Beef Cheeks with Thyme, Chilli and Ginger Beer with Saffron Risotto

And now for something completely different - LOL!! 

 

As always I am constantly on the hunt for a "different" recipe, dish or really anything to cook.  It's somewhat looked upon as an obsession, an illness perhaps but to be perfectly honest I don't care.  I enjoy what I do, it makes me happy and I take great pride in introducing my family to different foods, flavours, textures experimenting to find their likes and dislikes. 

 

I have mentioned before that this was the way I was raised by my parents - I was taught never to fear food but to taste and decided if I liked it or not.  Nothing was left far from the imagination - we always had food made from little or many ingredients and from many countries or regions.  My parents enjoyed their relationship with food and this was passed on to me - I believe everyone should have a good understanding of foods especially those void of all the added chemicals, additives and preservatives evident in many foods of today's world.

 

My kids have embraced the love of food - although there have been many times over the years that there have been pleas of "can we please have normal food for a change" and many nights where beans, eggs and chips have been served at our table.  However saying this I absolutely adore being at a restaurant and listening to my kids order their meals.  To my delight they often try something other than Parma and Chips.  I remember my daughter as an 8 year old sitting in the local Chinese restaurant boldly asking for Chicken and Sweet Corn Soup followed by Peking Duck.  The waitress was amazed and yelled to the chef telling him of her order.  I still chuckle when I think of that moment.

 

We have a new member in our household, our son's girlfriend.  She has been with us for several months now and I am impressed with her willingness to embrace our lifestyle and our food.  To date she has tried everything put before her and yes there are things that she wasn't a fan of but has had the openness and honestly to speak her thoughts.  I am very proud of her - she definitely belongs in our family.

 

Saying this, beef cheeks were on the menu last night and of course, I would not have done them justice if I had just slow cooked them in red wine.  Research completed and several recipes morphed together plus a few little twists of my own saw this creation - Beef Cheeks with Thyme Chilli and Ginger Beer served with Saffron Risotto.  This recipe is loosely based on a recipe that appeared in the August/September 2008 issue of Gourmet Traveller WINE but as usual I had to change ingredients and put the House Of Murray twist on things.

 

Beef cheeks must be slow cooked - there is no other way to cook them so don't even consider it.  Low and slow either in the oven or a slow cooker.  A quick fry is NOT an option of cooking these meat pieces - they will be tough.

A word of warning also - beef cheeks are a rick meat to start with and most recipes are served with a rich red wine jus or sauce in which they are cooked.    I wanted something different as much as love a good full bodied red wine sauce there was the need to experiment.  So I substituted half the red wine with white wine and also added a bottle of sugar free ginger beer.  The result was fantastic - although still a little rich which I did expect it wasn't as heavy as it would normally be.  Also added the subtly of fresh thyme and a little heat from chilli flakes. 

Overall, a truly hearty dish which served also side a Saffron Risotto was filling and well received at the table.

 

Beef Cheeks with Thyme, Chilli and Ginger Beer

(Recipe adapted from August/September 2008 issue of Gourmet Traveller WINE)

 

Serves: 4 - 6

1 litre beef stock

4 - 6 beef cheeks (approx. 250 grams each), trimmed

salt

freshly ground black pepper

3 large carrot, cut into large chunks

1 onion, diced

3 garlic cloves, roughly chopped

1 bunch fresh thyme

2 cups dry red wine

2 cups dry white wine

750 ml bottle sugar free ginger beer

2 teaspoons dried chilli flakes

2 tablespoons extra-virgin olive oil

600 ml chicken stock

80 ml extra-virgin olive oil

200 grams risotto rice

1 brown onion, finely diced

2 garlic cloves, finely chopped

2 teaspoons saffron threads

150 ml dry white wine

80 grams butter

Place beef stock in a saucepan over medium heat and cook until the liquid reduces by half, or for about 30 minutes.

Season beef cheeks with sea salt and freshly ground black pepper.

In a large jug combine red wine, white wine, ginger beer and chilli.

 

Place beef cheeks in a large bowl and pour over wine mixture. Cover with cling film and marinate in the refrigerator overnight.

Remove from refrigerator and separate beef cheeks and marinade.

Heat olive oil in a large frying pan over medium heat and cook beef cheeks for about 5 minutes or until browned. Transfer to a plate.

Add vegetables to the pan and sauté for 5-7 minutes until softened. Transfer to a bowl.

Place stock and marinating liquid in a saucepan over medium heat, bring to the boil then remove from heat.

Place beef cheeks and vegetables in a roasting dish and cover with stock mixture. Cover tightly with foil and cook in a preheated oven at 150C for 3- 4 hours or until tender.

 

Meanwhile heat the chicken stock in a saucepan over low heat.

Heat oil in a large saucepan over medium heat, add rice and cook, stirring continuously, for 2 minutes. Add shallots, garlic and saffron and cook for another 2 minutes.

Add white wine and shake pot occasionally until wine begins to reduce or for about 3-5 minutes. Add stock a ladle at a time until stock just covers the rice, making sure it continues to just cover the rice. After rice has been cooking for 10 minutes, stir for 2-3 minutes.

Check rice is al dente, remove from heat, stir in butter and season to taste with sea salt and freshly ground black pepper.

 

Serve risotto immediately with beef cheeks, vegetables and sauce.

(Click here for a printable version of this recipe)

Oven Baked Leek and Prosciutto Risotto with Gummy Shark

I have had it in my head for the last few weeks that I wanted to make a risotto.  Sadly, as Masterchef Australia has labelled risotto the "death" dish of their competition, I have to say every past attempt that this has been my "death" dish also.  Death obviously not from dying but from failing to create the dish as intended.  Determined as usual I decided to give an oven baked version of risotto a try in hope to put all my epic failed attempts of cooking one of our favourite dishes behind me.

 

There is nothing better than a plate/bowl full of creamy soft rice that is full of flavour especially when it's home cooked.  Risotto, originating in Italy, can be served as an entrée, main or even a dessert and while there are an abundance of traditional recipes its a dish that can be made using what ever ingredients you have available.

As I planned to serve this risotto with some thick gummy shark fillets I wanted I knew that I wanted something that was bold enough to compliment the fish but not overpower it's flavour.  A balanced combination of leek and prosciutto with a hint of tarragon and some sweetness from the corn kernels made this risotto a perfect partner for the tender gummy shark which was laced with a hint of smokiness.

I challenge anyone who is, like me, haunted by past failed attempts to give this oven baked method a try - you won't be disappointed.

Oven Baked Leek and Prosciutto Risotto with Gummy Shark

(Recipe adapted from Weight Watchers Food You'll Love)

 

Serves: 6

 

2 teaspoons olive oil

1 leek, finely sliced

80 grams prosciutto, fat trimmed, thinly sliced

2 garlic cloves, crushed

1 tablespoons chopped fresh tarragon leaves

250 grams Arborio rice

150 grams cherry tomatoes, halved

150 grams corn kernels

4 cups chicken stock

1/2 teaspoon ground white pepper

6 x 200 gram pieces gummy shark or fish of your choice

2 teaspoons smoked paprika

cooking spray

4 tablespoons reduced fata thickened cream

Preheat oven to 180 degrees Celsius or 160 degrees Celsius fan forced.

Heat oil in a large flameproof casserole dish over medium heat.  Add leek and prosciutto and cook, stirring, for 5 minutes or until prosciutto is crisp and leek has softened.  Add garlic and tarragon and cook, stirring, for 30 seconds.  Add rice, tomatoes and corn and stir to combine.

Add stock and bring to the boil, stirring occasionally.  Cover and bake in the oven for 25-30 minutes or until rice is just tender.

Meanwhile sprinkle fish with paprika.  Lightly spray a large non stick frying pan with oil and heat over medium high heat.  Cook fish for 4-5 minutes each side or until just cooked through.

Remove risotto from oven and stir in the cream.  Serve fish with risotto.

 

 (Click here for a printable version of this recipe)

 

Cheesy Corn, Spinach, Bacon and Mushroom Risotto

Now that I have my children's attention when it comes to Rissotto they haven't stopped requesting it when asked what they would like for dinner. I have to say this recipe is similar to the Bacon and Mushroom Rissotto I cooked not long ago but I thought it would be okay to share it with you all.

I used frozen corn kernals and baby spinach leaves to the original recipe along with extra parmesan cheese, as "cheesy please" was requested by the children. It was quite nice I have to admit ~ mind you Noel still refers to it as gluggy rice pudding! LOL!! I am glad that the kids are starting to enjoy different rice dishes.

Cheesy Corn, Spinach, Bacon and Mushroom Risotto

Serves: 6

Points per serve: 5

1 litre (4 cups) water
1 tablespoon chicken stock powder

1 tablespoon reduced fat spread

1 brown onion, finely chopped

2 rashers middle bacon, rind and visible fat removed

2 garlic cloves, crushed

1 1/2 cups (325 grams) arborio rice

1/2 cup dry white wine, such as chardonnay

1/2 cup corn kernals, frozen

200 grams button mushrooms, finely sliced

200 grams baby spinach leaves

2 teaspoons fresh flat leaf parsley, finely chopped

50 grams (1/2 cup) fresh parmesan, finely grated

freshly ground black pepper

In a small saucepan mix together the water and stock powder. Heat stock and keep simmering over a low heat.

In a large heavy based saucepan heat reduced fat spread over a medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until golden

Add the rice into the onion mixture. Cook, stirring, until completely combined. Add the wine and cook, stirring for 3 minutes or until the liquid has reduced by half.

Using a ladle add the stock, one ladle at a time. Stirring continuously after each addition until all the liquid is absorbed, this should take approximately 20 minutes.

Stir in corn kernals and mushrooms. Cook, stirring, for 5 - 10 minutes or until corn is cooked and the mushrooms are tender and liquid absorbed.

Remove from heat and stir in the parsley and parmesan. Season with freshly ground black pepper.

(click here for a printable version of this recipe)

Bacon and Mushroom Risotto

Noel worked late again tonight as he is not a lover of risotto I made use of my opportunity and made myself some for dinner. I say myself as the kids both wanted homemade meat pies which was fine and they had but then they too tried my creation.

I wanted to make a creamy style risotto, which are my favourites, but of course without using any cream and at the same time I was trying to keep the points value down. Add more point free vegetables to bulk it up such as baby spinach, zucchini or even asparagus and of course you could omit the bacon.

Although this dish is quite time consuming and demands all your attention, it was well worth it taste wise.

Bacon and Mushroom Risotto

Serves: 4

Points per serve: 6

1 litre (4 cups) water
1 tablespoon chicken stock powder

1 tablespoon reduced fat spread

1 brown onion, finely chopped

2 rashers middle bacon, rind and visible fat removed

2 garlic cloves, crushed

1 1/2 cups (325 grams) arborio rice

1/2 cup dry white wine, such as chardonnay

200 grams button mushrooms, finely sliced

2 teaspoons fresh flat leaf parsley, finely chopped

25 grams (1/2 cup) fresh parmesan, finely grated

freshly ground black pepper

In a small saucepan mix together the water and stock powder. Heat stock and keep simmering over a low heat.

In a large heavy based saucepan heat reduced fat spread over a medium heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until golden

Add the rice into the onion mixture. Cook, stirring, until completely combined. Add the wine and cook, stirring for 3 minutes or until the liquid has reduced by half.

Using a ladle add the stock, one ladle at a time. Stirring continuously after each addition until all the liquid is absorbed, this should take approximately 20 minutes.

Stir in mushrooms. Cook, stirring, for 3 - 4 minutes or until mushrooms are tender and liquid absorbed.

Remove from heat and stir in the parmesan. Season with freshly ground black pepper.

(click here for a printable version of this recipe)