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Friday, October 23, 2009

~~~MINI BEEF STEAKS com BATATA EM NATAS(creamy baked potato)~~~



Mini beef steaks com batatas em natas



tiny beef fillets with a portuguese wine sauce and creamy potato'batata en natas'


Goan portuguese 'bife en sangue' goes tweaking

Beef and potatoes in all forms have always been a well recieved and loved combi,mashed or whole...
Now why cant i have my version of creamy mashed potatoes ,without really mashing 'em but baking 'em whole...ok done...
And they sure will be very well done,with the mini,too tiny for fillets ,fillets....
These were the thoughts flooding my mind as i drifted into a blissful sleep.
Many a time just when i rest my head upon my soft pillow,i get inspired..not inspired to sneak in the kitchen for a chocolate over dose in hot chocolate to dunk in a few cookies.

Last night as was ruminating on a few mini beef slices i'd kept by when we carving(as i call it) meats to pack in the freezer for the week i made these mini slices from the big scraps around & this is my crossover from a simple steak to a nice saucy one with a wine saucea.k.a.,like this wine sauce,minus the onion& butter,my all time fav& yeah here i kept cooking the beef while simmering the sauce in the same pan & it was delicious really.




Now the creamy potato was really that,creamy...like that one cheesesy baked veg dish we always seem to have at buffets,is it au gratin or white sauce,i aint very clear on that but i have to read up though now my batata em natas already sits in the oven,sizzling away....all ready and done...







FOR THE BEEF FILLETS


~~~7 tiny slices of beef

~~~garlic as per taste& a small piece of green chilly,seeds removed.


~~~salt and pepper to taste


~~~a splosh of vinegar & red wine


~~~olive oil to fry

FOR THE SAUCE


~~~1/2 cup chicken stock/beef stock/cube dissolved in water


~~~1/2-3/4 Cup red wine(portuguese)


~~~pepper,salt & pinch of sugar to taste







HOW TO.....
1)Pounded the slices in a ziplock bag & then rubbed with salt ,pepper,garlic.(i used both white and black pepper)
2)Place in a shallow glass marinating bowl,splosh over the wine and vinegar ,cover with cling film,marinate for an hour or overnight.
3)Heat olive oil in a pan & sear meat well,cover cook to brown on both sides & cook till soft.(after browned i added in some water with a little of sauce ingridients to soften meat.)
4)when done tip in all the sauce ingredients & simmer on high to reduce for a few mins.




BATATA EM NATAS
~~~1 V LARGE potato
~~~200ml of low fat cream
~~~a few garlic cloves to taste,crushed
~~~salt & pepper to taste
~~~a pinch each of sugar/honey& stock powder or cube
~~~1 cube cheese,cubed
~~~1-2 tbh cheese spread
note-i added in a tsp of prawn preserve too but thats absolutely optional & this is as delish without it too.
(this photo above ,before going to the oven)

1)Heat the cream.
2)Add garlic,pepper,stock powder/salt,pinch of honey/sugar. Good stir
3)Add green peas,both cheeses,blend.
4)Pour over potatoes & sprinkle crushed pepper.
5)Bake till done(first half of the time in baine marie but thats absolutely optional), at 210*c-250*c.t took me 2 hours in my oven to get this texture.







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