Wednesday, 30 May 2012

New York Strip, Port Grilled Mushrooms, Summer Garden Salad and Rhubarb-Buttermilk Tea Cake

Here’s another menu all of the carnivores out there will just adore.
Nothing, absolutely nothing beats a grilled steak, hot off the BBQ, served up with your very own, homemade steak sauce...look out HP, there’s a new sauce in town!
Barbecue season is off to a brilliant start with these recipes in my repertoire!

Start things off with a favourite beverage

Brit-style Port Steak Sauce

  • 1 cup balsamic vinegar
  • 1/2 cup malt vinegar
  • 1/3 cup Worcestershire sauce
  • 3 tbsp tomato paste
  • 1 tbsp brown sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 cup port
Boil balsamic vinegar in a large, wide frying pan over high until reduced by half, 2 to 3 min. 
Add remaining ingredients to pan.  
Whisk until slightly thickened and reduced to 1 cup, 2 to 4 more min. 
Cool completely.

To make Port grilled mushrooms:
Preheat barbecue to medium-high. Grill whole mushrooms until cooked through, basting often with Port Steak Sauce. Transfer to a platter and sprinkle with chopped parsley.

Summer Garden Salad

  • 2 tbsp red-wine vinegar
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 2 baby cucumbers, thinly sliced
  • 1 cup cherry tomatoes, cut in half
  • 1 shallot, sliced
  • 3 tbsp chopped fresh mint (optional)
Whisk vinegar with oil and Dijon in a bowl. 
Stir in cucumbers, cherry tomatoes, shallot and mint until combined. 

Drizzled with olive oil and seasoned with steak spice
Dinner is served!

Rhubarb-buttermilk Tea Cake

  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 cup brown sugar
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups chopped rhubarb
  • 1/2 cup chopped pecans
  • 1 cup sifted icing sugar
  • 4 to 5 tsp lemon juice
Preheat oven to 350F. Lightly spray bottom of an 8 × 4-in. loaf pan.
Stir flour with baking soda and salt in medium bowl. 
Whisk egg with brown sugar, buttermilk, oil and vanilla in large bowl, then stir in flour mixture. 
Add rhubarb and pecans and stir just until combined. 
Scrape batter into prepared pan.
Bake in centre of oven until a cake tester inserted in centre of loaf comes out clean, 70 to 75 min. Transfer to a rack to cool in pan for 10 min.
Stir icing sugar with lemon juice in a small bowl, adding juice 1 tsp at a time until thick and smooth. Drizzle glaze over warm loaf, letting it run down the sides.

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