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THIS RECIPE IS APART OF MY "HOW TO? HAYDEN"YOUTUBE SERIES WHICH YOU CAN WATCH HERE...
WHAT'S IN IT?
2 tbs vegetable oil
1 tbs fish sauce
10 dried red chilli, rehydrated
2 large red chilli, roughly chopped
3 shallot, roughly chopped
3cm finger galangal, roughly chopped
1 large stick lemongrass, roughly chopped
1 bunch coriander root, roughly chopped
6 kaffir lime leaf, chopped
1 head garlic, crushed, skin removed
2 tsp cumin powder
1 tsp coriander powder
1 tsp salt
PUTTING IT ALL TOGETHER:
1. In a food processor using the small bowl, add all ingredients for curry paste starting with oil and fish sauce. Blend well until almost smooth but still with some texture.
2. Store in an airtight jar in the fridge until needed.
1. Pull your steak out of the fridge ahead of time. It needs to be at ambient room temp before you cook it (20mins on the kitchen bench should suffice - pending how thick the steak is and how warm your kitchen is)
2. While the steak is coming to room temp, season well with sea salt flakes. I like to only use salt at the pepper can sometimes burn in a hot pan and give a bitter flavour.
3. Oil the steak and not the pan. This is important so that you dont get excess oil in the pan.
4. Heat your pan (preferably cast iron) until is is SUPER hot.
5. Place steak into pan and leave it. Let it cook until there is a nice crust on the bottom. The steak should lift away from the cast iron easily once this crust has formed. (Timings for this is difficult, it all depends on how thick your steak is, how hot the pan is and also, how you like your steak cooked.) Flip.
6. Cook until (I like) medium rare.
7. Remove from pan and place on a warmed plate, allow to rest (3-4mins at least - again this depends on the thickness / size of your steak).
8. Serve and enjoy!
1. In a large bowl (or stand mixer) add all ingredients. Mix together well until combined and smooth. Do not beat any longer than 2mins.
2. Pre-heat oven to 180C. Into a pre-lined muffin tin scoop batter until patty cases are half full.
3. Bake for 18mins or until golden and a skewer comes out clean.
4. Remove from oven and place on wire rack to cool.
1. In a medium sized bowl, cream together the butter and sugar.
2. Add salt, vanilla and milk and beat well.
3. Mix through flour and combine well, add choc chips and mix through until evenly spread through mix. Cover with cling film and chill for 30mins.
4. Pre-heat oven to 180C. Spoon large tablespoon sized balls onto a lined baking tray/s.
5. Bake for 12-14 mins until golden. Remove from baking tray and cool.