dish

Ketodiet Blog

yellow onion, diced (70 g/ 2.5 oz)

garlic,

carrot,

celery (80 g/ 2.8 oz)

1.4 kg veal shanks, bone

tsp sea salt,

tsp coarse black pepper,

tbsp

ghee

duck fat

tallow (45 ml)

tomatoes (200 g/ 7 oz)

bay leaves

thyme

lemon juice (30 ml)

water (120 ml/ 4 fl oz)

extra virgin olive oil

(30 ml)

best served with

Gremolata Cauli-Rice

Quick & Easy Gremolata

Making sushi rice for Japanese rolls is easier than you think.

Sushi rice

(645 grams) sushi rice

(750 milliliters) cold water

(125 milliliters) rice vinegar

caster sugar

salt

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5637632853001&=domain=taste

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The ultimate beef Wellington can seem difficult to make, but each step is actually pretty simple. After cooking the seasoned beef, brush it with mustard and store in the fridge. Then fry up some chopped mushrooms and shallots in butter before wrapping the beef in prosciutto and the mushroom mixture. All that’s left is unraveling some store-bought puff pastry and making a beautiful, woven, floral design before baking. It’s hard to cut into this masterpiece, but the taste is worth it!

Show-Stopping Beef Wellington Recipe by Tasty

beef

kosher salt,

black pepper,

canola oil

mustard

butter

shallots, minced

lb cremini mushroom, minced

puff pastry

eggs, beaten

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Tasty

Let the beef tenderloin come to room temperature. Season with kosher salt and pepper on all sides.

Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about 3 minutes per side. Repeat searing on all sides, including the tenderloin ends.

Remove the tenderloin from the pan and transfer to a cutting board or wire rack and remove ties.

Brush the mustard on all sides of the meat while it’s still warm. Let the meat rest for while making the duxelle (mushrooms cooked and reduced until dry).

To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium-high heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick 25-30 minutes, dry-like paste. Season with salt and pepper to taste.

Remove the mushrooms from the pan and let cool completely.

Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.

Lay overlapping strips of prosciutto on the plastic into an even square layer.

Spread a layer of the mushrooms evenly over the prosciutto.

Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal ends. Tie the ends of the plastic wrap together to hold the Wellington’s shape. Place in the refrigerator for 15 minutes.

Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.

Wrap the puff pastry in plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.

Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.

Decorate with additional pastry (optional). Sprinkle with kosher salt.

Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135°F (57°C) for medium-rare.

https://vid.tasty.co/output/61937/mp4_640x640/1510687871

A quick, easy and irresistibly creamy pasta dish that's healthier too - what could be better for a weeknight dinner?

Quick healthy and creamy ham pasta

dried casarecce pasta

(1 cup) frozen peas

garlic cloves, finely chopped

green shallots, trimmed, sliced

milliliters (1/4 cup) white wine

basil leaves

(1/2 cup) light cream cheese, chopped

shaved 97% fat-free smoked ham, torn or shredded

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Make the easy glaze for this incredible sticky Christmas ham using your Thermomix appliance.

Thermomix pineapple and orange glazed ham recipe

pineapple juice

orange marmalade

soy sauce

maple syrup

brandy

brown sugar

cinnamon

star anise (optional)

leg cured ham

(optional)

How to make coddled egg

tsp Butter

Tbsp Cream (Main)

Egg, fresh, organic (Main)

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

olive oil

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

If you have ever eaten a Caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic Caprese, taking its five simple elements &mdash; mozzarella, tomatoes, basil, salt and olive oil &mdash; and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn&rsquo;t think of it sooner. Serve with a crusty loaf of bread on the side. Featured in: Caprese Antipasto: A Summertime Italian Wedding.&nbsp;

          Caprese Antipasto        

ripe bell peppers, 1 red and 1 yellow if possible

Salt and pepper

mozzarella,

ripe tomatoes, in assorted colors if possible

cherry tomatoes, in assorted colors if possible

olives

prosciutto,

Chicken pie topped with potato & thyme crust

Tbsp flavourless oil

leeks,

carrot, finely chopped

celery stalks, finely chopped

garlic cloves, crushed

leaves

skinless chicken thighs,

Tbsp plain flour (gluten-free if necessary)

white wine

chicken stock

bay leaf

tsp wholegrain mustard

Dijon mustard

Tbsp double cream

nutmeg

To taste sea salt

1kg small desirée potatoes, thinly sliced

butter, melted

thyme, leaves picked

To taste sea salt and black pepper

Heat the butter and oil in a heavy-based pan, add the leeks, carrot, celery, garlic and thyme and cook for 2 minutes until starting to soften.

Add the chicken and cook gently without colouring for up to 10 minutes. Stir in the flour and cook for 1 minute.

Pour in the wine and stir continuously, making sure that the wine reduces and the sauce thickens. Pour in the chicken stock one-third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Add the bay leaf, cover the pan and cook gently for 1 hour.

Stir in the mustards, cream and freshly grated nutmeg to taste. Add salt if needed.

Preheat the oven to 180 ̊C (350 ̊F) Gas 4.

Meanwhile, bring a large pot of water to the boil, add the thinly sliced potatoes and boil for 12 minutes, take off the heat and drain well. Spread them out in a layer to allow the excess water to evaporate off.

Place the chicken mixture into a pie dish 24cm in diameter and carefully lay the potatoes on top of the filling, overlapping them slightly, like a pie top.

Brush the potatoes with a little melted butter, season with salt and pepper and top with the thyme. Cook in the preheated oven for about 50 minutes. The pie is ready once the potatoes are cooked and golden brown.

Butternut risotto

g Butter

Tbsp Olive oil

Onion, small, diced

Butternut,

Water, boiling

Dry white wine

Parmesan cheese,

Place the oil and half the butter in a large heavy-based saucepan. Cook the onion until soft but not coloured, then add the rice and stir until well coated with oil.

Add butternut and wine and stir until all the liquid has evaporated. Add the hot water a ladleful at a time, stirring constantly until all the liquid is absorbed before you add the next ladleful. The risotto should be kept at a rapid simmer. Continue, a ladle at a time, until the rice is al dente (about 20 minutes).

Season with salt and pepper. Remove from the heat and add the remaining butter and parmesan cheese.

Serve immediately with fried sage leaves if wished. They add a simple garnish—cook in hot oil, a few at a time, for 10-20 seconds. Drain well and leave to crisp as they dry.

For a delicious and simple meal idea, add your favourite pasta to the tomato sauce just before serving. Toss to coat and serve.

Basic tomato sauce

brown onion, finely chopped

tomato paste

tomatoes

Spiced beef skewers

(1 cup) Basmati rice

(1/2 cup) natural yoghurt

tsp garam masala

red onion, finely diced

beef rump steak, trimmed, cut into 2cm pieces

cucumber,

egg tomatoes,

mint leaves

lemon juice

salt & black pepper,

Ready in just 30 minutes, this easy chicken tenderloin fettuccine dish makes the perfect weeknight dinner.

One-pan creamy chicken pesto pasta

(1/3 cup) pine nuts

tbsp extra virgin olive oil

chicken tenderloins

garlic cloves, chopped

(1/3 cup) white wine

dried fettuccine (see note)

1L (4 cups) Massel salt reduced chicken style liquid stock

(2/3 cup) thickened cream

tbsp store-bought pesto,

parmesan,

basil leaves, to serve (optional)

For the perfect accompaniment to your pasta dish, or for a gourmet addition to chicken or fish, whip up this delicious basil pesto.

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