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Monthly Archives: October 2012

Pepper Rump Steak

mmmmmhhhhh I have been waiting to make this meal for a while now and it was super super delicious, can’t wait to make it again.

Many people have their own way of making or searing steak, so paper pen and off to you tube I went, spent the better part of my afternoon just to get a recipe I was comfy with. My buddy food wishes never disappoints, because he is simple but ingenious in his cooking.

Next step was to pass by the supermarket and pray I get good steak, (in the average Kenyan home, these are not meats we cook), which I did, not a perfect cut but it would serve my purpose.

Rump Steak

 

The meat has to get to room temperature, then I seasoned it with salt and pepper.

Pan searing

Once meat was good and seasoned. I heated some oil on a non stick pan, let it get hot then add in your steak. The high heat allows the meat to brown beautifully, do this on both sides letting each cook for 4-5mins per side. Once brown lower the heat and allow the meat to cook as long as you desire, rear/medium rear/well done, your take, Kenyans do well done!

Take out your meat place in a foil paper and cover well to maintain the warmth and juiceness of the meat.

On the same pan add 2 tbsps of brandy (didn’t use this) let the alcohol to burn off and the brandy to reduce then add your 3/4 cup beef stock, let it simmer, then add 1/3 cup of cream (i had light cream as seen below). Let the sauce thicken out or once simmered add in your steak and let it thicken as steak gets the moisture). Remember to add in the juice in the foil paper!

Steak in Sauce

This is how it looked with the thickened sauce (I put in a bit more beef cubes, thus the colouring)

Steak in buttery pepper sauce

Once done, lower heat or turn off and add a tsp of cold unsweetened butter, let it melt and spoon the sauce over the steak to give it a smooth texture.

This meal was served with potatoes and green bananas. All cut up and boiled

Potatoes

Green bananas

Voila!

The meal and a side of kachumbari (salsa dressing)

Enjoy!

 

 
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Posted by on October 12, 2012 in General

 

Sunday Chicken Rice Mix Delight

Chicken Rice Mix Delight

 

This lovely and mouth-watering meal was prepared by none other than my loving husband, oh am so blessed. A sunday meal that left me wanting more on my plate, even though I was pretty much full already. There is something genuinely divine about the meals my husband cooks, (wish he would do it more often, hey a gal can dream heh).

Maybe its the reason why there are more male chefs than women, don’t get me wrong, am a good cook, well according to my husband and our guests, so he is never being biased. I love trying new stuff and enjoying myself while at it. Probably that’s it, that it’s naturally expected for women to be cooks, and in that notion we become familiar and it becomes about getting it over and done with as opposed to being creative and artsy about the meal.

Being a home maker is no joke, and then add being a mum on top of that and the whole being-artsy-with-food-factor gets replaced by its-food-its-on-the-table eat it, at least it’s not burned today. Oh how I pray never to get to that place where what I put on the table, especially for my husband, seizes to be of much importance and keenness.

So to the recipe, boy that plate had so much, her goes nothing;

Rice

1 cup rice

2 tbsp of Oil

Salt to taste

2 cups Boiled water

Wash your rice and let it sit in water for around 30 minutes and drain

Put oil on cooking pot,(you can add cumin seeds at this point, he didn’t) once hot add in your rice. Make sure the oil does not splash on you

Add salt, mix well than add your water and let it simmer

When the water has evaporated a bit, cover the rice and lower the heat and let it cook with the steam

Once ready turn off heat and leave cover on

French Beans

1 cup french beans cut into small pieces

1/2 cup of carrots cut into same sizes as the french beans

1 Onion

2 large tomatoes

1/2 tsp Coriander Powder

Beef Stock

Salt and Pepper

Oil

Place oil into pan and add in your cut up onions, let them saute then add your diced tomatoes

Add the coriander powder and salt and pepper

Cover the pan and ensure heat is on medium low so that the tomatoes cook with the steam as well

Leave them for 2-3 minutes then add the french beans and carrots

Add 1 cup of warm beef stock and cover. Keep checking and adding stock or hot water so that the meal doesn’t stick

This cooks for 30 minutes. Allow it to form a thick stew

Potatoes

2 cups of cubed potatoes

Oil

Paprika

Salt

Par boil the potatoes (meaning don’t let them cook completely) in salty water

Heat oil on a pan, once hot you can pan fry them in two bunches

Lower the heat to medium once they have browned, to allow the inside to cook, remove and place in a container that has paper towel at the bottom.

Once all done sprinkle with paprika and mix well

Kachumbari (salsa dressing)

3 ripe tomatoes

1 large onion

salt

Ketchup

Peel and dice the onions into small pieces

Place them in a container add water and 1/2 tsp of salt (this helps remove the oniony taste)

Dice the tomatoes into small pieces. Let the onions sit for 5 or so minutes

Mix onions and tomatoes in a bowl and add the ketchup. You may not need to add salt, but taste just to make sure

You can add coriander or chilli to this mix
Last Step, Chicken

500 gms of chicken cut into cubes

Oil

Salt

Boil the chicken in salt water

Heat oil on pan

Don’t let the chicken get cooked, so drain water and dry completely

Then place the pieces onto the hot oil, let them brown and then turn. Switch the heat to medium low so that you can allow the chicken to get cooked inside.

Drain onto a paper towel

Serve all the above side dishes and enjoy (oh am tired of typing, so you had better enjoy this meal)!

 

 

 
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Posted by on October 4, 2012 in Chicken

 
 
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