Cookbookmaniac
  • American Recipes
    Wagyu Rump Steak with Parsley & Chive Butter
    Salt before you cook "I always salt my meat liberally just before I cook it. Forget the dire warnings that salt will draw out the juices from your meat and leave it dry and tough. This is nonsense. Salting before you cook is not only essential to bring out the intrinsic flavour of your meat, but it also actually helps brown it." - by Adrian Richardson Recipe for steak adapted from Meat by Adrian Richardson Recipe for Parsley & Chive Butter is an original recipe by cookbookmaniac.com 2 x 400g Wagyu Rump Steak Extra-Virgin Olive Oil 2 teaspoons Maldon Sea Salt, more if needed 1 teaspoons freshly ground black pepper, more if needed Parsley & Chive Butter 125g unsalted butter, softened at room temperature 2 teaspoons dried parsley 2 teaspoons dried chives 1 teaspoon Maldon Sea Salt 1/ Take the butter out of the fridge and allow it to come to room temperature. When it is soft add the dried parsley, dried chives and sea salt. Mix well, and put it back in the fridge for later use. 2/ Remove the steak from the refrigerator at least 30 minutes before you are ready to cook it. 3/ Rub the steak lightly with olive oil, salt and pepper. 4/ Cook the steak over medium heat for 3 minutes, then turn and cook for another 3 minutes. Turn again, this time at a 180-degree angle, and cook for another 2 minutes. Turn a final time and cook for another 2 minutes. The…
  • Australian Recipes
    Scrambled Eggs with Smoked Salmon & Chives – Curtis Stone
    In honour of Australia Day celebrations, here is a blog post about a wonderful Australian chef, Curtis Stone. Enjoy! Like many people who choose a voluptuous life in the food industry Curtis started his career studying for a degree in business. However, his hunger for food called louder than graphs and numbers, so, he packed his bags and jetted off to London. He made a name for himself in restaurants throughout Europe, Australia and England and his big break came when he was featured in the book London on a Plate. Curtis has appeared in many television programs. He appeared in two successful seasons of Surfing the Menu, along with fellow chef Ben O'Donoghue. He was also the host of the first series of My Restaurant Rules before being replaced by Ian "Dicko" Dickson. He has made several guest appearances on NBC's Today show and most recently appeared on Martha Strewart's show. Oprah Winfrey also invited him to cook on her show! Most notably he was heavily featured in the phenomonly successful Masterchef Australia and is now one of the faces of Coles. Recipe adapted from Relaxed Cooking with Curtis by Curtis Stone 6 large eggs 2/3 cup pure cream 1/4 cup fresh chives 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons butter 125g cream cheese, softened 125g sliced cold-smoked salmon 1/ Using a fork, mix the eggs, cream, salt and pepper in a large bowl to blend. 2/ Melt the butter in a large heavy non-stick fying pan…
  • Australian Recipes
    Bill’s Sydney Foods by Bill Granger
    What's in a cover? How much does a cover cause you to buy the book? Well... Bill's Sydney Food was released previously with a -blah- cover. I don't recall ever leafing through it. Hmmm, nup, never. But when i was looking at the New Release section in the bookstore i saw a sleek black book with Bill's Sydney Food scrawled on it like a chalkboard menu. Oooooh! I picked it up and it was only the slip case to the actual cookbook. Oooooh! I let the book slide out from the case and the cover was very chic photos of Sydney and Bill's Cafe. The smell of a newly printed book sends shivers down my spine. The photos (throughout the book) are wonderful depictions of a lazy sunday breakfast near the beach. The book is divided into Breakfast, Lunch and Dinner. Each chapter is introduced with a chalkboard-like menu. All the recipes are accompanied with bright, well photographed pictures. It does really contain 'the best scrambled eggs in the world'. These are light, tasty, healthy meals designed to be made fast. The ingredients lists aren't long and the instructions are straight forward. I love Sydney and this reaffirms my love for it. The following preview is the previous version of Bill's Sydney Food published 2000 GBS_insertPreviewButtonPopup('ISBN:0864119917');