Friday, 17 May 2013

Guinness-Brined Lamb Steak

Lamb Steak Ingredients:

1 Pint Guinness ale
1 tablespoon Coarse salt
50 g sugar
240 ml water
3 tablespoons Chilli Rub
1 1/2 - 2 kg bone-in lamb leg steaks 
2 tablespoon Sunflower or Rapeseed oil
1 1/2 cups Guinness BBQ Sauce

Guinness BBQ Sauce Ingredients:

1 Pint Guinness ale
1 star anise (optional)
240 ml ketchup
60 ml dark brown mustard
118 ml honey
2 tablespoons hot pepper sauce
2 teaspoons coarse salt
2 teaspoons ground black pepper


Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half. Add the remaining ingredients and simmer for 5 minutes, or until thick. Cool and remove the star anise. Store in a tightly closed container in the refrigerator for up to 1 week.

Lamb Steak Preparation:

  • Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a large zipper-lock bag.
  • Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
  • Pre-season your Grill Pan with sunflower or rapeseed oil. 
  • Remove the lamb from the brine and pat dry. 
  • Discard the brine. Coat the lamb with the oil and season with the rub.
  • Set aside for 10 minutes.
  • Grill the steaks for about 7-10 minutes per side for medium-rare (Baste with a thin layer of the sauce during the last minute of grilling.
  • Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side. 

Perfect Pans recommends using Newman's Pickles Home-made Apple and Mint Sauce to accompany this dish. 

Check our our previous Blog Post for a great side dish; Sweet Potato Dauphinoise. 

Thursday, 9 May 2013

Sweet potato Extravaganza!

We have been looking for yummy alternatives to eating starchy potatoes and I think we have found our favourite! Sweet potatoes! Not only are they sweet, yummy and versatile, but they contain MANY vitamins, like Iron, B6 vitamin C, Vitamin D, potassium and magnesium.  Check out two recipes we have tried recently and LOVE. 

Sweet Potato Dauphinoise 

3 Tbsp. butter
500g sweet potatoes (orange fleshed)
500g Maris Piper potatoes
200 g half and half cream, more if needed
1 clove garlic, minced
1 tsp. sea salt
2 tsp. fresh thyme
black pepper to taste
Fresh grating of nutmeg

Preheat oven to 180 Celsius . 
Pre oil with Sunflower or Rapeseed oil your Twin Handled Casserole Pan 
Wash, peel and slice potatoes. Layer potatoes into the pan alternating sweet and baking potatoes.
In a Sauce Pan add the rest of the ingredients and bring up to a boil. 
Pour over the potatoes. 
Dot the top with the remaining butter. Cover with lid and bake for 40 min.
Remove the lid and if the potatoes are dry add a small amount of cream drizzled on top if necessary. 
Continue to bake uncovered for 25 min. Cool slightly and serve.

Sweet Potato Orzo with Scallops

3 Tbsp butter
2 medium sweet potato, peeled and cut into 1/2-inch dice
43G finely chopped shallot
2 cloves garlic, minced
250g Orzo
1 Tsp chopped fresh thyme
salt and pepper
32G shredded Parmesan cheese

500G pound sea scallops, muscle removed
1 Tbsp butter
2 Tbsp finely chopped shallot
1 garlic clove, minced
32G cup dry white wine
43G cup heavy cream
2 Tbsp chopped  toasted pecans
1 Tbsp chopped parsley

Bring a Perfect Pot of salted water to boil and cook the orzo until al dente. 

Reserve 100 mL cooking water and drain.
While orzo is cooking, melt 3 Tbsp of butter in a Braise Pan or over medium heat. 
Add sweet potato and cook 4 minutes, stirring occasionally. 
Add shallot and cook 2 to 3 minutes, until shallot is golden brown. 
Add garlic and thyme and cook until sweet potato is completely tender, about 2 more minutes. 
Season with salt and pepper to taste.
Stir cooked orzo, parmesan cheese, and reserved water into Saute Pan. Place lid on and keep warm.
Pat scallops dry and season with salt and pepper. 
Melt 1 Tbsp butter in a Saute Pan over medium heat. 
Add scallops and cook until browned on both sides and barely cooked through, approximately 1 1/2 minutes per side. 
Transfer to a plate.

Stir shallot and garlic into the remaining liquid in the skillet and add wine. Bring to a boil stirring constantly.

To serve, portion the orzo on 4 plates and top with scallops and sauce. Sprinkle with pecans and parsley.