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Ady Breeds Eating with Ady www.sunlive.co.nz |
The last week has been a little quiet down here on The Strand and I do not have a lot to crow about, except the boss's cooking skills.
The man made such a fuss – and I must say a fantastic job – of cooking my first retrieved duck.
According to him, it's something to do with the way you handle the breasts. Okay then, enough of the fondling. It inspired me to bring home many more for the deprived old fella.
Unfortunately, there has been a distinct shortage of fowl falling out of the sky this week though, so to keep in training I have had to improvise.
You would not believe the struggle this pine bird put up and you can imagine the confusion I was under when it barked. Never mind – as I am ready for most things that get thrown at me. I learnt from a young age that when the boss gets bored, the pine cones are not even safe.
I am looking forward to see how he fillets and plucks this one, obviously the only recipe I can think of is 'Plank and Chips”, or maybe he will just put another log on the fire and cook up some bacon and beans.
He has promised me that we will be out and about before the season ends, to hone my chipping skills, and maybe haul in the odd fowl or two before I can rest for another 11 months.
I have to tell you though, I love being out in the fresh air, the wet and cold and being with my best mates, ah it's why we are man's best friend.
Now onwards and upwards, we are running a competition sponsored by my good mates at Animal Antics worth a whopping $500 – these are the good people who donated so much pet food to all the 'cuzzies” in Christchurch. All you have to do is video your canine mate singing in the shower or just singing really – and send it to jo@thesun.co.nz
A warning though, please keep the file as small as possible so we can download them.
My bestest, dearly departed mate Big D and I have one recorded from early last year. It is Diesel and I cavorting around the fridge and him singing with delight. We have titled it 'The Thriller by The Chiller”.
On that chord I must say goodbye for another week. Rest easy out there – and someone please cut the palm fronds on The Strand as the boss's face (no oil painting anyway) is starting to look like a patch work quilt, he has so many scratches from them.
Cheers all!
Delicious steak, with pine nut and mushroom sauce
Sauce ingredients:
2 Tbsp olive oil
2 garlic cloves, crushed
1 onion, chopped finely
250g mushrooms, finely sliced
1 cup cream (250ml)
1/2 cup parmesan cheese, grated
60g pine nuts
100g toasted sultanas
Salt and pepper
To make the sauce:
Heat oil in large fry pan over medium heat and cook garlic and onion for 3-4 minutes or until soft. Add mushrooms and cook a further 5 minutes or until just tender.
Stir in cream, half the cheese, pine nuts and sultanas and simmer gently until heated through. Season with salt and freshly ground black pepper.
Pan-fry the steak to your liking. Remember, the best way to pan-fry steak is to cook it only once on each side, never repeat turning it over. Add sauce, sprinkle the rest of the cheese and tuck in!
How to cook the perfect steak
Cooking the perfect steak can be a challenge, even for top chefs. Chef's recommend using a heavy frying pan or griddle (ridged pan) rather than an electric grill as you can control the temperature more easily.
Prepare the steaks
Allow to come to room temperature (for about 20 minutes).
Preheat your pan
Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside will burn before the inside is done, too cold, and your steaks will be tough).
Brush the steaks with oil (to avoid using too much), or pour a little oil into the pan, and season if desired. (Canola or groundnut oil is best, but olive oil is fine too.)
When you place the steaks in the pan, a "sizzle" will tell you if it's hot enough.
Cook to your liking
For a medium steak: Cook on one side without touching for 3-4 minutes, then reduce to a medium heat and cook for another 2-3 minutes.
Gently turn the steak over with a pair of tongs (don't pierce it, or the juices will escape), and cook for a further 6 minutes. (You can vary the times here if you prefer a rare or well-done steak.)
To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.
Rest your steaks
Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.
Remove from the pan, place on a rack and cover with foil and leave in a warm place for up to 10 minutes. Remember it is always better to over-rest your steaks than to under-rest them. Resting helps the meat to achieve the full flavour and tenderness.
Serve your steaks
Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.
Serve your steaks on hot dinner plates, and enjoy.
Guide to steak cooking times
Rare: 1-2 minutes per side - rest for 6-8 minutes
Medium rare: 2-2.5 minutes per side - rest for 5 minutes
Medium: 3 minutes per side - rest for 4 minutes
Well done: 4.5 minutes per side - rest for 1 minute