Monthly Archives: March 2014
I have grown increasingly disappointed with the quality of the beef I am able to buy, finding that the cuts are often pumped with a water solution where a steak will boil in the pan instead of sizzling, right down to paying top dollar for whole beef fillets only to find they have absolutley no flavour at all, tender, yes, but no taste.
So, I was delighted to find this little known cut that is tasty, tender when cooked and cut correctly, and tastes great, especially when you fry a couple of slices of Holly Bacon first to give you the fat you need to brown the beef when serving the beef for a steak sandwich!!
These Beef Tri Tips are available at our Holly Shop Cnr Warren and St Aubyn Streets, Hastings
Brown the beef on all sides in a little oil.
Continue to cook the beef, turning regularly for 5-6 minutes.
Place the beef into a preheated 180 degree C oven until the internal temperature of the beef is 72 degrees.
Remove the beef from the oven, cover with tinfoil and rest for 20-30 minutes. This results in perfectly pink beef as in the photo.
Be sure to cut the beef across the grain.
Slice and serve in delicious slices of Yabon
Remember to rest the meat adequately
Cut the meat across the grain
Invest in a cheap meat thermometer, you will not regret it for perfect pink beef every time.
Not for the faint hearted, I found this recipe on an American website, America, where everything is better with Bacon!!
Thought you might enjoy it for Easter. Eat sparingly.
Whiskey, Caramel, Marshmallow and Bacon Bark
Makes 1 8×8 pan | Preparation: Line pan with baking paper with a one-inch overhang on each side.
400g of semi-sweet chocolate
4 cups of mini marshmallows
¼ cup whiskey
1 tin Highlander caramel
1 cup of spiced bacon crumble (recipe follows)
1. Place chocolate in a bain marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Pour half of melted chocolate into pan lined with baking paper. Then using a spatula, spread the chocolate until smooth. Transfer pan to freezer to chill for about 5 minutes or until melted chocolate becomes solid.
2. Place marshmallows in a large saucepan and heat until marshmallows starts to just melt and forms web-like strands when stirred. Remove from heat and add in 5 tablespoons of whiskey; stir to combine. Spread marshmallow mixture over solid chocolate layer. (To easily spread the marshmallow to an even layer, spray spatula with non-stick spray.)
3. Pour caramel on top of marshmallow layer. Then, using a spatula, spread caramel until smooth. Transfer pan to freezer to chill for about 5 minutes or until caramel becomes slightly hardened. Pour remaining half of chocolate over caramel layer and spread chocolate until smooth. Sprinkle and gently press bacon crumble into chocolate, Return fully assembled bark to refrigerator to chill for 20 minutes or until bark becomes solid. Bring bark to almost room temperature before cutting.
1/4 cup sugar
4 tablespoon water
1 egg white
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1. Cook bacon and set aside to cool completely. Once cooled, coarsely crumble bacon with hand; set aside and heat oven to 180 degrees C.
2. Place sugar and water in a pot and heat until sugar is dissolved. Toss crumbled bacon in sugar syrup to coat. Pass coated bacon through a strainer to drain excess sugar syrup.
2. Add egg white to a bowl and beat until fluffy and foamy. Add in black pepper and cayenne. Whisk to combine. Add in crumbled bacon and toss to coat.
3. Spread coated, crumbled bacon on baking paper or a silicone sheet and bake for 30 minutes. Remove from oven and let cool, then crumble bacon one last time.