which seemed an odd thing to do, until I bought a couple of 1-1.5inch thick eye fillets last weekend. In the past, whenever we’ve had very thick steaks, it would be quite hard to get it perfectly cooked (medium to medium rare is how we like it) without charring the outside too much and leaving the inside very rare. So I did some research on methods and decided to try oven baking with these steaks from A & S Select Meats in Mascot – they sell quality meat there so my fingers were crossed hoping I wasn’t going to ruin them!
Preheat the oven to 190C. Bring steaks to room temperature, season with salt & pepper and lightly brush with oil. Heat a griddle pan to medium high to high. Cook steak for 2 minutes on both sides to brown and sear the outside, leaving nice char lines. Place the steaks on a wire baking rack over an oven tray. Bake in oven for approximately 20 minutes, or until cooked to your liking. Remove steaks from oven and let them rest.
I absolutely loved the steaks! They were evenly cooked throughout and were so juicy and tender. I’ve been raving about them. Next time I might shorten the cooking time or lower the oven temperature to have it a bit rarer. Served with a garlic & thyme butter, mashed sweet potato and salad…
Tuna caught by Paul
Paul went deep-sea fishing last week and brought home a tuna! He served it pan-fried with a sweet corn & potato puree, pan-fried & glazed green beans, dill, and chili. That might sound like a weird combination but it tasted fantastic!
Lesson learnt by Paul:
We need to buy a potato ricer - pureeing potato with a hand blender makes glue. Luckily it didn’t quite get to that point.
Goodies from Brasserie Bread
I’ve long been a fan of Brasserie Bread. We were inspecting an open house near their Banksmeadow store on Saturday so we popped in beforehand to buy some supplies. We bought their lovely grain-filled ‘Granary Loaf’, a couple of olive & rosemary rolls, and 2 extra special items…
Firstly, the Pepe Saya Cultured Butter is incredible. It’s rich, smooth, a little sour, and all buttery-flavour. At $8.50 for 225g, it’s not cheap, but I loathe margarine, and if I’m having butter I would rather have a smidgen of this quality stuff than a heap of low-fat, low-calorie fake margarine.
Secondly, Not Quite Nigella had a post on almond croissants recently, and I was curious to try one. Paul & I shared this and OMG, it’s the best croissant I’ve ever had. Filled with frangipane, it was flaky, crunchy, sweet, and delicious – straight to the thighs!
What is your favourite food or technique you’ve tried recently?