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Food Recipes

How to Cook Perfect Roast Beef | Jamie Oliver

Hi, guys, hope you’re well. We’re gonna make roast beef. People love it and I love it. It’s a wonderful treat. I’m going to show you how to prepare this, do the trivet, we’re gonna cook it, we’re gonna rest it and we’re gonna carve it and it’s gonna be absolutely amazing. I’ve got three cuts of beef here that are very, very common. I’ve got the top side of beef. That’s the most affordable and it’s leaner. We’ve got the sirloin of beef here. Now, you know the sirloin steak but this is a chunk to roast.

It’s easy to carve, quicker to cook and it’s always tender and then roast forerib of beef. It’ll easily serve ten people and the leftovers of all of this is amazing. So, the preparation is the same for all three cuts. Top side of beef, I’m going to do. And what’s really important is get your meat out of the fridge one hour before you want to cook it and that way it will stay juicier and more tender. Give it a little drizzle with some olive oil. Give it a nice little rub up. And then I want to season it quite generously with salt and pepper. Rub it over and just roll the meat all over the seasoning. Put a little oil into a tray. Let’s get that on a high heat.

And first of all, I just want to get some colour on this beef and start to sear it. Now, what you’ll notice is the top side is very lean but, if we look at the sirloin and the forerib, I wouldn’t have to add oil to that. I would score the fat like this and I will place it fat side down in a pan and render the beef fat.

Once you feel you got a little bit of colour, get some tongs and turn it over. Now, while this is browning off, I want to make a trivet. Just clank up some celery. About half a celery. One onion, a whole bulb of garlic and then two carrots, just cut into big chunks. And then herb-wise, I love using a few bay leaves and some rosemary.

All of this goes in. Now, this trivet is gonna do two things. First of all, it’s soaks up all the juices from the beef and it creates the basis for the most incredible gravy or jus to go with your roast beef. Secondly, you can see, you put the beef on top, so that way it’s not frying on the bottom of the tray. This top side of beef is going to go straight into the oven at 190 degrees Celsius, which is 350 Fahrenheit, for an hour and a quarter.

So, for all the cooking times for the beef or any other cut of meat then just click over to and I’ve got a whole load of stuff that will support you, get it absolutely right every single time. So, look at that. Really beautiful let it rest for half an hour. If it’s an even bigger cut of meat let it go 40 minutes, 45 minutes. When you’re roasting meats or even grilling meats, you know, that heat is pushing the moisture into the middle, right. So you need to let it rest just so the moisture comes back, all right, so it’s juicier and more tender and it just lets it get to a better temperature.

Have a look in this tray. All this love is going to be the basis of your gravy. Put it onto a high heat. Add some flour, a heaped tablespoon will go in so we get a nice thick gravy Then just squeeze all the beautiful garlic out of the skins. I can mush up the onions. I’m gonna use a little red wine, just a little half glass goes in. Roast beef, red wine, it makes sense, right? The smell is absolutely amazing. The little secret ingredient that I love is just some beautiful jam. That little sweetness really helps the gravy sing really, really nicely. About a litre of stock goes in. Bring this to the boil and then simmer this for about half an hour, at the same time you rest the meat, and it’s gonna be delicious.

In the half an hour that it’s taken for the beef to rest, lots of beautiful things happen. If you see in our little platter here, you get juices that come out. You put those juices into your gravy. Pour that gravy through a coarse sieve. Look how gorgeous and thick and wonderful that gravy is. One little tip on the gravy, if you just pull it to the side of the gas hob, as it boils it will push any kind of fatty bits or any scummy bits to one side. And you can get rid of that. And we’ve got lovely, boiling gravy. Then let’s talk about the meat. Now, when it comes to the carving, you know, with a sirloin or a forerib it’s very, very tender. You know, with a topside it will be tender but it is a little bit leaner so we want to go nice and fine. You need to invest in a nice, long carving knife. So get the carving knife and do nice, long strokes. Go as thin as you can.

So you can see this beef is nice, juicy and blushing. If you cook it 15 minutes less, you can go medium-rare. This is medium. Look at that. What a joy. Absolutely beautiful. And of course no roast is finished without potatoes and Yorkshire puddings. This is the kind of food that just makes you so happy. I’ve got some horseradish sauce, which is one of my favourites. Beautiful. And then hot gravy. Gorgeous, dark, rich gravy. So good. It’s not right unless you fill up the Yorkshire pudding with gravy, come on. So, look at that, guys, the most incredible roast beef with all the trimmings. If you want the recipes for the Yorkshire puddings, the perfect roast potato, the horseradish, then go where the recipes are and thousands more.

There you go, guys. Fill your boots. Get cooking..

Read More: Easy Beef Stir Fry Recipe

Food Recipes

Easy Beef Stir Fry Recipe

– Not sure how to stir fry
or even what to put in it? Or maybe you’ve been making
the exact same recipe the last 10 years and are in
desperate need of a change? Well, I’ve got a foolproof,
delicious stir fry recipe and I’m pretty sure you’re gonna dig it. (upbeat music) You can make stir fry amillion different ways. Whether it’s chicken, or shrimp, or pork, or the sauce is
a little bit different. I’m gonna show you my
take, and as a little FYI, I’m gonna pack it full of veggies, well, because, how else do you get
your kid to eat vegetables? If you’re in the same boat, follow close.


The absolute first thing we’re gonna get prepped on is our beef. I’ve got flank steak and I like
using it because it’s cheap and it’s really lean and
my family digs it, too. But I’ve got about two pounds here, so what I’m gonna do is cut it in half. I’m gonna save the other
piece for a later date. You can pop it in the
freezer, the refrigerator, whatever you wanna do until
you’re ready to cook it. And for the piece that I’ve got left, what I wanna do is slice
it extremely thin on a bias and against the grain.


Doing this will make sure your
beef’s really, really tender. There’s nothing worse than
biting into a chunk of beef and it’s ridiculously chewy and ew. Not gonna happen this time. Just make sure you cut it like this. When it’s done, simply add it to a bowl. Gonna season it lightly
with a tad bit of salt and cracked black pepper. We’re next gonna push some garlic cloves through a garlic press. You can finely mince it with
a knife, as well, no big deal. Add it to the top of the beef. Next, grate in some fresh ginger. And again, just like the garlic, you can absolutely fine
dice this with a knife.

We’re gonna pour in just
a little bit of soy sauce for some nice saltiness. Crack in an egg. What this is gonna do is help
bring all these ingredients together and help combine everything so that it sticks to the beef. Now sprinkle in some corn starch. Using your hands, or a spoon, or whatever you’ve got lying around, just get into that bowl,
mix everything together until it is combined and coated. And this is gonna sort
of act like a little bit of a marinade while we
prep everything else up. But while I’m talking about corn starch, we’re gonna make a slurry. And this simply consists of corn starch and a really little bit of water. Mix it together with a
spoon or a small whisk until it’s combined and then
simply set it to the side. And, dude, I already know you’re asking, what on earth is a slurry? It’s just simply a thickening agent.

You use it to thicken
anything, whether it’s soups, or in this case, that stir fry sauce. Nothing worse than a runny sauce just kinda dripping all over the plate. We wanna make sure it’s completely coating the vegetables and the beef. Now I don’t know if I need it yet, maybe I’m gonna make the most
bomb, perfect sauce ever, so we’re gonna set it to the side and get prepping on our
vegetables right now.

When it comes to veggies for a stir fry, I’m gonna give you a bit of autonomy here, because I think you should
find out what’s on sale, what do you like, and most importantly, what are your kids gonna eat? What do they like? And then prep ’em up. For me, I’m gonna start by
using some red bell peppers. So I’m gonna slice those up. You can also cut them
into chunks if you’d like. Next I’ve got some shiitake mushrooms that I’m going to julienne. Now I’m gonna slice up a yellow onion. I’m gonna trim up some green onions, gonna add a lot of flavor and some good color to the stir fry.

We’re gonna trim up some heads of broccoli and make some little broccoli florets. And then last, but not least, carrots. Save yourself some time, go buy the precut matchstick carrots, or if you want to do it yourself, peel ’em, slice ’em up,
however you want them to look, set ’em to the side. And all my homies out there
know how important prep is, or a mise en place, because
we don’t want any surprises when it comes time to stir fry everything. And if you wanna check
out some other vegetables, maybe do squash or zucchini,
bok choy cabbage, cornichons, those little mini corns, like Tom Hanks is eating
in the movie “Big.” You can do bamboo chutes,
or maybe herbs like mint, cilantro, even basil would
be really good in there. But now that everything’s finished, we’re gonna start stir frying and cooking. So bring your meat and a
little bit of cooking oil over to your cooktop. We’re gonna set a wok right
on the cooktop on high heat. Make sure it’s on high heat. I believe it’s super
important to learn techniques and recipes so that you
can make anything at home.

And when it comes to stir frying, it’s an absolute art and an
absolute technique, my friends. So once your pan is hot,
let’s add in some cooking oil. I’m gonna use canola. It only takes about 30 to 45 seconds to get the smoke rolling. Homies, pay attention. That smoke needs to roll off that oil. At that point, you’ll know
it’s time to start stir frying. Go ahead and add in your beef and immediately push it
up the sides of the pan so that nothing is clumped together and every little piece of beef gets a nice little sear on it. And now you wanna stir fry, so holding the pan in one hand, while pushing it back and forth, use a spoon in your other hand right in the center of that wok. It will sort of move everything around as you move the pan around and making sure that nothing
sticks to the bottom. The beef only cooks for
about two to three minutes. So at this point, you wanna
set it to the side on a plate. Put that wok back on that
cooktop on high heat. We’re gonna add in just a bit more oil.

Now once it starts to smoke heavily again, add in your onions, red bell peppers, mushrooms, green onions. Go ahead and stir fry those vegetables for maybe one to two minutes. You only want a quick
little brown sear on them, while making sure they’re
still nice and crisp. And then at this point,
I’ve got some boiling water. We’re gonna add some salt. Whenever you’re blanching
or pre-boiling anything, it needs to taste like the ocean. So everything’s seasoned up when you’re eating it
and it tastes delicious. We’re gonna add in those broccoli florets.

Next, the carrots. Head back to over to that wok. We’re now gonna make that sauce. And you know I believe
homemade food from scratch just tastes better so you know I’m making my own stir fry sauce. Not something you can buy
pre-made out of a jar somewhere. So go ahead and add some oyster sauce, little bit of sherry wine, some sugar for sweetness, and then some soy sauce. Give everything a nice stir. Now if you can see the sauce
is coating everything nicely, guess what, we don’t need that slurry, that corn starch water mixture that we made a little bit earlier. But if things are dripping
off your vegetables, add in a teaspoon or
two and mix it together. If it becomes nice and thick, boom.

If not, maybe add another teaspoon or two, you should definitely not
need any more than that. You’re gonna have some nasty, clumpy, ball of stir fry and you’re
gonna be really pissed at me. So be sure to do it in moderation. Get it to the consistency you need. Now what we’re gonna do is, add in the blanched broccoli and carrots. Followed up with our cooked beef. Stir everything together
until it’s combined. It smells awesome in
here, and to serve it up, I’m gonna hook it up
with just a little bit of cooked Jasmine rice. You could also do noodles,
chow mien, lo mien, or even sort a ramen
noodle, if you’d like. And you know me, I’m a little bit extra so I’m gonna garnish with
some sliced green onions ’cause I’ve got a few left over. And I’ve had a white jar of sesame seeds for a year so I’m gonna sprinkle on a little bit of those,
try to get rid of ’em.

And it’s also gonna add
some nice sesame flavor. It’s funny, I always say give me one hour and I’ll hook up an
insanely delicious meal. Well, this time, I did it in 30 minutes, and you’re welcome. This is a fantastic week-night meal to serve up to family or friends, loaded with vegetables to
get your kids to eat some. I know how it goes, my friends. And if you love beef, be sure to check out my
steak pizza aioli recipe. It’s an awesome Italian steak dinner, right to your dinner table
in the same amount of time, in 30 minutes, I will catch
you on that next video..

Food Recipes

Best Wings Recipe – Baked Chicken Wings Salt and Pepper Style

Alrighty chef buck right here and in these days we’re cooking up a super delicioso crispy chook wing recipe that is style of a salt-and-pepper type whilst you go to an Asian restaurant they usually’ve acquired the salt and pepper chook or they have the salt and pepper calamari nevertheless it’s type of a deep fried after which tossed with some salt and pepper and a few seasonings you already know this is variety of a version on that however it’s somewhat bit healthier in view that we’re going to bake it you realize and that you may bake chook wings and they will come out beautiful crispy you already know for those who coat them in a bit little bit of baking powder …You shouldn’t have a just about the mess as when you are deep frying them …Go forward and stick around we’re going to prepare dinner these up…I bought some wings however i also bought some little drumettes on account that you could buy them already cut up or when you simply decide on one reduce over a different …Digicam girl likes drumettest and that i style of like the residences to process your our wing as they are saying within the “biz” you simply need to cut it between the joint …Your knife will find an convenient route in there growth and that’s going to separate the drumette from the flat and then you can do the equal factor with that flat and the tip …You don’t have to do all of it macho like I did it correct there …Ooooh that appears unappealing doesn’t it …We will just flip that over so it does not appear all Freddy Krueger-ish however we’re going to save this tip you know i’m now not going to waste this i will throw this bowl …We are going to take our drumettes and our residences and we’ll throw them in a pan and i’m going to process up the rest of my wings right here actual speedy increase increase easy peasy lemon squeezy all correct i got all my wingtips chopped off and i’m going to just use these at some later time to flavor up a soup …I’ve bought my drumettes and i obtained my apartments all chopped up I patted thi dry with a paper towels and now i’m able to mix up my coating …We’re going to mix up a quite simple coating …Number one thing we’ll put in here is a little bit of baking powder …It is a mixture of a cornstarch and baking soda but it’s mostly corn starch i will add some salt and pepper high-quality little seasoning there …But i am additionally going to add some Chipotle but you should use common chili powder or paprika …Anything you like …I obtained some some turmeric, some onion powder, some garlic powder …But use some thing type of seasonings you pick and alter the warmth is you adore it …I’m going to mix up these dry elements …So I’ve got my fowl elements all cut up right here and now i’m simply going to coat it calmly with this mixture and i should not have any oil on the wings considering the fact that we don’t want it due to the fact that we’re leaving the skin on the chook so so that it will crisp up that’s plenty of fat so we don’t ought to add any oil ….Just go forward and put your palms in there and get everything combined up very well go lighter or heavier on the seasoning some thing you love …But i like lots of seasoning and i like lots of flavor so don’t be shy with it …And that is relatively all we have to do to organize these hen wings …That baking powder, having that baking soda and that cornstarch on here is going to really help to dry the wings out and crisp it up I prefer to cook the wings on a wire rack …That manner the warmth can flow into around the wings at the same time they are cooking go ahead and give it a twig right here so it does not stick a lot to my rack and that i bought quite a number of pieces here there is no factor in doing it should you do not have quite just a few portions do not simply cook dinner up six or twelve of these matters for the reason that they’ll go so quick you are going to be sad and lonely for those who run out of wings too quick it is like doing a Rubik’s dice …Seeking to match all these on here it’s like a Rubik’s cube for me due to the fact i am now not all that shrewd alrighty i’m going to go ahead and slide them in the oven at 425 degrees we’re going to allow them to cook for roughly 20 minutes after which i’m going to pull them out and flip them …I am not sure how this angle is gonna appear they’ve cooked about 20 minutes that little bit of turmeric provides quite a few color …We’re going to go ahead and give them a flip …They may be still kind of plump, however after I turn them i’ll throw them back within the oven …I will allow them to cook for an additional 20 minutes after which i’m going to go ahead and pull them out and flip them once more however they’ll be smaller subsequent time seeing that probably the most fat and the skin goes to to prepare dinner off and drip off and so they’re truely going to slash up a little bit and they’re going to get so much crispier …Now we’ll slide them back in the oven …I am allow them to go for 20 extra minutes and at the same time our wings bake away in the oven i’m going to put together my my little seasoning topping that we will toss our wings with …Slightly little bit of coconut oil …I will soften that ….You want to be sure and use a nonstick skillet in any other case it is going to be fairly a bit of bit of a multitude …We do not want to let it get too hot so medium heat is ample …We will go ahead and begin to cook dinner up our little seasoning topping for our wings and the very first thing i’ll throw in right here is some jalapeno peppers and i got these nice and chopped up this is a entire jalapeno lovely good sized one but put as a lot warmth as you adore in right here for those who don’t have recent peppers you can invariably use crimson pepper flakes …And i’m additionally going to add some inexperienced onion bottoms …I’ve acquired the tops already chopped up and put them within the fridge i’m going to use these later so as to add after the whole lot’s cooked up i’m just cooking the bottoms right here i’ll go ahead and let these peppers and green onions saute u for simply two or three minutes on their own and i’ll throw in a huge amount of garlic i obtained a entire bulb of garlic correct here this is like 12 or thirteen cloves that is a lot of flavor however we’ll continue cooking this for a few minutes till our garlic begins to brown up a bit of bit so i’ll let my garlic cook dinner up there with my onions and hot peppers …

I bought the temperature just a little bit shy of medium however make sure you wouldn’t have it too scorching given that you want this to take a bit of bit of time to colour up and at the same time that’s happening i will provide this cilantro a hard chop and it’s various cilantro however it’s quite going to make this seasoning combine if you happen to don’t like cilantro you do not ought to use that you may simply use a the peppers and garlic but when you’re partial to cilantro obviously give this a try to use numerous it …I will fill up my skillet with this cilantro however this cilantro will prepare dinner all the way down to nothing we’re going to prepare dinner all the moisture out of this cilantro additionally it is going to aid our garlic from getting overcooked and it is going to hardly be something on this skillet when we’re by means of it can be simply going to be a bunch of taste …All proper i’ll toss a little little bit of salt in here then we’ll throw in slightly black pepper and that i nonetheless acquired this on medium-low heat…You simply acquired to be sufferer when cooking these items down it’s going to take about quarter-hour however that is ok it takes time for your hen wings to cook so that is some thing to do even as your wings are cooking …Alrighty so that they cooked for 20 minutes after which we turned them and now they cooked for 20 minutes more so we will turn them another time they obtained a satisfactory colour already …So we gave them a 2d turn …Now we’re going to slide them again within the oven and allow them to go for the ultimate 20 minutes we are going to set our timer for that final 20 minutes …Depending on the scale of your fowl pieces oftentimes there are simply common sized wings and normally they’re tremendous steroid chicken wings …So we’ll hold a watch on our seasoning our little wing topping …

So I’ve had this cilantro garlic sizzling pepper combination cooking all collectively for about 20 minutes and it’s dried out fairly a little ….I will go ahead and take it off the warmth …I acquired about 12 minutes left on my wings in order quickly as my wings are completed i am gonna pull those out of the oven and toss them with this little seasoning mixture the final 20 minutes is up it can be been one hour complete cooking time the wings are piping sizzling crispy and tremendous flavorful …That you may eat them just like this …I mean these are first-rate baked crispy hen wings …Or you might toss them with a average Buffalo kind hot sauce make some buffalo wings we’ll toss them with our little little bit of cilantro and garlic and scorching pepper that we have now cooked here and it will be extra like you would get in a chinese restaurant so now my wings are nonetheless super duper sizzling but I’ve had them sitting for a couple of moments they’re excellent and crispy …We got our tremendous bowl of crispy baked wings and i am simply going to take this seasoning spice combo that we may throw all of it in right here and we’re simply going to get it combined up then we will pour it out on a elaborate-pants plate for those who like going out to a chinese language restaurant you understand, some Asian style restaurant and ordering the salt and pepper hen wings then you are rather going to love this dish go ahead and give this recipe a are attempting that you could print the recipe at comply with us on facebook provide the recipe a are attempting let us know what you feel and we will see someday