Steaks with bacon mushroom sauce

Tags

bacon, BBQ, braai, faux filet, mushrooms, rump, sauce, steak, white sauce

 

The picture unfortunately does not do the meal justice, But, believe me it was delicious. And there is a good reason for the quickly executed photo – it was 35 degrees in the shade at 19h and I did not want to wait around as everything, including me, was melting. Not, that steak can melt, of course, but I am sure you get the picture.

I used faux filet, about 2 1/2cm thick (1 inch) from my butcher but any good steak would work.

Serves 4

Ingredients:

marinade
2 tablespoons (30ml) mustard powder
2 tablespoons (30ml) braai / barbecue spice
1/4 cup (60ml) freshly squeezed lemon juice
1/4 cup (60ml) olive oil
meat
4 faux filet or rump steaks, 2 1/2cm (1″) thick
sauce
3 tablespoons (45g) butter
1 medium onion, finely chopped
125g (4oz) bacon, cut into small pieces
125g (4oz) button mushrooms, quartered
1 cup (250ml) cream or milk
2 tablespoons (30ml) flour
1/4 cup (60ml) chutney

Preparation:

Mix all the marinade ingredients together
Pour the marinade over the meat and marinade for 3 to 4 hours or up to 2 days (I use a zip lock bag)
Melt the butter in a pan over medium high heat
Add the onion, bacon and mushrooms and sauté until lightly golden
Add the remaining ingredients
Stir over medium heat for about 6 minutes until sauce thickens
Heat the BBQ, remove the meat from the marinade and cook according to your preference (about 5 minutes for medium rare)
Serve the steaks with the sauce, french fries and a green salad
Enjoy!

Veal escalope with mushrooms and Marsala / Scaloppine alla Marsala

Tags

Chicken, italian cooking, marsala, mushrooms, Pork, scaloppine, sherry, turkey, Veal

This is a simple classic that is quick and easy to make and never loses its charm.

Serves 4

Ingredients:

 

• 1/4 cup extra-virgin olive oil
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper
• 4 veal escalopes (alternatively use pork or chicken or turkey)
• 1 to 2 shallots, diced
• 225g / 8oz button or cremini mushrooms, quartered
• 1 cup sweet Marsala wine (or slightly sweet sherry)
• 2 tablespoons cold unsalted butter
• 2 tablespoons fresh thyme leaves or 1/2 teaspoon dried thyme

 

Preparation:

Heat the olive oil in a large sauté pan over medium heat
Season the flour with salt and pepper
Dredge the veal in the seasoned flour
Place the veal in the pan and saute, turning once, until golden brown on both sides, about 2 minutes per side
Transfer the veal to a platter and keep warm
Add the shallots and the mushrooms to the pan and saute until they are lightly browned and the juices have evaporated
Add the Marsala, bring to a boil, and reduce by one third
Add the cold butter and return the veal to the pan
Bring just to a boil, reduce the heat, and simmer for 3 to 4 minutes
Stir in the thyme leaves and season the sauce with salt and pepper, to taste
Transfer the veal to a platter, pour the mushroom sauce over the meat, and serve immediately
Enjoy!

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Quiche with artichokes, feta and mushrooms

Tags

artichoke, feta, mushrooms, olives, quiche, savoury tart, tart

As most of my regular followers know by now, I love a good quiche or savoury tart. So, I am always experimenting with different flavour combinations. Sometimes, it is simply because I open the fridge and pull out all that needs to be eaten then try and come up with dishes to use them in. Pasta is always an easy option but it can be heavy and I am desperately trying to lose a few pounds that crept on during the holidays, so salads and tarts are a good option. Although I usually cannot stop at just one piece of quiche – but then, who can? This was one of those times that I had mushrooms that needed eating, feta, eggs, cream, spicy olives, an open jar of artichokes – all the ingredients needed. The result was absolutely delicious, a very Mediterranean tasting quiche that was perfect on a gloomy, cold, day to take me away to Greece, Cyprus, Sicily or somewhere similar.

Serves 4
Ingredients:

1 pâte brisée / shortcrust pastry
200g / 8oz mixed mushrooms (button, crema, chanterelles, morilles)
3 eggs
100g / 1/3 cup thick greek yoghurt
100g / 4oz feta, crumbled or cut into pieces
200ml / 3/4 cup thick cream
200g / 8oz marinated artichokes (from a jar)
2 tablespoons olives, pitted and cut into pieces
1 tablespoon Herbs de Provence
Pinch of curry powder
Olive oil
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 180C / 360F
Place the pastry in a quiche or tart pan and set aside
Drain the artichokes and cut into pieces
Clean and cut the mushrooms into small pieces
Heat about 1/2 tablespoon oil in a sauté pan and cook the mushrooms for a few minutes
Whisk the eggs with the cream and the greek yoghurt
Add the curry powder and salt and pepper
Arrange the artichokes, the olives and the mushrooms evenly on the pastry base
Pour the cream and egg mixture gently over
Sprinkle on the crumbled feta pieces
Sprinkle the herbs evenly over the top
Bake for about 40 minutes
Enjoy!

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