Beef
#COOKING: UNI PASTA X BULGOGI RECIPE
Uni Pasta x Bulgogi. One of my favourite things in the world to eat is Uni. While only available seasonally, Sea Urchin, as it better known, is decadent, thick, buttery and creamy. Infusing it into a creamy pasta sauce is the perfect way to get more out of it is sold in small portions. My favourite Pasta is Pappardelle, an Egg Noodle which works well with the creaminess of this dish. Pairing this together with Air-fried Bulgogi, Barbequed Korean Beef, is the perfect way to make Uni Pasta even more satisfying. A sumptuous balance of East meets West.
Fun fact: Maurizio Gucci‘s (the central subject in House of Gucci) favourite dish was Uni Pasta.
Ingredients:
1 large tray of Uni
16 oz Ribeye Steak, thinned in half
1/4 cup Korean BBQ Marinade
250g package of Pappardelle Pasta
1/3 cup Heavy Cream
1/4 cup Evaporated Milk
1/4 cup Korean BBQ Marinade
3 tbsp Unsalted Butter
1 tbsp Truffle Oil
5 bulbs garlic, minced
1 tbsp minced scallion
Furikake
Parmesan Cheese, grated
Sea salt, to taste
Instructions:
1. Marinate steak for minimum one hour in refrigerator. Leave at room temperature about 30 minutes before cooking.2. Boil pasta till al dente and strain. Do not rinse. Set aside no longer than 20 minutes to avoid drying too much.
3. In large pan, sautée garlic in butter for a couple minutes. Do not over-brown.
4. Add-in cream, milk and truffle oil. Reduce heat to low and simmer a couple minutes. Season with salt, to taste. It’s fine if the sauce is slightly salty as it will balance out when it coats the Pappardelle.
5. Mix-in about 3/4 of the Uni, stirring occasionally till pieces are broken. Do not overcook.
6. Toss-in pasta gently and coat in cream sauce. Remove from heat.
7. Pre-heat Air Fryer at 400°F for three minutes.
8. Dividing steak into two batches, fry each batch for about 3-4 minutes. Do not overcook as these should be sliced thin so they will cook quickly. Set aside on platter and cut into small bite-size pieces.
9. Plate pasta twirling gently in ladle with a large serving fork. Sprinkle with Parmesan. Add portion of Bulgogi on the side.
10. Add pieces of Uni on-top and garnish with Furikake and scallions. Serves 4-6.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: LIVER & ONIONS WITH ROASTED POTATOES RECIPE
Liver & Onions with Roasted Potatoes. I mark a Diner by how good its Liver & Onions are and chances are if they are serving a rubbery, tough rendition of this classic, they likely aren’t treating their other dishes with love and care. A Diner like this isn’t worth your time. I could be at a fancy restaurant downtown like Cluny – who do an amazing Liver & Onions and have many amazing options, but if I see Liver on a menu, I am always intrigued and will migrate right to it.
Liver is misunderstood and often people in their childhood have been repulsed by it, when the reality is it likely wasn’t prepared well. Liver like beef, shouldn’t be overcooked. It should be served just done or slightly-underdone. Equally important is the sauce you serve it with, which should be brown and savoury, absorbing the brown bits and juices from your skillet and giving you lots of flavour to sop-up. Hence, serving Liver with a starch like bread, potatoes or rice is always a good idea. Our Air Fryer Roasted Potatoes are an even better idea!
I realize this is a tough-sell for many, and some of you will never be onboard, but Liver done right can be something mesmerizing that gives you as much pleasure as any of the other more conventional cuts of Beef.
Liver
350g Beef Liver
5 cloves garlic, minced
1 small white onion, sliced into thin rings
3 tbsps soy sauce
2 tbsps tapioca/corn starch
1 tbsp Maggi sauce
1 tbsp Oyster Sauce
1 tbsp raw sugar
1/4 tsp Marmite
1/2 cup water
Sea salt and pepper
Olive oil
Potatoes
1 lb miniature potatoes
2 tbsps olive oil
1/4 tsp paprika
1/4 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sea salt
Pepper
Instructions:
1. Season liver in salt and pepper and refrigerate for two hours. Bring back out at room temperature about 40 minutes before cooking.
2. Soak potatoes in water for 10 minutes. Pat dry with paper towels and coat in seasonings and olive oil.
3. Heat Air Fryer at 390°F for three minutes.
4. Air fry potatoes for about 13-15 minutes, shaking/flipping potatoes halfway through.
5. In large skillet on medium-high heat, heat oil and sautée onions and garlic till slightly caramelized. Shift to side of skillet.
6. Add a bit more oil to skillet and sear liver about two minutes till browned and flip. Do not overcook it.
7. In bowl, mix soy, Maggi, Oyster sauces and Marmite. Add sugar, starch and water. Mix till smooth.
8. Pour sauce into skillet and reduce to low heat, stirring with spatula. Once sauce thickens and bubbles, turn off heat. Liver should be browned, and it is okay if just a little bloody, as this means it will be tender and juicy.
9. Transfer liver to serving plate. You can reduce the sauce down by cooking a bit further. Once you’ve reached desired thickness, ladle sauce and onions over top of liver and serve with potatoes.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: CLASSIC CHILI X SWEET CHEESY CORNBREAD RECIPE
Classic Chili & Sweet Cheesy Cornbread. Chili is one of those dishes that is no fuss and easy to prepare. Most of all, it is tough to botch it! Everyone’s got their own way of going about it. We’re sharing our Classic Chili recipe. Nothing fancy here in terms of add-ins, but this is hearty, hits the spot and just perfect with our Sweet Cheesy Cornbread on the side.
Chili
1 lb Extra Lean Ground Beef1 jar of Tomato Sauce
1 can of Tomato Paste
1 can of Red Kidney Beans
1 cup of Beef Broth
1 onion, minced
4 cloves garlic, minced
1 Red Chili, seeded and minced
1 Sweet Red Pepper, seeded and minced
3 Bay Leaves
3 tsps organic raw sugar
3 tbsps Chili Powder
2 tsps Garlic Powder
1 tbsp Olive Oil
1 tsp Paprika
1 tsp Cumin
1/2 tsp Cayenne Pepper (add more if you prefer it spicier)
Sea salt and pepper, to taste
Sour Cream (optional)
Extra shredded cheese (optional)
Sweet Cheesy Cornbread
1 1/4 cup All Purpose Flour3/4 cup Cornmeal
3/4 cup Whole Milk
1/2 cup shredded Mozzarella/Cheddar mix
1/2 cup butter, melted
1/4 cup corn kernels
2 eggs, room temperature
3 tbsps organic raw sugar
3 tbsps organic honey
1 tsp baking powder
1 tsp sea salt
1 stalk green onion, minced
Instructions:
1. In soup pot, sauteé onion, garlic and red chili.
2. Add in ground beef and cook till browned on medium heat.
3. Add in sugar, bay leaves, chili power, garlic powder, cumin, black pepper, cayenne pepper and paprika, stirring evenly.
4. Add tomatoes, beans, red peppers, tomato sauce and paste, stirring evenly.
5. Add in broth, stirring evenly. Bring mixture to a boil and then simmer covered, on low heat for about two hours, stirring occasionally. Finish with salt to taste.
6. With about an hour left, pre-heat oven at 350°F. Prepare Sweet Cheesy Cornbread.
7. In large mixing bowl, combine flour, cornmeal, sugar, salt and baking powder.
8. In separate bowl, whisk eggs, honey, milk and melted butter.
9. Fold wet mixture into dry mixture, careful not to over-mix.
10. Add in corn kernels, green onion and half of shredded cheese.
11. Transfer to greased baking pan. Top batter with rest of cheese.
12. Bake 30 minutes or till toothpick comes out clean.
13. Garnish Chili in a bowl with Sour Cream and shredded cheese and serve with Cornbread. Keep Cornbread in freezer once cooled and store in air-tight bag, thawing about an hour before serving.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: BEEF STEW AND CHEDDAR DUMPLINGS RECIPE
Beef Stew and Cheddar Dumplings. Something hearty for you as the temperatures drop! Ensure that you are always cooking your beef at a low heat and a long simmer for that perfect fall-apart texture. This will last you days.
Stew:
2 lbs stewing beef
3 cups squash, chopped into chunks
1 large white potato, pellets and diced
1 cup small button mushrooms
2 carrots, peeled and sliced
1/2 large white onion, minced
1 zucchini, sliced
1/2 cup white wine
5 tbsps corn starch
5 cloves garlic, minced
3 bay leaves
1 tbsp thyme
1 tbsp Herbs de Provence
Olive oil
Sea salt and pepper, to taste
Dumplings:
1 1/2 cups flour
3/4 cup grated cheddar
2/3 cup whole milk
1/3 cup Crisco Golden
3/4 tsp baking powder
3/4 tsp sea salt
1 tbsp thyme
1 tbsp Herbs de Provence
1 tbsp parsley
1 tbsp truffle oil
Sour Cream (optional)
Instructions:
1. Season beef in salt and pepper and brown in Air Fryer in two batches at 400°F for 9 minutes each batch. Alternatively, you can sear the meat in batches in a large skillet on medium-high heat till browned.
2. Sautée garlic and onions in olive oil, using large pot.
3. Add in remaining vegetables, herbs, leaves and season with salt and pepper.
4. Add beef, wine and just enough water to reach surface of mixture. Bring to boil.
5. Reduce heat to low and simmer with lid on.
6. Simmer for 4 hours or more on low heat, stirring occasionally.
7. In a small bowl, make a slurry with corn starch and equal parts water. Stir till smooth and add into stew mixture, stirring quickly till thickened. Transfer to casserole dish.
8. Preheat oven to 350°F.
9. In a large mixing bowl mix dry ingredients for dumplings and herbs. Cut-in shortening with 2 knives till mixture resembles peas.
10. Mix-in milk and cheese till just combined.
11. Roll dough into balls, careful not to over-handle and place on-top of stew and drizzle dumplings with truffle oil and more herbs if you wish.
12. Bake 35-40 minutes or till dumplings are golden brown.
13. Allow to stand 15 minutes before serving. Serve with Sour Cream if you wish.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: POT ROAST WITH GIANT YORKSHIRE PUDDING RECIPE
Pot Roast with Giant Yorkshire Pudding. A good old-fashioned, Pot Roast never goes out of style. I love that there’s always leftovers which are just perfect for a sandwich the next day… and day after! We pair our Pot Roast with a giant Dutch Baby-like Yorkshire Pudding and gravy! While not the most tender of cuts, this one is easy to find. Cooking at about 20 minutes at 325°F per lb, should set you up for success.
Pot Roast:
3 lb Sirloin Tip Roast
2 cups beef broth
2 white potatoes, skinned and chopped into chunks
1 white onion, chopped into chunks
2 stalks celery, chopped into chunks
3 shallots, chopped into chunks
1 carrot, skinned and chopped into chunks
5 cloves garlic, crushed
1 tbsp Herbes de Provence
1 tbsp Rosemary
Handful of parsley, bunched with twine
Sea salt and pepper
Olive oil
Instructions:
1. Season pot roast in salt and pepper and refrigerate covered overnight.
2. Pre-heat oven to 325°F.
3. In large skillet on medium-high heat, heat olive oil and sautée shallots, garlic and onion.
4. Add potatoes, celery and carrots. Cook till potatoes start to brown. Season with salt and pepper.
5. Season pot roast with Herbes de Provence and Rosemary.
6. Push vegetables to side of skillet. Place roast on skillet and sear each side of pot roast for 1 minute.
7. Place roast into roasting pan and set aside.
8. Add broth to skillet and scrape brown bits. Bring to boil.
9. Add vegetables and liquid to roasting pan. Top-up with more broth till roast is covered part-way.
10. Cover with foil or lid and roast for about 1 hour.
11. Remove from oven. Separate roast and vegetables. Let stand 30 minutes before carving.
12. Run drippings through sieve and prepare gravy.
Gravy:
2 cups juices from Pot Roast (excess oil skimmed if you like)
1 cup beef broth
2 tbsps butter
3-4 tbsps flour or corn starch
1 tbsp soy sauce (optional)
Instructions:
1. Melt butter in sauce pan on medium-high heat.
2. Pour in juices and broth and bring to boil.
3. In small bowl, mix flour and equal parts water and mix into a smooth paste.
4. Once boiled, add in flour paste and whisk till sauce thickens. If lumpy, run through sieve.
5. Add soy sauce if desired to taste, stir and remove from heat.
Giant Yorkshire Pudding:
3 eggs, room temperature
1/2 cup flour
1/2 cup milk, room temperature (out for about an hour)
4 tablespoons unsalted butter
1 ladle of beef drippings
Instructions:
1. Preheat oven to 425°F.
2. Throw all ingredients into blender or mix with handmixer.
3. Ladle drippings into 9″ cast iron skillet.
4. Heat pan in oven for about 3 minutes (don’t leave too long as drippings with char).
5. Pour batter into skillet.
6. Bake in oven 20 minutes.
7. Reduce heat to 300°F for 5 more minutes.
8. Serve with Pot Roast and Gravy.
Gallery:
(Photo credit: Mr. Will Wong)
#COOKING: MAQLUBA RECIPE
Maqluba | Maalouba | Maqlooba | Makloubah. Loved by the likes of DJ Khaled and Dua Lipa. Let’s celebrate friends of Middle Eastern heritage! The dish containing stacked layers of vegetables, meat and rice, is served flipped-over resembling a gorgeous, colourful tower. It’s healthy, clean and comforting! Adapted from LinsFood.
Ingredients:
1 lb ground beef
1 1/2 cups Basmati rice, washed and drained
2 cups chicken stock
1/2 cauliflower, chopped into bite-size pieces
1 eggplant, chopped in half-circles
1 zucchini, chopped in thin strips
1 tomato, cut to 6-8 slices
1 stalk celery, minced
1/2 sweet red pepper, chopped in sections
1/2 white onion, minced
3 cloves garlic, minced
2 tsps allspice
3/4 tsp saffron
3 tbsps olive oil
Sea salt and pepper, to taste
1/4 cup plain yogurt
3 tbsps pine nuts, toasted
Cilantro or parsley, chopped
Instructions:
1. Bake cauliflower and eggplant with 1 tbsp olive oil, in oven at 375°F for 25 minutes. Set aside.
2. Sautée onions for 3 minutes in 2 tbsps olive oil. Add celery. Once onions caramelize, add beef. Season with salt and pepper to taste, with allspice. Cook till browned, medium-high heat.
3. Drain all liquid from pan and pat beef dry with paper towels.
4. Grease a large pot with olive oil. Line bottom with tomato slices. Add salt and pepper.
5. Pat down beef firmly, seasoning with a bit more salt and pepper.
6. Add layer of cauliflower, patting firmly. Add salt and pepper.
7. Add eggplant, patting firmly. Add salt and pepper.
8. Add red pepper, patting firmly. Add salt and pepper.
8. Add zucchini, patting firmly. Add salt and pepper.
9. Add rice, levelling evenly. Prop a small saucer over middle and ladle stock over. This will prevent a hollow from forming in middle. Add salt, pepper and saffron.
10. Cook on high heat 3-5 minutes or till you see some bubbling through the rice.
11. Cover lid, cook low heat 45 minutes. At halfway mark, gently scoop moistened rice to the top. Remove pot from heat once done.
12. Place platter over top of pot. Carefully flip pot over the platter and gently lift pot off, revealing your Maqluba.
13. Garnish with cilantro/parsley and pine nuts. Serve with plain yogurt.
(Photo credit: Mr. Will Wong)
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