Slow roasted entrecote, zucchini chips and cauliflower mash.
This was last nights dinner. The main reason I think this is worth sharing is because I had the luck of purchasing a really sweet zucchini that I almost didn’t want to eat. You know the save your treasures for a sunny day. That theory doesn’t really work with perishables though. So tonight I am going to use the rest of it in a vegetable carpaccio I have been experimenting with.
Last Christmas I got it into my head that I needed to go on a detox diet. Namely the candida diet. Of course it would be entirely impossible to do it alone so I recruited The Man to follow me in this endeavor. The candida diet must be the most restrictive diet on the planet. Well, actually you can eat whatever you want as long as it doesn’t contain any traces of sugar, yeast, wheat, vinegar, milk or milk byproducts. In other words anything that ferments.
DO YOU KNOW HOW MUCH sugar, yeast, starches, vinegar, wheat, milk and milk powder there is in what we buy? The answer is it’s in everything. This diet required us to read each and every label in detail. It also required us to learn to decipher a long list of E201’s. What does that mean you ask? Well it’s not a European highway rather something very artificial that you probably don’t want to put in your body.
The Man’s beloved beer out the window. My large glasses of milk also gone. Cheese gone! Potatoes gone! At the end The Man also found the kilos gone. Me, not so much. No skinny jeans as a reward for me, just a long month of food deprivation and the discovery of a singular recipe-Cauliflower mash. Albeit a really yummy Cauliflower recipe.
Slow roasted entrecote
The key to roasting beef and lamb is not to rush it. Cook it slow on low heat. The rule of thumb is to cook it at the temperature it needs to reach on the inside. This keeps the fibers from constricting and becoming chewy.
Of course this doesn’t not work with chicken or pork.
800 gr entrecote
Freshly ground pepper
5-6 garlic cloves crushed
Generously cover the meat with freshly ground pepper, then crush and evenly spread the garlic over the meat. Put in the oven and bake for approx. 2,5 hours on 80C/190F
You won’t get a lot of juice from this as the slow cooking process allows the juice to stay where it belongs, in the meat. However when you start to slice the meat you will notice that some juice will run out onto the cutting board. Don’t waste it pour it into your pepper sauce or gravy.
Serve thinly sliced.
The left overs makes great sandwiches too!
10cm/5 inches of zucchini
1/4 cup or 1/2 dl Bread crumbs
1 TBS Parmesan
2 TBS milk
Garlic salt to taste
I found this on the net. The reason I think this really worked was because the zucchini I bought was so incredibly sweet from the start.
Slice the zucchini about a 1/2 cm or 1/4 inch thick. Salt them and let them sit for a minute or two. In the mean time put some bread crumbs on a plate, add some freshly grated Parmesan cheese and some garlic salt. Then rinse the salt off the zucch and dry them on kitchen towel.
First dip the zucchini in a few ounces of milk and then cover them with the bread crumb mix.
The original recipe is made for the oven. Basically you lay the breaded zucchini on a wire rack and bake at 200C/400F for approx. 30 mins.
I couldn’t do this as the entrecote was already in the oven on 80C so I quickly sauteed them in a thin layer of oil in a frying pan. Be careful they burn easily. Drain the grease off on kitchen towels.
1 medium head of cauliflower
1 veggie bouillon
1 TBS butter
1 TBS whipped cream alternatively creme fraiche or sour cream.
Salt and Pepper
Garlic salt pinch
In a sauce pan divide the cauliflower into small bouquets and put to a boil with a vegetable bouillon cube. When they are soft drain the water and then mash them up either with a potato masher or a hand held mixer in the sauce pan. Return the sauce pan back to the burner on low to medium heat. You can now add the rest of the ingredients to taste. Then let it simmer on low heat for a few minutes.
If you want to omit the milk products use olive oil instead.
2 dl whipped cream
1 TBS kitchen bouquet or kalvfond
Freshly Ground Pepper a good helping
2 splashes Worcestershire sauce
Meat juice-whatever you find at the bottom of your pan or after you slice the meat.
Salt to taste
1/4 tsp corn starch to thicken
In a frying pan add whatever juice or remnants you find at the bottom of the pan you roasted the meat in. You can use a bit of water to loosen it from the pan. Then add the whipped cream and the remaining ingredients and set it to a slow simmer.
Don’t forget to taste your sauce to make sure you are getting a nice flavor out of it. If all else fails add a bit of vegetable bouillon.