What you cooking???

[hXc]

Mum and dad cooked their own (steak and mushrooms, potatoes, carrots and beans).
I cooked mine. I am entering in a cooking comp this year and I'm cooking in the "beef main" section, so I needed to think of something that is just awesome, tastes fucking great and looks just as good. Oh, and is cooked and presented in an hour or less.
I have a beaut recipe for venison (with a red wine, chocolate and chilli sauce) and the other night, I was supposed to cook that. The butcher didn't have any venison though, so I cooked it with eye fillet instead. Then thought I could use that as my comp dish.

So tonight, I cooked it again, this time making sure to time myself. Cooked and dished up in about 50 minutes. Unfortunately it looked crap though, because my steak fell apart as I was slicing it. Other than that, it was good. I have pics, might put 'em up soon.

[CookMySock]

I am entering in a cooking comp this year and I'm cooking in the "beef main" section [....]

Awesome. Cooking is great fun. I must do something like that one day. I got a few things I made up.. My Courgette and Garlic soup is really good - even the teenagers like that one.

DB

[Zuki Bandit]

Awesome. Cooking is great fun. I must do something like that one day. I got a few things I made up.. My Courgette and Garlic soup is really good - even the teenagers like that one.

DB

Courgette and Garlic soup? That sounds different! I bet it keeps the flew away!!!

[riffer]

Hmmm. Just finished.

Tonight was a simple affair.

Beef sausages (nice meaty fancy ones) fried so they were crispy on the outside and full of juices which exploded when you cut into them.

Potatoes - cut into approx 1.5 inch segments, boiled in the microwave for 15 minutes, and then coated in a mixture of flour, salt, pepper, chilli powder and mustard powder and roasted in the oven in some canola oil.


Fresh organic cabbage (wash the slugs and butterfly eggs off first), shredded, then thrown in the steamer with a great big whack of butter on top.

and rounded off with lots of brown onion gravy. Yum...

[CookMySock]

Courgette and Garlic soup? That sounds different! I bet it keeps the flew away!!!

Dunno about that, but its bloody yummy. Milk based. Creamy smooth lime-green stuff you eat with garlic bread.

DB

[mikest4]

a nice hot beef chilli. wont be wipping tomorrow just dabing.

[Wolf]

Nothing fancy: roast chicken, roast potatoes and lightly simmered mixed veges.

Update:

The mixed veges were fine; the roast potato was, as always, exquisite and the chicken, sadly, was a bit dry.

What the Hell, I've only roasted 2 or 3 chooks before - I specialise in beef or lamb roasts.

[hXc]

Here's a pic.
Eye fillet steak, served on roast potatoes with a red wine, chocolate and chilli sauce.

[Maha]

Right then, you asked for it!

I saw one of those plates on the Antique Roadshow, fuck man i wouldn't eat off it....'Cha Ching'.....

[Daffyd]

Baked Beans on Toast

[soundbeltfarm]

Here's a pic.
Eye fillet steak, served on roast potatoes with a red wine, chocolate and chilli sauce.

if you cook venison i dont think i'd try to smother the taste of the meat with a heavy sauce like the one you are talking about,
it be ok with your beef cut though as it does not have the intense flavour of venison,
how cooked is your steak?
and i would not put as much sauce over the food you have, only for comp.
when i cook at home i smother the food in shit loads of sauces,
the judges will want to see what you have cooked.
i would prob separate your ingredients on your plate also.
instead of a pile.
looks bloody tasty though.
good effort mate

[hXc]

if you cook venison i dont think i'd try to smother the taste of the meat with a heavy sauce like the one you are talking about,
it be ok with your beef cut though as it does not have the intense flavour of venison,

I've done it before with venison, and it doesn't smother the taste at all. It compliments the flavour of the venison with a satin smooth sauce which has a slight hint of chilli.

how cooked is your steak?

Medium rare. I'd do it blue or rare, but not many people like that.

and i would not put as much sauce over the food you have, only for comp.
when i cook at home i smother the food in shit loads of sauces,
the judges will want to see what you have cooked.

Of course. I wouldn't cover the food like that. It's just that the steak fell to bits tonight and I was a bit pissed off so just sloshed a fuckload on it.

i would prob separate your ingredients on your plate also.
instead of a pile.
looks bloody tasty though.
good effort mate

Yeh, my presentation wasn't too good tonight either. I just didn't have it all together, but I'm going to cooking classes every week now, cooking that dish, perfecting it, all the way up until June when the competition is.

And piling food is generally what is done. It has the effect of looking like there is more on the plate, because it's "3D". That's what most flash restaurants do. It gives the effect that you're getting a lot more than you are, even if what you are getting is a decent amount. That's what we were told in hospitality last year anyway.

[soundbeltfarm]

hearing ya on the blue steak.
true not many people like it like that though.
it the only way to it i reckon.

[Wolf]

hearing ya on the blue steak.
true not many people like it like that though.
it the only way to it i reckon.

Anything more is not "cooking", it's "cremation".

I like my steak such that I should be able to whistle it to me...

[soundbeltfarm]

agreed, cut the horns and hoof's off wipe its arse and slap it on the plate