A Rather Impressive Roast Beef Lunch

Page copy protected against web site content infringement by Copyscape

I had a joint of beef sitting in the freezer that was crying out to be turned into a lovely Sunday lunch. It’d been a long time since I’d last entertained, so I thought I’d make it slightly more elaborate than normal. I started off with bacon and watercress soup, then served the beef with mushrooms in red wine, roast pumpkin (DC’s helper made it so I don’t have the recipe), green salad and horseradish garlic cream sauce. To top it all off, I served a very successful tropical plate trifle. It was boozy, it had pineapple and passionfruit in it, it had cream, it was amazing.

So let’s start from the beginning. DC and I headed out to Choa Chu Kang the day before in search of fresh ingredients. Too bad about the poor selection at the farmer’s market, as we ended getting most of the stuff from Cold Storage at Jelita in the end. I made the soup, mushrooms and cake base the night before so that there wasn’t much work to do in the morning, just the beef and assembly work.

Here’s the beef just out of the oven, adorned by an afterthought of DC’s Irish breakfast sausages. (The sausages were from Cold Storage, we’re not yet so hardcore that we make our own sausages!)

DSCF5388

We reluctantly let it rest till our guests arrived and got on to reheating the soup and checking the flavourings of the sauces. Eeyore, Wei and WW arrived first and we got on with the soup. To our surprise, watercress and bacon soup went incredibly well with some homemade prawn-flavoured keropok lying around. We couldn’t help but mop up jade liquid with coral crisps, proclaiming all the way that there wouldn’t be space for the beef at the rate we were going through the bucket of keropok. By the time Shinta and KK arrived, the bucket had dwindled to half its original.

As KK and Shinta tucked into their soup, the rest of us went ahead with the main course. It was so good we almost didn’t leave enough for the latecomers. Luckily, those two eat fast and soon caught up with us as they bagged their share of the good stuff.

And then came dessert. Oh my was it good. There was the tang of lime and passionfruit, the fragrance of Silver Valley pineapple, soft voluptuous cream and a generous shot of booziness. No one uttered the customary complaint of how fattening dessert was. In fact, Eeyore protested when I suggested waiting a while to digest first before serving dessert.

A testimony to how good it was? There was hardly any talking at the table, only chomping and semi-civilised requests to pass dishes around, followed by satisfied grunts and sighs. We finished lunch in a record half hour, including a Bordeaux and a Spanish dessert wine to round it all off. Then we proceeded upstairs to fall asleep while Shinta and Eeyore battled it out on Wii Super Smash Bros.

Hungry yet? Now for the recipes.

Roast Beef

Ingredients:

1.5 kg joint of ribeye
sea salt
freshly ground black pepper
olive oil
4 good quality sausages (optional)

Method:

  1. Slather the thawed beef generously with black pepper and leave to marinate overnight.
  2. Remove joint from fridge at least 2 hours before cooking. Preheat the oven to 210 ºC.
  3. Rub the outside generously with olive oil and salt, place in a foiled roasting tin. Surround with sausages.
  4. Roast for 30 minutes at 210 ºC then turn down to 160 ºC for another 30 minutes. Like this, you’ll get it medium. (See picture.)
  5. Remove from oven and allow joint to rest for at least 20 minutes before carving. Serve with the other yummy stuff.

DSCF5390

Mushrooms in Red Wine

Ingredients:

80 g butter
6 onions or shallots, sliced
2 punnets brown mushrooms, sliced
200 ml dry red wine

Method:

  1. Melt the butter and cook the onions gently till soft.
  2. Add the mushrooms and on slightly higher heat, cook till most of the butter is absorbed.
  3. Turn up the heat and pour in the red wine.
  4. Allow to bubble for about 10 minutes or till mushrooms are nicely tender. Season to taste with salt and pepper.

Horseradish Garlic Cream Sauce

Ingredients:

2 heads of garlic
1 pot cream
1 tbsp horseradish powder

Method:

  1. Roast the garlic in a pre-heated oven at 120 ºC for an hour or till soft.
  2. Cut the base of the garlic head and squeeze out the pulp into a mortar and pestle. Mash till smooth.
  3. In a pot, combine the garlic and cream and warm gently. Do not let boil.
  4. Mix in the horseradish powder and season to taste.

DSCF5394

Tropical Plate Trifle

[syrup-soaked cake]

Bake the cake here using lime zest instead of tangerine. Use the juice from 5 limes and 100 g of icing sugar for the syrup. Add a touch more icing sugar if you like it less sour.

[cream]

Whip the i small tub whipping cream with 2 tbsp icing sugar and 50 ml dark rum till you get soft peaks. Chill in the fridge immediately.

[fruit topping]

Add 2 tbsp of dark brown sugar to 3 pulped passionfruit, stir and chill in the fridge. Chop Silver Valley pineapple into smaller chunks than the photo (I was too lazy to cut them smaller) and chill.

[assembly]

Arrange thick slices of the cake on a suitable plate, scatter with a couple tbsp of dark rum, then dollop the rum cream lavishly over. Pour over sugared passionfruit pulp then sprinkle with pineapple pieces. Serve to oohs and aahs.

All recipes serve 7, with leftovers.

Ethereal Lemon or Passionfruit Custard Pudding

Page copy protected against web site content infringement by Copyscape

It’s not as if everything that comes out from my kitchen is tasty. I only post recipes to stuff that comes out good and reviews of places that have good food. If not, what’s the point?

Last night, I made a “double lemon pudding” from my Good Housekeeping Baking book. (Despite its gauche title, it’s got a few gems although true to its British roots, it’s a tad heavy on the butter and sugar.) Even though it’s not very good to downsize baking recipes too much, I took the plunge by quartering this recipe and reduced the sugar for it. It came out pretty decent, although too oily despite the small amount of butter.

dscf4278

I decided to make it again this morning, this time with passionfruit and orange, and no butter. It was much better this time round, although a bit too sweet. I forgot to cut down the sugar according to the sweetness of the fruit. This is a surprisingly light dessert that separates slightly on baking to have ethereal sponge on top and a thick custard below. Try it, it’s quite easy.

dscf4292

Lemon Custard Pudding

Ingredients:

juice and grated rind of 1 lemon
2 tbsp sugar
1 egg, separated
2 tbsp flour
50 ml milk
1 tsp poppyseeds

Method:one

  1. Preheat the oven to 150 °C.
  2. Dissolve the sugar into the lemon juice.and
  3. Whisk the egg yolk and flour together, then pour in the sugary lemon juice, rind, milk and poppyseeds. Mix well.
  4. In a clean bowl, whisk the egg white till soft peaks form. (You should be able to invert the bowl without them falling out.)
  5. Fold the egg white gently into the lemon mixture and turn into a deep baking dish.
  6. Bake for 20 minutes till the top turns brown.
  7. Serve warm.

Serves 1 or 2.

Note: For passionfruit and orange pudding, replace the lemon and poppyseed with pulp from 1 passionfruit and the juice and rind of ½ an orange. Reduce to 1 tbsp sugar.

A Leisurely Breakfast with Easy Long-Rise Bread

Page copy protected against web site content infringement by Copyscape

This is what I try to make my typical breakfast: lots of fruit with some dairy and complex carbohydrates. I think it’s a tad heavy on the sugar, but at least the jam is homemade and the Yakult gives me some sort of lactobacteria. I slice bread only when I need it and end up lazily using the chopping board as my serving platter too.

dscf4220

The bread I make is very dense and quite moist, like the German fitnessbrot I grew up eating, so it doesn’t go stale easily. It’s based on a Cooks Illustrated almost no-knead bread recipe. I’ve modified it slightly to suit my own needs. My bread is dense because my tins are non-stick, meaning that the dough doesn’t get enough grip to rise high against its walls. If you have a regular (as opposed to non-stick) metal tin, go ahead and use that instead for a lighter bread. Don’t oil the sides, if not the high temperature of the oven will turn it into a gloopy mess that takes an eternity of scrubbing to remove. And use only metal tins because you need the metal to conduct heat to get the dough hot immediately. Fear not, the rest of the process is dead easy.

As for the flour, feel free to use all plain flour or all finely ground whole wheat flour, normally sold at atta flour or chappati flour at places like Phoon Huat. As long as the flour makes up three cups, try using a bit of rye or other grains for varying taste and texture. If you don’t have whey, just use water with a few spoonfuls of milk. Or try the original recipe with a quarter cup of beer in it.

Ingredients:

1 cup plain flour
1 cup whole wheat flour
1 cup atta chappati flour (very finely ground whole wheat)
¼ tsp instant yeast
1 tsp salt
1¼ cup whey
1 tbsp balsamic vinegar or lemon juice

Method:

  1. Blend all the ingredients together in a bowl and cover with a dry towel. Leave to rise for 12 to 18 hours.
  2. Punch down the dough and knead by pushing and folding over the dough 10 times.
  3. Put into a 20 cm diameter round springform tin and allow to rise for 2 hours.
  4. Preheat the oven 30 minutes ahead to 250°C or as hot as your oven will go.
  5. Cover the tin tightly with aluminium foil and put onto lower oven shelve. Turn down the oven to 200°C.
  6. After 3o minutes, uncover and bake for a further 30 minutes.
  7. Leave to cool for about 30 minutes. Cut and serve immediately to enjoy the crisp crust.

Makes 1 loaf.