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Slow Cooker Roast Chicken

Posted on: January 15th, 2017 by gherkinmedia

Ingredients

  • 1 whole chicken (1.2-1.5kg)
  • 1 lemon, halved
  • 1 onion, peeled and quartered
  • 1 tbsp paprika
  • Freshly ground black pepper and salt

Method

  • Wash your fresh chicken inside and out and place the halved lemon and the onion inside the birds cavilty.
  • Rub the paprika all over the bird so it has a nice colour.
  • Give it a liberal sprinkling of salt and pepper.
  • Ball up 6 balls of aluminium foil and place them in the bottom of the slow cooker.
  • Pour the water around the aluminium balls.
  • Place the bird on top of the foil so it isn’t touching the bottom.
  • Place the slow cooker on high for 1 hour and then reduce to low for 8-10 hours. Alternately leave it on high for a total of 5-6 hours.

Notes

You can add a cup of white wine instead of the water if you would like the wine flavour through your bird.

I sometimes like to add a few garlic cloves into the cavity as well.

Filipino Beef Steak

Posted on: January 15th, 2017 by gherkinmedia

Ingredients

  • 1 lemon, juiced
  • 3 tablespoons soy sauce
  • 1 teaspoon white sugar
  • salt and pepper to taste
  • 4 pounds New York strip steak, sliced thin
  • 1 tablespoon cornstarch
  • 1/4 cup vegetable oil
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped

Directions

Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.

Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.

Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

Beef Steaks With Blue Cheese

Posted on: January 15th, 2017 by gherkinmedia

Ingredients

2 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
2 ounces blue cheese, crumbled
2 tablespoons butter, softened
2 slices white bread, crusts removed and cubed
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Directions

Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted.

Easy Barbeque Beef Tenderloin Steak

Posted on: January 15th, 2017 by gherkinmedia

Ingredients

  • 2 (2 inch thick) steaks beef tenderloin
  • 1 tablespoon olive oil
  • 2 cloves crushed garlic
  • 1 teaspoon meat tenderizer

Directions

Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover, and refrigerate for 30 minutes.

Preheat grill for medium high heat.

Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side, or until done.

Pork Steaks

Posted on: January 15th, 2017 by gherkinmedia

Ingredients

  • 1/4 cup butter
  • 1/4 cup soy sauce
  • 1 bunch green onions
  • 2 cloves garlic, minced
  • 6 pork butt steaks

Directions

Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.

Place the pork steaks in the skillet, cover, and cook 8 to 10 minutes on each side, Remove cover, and continue cooking 10 minutes, or to an internal temperature of 160 degrees F (70 degrees C).

Rosemary Pesto-Crusted Lamb Steaks

Posted on: January 15th, 2017 by gherkinmedia

Ingredients

  • 1/3 cup chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 clove garlic, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/3 cup dry bread crumbs
  • salt and pepper to taste
  • 1 egg, beaten
  • 2 (3 ounce) boneless lamb rump steaks
  • 2 tablespoons olive oil

Directions

Puree the parsley, rosemary, garlic, Parmesan cheese, 1 tablespoon olive oil, and bread crumbs in a blender until smooth. Season to taste with salt and pepper; set aside. Brush the lamb steaks on one side with the beaten egg. Spread the rosemary pesto onto the egg-coated side of the lamb, coating liberally.

Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Place the lamb steaks into the pan, pesto-side down. Cook 3 to 4 minutes until the pesto mixture has lightly browned. Turn the steaks over, and continue cooking until done to your desired degree of doneness, 3 to 4 minutes for medium.