This was my first time cooking Tuna! And subsequently, I seem to have overcooked it; so instead of a nice rare interior, it was… not.
Anywho, put two tuna steaks, in the hottest pan you can muster; and cook for about a minute on each side.
We had rice and spinach to accompany. Aside from the not-rare-enoughness of the tuna, all was good.
Mmm. Delicious baked goods.
200g butter, creamed with 3/4 cup icing sugar; then add 1 cup cornflour, 1 cup ordinary flour and a 1/2 teaspoon of baking powder, and mix to combine.
When the flour is being mixed in, it seems to get a little bit clumpy, then it gets all grainy; but keep on mixing, because it’ll come back together again.
Roll into little balls, squish with a fork, and cook for 20 minutes at 180C. Once cool, smoosh two biscuits together with icing.
Delicious. Although a bit like eating dessert for breakfast.
Crepes: sift 2 cups flour and 1 teaspoon baking powder together
Whisk 1 egg, 2 1/2 cups of milk, about 2 tablespoons of sugar, 1 teaspoon of vanilla and a pinch of salt together.
Make a well in the flour, and pour the liquid in and whisk everything until smooth.
Take a non-stick pan, and melt about 75 grams of butter. Whisk the melted butter into the batter.
Wipe the excess butter from the pan, and swirl in about 1/3 cup of the batter. Cook until the batter sets, then flip over.
Caramel Sauce: take a small saucepan, and add enough sugar to cover the bottom of the pan in a complete layer. Add enough water to cover the sugar. Add a little drizzle of corn syrup.
Gently heat the mixture until it caramelizes (it’ll take a little while – there’ll be a phase of dissolving, then it will bubble, then it’ll turn light yellow, then darker.); then whisk in 1/2c of cream.
Continue heating the sauce until it thickens.
Sometimes, mistakes happen. Sometimes, mistakes are salvageable!
I had whipped cream (about 150ml, thereof); and made some caramel (enough sugar to just cover the bottom of a small pan, covered in water; heated gently until a medium-dark caramel formed).
The theory, was I’d whip the liquid caramel into the cream; and something delicious would result! I was hoping for thin strands of caramel.
Turns out, the caramel liquified the cream; and the cream refused to be whipped back up.
Luckilly, cream comes in 300ml bottles; and I had the rest of the bottle. So, I whipped the remaining cream, then introduced the liquified-caramel-failure slowly; and I ended up with a mousse like dessert treat. Hoorah!
It ended up being quite bittersweet; tasting a little bit coffee-like.
I have been thinking about the sorts of things I might cook over Easter weekend, and rabbit is something that seemed just perfect, in a perverse sort of way (don’t hit me!). I had a poke around some recipe books to see what I could see; and nothing I saw was compelling.
I thought some more. Stroked my chin; and pondered. Then it struck me: I could prepare rabbit loins using a tried and true method that I devised for chicken!
First: Create a marinade using a combination of verjus and honey with salt, and marinate the loins for an hour or so, stirring occasionally. I used two heaped teaspoons of honey and about 1/4 c of verjus making this dish for two people; but by all means vary this as you see fit.
Second: After the loins have finished marinading, heat up a cast iron fry pan. Once the pan is hot, take each of the loins out of the marinade, and place in the pan. Hold on to the rest of the marinade! Brown each of the loins.
Then: Once all of the loins are nice and brown; and the honey is starting to caramelise, add the rest of the marinade back into the pan, and continue to cook until the marinade is all caramelised and the rabbit is coated in a delicious sticky glaze.
That, is all there is to it.
Of course, every dish needs a name. With this dish, however, the name came first. This, will be forever known as….
Melt butter in a pan, and add chopped bacon. When the bacon is browned; add risotto rice (arborio or carnaroli), and fry until just starting to brown.
Deglaze the pan with a couple of glugs of vermouth; then add finely diced onion and saute until translucent.
If there is still fond on the pan (uh.. brown bits), use some chicken stock to deglaze further. Then, add enough chicken stock to just cover the rice.
When the stock has evaporated off; cover the rice with stock again.
This time, when the stock evaporates, add sliced mushrooms; and again, cover the rice with stock.
When the stock evaporates this time; the risotto is probably ready. Sample a grain of rice, and if it tastes about right; stir in grated parmesan cheese and serve. Otherwise, continue adding and cooking off more stock until it’s finished.
I had intended on making these on Tuesday; but with the cat, it didn’t end up happening. However, since it’s Jesses’ birthday on Saturday, and my co-worker Geoffs’ birthday on Friday, I made a batch of cupcakes this evening instead.
The cupcakes are made from the Night and Day cupcake recipe in Nigella Lawsons book; however instead of the icing in the recipe, I made one of my own devising – it’s a splendiferous bittersweet chocolate icing. The pink and white are both white chocolate.