Prawn and Chorizo Skewers with Seared Beef and Chimichurri Sauce made by josh and dan mkr

Ingredients

600g rump steak, untrimmed
4 bamboo skewers, soaked in water
Beef Marinade
½ tsp chilli powder
½ tsp allspice
½ tsp coriander
½ tsp smoked paprika
½ tsp oregano
½ tsp onion flakes
½ garlic powder
½ celery salt
2 tbs olive oil
Chimichurri
1 bunch parsley, stalks removed
1 bunch coriander, stalks removed
1 clove garlic, finely crushed
xml olive oil
xml red wine vinegar
Prawn & Chorizo Skewers
1 chorizo sausage, cut into 8 slices
12 prawns, peeled, deveined
1 tsp olive oil
Juice of 1 lime
Potato Salad
500g potatoes, cut into 3cm cubes
xml olive oil
xml red wine vinegar
juice of 1 lime
200g canned red kidney beans
200g canned butter beans
½ green apple, finely chopped
½ cup coarsely chopped parsley

Method

To make marinade, combine all ingredients in a bowl. Add beef. Refrigerate, covered, for 1 hour.
To make chimichurri, process herbs and garlic until finely chopped. Add oil and vinegar. Process to combine. Season.
Trim fat off beef and chop finely. PUT IN A PANd cook over a low heat until melted.
To make potato salad, pln a saucepan of cold salted water. Bring to the boil. Boil gently until just tender. Drain. Increase heat of frying pan with beef fat to very hot. Add potatoes and cook for 1 minute. Season. Transfer to a tray to cool.
Meanwhile, to prepare skewers, cook cover medium heat until browned. Cool.
Toss prawns with oil and juice. Season. Thread each skewer alternately with 3 prawns and 2 slices of chorizo. Season.
To finish potato salad, whisk oil, vinegar and lime juice in a large bowl. Season. Add potatoes and remaining . Toss to combine.
Preheat barbecue to high heat. Cook beef for about 2 minutes on each side for medium rare. Transfer to a warm plate to rest for 5 minutes. Slice it.
Cook skewers for about 1 minute on each side or until prawns are just cooked through.
Drizzle steak with chimmichurri sauce. Serve with potato salad and skewers.

breakfast ideas.. Congee wed Chinese Sausage and Egg

Ingredients

4 lap cheong (Chinese sausages), thinly sliced

Coriander leaves, sliced spring onion and chilli, to serve

Soy-Marinated Eggs

250ml (1 cup) dark soy sauce

1cmpiece ginger, peeled, sliced

¼ tsp Chinese five-spice powder

4 medium eggs

Congee

1 spring onion, white part only, chopped

1 lemongrass stick, bruised, chopped

2cm-piece ginger, peeled, sliced

1 long red chilli. seeded

1 small garlic clove, chopped

1L (4 cups) chicken stock

100g jasmine rice

Sweet Soy Drizzle

4 tbs kecap manis

2 tbs light soy sauce

½ tsp finely grated ginger

Method

 eggs, bring soy sauce, ginger, five-spice and 250ml water e boil in a small saucepan over high heat. Remove from heat and cool .

Bring a small saucepan of water to the boil. Add eggs for exactly 5 minutes. Remove and place in iced water for 5 minutes. Drain, peel, then add to soy mixture. Set aside for 30 minutes.

To prepare congee, make an Asian bouquet garni by tying onion, lemongrass, ginger, chilli and garlic in a piece of muslin. Place in a medium saucepan with stock. Bring to the boil over high heat, then add rice. Simmer, uncovered and stirring occasionally, for 45 minutes or until rice has broken down and mixture is thick.

To make sweet soy drizzle, combine all ingredients in a small jug.

Cook sausage in a lightly oiled frying pan over medium heat for 2 minutes or until browned and crisp.

Remove eggs from marinade and slice in half, discarding marinade.

Divide congee among serving plates and top with egg halves, sausage, coriander, onion and chilli. Drizzle with sweet soy mixture to serve.

Macadamia Tartlets with Caramelised Apple RECIPE

Ingredients
Thick cream, to serve
Crumble
30g macadamia nuts, toasted
15g caster sugar
5g cocoa powder
10g butter
Pastry
75g unsalted butter, chopped and softened
1 egg
60g icing sugar, sifted
20g almond meal
165g plain flour, sifted, plus extra for dusting
Caramelised Apple
25g butter
2 tbs brown sugar
2 apples, peeled, cored, cut into 8 wedges
zest and juice of 1 lemon

Filling
140g caster sugar
2tbs water
50ml milk
50ml double cream
75g unsalted butter, chopped
2 eggs, lightly whisked
140g macadamias, toasted, coarsely chopped

Method

To make macadamia crumble, heat a medium frying pan over a low heat. Add butter, macadamias, sugar and cocoa. Cook until mixture is crisp. Turn mixture out onto a tray. Cool completely. Process to form coarse crumbs.
To make pastry, place butter, egg, sugar and almond meal in bowl of electric mixer fitter with a paddle. Mix until smooth and combined. Add flour in 3 batches, mixing until just combined. Turn onto a floured surface and shape into a disc. Cover with cling film. Refrigerate for 30 minutes.
Lightly grease four 8cm round tins with removable bases.
Roll out pastry between two sheets of baking paper until 4mm thick. Line tins with pastry and trim edges. Line pastry shells with baking paper. Fill with baking beads or rice. Refrigerate for 30 minutes.
Preheat oven to 180C.
To make caramelised apples, heat butter and sugar in a small frying pan over low heat until sugar dissolves. Stir in zest and juice. Add apples. Cook, turning, until tender and caramelised.
Bake for 15 minutes. Remove paper and beads. Bake for a further 10 minutes or until golden and crisp. Cool completely.
To make filling, stir sugar and water in a medium heavy based saucepan over medium heat, without boiling, until sugar dissolves. Use a wet pastry brush to brush any stray grains on side of pan back down into mixture. Bring to a boil. Boil, uncovered, without stirring, until mixture begins to turn light golden brown. Remove from heat.
Place the milk and cream in a small saucepan and bring to the boil over high heat. Whisk into the caramel until well combined. Leave to cool for 5 minutes. Stir in butter one piece at a time. Stir in egg and nuts.
Pour filling into the cooled tart shells. Reserve remaining filling for brushing the plate.
Bake tarts for 35-40 minutes or until just set. Remove from the oven and set aside to cool for 20 minutes.
Reheat remaining filling and brush onto plates. Dust tarts with sifted icing sugar. Serve with crumble, apples and cream
.

Gordon Ramsay's Home Cooking

Beef Steak with Potato ...RECIPE

1. 
   Vegetable oil, to deep-fry
   1 medium sweet potato, thinly sliced
   Salt and pepper, to season
   4 x 200g beef fillet steaks
   Olive oil, to brush
   Steamed green beans, to serve


Potato Mash
1kg potatoes, peeled, chopped
60ml (¼ cup) cream
60ml (¼ cup) milk
25g butter

Chimichurri
2 anchovies, finely chopped
1 garlic clove, finely chopped
¼ red onion, finely chopped
1 long red chilli, finely chopped
½ cup flat-leaf parsley, finely chopped
½ cup coriander leaves, finely chopped
½ cup mint leaves, finely chopped
2 tbs tarragon vinegar
125ml (½ cup) olive oil



Method
To make chimichurri, combine all ingredients in a small bowl. Set aside.
Place potatoes in a large saucepan of cold salted water, bring to the boil and cook for 15 minutes or until tender. Drain and allow steam to evaporate.
Return potatoes to pan and mash for 1 minute over very low heat until smooth and water has evaporated. Heat milk, cream and butter in a small saucepan over medium heat for 2 minutes or until melted and combined. Add to potato and beat with a wooden spoon to combine.
a slotted spoon and drain on paper towel. Season with salt.
Preheat a grill pan over high heat. Rub steaks with olive oil and season with salt and pepper. Add steaks to pan and cook for 4 min on each side for medium . Transfer to a warm plate for 5 minutes to rest.
Divide mash among serving plates and stack with green beans, steak and potato chips. Spoon over chimichurri and  to serve.