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Recipes
A good Steak & Kidney Pie
By Grazor
Serves 6 Preparation and cooking times Total time Takes around 2¼ hours, plus chilling Method 1
- Ingredients
- FOR THE PASTRY
- 250 * 250g plain flour , plus extra for rolling
- 140 * 140g cold unsalted butter , roughly cubed
- 1 * 1 large egg yolk
- 1 * 1 small egg whisked with 1 tbsp milk, for the egg wash
- FOR THE FILLING
- 1 * 1 ox kidney , about 400g/14oz, get it fresh from your butcher. Pig's and lamb's kidneys aren't suitable as they only need short cooking
- 1 * 1kg trimmed British top rump beef
- 250 * 250g flat mushrooms , unpeeled but wiped with a damp cloth
- 3 * 3 tbsp groundnut or vegetable oil
- 100 * 100g unsalted butter
- 1 * 1 large onion , peeled and thickly chopped
- 50-85 * 50-85g plain flour , depending on how thick you like your gravy
- 600 * 600ml off-the-boil water
- 1 * 1 tbsp Marigold Swiss vegetable bouillon powder
- 1 * 1 large bay leaf
Pickled Red Onions
By Grazor
These are insanely simple and quick to make
- 1 lb. red onions
- 1 1/2 cups white vinegar
- 1/2 cup sugar
- 1/2 cinnamon stick
- 5 whole cloves
- 1 bay leaf
- 1 star anise
- dash of red pepper flakes
- 2 slices of fresh ginger
Peach Crumb Bars
By Grazor
Directions: Preheat the oven to 375° F
- Ingredients:
- 1 ½ cups sugar, divided
- 1 tsp. baking powder
- 3 cups all-purpose flour
- ¼ tsp. salt
- Zest of half a lemon
- 16 tbsp. cold, unsalted butter cut into small pieces
- 1 large egg
- 5 cups peeled, chopped peaches (about 5 peaches)
- 5 tsp. cornstarch
- Juice of 1 lemon
- Pinch of freshly grated nutmeg
Grecian Sweet Braid (Choreki)
By Grazor
In a mixer bowl measure 3 cups flour and add the yeast
- 5 to 5 1/2 cups bread flour
- 2 packages yeast
- 1 cup hot water
- 1/3 cup dry nonfat milk
- 1 tsp ground aniseed
- 1/2 cup butter, room temp
- 1/4 cup sugar, plus 2 TB to sprinkle
- 1 tsp salt
- 3 eggs, room temp
- 1 egg, beaten, mixed with 1 TB milk
- 4 TB sesame seeds
- sugar to sprinkle
Pan Seared Flank Steak with Chimichurri Sauce
By Grazor
- Mix marinade together and smear it all over the steaks, marinating them for an hour
- Marinate:
- Recipe
- serves 2
- 400 g flank steak
- 1.5 tbsp Grapeseed Oil
- 1 tbsp butter
- 1 tbsp sea salt
- 2 cloves of garlic, minced
- small handfuls of fresh oregano and parsley, finely chopped
- Chimichurri:
- 1 cup fresh oregano, leaves picked stems removed
- 1 cup fresh parsley, with stalks
- 1 clove of garlic
- 1 small shallot
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp red pepper flakes
- 1 tsp sea salt
- Mix marinade together and smear it all over the steaks, marinating them for an hour.
- Meanwhile, make the Chimichurri sauce. Put all Chimichurri ingredients except olive oil in a blender. Blitz ingredients while gradually adding olive oil a little at a time. Your Chimichurri is now ready, set them aside.
- After an hour when the steaks are ready, rinse all marinate off with tap water. YES. You heard correctly. Rinse them all off with tap water. Thoroughly.
Hot Smoked Salmon Salad with ChiliLime Dressing
By Grazor
Serves 8 Preparation and cooking times Preparation time Prep 20 mins Cook time Cook 10 mins Method 1
- Ingredients
- 500 * 500g new potatoes , halved
- 200 * 200g pack asparagus tips
- 250 * 250g bag mixed salad leaves (including young beetroot leaves and watercress)
- * bunch each parsley and mint, leaves picked and roughly chopped
- 140 * 140g radishes , thinly sliced
- 8 * 8 x hot-smoked salmon steaks, skin removed
- 4 * 4 spring onions , sliced diagonally
- FOR THE DRESSING
- 3 * 3 tbsp lemon juice
- 125 * 125ml olive oil
- 1 * 1 tsp wholegrain mustard
- 2 * 2 red chillies
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Chicken Liver Pate
By Grazor
1. Preheat the oven to 300 degrees F
- 1 pound chicken livers
- 1/2 pound plus 4 TBS butter, melted
- 1 egg
- 2 tsp salt
- Pinch of quatre-epices (equal parts nutmeg, allspice, cloves and cinnamon)
- Pinch of freshly ground white pepper
- 2 TBS Cognac
Blueberry & Apricot Frangipane Tart
By Grazor
Directions: Sift the flour, sugar, baking powder and salt together into a bowl
- Ingredients: For the shell:
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 cup (1 stick) unsalted butter, cut into cherry-size pieces and chilled
- 1 large egg yolk
- Zest from 1 lemon
- Ice water as needed
- For the filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup granulated sugar
- 2 large eggs
- 1 cup finely ground blanched almonds or almond flour
- 1 teaspoon pure vanilla extract
- 1/2 cup apricot glaze (see note), warmed
- 1 cup fresh blueberries, picked over for stems
- 1 pound ripe apricots, halves and pitted
Chicken liver parfait
By Grazor
Rich, silky and meltingly delicious, this remains one of the most popular dishes on the menu at Raymond Blanc’s ...
- 400 g/14oz fresh chicken livers, free-range or organic, sinews and gall
- bladders removed
- 500 ml/18fl oz milk
- 4 tsp salt
- 100 ml/4fl oz dry Madeira
- 100 ml/4fl oz ruby port
- 60 g/2 1/2oz shallots, finely chopped
- 2 sprigs thyme, leaves only, finely chopped
- 1 garlic clove, peeled and crushed
- 50 ml/2fl oz Cognac
- 5 medium free-range eggs
- 400 g/14oz unsalted butter, melted and kept warm
- 2 pinches freshly ground black pepper
- To finish
- 75 g/3oz softened butter
- 75 g/3oz softened lard
- Serves 10-12
Beef Bourginon with Celeriac Mash
By Grazor
Difficulty and servings Easy Serves 4 Preparation and cooking times Preparation time Prep 20 mins Cook time Coo...
- Ingredients
- 3 * 3 tsp goose fat
- 600 * 600g beef shin, cut into large chunks
- 100 * 100g smoked streaky bacon , sliced
- 350 * 350g shallots or pearl onions, peeled
- 250 * 250g chestnut mushrooms (about 20)
- 2 * 2 garlic clove , sliced
- 1 * 1 bouquet garni (See know-how below)
- 1 * 1 tbsp tomato purée
- * 750ml bottle red wine , Burgundy is good
- FOR THE CELERIAC MASH
- 600 * 600g (about 1) celeriac
- 2 * 2 tbsp olive oil
- * rosemary and thyme sprigs
- 2 * 2 bay leaves
- 4 * 4 cardamom pod