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| Ideal
steak cooking times |
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Rare - 2 minutes either side
Medium - 3.5 minutes either side
Well done - 6 minutes either side
Mr Chadwick's top tip
Just remember that rare, medium and well done
maybe different for you and your guests so just
ask them how 'bloody' they may want their steak
and adjust your cooking time accordingly.
Also
the thickness of the steak will make a difference
the above times are based on steaks about an inch
thick.
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| Cooking
Joints |
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When cooking joints always heat up the oven
first; always put on a high heat and then reduce
the heat during the cooking time as this will
reduce the chance of overcooking.
On average a
1.5 kilo joint should take about 1 hour 30 minutes
but a good way to check if it is cooked to your
requirement is to stick a thin sharp knife into
the middle and look to see how red the juices
are. If they are 'too bloody' for you then give
the meat another 20-30 minutes.
A four pound chicken will take 1 hour and 15-30
minutes; if you stick a small sharp knife in-between
the thigh and the wing and the juices run clear
then the chicken is cooked if the juices run cloudy
then increase the cooking time.
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| Luxembourg
Lamb |
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In honor of
my good friend Christian from Luxembourg; he
made us this dish one night before we went on a
night out and it only took about 20 minutes; impressive
and easy.
Ingredients (all ingredients will depend on the
number of people you are entertaining)
Ingredients
1 lamb rump per person
Fresh Tagliatelli
Button mushrooms
2 tablespoons of olive oil
Teaspoonful of Mixed herbs
Quarter cup of white wine
1 standard pot of single cream
Julian carrots
Method
Slice the mushrooms and place in hot pan with
olive oil and cook for 3-4 minutes;
once cooked
place in a saucepan with wine, cream and mixed
herbs and simmer for 3-4 minutes.
Cook the pasta
for the required time, drain and then add the
sauce and mix with the pasta.
Cook the meat in
a hot oven for twenty minutes dependant on your
preference.
Cook the vegetables for the required
time and serve with pasta and meat, fabulous!
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| Cote
de Beouf/Wing rib |
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Ingredients
2 ribs of beef on the bone
Half of jar of Chadwick's hot horse radish
Half a cup of red wine
4 tablespoons of balsamic vinegar
1 large beef stock
Method
Mix the red wine stock and balsamic vinegar together
and pour into the meat dish;
take the half jar
of horseradish sauce and smother the beef in it
(do not worry the cooking process changes the
flavour of the sauce so it won't be hot).
Place
in the meat dish and cover with foil.
Place in
the oven and cook for the first 60-70% of the
time with the foil on, then remove in order to
allow the meat to crisp up and the sauce to reduce.
Let the meat stand for half an hour before slicing;
use the juices for your sauce.
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| Beef
Fillet steak with caramelized onion chutney and
black pudding |
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Ingredients
6-8oz fillet steak per person
1 tub of Chadwick's beef stock
2 cloves garlic
2 tablespoons of Chadwick's caramelized
onion chutney
250ml red wine
4 tablespoons of balsamic vinegar
Fresh parsley
1 black pudding slice per person
Half of onion
2 tablespoons of olive oil
Method
Chop onion and cook in olive oil until soft
add the red wine, stock, balsamic vinegar and
chutney.
Simmer and reduce until the sauce is
a suitable thickness and add sea salt and ground
black pepper to taste.
Spread butter on the
face of the steak and black pudding and grill
to taste.
Serve with the steak on top of the
black pudding and pour on sauce.
Add vegetables
suitable to ones taste.
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Start
shopping here...
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