Tinypic the cause of my Blog havoc

An irrelevant photo


Tinypic which housed the template for my blog stopped allowing people to upload photo from an international location so I had to spend the weekend updating my blog because of that.

Welcome Tinypic Users!

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Unfortunately, my template backgrounds are stored on tinypic so all the pictures suddenly went missing

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Wagyu Beef served with Yorkshire Puddings

This is a new take on a classic British Recipe - I enjoy the yorkshire puddings with the beef gravy as well as the mushroom sauce that goes with the Beef. The combination is truly divine.
I have also planned using balsamic reduction for the beef, which is also interesting.

Its really easy to do ..

Key ingredients

Yorkshire Puddings

1. Eggs
2. Plain Flour
3. Self-raising Flour
4. Salt
5. Milk


For the mains

1. Seasonal Veg
2. Wagyu Beef


For the sauce

Mushroom Sauce

1. Mushroom
2. Thickened Cream
3. Chicken Stock
4. Gelatin
5. Garlic


Beef Gravy

1. Onion
2. Carrots
3. Celery
5. Fennel
6. Chicken Stock
7. Gravox
8. Plain Flour

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Consomme Technique

Crystal-clear stock

The science behind making a perfectly clear stock is really interesting. You can use the stock to make a classic consommé.

Make a stock, as you normally would. Add a little gelatin to the liquid. Freeze the stock. Take it from the freezer and (assuming you don't have a vacuum line fitted with a 0.2-micron filter to hand) place it in a colander and allow it to melt through a muslin cloth or a filter-coffee paper. It works because the gelatin molecules cross-link and in effect create a "filter" that traps particles. When you freeze a gelatin gel and defrost it, it will weep liquid. This is called "syneresis".

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Mint Sorbet Recipe

Use any variety of garden mint you have on hand for this recipe; they all work well. Served between courses, this makes a refreshing palate cleanser.

Prep Time: 2 hours, 05 minutes

Cook Time: 3 minutes

Total Time: 2 hours, 8 minutes

Ingredients:

• 1 packed cup chopped mint leaves
• 2 cups water
• 1 1/2 cup granulated sugar
• ¼ cup sweet white wine
• 1 teaspoon lemon juice

Preparation:

In medium saucepan over medium heat, bring the chopped mint, water, and sugar to a simmer. Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved. Remove from the heat and cool the mixture to room temperature. Stir in the white wine and lemon juice. Chill the mixture for 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.

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Lime Sorbet

Lime oil has a bit of natural sweetness in it; that’s why a teaspoon of fresh lime zest is used in this sorbet recipe. Try this for a light dessert or palate cleanser between courses.

Prep Time: 2 hours

Cook Time: 05 minutes

Total Time: 2 hours, 5 minutes

Ingredients:

• 1 cup water
• 1 cup sugar
• 1 cup fresh lime juice
• 1 teaspoon lime zest

Preparation:

In medium saucepan over medium heat, bring the water, sugar, and lime juice to a simmer. Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved. Remove from the heat and cool the mixture to room temperature. Stir in the lime zest. Chill the mixture for 2 hours. Freeze in an ice cream maker according to the manufacturer’s instructions.

Makes 6 servings.

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Yorkshire Pudding

Yorkshire puddings

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves 6)

• 125ml (1/2 cup) canola oil
• 115g (3/4 cup) plain flour
• 1/2 tsp salt
• 2 eggs, lightly whisked
• 300ml milk

Method

1. Preheat oven to 200°C. Pour 1 tbs of oil into six 80ml (1/3 cup) capacity muffin pans. Place in preheated oven for 5 minutes or until oil is hot.

2. Combine the flour and salt in a bowl. Add the egg and use a balloon whisk to whisk until combined. Gradually add the milk in a thin steady stream and whisk until smooth. Pour batter among the hot muffin pans. Bake in oven for 20 minutes or until puffed and golden brown.

3. Serve with the beef wellingtons.

Notes

• You can make this recipe 30 minutes before serving the main.

• With autumn upon us at Taste.com.au, we're turning to autumn recipes, savoury pie recipes and curry recipes.

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Thai Tom Yum Soup

Authentic Thai Tom Yum Soup

• Prep: 10 mins Cook: 15 mins
• Serves: 6

An authentic Thai hot and sour soup. Do not attempt to omit the coriander, as this is essential. Use Thai basil instead of regular basil if you can find it. Tom yum paste is hot, so try the soup before adding the chilli and decide if any extra heat is required.

Recipe provided by:

Allrecipes

Ingredients

(See nutrition)

3 cups chicken stock

1 tablespoon tom yum paste

1/2 clove garlic, finely chopped

3 stalks lemon grass, inner part, chopped

2 kaffir lime leaves

2 skinless, boneless chicken breast fillets - cut into thin strips

125g fresh mushrooms, thinly sliced

1 tablespoon fish sauce

1 tablespoon fresh lime juice

1 teaspoon chopped fresh green chilli

1 bunch fresh coriander, chopped

1 sprig fresh basil, chopped

Similar recipes

• Chinese-Inspired Chicken Noodle Soup
• Quick Tom Ka Gai (Thai Chicken Soup)
• Thai Chilli Chicken Noodle Soup
• Angela's Asian Chicken Soup with Noodles
• Thai beef & noodle soup

▼ More

• Thai sour prawn soup
• Thai chicken and ginger soup
• Thai fishcakes with dipping sauce
• Tom Yum Goong (Seafood)
• Asian-style Noodle Soup

▲ Less

Preparation method

1.

In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.

2.

Mix in the mushrooms. Add the fish sauce, lime juice, and green chilli. Continue cooking until well blended. Remove from heat, and serve hot with the coriander and basil sprinkled on top.

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