When I cook, it normally falls into one of two categories: Super Simple Meal for One or I Spent all Day Cooking, Someone Come Help Me Eat It. This as a bit of an amalgamation of both in that I spent all day cooking, but then ate it all by myself in a last minute cooking/eating frenzy (nb: this is a judgement free blog ;-p). I didn’t have time to arrange for anyone to join me and didn’t want to let that stop me from having a kitchen day.
Slow Cooked Beef Cheeks
1kg beef cheeks
1 litre of beef stock or consomme
2 tablespoons tomato paste
1 can tinned tomatoes or 3 large fresh tomatoes (grated)
1/3 cup red wine
10 sage leaves
One small brown onion
Olive oil (I used a garlic infused oil as I had run out of garlic)
Salt and pepper
- Heat a small amount of oil and add onions. Sweat them
down (until just transparent) and then remove from pan
- Brown beef cheeks
- De-glaze pan with red wine and beef stock
- Add all remaining ingredients and bring to a simmer.
- Once simmering, put in an oven set at 110d celcius and cook for 3.5-4 hours, until falling apart.
Rose + Raspberry Tart
4 large egg yolks
1/4 cup sugar
2 tablespoons rose compound flavour*
600ml cream (300ml thickened, 300ml pure)
1.5 tablespoons corn flour
Strawberries or Raspberries
*not rosewater. Compound flavours are thick sucrose based flavours.
- Roll out the pastry to fit into your tart tin. Refrigerate for 25 mins.
- Preheat oven to 220 degrees celcius.
- Blind bake tart case for 15 minutes and then remove baking beads.
- Return to oven for a further 10 minutes or until golden brown.
- Put aside to cool.
- Separate eggs (save the egg whites for later, aged eggwhites are great for making meringues and macarons)
- Whisk egg yolks, corn flour and sugar until pale and golden
- Heat cream and rose compound over a medium heat until just simmering, then add about 1/4 of the hot cream to the egg yolk mixture. Don’t add all of it or you risk curdling your eggs.
- Add egg mixture back in to the rest of the cream and cook over a low heat until the mixture thickens and coats the back of the spoon (around 8-10 minutes).
- Allow to cool until mixture is warm, then pour into pie case. Refrigerate for an hour.
- Add sliced strawberries to the top for decoration (I wanted to use raspberries but at $10 a punnet decided against it).
- Crush pistachios and sprinkle over tart.