medium - well, thanks

Well, after indulging in all things vego for a while, it had to happen of course...
Last night was STEAK and CHIPS night!
I must say, I was almost relieved when the Husband suggested it.
Now here is the big question... How to cook the perfect steak?
Well now, there are a few important rules to follow in order to get a good result:
1. Make sure your pan/ bbq/ grill plate/ grill is very hot.
2. Don't remove fat from the steak(if you really must!) until AFTER it is cooked - removing all the fat prior to cooking can leave the steak dry
3. ONLY TURN STEAKS ONCE (most important)
4. don't add salt to steaks before you cook them
5. melt a knob of real butter in the pan before throwing the steaks in

Here is my immutable time chart for steak:
rare: 2-3 minutes each side
medium rare: 4-5 minutes each side
medium: 5-6 minutes each side
medium well:6-7 minutes each side
well done: 7-8 minutes each side



the Husband likes his rump steak medium-well




my t-bone was medium

 our steaks were delicious, by the way!

it's all about the vegies...

I am just loving all the winter vegetables this year...
Being a devout carnivore, married to a butcher and us owning a butcher shop, I don't normally serve meatless meals, but lately I think the bod beaut is trying to tell me something as I have been drooling over quiches, frittatas and potato bakes....

tonight was no exception...
We started with a super helping of leftover soup (see last night's blog)
followed by: Winter veg in white sauce

Winter Veg in White Sauce

3 cups sliced or chopped veg

 ( I had zucchini, cauliflower and carrots in the crisper)

1 tbsp butter

2 tbsp plain flour

1 cup milk

1/2 cup grated tasty cheese

1.Steam or boil vegies until just tender, drain and place into an ovenproof dish

2. melt butter in a small saucepan

3. Add flour and stir with a wooden spoon for 1 minute

4. Slowly add milk, stirring constantly until sauce thickens and is almost boiling

5. Pour sauce over vegies and top with grated cheese

6. Bake 15-20 minutes at 190c

Really easy and so tasty.

Tips:

• Use whatever vegies you have on hand. Even frozen peas, beans, carrots and corn...
• sprinkle a little cayenne pepper over the top
• mix grated parmesan in with the grated cheese for more cheesy flavour
• add some cracked pepper to the sauce  

eat at pip's: homemade soup

eat at pip's: homemade soup: "Homemade soup is so easy to make... the beauty of making your own soup is that: you can use whatever meat/vegies you happen to have in t..."

homemade soup

Homemade soup is so easy to make...

the beauty of making your own soup is that:

•  you can use whatever meat/vegies you happen to have in the fridge
• you control how much salt and fat goes in
• you can freeze some for later

I find using pumpkin as a base for pureed soup gives it a really rich, sweet flavour. After trying every type of pumpkin, I found that "jap" is about the sweetest (I thought butternut would be, but no).

 Pumpkin & Whatever Soup

1.5kg jap pumpkin, peeled & chopped

1 leek, sliced

1 onion, diced

3 medium zucchini, sliced

1 medium sweet potato, peeled & chopped

4 cups chicken stock

cracked black pepper

dash of nutmeg to serve

knob of butter

1. Heat a large heavy based saucepan and melt butter. Add onion and saute 2-3 minutes, allowing onion to caramelise slightly 
2. Add leek and stir for 1 minute
3. Add pumpkin and sweet potato and allow them to brown slightly
4. Add zucchini and stir in well
5. Add stock, bring to the boil while stirring
6. Sprinkle with cracked pepper
7. Simmer for 30 minutes, or until vegies are completely soft & mashable
8. Using a stick or normal blender, puree soup until desired consistency. (most kids prefer the soup smooth; they can't see the bits of veg)
9. Serve piping hot with crusty bread, toast points or crackers

tips: - use whatever vegies you may have on hand, as long as it equates to roughly 7-8 cups

       - a swirl of cream is delicious

       - if desired, add salt to taste after cooking

       - I always use real butter for sauteing

       - use a potato masher for a chunkier result

       - vegetable stock may be used instead of chicken