Thursday, May 31, 2012

Frying Up a Storm

Remember I told you about my great butcher's buy. Well yesterday I got the sirloin steaks out of the freezer and could hardly contain my excitement until this evening when I could finally get my teeth into them.

Sirloin Steaks

Look at these babies

Sirloin Steaks

The smells were heavenly

Oven cooked chips

Some healthy oven cooked chips

Fried Onions

Fried onions

Chicken Sausages

 and an assortment of chicken sausages to go with.

The End Result

The End Result

The End Result

A bit grilled, but they were still delicious

Pepper Sauce

And a beautiful pepper sauce for that extra je ne sais quoi.

Pepper Sauce


30g green/black peppers grains
100ml cognac
300ml beef/lamb/veal stock
100ml creme fraiche


1. In a hot pan, add the pepper grains.
2. Heat for 1-2 mins until the grains start to dry out.
3. Crush the pepper grains roughly.
4. Add the cognac and bring to the boil.
5. Let the cognac evaporate for 1-2 mins.
6. Add the stock and cook for a further 5 mins.
7. Add the creme fraiche and reduce the sauce until nice and creamy.

Preparation : 0 mins
Cooking time : 20 mins
Serves : 4

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