5punk

I've never encountered steak I trust enough to do tartare, I'll wait to see if you survive before asking for recommendations.

That wasn't even steak, was mince from the butcher.

Saying that, very, very fresh (like, out of the bucket that sits in front of the mincer)

Ick, not sure I trust my local butcher that much.

Interesting to see your recipe though - did it have some vinegaryness that sort of 'cooked' the meat a bit first?

That's the thing, my local butcher is good, I've been using them for 7 months with no ill effects, even when eating steaks blue, so I have no problems trusting them for stuff like this. In future i'd use sirloin though, just to remove some of the fattiness of using mince

There's a little acidity, but not enough to be effective, relies wholly on decent quality meat.

Recipe below, I just eyeballed the quantities of everything.

Le Caprice's Steak Tartare
500g very fresh lean fillet, sirloin or topside steak, minced
3 shallots, peeled and finely chopped
2 tbs chopped capers
a few dashes of brandy
1 tbs tomato ketchup
2-3 tsp Worcestershire sauce
a few dashes Tabasco or more if you wish
1 tbs olive oil
salt and pepper

Ask your butcher to mince the meat through a clean mincer or, better still, do it yourself if you have a mincer attachment for your mixing machine.

Mix all the ingredients together and check the seasoning - you may wish to add a little more Tabasco, ketchup or Worcestershire sauce. Spoon the steak tartare onto a plate, or if you prefer, push it into a ramekin to mould, then turn it out onto a plate to serve. Serve with fine-cut chips, green salad or toast.

buzzmong wrote:They seem like remarkably small portions for you Berk, thoust on a diet?

Just noticed this.

Me? diet? fuck off, ver small portions are usually lunch/experimental. and I generally just eat a bit less these days.

The continuing adventures of Pigface!

Oh, yeah, mustard, mayo and rice wine vinegar sauce.

Whole thing was awesome. very good.

As mental as she is, it's a damn good recipe.

http://www.bbc.co.uk/food/recipes/basic ... suga_66226

Sparingly-applied Red Meat Sauce

Adapted from Gordon Ramsay's Madeira sauce and similar to berk's booze sauce on pg 33.

Ingredients:
Olive Oil
Roughly chopped shallots (or onions)
Meat trimmings (if you have them, can be left out but some fatty slices of pepperoni, chorizo or sausage will do, also any drippings from a meat you've fried or roasted are good)
Peeled garlic clove or two
Couple of twigs of thyme
Couple of bay leaves
75cl bottle of red booze (Madeira is good if you have it, as is Marsala, Port or any other fortified wine - I've used Lidl's £3 Martini Rosso-equivalent and it was fine - use basic red wine in a pinch, but be aware this is where most of the taste comes from, perhaps if you're a psychopath you could try using Red Bull)
1l of beef stock (made up from liquid concentrate, or a cube if necessary)
1l of chicken stock (same as)
Salts and peppers

Method:
Fry the shallots, herbs and garlic in the olive oil until softened
Toss in the meat trimmings and fry until browned
Pour in the red booze to mop up any burnt bits and simmer away with a good amount of bubbling until reduced by 2/3rds
Add both stocks and continue to simmer hard until again reduced by 2/3rds
Strain through a sieve, discarding the solid ingredients
Taste and add salt/pepper as required
The liquid should be starting to be a bit syrupy by now, which is the consistency we're aiming for - take it to the boil but hold off from reducing it further if you plan to warm it up and use it later

The end result should be a very strong-tasting syrupy sauce that you use in moderation on meats, it's not meant to be a gravy.
It'll freeze or chill with a small fat layer and just needs to be warmed and mixed before use.

Seabass. wat do?

Dr. kitteny berk wrote:Seabass. wat do?

I like a Jamie Oliver recipe for baked seabass with lemon, mint, white wine and parcels of asparagus/beans wrapped in pancetta, all done in the same tray. Done it with fillets and a whole fish and was verr nice.

Sorted, I need a fresh bottle of cheap white anyway

Dr. kitteny berk wrote:Sorted, I need a fresh bottle of cheap white anyway

Can't find the recipe online but if you want it, I can copy it from the book tonight.

Was something obvious like smash the mint with lemon juice + olive oil and put in a big tray, boil/steam veg a bit then chuck them in the tray and shake around like a cockey twat. Take out and wrap in pancetta/streaky bacon, put back in tray with seabass (maybe score the skin and put some lemon zest on?) pour over some white wine, salt pepper, hot oven for not too long.

that was pretty much my plan, I'll fill cavities with lemon/herbage too

I found a picture of when I did it!, which reminds me that the last bit is to put some butter in the pan to make a sauce after taking it out the oven.

Cor. Looks tasty.

There is something I once saw on TV about baking fish. It probably doesn't work with all kinds of fish though, and I believe the fish used in the programme was sole.
Anyway, usually sole is baked with lots of butter, but apparently the fisherman's way is done by covering your pan with coarse sea salt before putting the butter in. Haven't tried it myself and I don't think it'll work for sea bass. I've never even eaten sea bass I think.

Just wanted to put that here, carry on.

there's a few tactics for salt baking fish, seabass included, but it uses a lot of salt, and effort.

plus side is it's very gentle cooking.

This is just.. WOW

http://www.guardian.co.uk/lifeandstyle/ ... 74&index=0

Wow indeed.