My Beef and My Bay

The Method of Cooking (Continues)

So far, I have been doing two methods of cooking, steaming  (posted 18-1-12), and deep frying (posted 22-1-12).
 
Now I am doing the shallow or dry frying method, very little fat is used.  Indeed, with meat that has a fair proportion of fat or an oily fish as a kipper, little or no fat is needed.  But the pan must be quite hot when the meat or fish is put in, and the food should be turned so that each side is quickly browned.  Then the heat can be reduced and a moderate heat maintained until it is sufficiently cooked.
(Australian Cookery of Today, Illustrated, The Sun News-Pictorial Melbourne)

shallow - dry frying beef, rump steak in oil and butter

My beef and My Bay
I use rump steak for this method, it works well.  Put the steak on a hot pan and shallow fry with butter and olive oil,  spiced with fresh bay leaves.  They are so precious, the bay leaves I got them from my potted standard bay tree, you cannot use the dried ones as they are too strong flavour wise.  Brown and tender beef, served with rustic baked pumpkin flavoured with  Madeira and honey.  I thought it's a good idea to carry on with the theme from the previous post, cooking with spirits.

my beef and my bay on a roasted pumpkin basket

my beef and my bay is served

Recipe:  Susy's Recipe

My Beef and My Bay
(the method is shallow frying)
Rump steaks

6 bay leaves
1 tablespoon unsalted butter
2 tablespoon olive oil
Salt to taste
Baked Pumpkin until soft
1 tablespoon butter
1 tablespoon Madeira
1 tablespoon honey or less (depending on the quantity of the pumpkin)
Method
Using the shallow frying method, cook the steak until tender, keep aside to rest.


Rustic Baked Pumpkin
Using a sizeable whole pumpkin, shape as you wish, a basket etc.
Rub the pumpkin with vegetable oil all over, wrap and cover with baking paper.
Bake in a very hot oven 200 degrees for 31 minutes, then reduce to 175 degrees C, until soft about 39 minutes.

When it is cooked, scoop some of the flesh, mix it with butter and Madeira

Put the pumpkin mixture back to the pumpkin basket and put it back in the oven for 8 minutes.

Organise your time correctly, as you rest the steak, heat up the pumpkin at the same time. 

To serve:

Sliced the meat and put it on the hot pumpkin basket, garnished as you wish.

Remember: timing is essential to serve a good, hot meal that can be enjoyable.



The methods of cooking continue, next month will be braising or roasting.  Stay Tuned

Thank you all for stopping by at my blog.

Susy