Thank you, from the Foods of the World Forums! |
Hoi sin lettuce lunch... bang! |
Post Reply |
Author | ||
barry
Cook's Assistant Joined: 21 June 2011 Location: ireland Status: Offline Points: 34 |
Post Options
Thanks(0)
Posted: 30 June 2011 at 17:54 |
|
Ok guys.. latest culinary offering from underpressure1982.blogspot thought it only fitting to post it here and have you guys critique... apologize in advance, as usual, for the long winded blog spiel... simple and tasty though...Hoi sin beef lettuce lunch..... BangHoi sin
beef lettuce lunch…. Mega flavours… big on bang So after the marathon previous post… I was looking
to bang out something snappy, something fun. Enter Hoi sin beef. This recipe is quick and
smacks of big flavour and bigger bang factor. The different crunchy textures, the colours, simple
sweetness of the hoi sin, and then as an undertone the sweet cashew nuts crash
through…. A little bit of Asia in your kitchen. I picked up my minced meat yesterday on my weekly
visit to the local butcher with no particular dish in mind… so whilst scouring
the larder and fridge after an early morning jog I conjured up this little bad
boy… well I say i… that would mean laying claim to the recipe when in fact,
mammy bear has been knocking this recipe out since as long as I remember and
come to think of it I doubt her good self would lay claim to it either… its
obviously Asian influenced cuisine… and I am verging on the realms of rambling…
so on with the recipe hope you enjoy and let me know what you guys
think… An afterthought, if you like me, pay weekly visits
to your local butcher, ask for bones for your stock… free of charge and you are
saving them from the butchers skip… I will post a simple stock recipe soon… so
simple to do and really worth the little effort you shall exert in doing so… and
keeps in the freezer for further use.. Ingredients 1 lb lean mean ground beef2 cloves garlic… minced/ finely chopped 4 scallions, chopped with whites and greens separated Salt and pepper, to taste 1 cup mushrooms, sliced 3/4 tbsp hoisin sauce (depending on brand… some are thicker than others) 1/2 cup stock for beef (home,made/ supermarket bought/ or indeed a bouillion cube whatever works for you but if you try it once you wont look back… nomemade is heaven) 1/2 cups baby bok choy, chopped 1/2 cup raw cashews 1cup of water 1/2 cup of sugar 1 cup Rice 2cup of stock for rice 1/4 Cream Lettuce…. separated into leaf cups How
to Firstly to a pot half fill with your stock and
heat… add rice and let simmer away stirring occasionally. !5minutes is a good
guideline for your rice to be nearly there so when you get that rocking turn
your attention elsewhere…Ok secondly… into a pan or wok with the beef. We do
not need oil or butter the beef shall brown in its own juices… stir occasionally
on a medium heat for circa 6 min. Bang in chopped garlic, white of the scallion
and mushroom and sauté for a further 3 minutes or
so. Bring a small pot of stock syrup to the boil (stock
syrup is two parts water to one part sugar,simple)… reduce heat to a simmer and
your mixture should be thick in consistency, think syrupy… bang in cashew nuts
and cook for a further 2minutes. Remove from heat and leave to one side forget
about those puppies until plating up. Back to your pan… mix in hoi sin sauce firstly,
then chicken stock little by little, we are looking for the sauce to reduce and
thicken (further two minute) when your sauce gets the desired consistency see picture, add shredded bok- choy… stir and
reduce heat to a simmer until bok choy begins to soften and go that deep green…
nearly there… About now your rice should have absorbed most of
the stock and be rocking along nicely. Taste test time… a spoonful of the rice we want little or no
crunch, resistance as our teeth melt into the rice… bang! Providing you have the
desired texture of your rice add your cream, stirring all the while.. and season
to taste…. Back to your pan.. add your sweet cashew nuts… the
green onion that you held back, this adds that crunch to every bite of already
bursting flavours… now time to plate up this puppy… lettuce cups onto plate… spoon in hoi sin
beef… serve rice on the side or indeed in the lettuce cup also… either way
works. Either way is spanking gorgeous and the family will love it….
Bang! Stir the cashews
and green part of onion into the beef mixture. Serve with lettuce cups and rice.
You could spoon both rice and cashew-beef mixture into the lettuce cups and eat,
or just the beef mixture and eat the rice separately. *Adjust the amount of stock you use depending on the thickness of your hoisin sauce... some brands being thicker than others or if you, like me tend to be adventurous let me know and I will post a DIY hoi sin recipe… So… I , at present a busy little beaver on the back of my masterchef adventure… I will indeed post my week one experiences in the near future… in a nutshell it involved a lot of sitting around, a lot more interviews, and not a lot of cooking! Presently the busy little beaver entails the doors
masterchef has opened for me… I am currently re locating to take up a position
in a top end restaurant in Belfast, and I cannot wait to get stuck in and more
importantly to up my skillset and absorb as much as possible from those around
me. It’s a mega opportunity working alongside a lot of talented guys and i
intend on takiing full advantage over the next 18 months. I begin in less than a
week and I will keep you guys posted on my progress and blog the journey with
pictures and anecdotes… Before then I have a banging treat in store.. I
want to spend time with my next post… you will not find it in any cookbook, its
totally original and concocted between my bad boy brother and i… its complex,
it’s a bit of work but visually its stunning, taste, texture, and bang factor
out of this universe and I want to take my time, picture it and compile it to do
it justice. You will love it…. |
||
barry
|
||
Sponsored Links | ||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
hey barry - sounds like great stuff with all the right ingredients, but the picture isn't coming through - any ideas?
thanks for posting!
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
barry
Cook's Assistant Joined: 21 June 2011 Location: ireland Status: Offline Points: 34 |
Post Options
Thanks(0)
|
|
Hi what is up sorry i havent checked in in a while really really busy in the kitchen of late, and by kitchen i dont mean my own (if only) ...i mean a commercial kitchen. Long hours and stressfull but loving it... I will try post it again in the morrow... tasty little buggers indeed... I aint technologicaly blessed but they show up on my computer... Hmmm anyway you can check it out on my blog old post at this stage. Got lots of new stuff up worth a gander
|
||
barry
|
||
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
|
That is one outstanding dish my friend....that is on my "to do" list for sure.
|
||
Go ahead...play with your food!
|
||
barry
Cook's Assistant Joined: 21 June 2011 Location: ireland Status: Offline Points: 34 |
Post Options
Thanks(0)
|
|
Thanks Hoser... recycling more blog recipes here but wanted to see if these pics transfer okay and thought you guys might like this recipe... excuse the jargin... blogtalk... P.s am on t.v soon have to send you guys a link so you can try pick up the channel and laugh at me on telly!!!The Sexuality of ScallopFish fetishs…
I gave serious consideration to naming this post “I
am getting s@*t hot”… but forsake of modesty I opted for “the sexuality as
scallops’ tittle”. Less controversial and pompous …only by the skin of your
micky as my granddad says …Bang!
This is by far my favourite dish on starters for
two reasons. Reason one being it is fish and I am a feign for anything
originating from the big blue sea (definitely to do with my upbringing… thank
Poseidon himself!)… reason number two being for me, and I am pretty sure you
will agree, it is sexy, sexy mouth salivating food. So enough chitter chatter,
show me the money as the agitated Gerry Maguire once put it …Here is the money
Gerry. Actually, an
afterthought, or a third reason. Third reason being why I love this dish so
much, as well as its aesthetic and sexual values is the clean, simple and
uncomplicated ingredients. All in season and screaming summer. All lessons I am
learning in the kitchen and in anticipation I am eagerly (perhaps slightly
geekishly) awaiting winter to see what seasonal dishes and culinary creations
are introduced to the menu. Cooking …You have to love it …Now Gerry. Here is the
money …Bang! 1/2 Dozen scallop …Roe and muscle removed 1 cucumber ½ cup of broad bean… blanched shell
removed 1 bunch wild
asparagus ¼ cup double cream ½ cup fresh pea …blanched4 shallot …minced 2 tblspn OilKnob butter Season to tasteOkay Gerry. First and foremost lets bung our minced
shallots into a pot with the double cream. Bring the cream to the boil seasoning
with salt and pepper. Be gentle a pinch of each then reduce heat to a simmer.
Bang in blanced fresh pea and turn your attention to the
cucumber. Ideally you
want a mandolin as your weapon of choice, set to one of its lowest cutting
widths. Half your cucumber. Using a teaspoon scrape down the centre of the
cucumber inside and discard all unwanted seeds. Run down mandolin (watch your
pinkies) producing long cucumber ribbons. Set aside.Blanching wild asparagus takes a surprisingly
little amount of time. Bring a pot of heavily salted water to the boil. Whack in
asparagus for no longer than thirty seconds. Done… into ice water to
refresh. Bang your pea
mixture into the blender on full tilt. We do not want any skins or pea sediment
floating about so so pass through a fine chamois or muslin after blending.
Nearly there…Lightly season one side of your scallop. Add oil to
a pan on a high heat…when your oil begins to smoke add scallop and do not touch
for two minute. We want an caramelized affect. Whilst turning, add the butter
and spoon over scallop. Bang into the oven on a low temperature for a further
two minute. All components are there. Plate up. Show me the
scallops!
|
||
barry
|
||
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
|
barry, those scallops look wonderful - beautifully cookoed with stunning plating! a winning presentation!
please do share a link when one is available, and good luck!
|
||
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
||
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |