Category : Recipe of the Day

Roast Beef With Caramelised Onion Gravy By Gordon Ramsay

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Ingredients

  • 1 head of garlic (about 12 cloves), cut in half
  • 5 thyme sprigs, leaves picked, plus 1 extra
  • 1.8kg beef sirloin
  • 3–4 tbsp olive oil
  • 4 large onions, sliced
  • 150g plain flour
  • 500ml red wine
  • 1.5 litres hot beef stock

Method

  1. Rub the garlic halves and thyme leaves all over the beef. Place the joint in a large dish, drizzle over the olive oil, then rub it into the meat all over. Cover and leave to marinate in the fridge for 1–2 days before you cook it (you don’t have to marinate the beef in advance, but it does make it super tasty! – see Tip). Take the beef out of the fridge about an hour before cooking, to let it come up to room temperature.
  2. Preheat the oven to 190°C/170°C fan/Gas 5.
  3. Preheat a dry frying pan until very hot, then sear the beef over a high heat until it’s coloured on all sides. Place the beef in a large, hob-proof roasting tray with the garlic halves and the thyme sprig and roast for about 45 minutes for medium rare (or until it reaches 45–47°C in the centre, if you have a meat thermometer). Add 10–12 minutes for medium (or until it reaches 55–60°C in the centre), or add about 20 minutes if you like it well done (or until it reaches 65–70°C in the centre).
  4. Transfer the beef to a warm platter, cover loosely with foil and leave to rest for at least 20 minutes, and anything up to 40 minutes, before serving.
  5. Meanwhile, to make the gravy, place the roasting tray over a low heat on the hob, add the onions to the juices in the tray and cook gently for about 20 minutes, stirring occasionally, until really soft and caramelised. Stir in the flour until combined, then whisk in the red wine, making sure there are no lumps. Bring to the boil, whisking, then bubble rapidly until the red wine has reduced by half. Stir in the hot stock, then cook over a medium heat for about 8 minutes, stirring occasionally, until reduced to a thick gravy.
  6. Carve the beef thinly and pour the gravy into a warm jug. Serve with Yorkshire Puddings and steamed chard.

Tip

If you prefer not to marinate the beef before cooking, simply place the garlic/thyme and oil rubbed joint of beef in a large roasting tray. Continue to sear and roast as in step 3 onwards.

 

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Chicken Hor Fun with Homemade Pickled Green Chillies

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Ingredients

  • 1 kg fresh Hor Fun
  • 200 gram chicken thigh meat
  • Some dried Chinese mushroom , soaked till soft and squeeze out excess water
  • Small bunch of fresh Choy Sum , cut sections
  • 3 tbsp finely chopped garlic
  • Crispy pork lard ( optional )
  • Some light soy sauce and 2 tbsp Huatiao wine

Seasoning

  • 2 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • White pepper powder
  • 1 tbsp chicken powder
  • 500 ml chicken stock
  • 1 tbsp corn flour
  • Combine all in a bowl and set aside

Method

  1. Marinate meat with sesame oil and light soy sauce for 15 minutes.
  2. Steam chicken meat till fully cooked.
  3. Shred meat finely with 2 folks then set aside.
  4. Blanch Choy Sum in boiling water for about 6 minutes , drained and set aside.
  5. In a high heated wok with 4 tbsp oil , put in the Hor Fun.
  6. Fry briskly on high heat.
  7. Add in light soy sauce and sizzle in Huatiao wine.
  8. Continue to fry over high heat for about 10 more minutes till slightly charred.
  9. Dish up and set aside.
  10. In the same wok on high heat , add in 5 tbsp oil.
  11. Add in chopped garlic and fry till fragrant.
  12. Add in the Hor Fun and fry on high heat.
  13. Add in mushroom and continue to fry over high heat.
  14. Add in seasoning , mix well and continue to fry over High heat for about 8 minutes.
  15. Add in blanched Choy Sum , fry on high heat till well combined for another 5 minutes.
  16. Dish up , arranged shredded chicken on the side.
  17. Serve hot immediately with pickled green chillies.

This recipes is brought to you by Pearlyn Ng as posted on Facebook’s Baba Nonya Recipe Group.

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