PINKBITS
Senior Member
- Joined
- Aug 24, 2008
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I figured we have members from all over the world here and am sure many of you guys like to cook.
So, I thought it might be cool to share a few recipe's
Here's my first.
Mushroom Cream sauce.
This is a staple when I cook a nice piece of steak.
Ingrediants.
Buttom mushrooms. 6 to 10. Really matters how much you like em.
Garlic, 1 clove. Again depends how much garlic you like.
Butter, real butter. Not that other shit.
Red Wine
Vegemite
Salt and Pepper.
Beef cube
1 egg yolk.
Instructions.
Take a good dob of butter and saute garlic and mushroom with a little salt and pepper. Don't use much salt at all as Vegemite and Beef cubes are salty.
You could avoid using salt all together if you wish.
Take mushroom and garlic from saucepan and leave to the side.
Tip about 1/2 cup of red wine into the saucepan.
Add a little vegemite, about the size of your fingernail.
Add one beef cube.
Heat until wine simmers and the vegemite and beef cube has disolved.
Take from heat and add approx 250ml cream and egg yolk.
Return to gentle heat and stir until cream mixture begins to thicken from the egg yolk.
It is VERY important you do not boil the mixuture as the egg yolk will go lumpy in the cream.
Add cooked mushrooms and garlic to cream mixture.
Warm a little futhur to allow flavour of the mushrooms, garlic and sauce to combine.
Remove from heat and tip on your favourite cut of rare steak.
I will also cook my steak first. Let it rest in foil. When I am ready to serve I tip the juice from the rested steak into the sauce as well.
Play around with the amount of vegemite you put in. More will give a stronger flavor which I like.
Also, if you like a thicker sauce, add another egg yolk.
It might take you a little while to get this just they way you like it, both in flavour and how thick you like the sauce but it really is bloody beautiful.
So, I thought it might be cool to share a few recipe's
Here's my first.
Mushroom Cream sauce.
This is a staple when I cook a nice piece of steak.
Ingrediants.
Buttom mushrooms. 6 to 10. Really matters how much you like em.
Garlic, 1 clove. Again depends how much garlic you like.
Butter, real butter. Not that other shit.
Red Wine
Vegemite
Salt and Pepper.
Beef cube
1 egg yolk.
Instructions.
Take a good dob of butter and saute garlic and mushroom with a little salt and pepper. Don't use much salt at all as Vegemite and Beef cubes are salty.
You could avoid using salt all together if you wish.
Take mushroom and garlic from saucepan and leave to the side.
Tip about 1/2 cup of red wine into the saucepan.
Add a little vegemite, about the size of your fingernail.
Add one beef cube.
Heat until wine simmers and the vegemite and beef cube has disolved.
Take from heat and add approx 250ml cream and egg yolk.
Return to gentle heat and stir until cream mixture begins to thicken from the egg yolk.
It is VERY important you do not boil the mixuture as the egg yolk will go lumpy in the cream.
Add cooked mushrooms and garlic to cream mixture.
Warm a little futhur to allow flavour of the mushrooms, garlic and sauce to combine.
Remove from heat and tip on your favourite cut of rare steak.
I will also cook my steak first. Let it rest in foil. When I am ready to serve I tip the juice from the rested steak into the sauce as well.
Play around with the amount of vegemite you put in. More will give a stronger flavor which I like.
Also, if you like a thicker sauce, add another egg yolk.
It might take you a little while to get this just they way you like it, both in flavour and how thick you like the sauce but it really is bloody beautiful.
They have Vegemite at World Market.
Marmite is a lot cheaper.
