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pages home events how to book / attend locations reviews/press menus food vegetarian quick ref about private chef on the brook, somerset new dates coming soon! - click priority advanced dates list for advanced notice of new dates & venues . . . monday, 12 february 2018 recipe: ribeye steak wrap w/ awesome sauce by simon fernandez of ferdiesfoodlab it’s been a while coming but after all sorts of distractions we’ve finally got around to bottling one of the most commented on sauces that we do at the banquet: we’ve decided to call it . . . . wait for it . . . . . awesome sauce!! currently available at castle cary market on tuesdays here is the first quick and easy recipe suggestion for it . . . steps * cook red pepper * cook steak & leave to rest * mix salad w/ awesome sauce * warm wrap * slice steak & assemble * devour ingredients (make quick lunch for 1) for the steak wrap 1/3 red pepper (charred) 1 steak (left to warm up to room temp before cooking) 1 tortilla wrap 25g mixed salad leaves (nice if there’s a little rocket / arugula in the mix) 6 baby plum tomatoes (sliced) awesome sauce (to taste) method slice up the red pepper and toss it in a little olive oil. sear it in the frying pan you’re going to use for the steak. (it will give the steak a lovely flavour) once ready put the red pepper in a salad bowl. other than your choice of sauce the next most important thing is how to cook the perfect steak: it’s really simple. 1. make sure sure your steak is at room temperature before you start. if it was room temperature to start (rather than straight from the fridge) the middle won’t be stone cold when you’re done cooking it, and you’ll end up with the perfect steak. 2. season and oil the steak in a tupperware box. rather than putting oil in the pan. this means you can get the pan a lot hotter with a lot less smoke, which in turn means you can get a great golden brown colour on your steak really quickly, and that means the middle won’t be over cooked! 3. put a drop (literally) of oil in your pan and turn the heat up high, when the droplet starts to smoke you’re ready to cook. 4. place the steak in the pan and cook for a minute or so until the underside it brown (or charred depending on your choice of steak), turn it and repeat. for this post i used a ribeye. this particularly good ribeye steak was from penleigh farm shop in frome . . . thanks owen !! 5. once brown on both sides remove the steak and place on a warm plate to rest while you finish the rest . . . put the salad leaves, and tomato, in with the red pepper and add a good slug of awesome sauce ( available here ) and mix until everything is evenly coated. i like to warm my wrap in the pan (w/ the juices from the steak) add great flavour! turn out the wrap and assemble that bad boy!!! links castle cary market , penleigh farm , penleigh farm shop frome , penleigh farm shop facebook , more on how to cook a perfect steak posted by ferdiesfoodlab at 1:23 pm 2 comments: email this blogthis! share to twitter share to facebook share to pinterest links to this post labels: awesome sauce , baby plum tomatoes , basics , bruton , charred , comfort , diet , recipe , red pepper , salad leaves , steak , tortilla wrap reactions: wednesday, 19 april 2017 experiment recipe: moussagna (moussaka lasagna hybrid!) (meaty or veggie) by simon fernandez of ferdiesfoodlab this little creation was born when i went shopping and had a bit of a split personality moment. i was in two minds whether to make moussaka or lasagna so i bought the ingredients for both! moussagna (moussaka lasagna hybrid!) this little creation was born when i went shopping and had a bit of a split personality moment. i was in two minds whether to make moussaka or lasagna so i bought the ingredients for both! the diced gherkins make a great addition to the mince, adding a nice texture and a little sharpness which balances the fat from the mince! this recipe does have a some meat, but considering the size of the dish it’s not much. a touch of veggie mince would make this a top veggie dish. * cooking prep time 45-60m cooking time 25m @ 200c * storage after it’s cooked fridge (1-4c) ~7days freezable cut it into portions and bag or wrap in cling film before freezing! * reheat oven defrost, remove plastic wrapper then 20-30m @ 180c microwavable defrost, remove plastic wrapper then 3mins / 400g @ 800w * equipment 28x14cm baking tin (at least 6cm deep ) (gn 1/3 6cm) ingredients (serves 6-8) for the red sauce 2 red peppers (2cm square pieces) 2 red onion (1cm dice) 50ml olive oil 1/2 courgette (washed, peeled, 1cm dice) 25g butter 400g fried tomatoes ( recipe here ) 25g sriracha hot sauce 1 tbsp red wine vinegar 1 tsp sugar (optional) for the white sauce 500ml milk 50g butter (room temp) 200g mature cheddar (grated) 1/2 tsp black pepper (freshly ground) 1/2 tsp maldon salt (1/4 normal salt) 1 tbsp corn flour (mixed into 100ml of water) for the minced component (meat or veggie) 1 large onion (~200g, 1cm dice) 4 sweet pickled gherkins (~5mm dice) 250g minced beef / lamb / veggie mince 4 cloves garlic for the aubergine 1 large aubergine 50ml olive oil for the topping 65g bread crumbs 10g parsley (fine chop) squeeze of lemon slug of olive oil for the assembly 250g fresh egg pasta sheets method red sauce prep the red pepper, onion and mix them with the oil in a medium pot. cook with the lid on, on a medium heat for 35 mins, string occasionally. (the red pepper should end up soft.) use the time to prep the aubergine & white sauce. to finish the red sauce, sauté the courgette with the butter, then add it to the onion & pepper mix. add the fried tomato, hot sauce , sugar and vinegar. mix well and leave on a medium low heat to simmer until you need it to assemble the dish. white sauce warm the milk and butter in a medium saucepan until the butter has melted. mix the water and corn flour in a cup and pour it into the cheesy milk, stirring as you do. stir the bottom of the pan with the flat end of a flat ended spatula until the sauce has thickened. add the cheese and stir until smooth. tips: the sauce won’t look that thick, but don’t forget that the lasagna sheets will absorb a lot of moisture. the reason for using a flat ended spatula instead of a spoon, is that much more of the sauce is moved from the (hot) bottom of the pan stopping it burning and meaning that it thickens more quickly and evenly!! for the minced component (meat or veggie) sweat off the onions and garlic in a frying pan on a medium heat, once translucent add the mince. break it apart and leave it alone until the meat has started to brown. mix it again and repeat until the all the mix is a lovely golden brown. season it and add the gherkins, mixing well. put to one side until needed. aubergine slice aubergine into 1/2 cm slices. coat a frying pan with oil, removing the excess by pouring it into a heatproof jug. place the sobering in the pan and turn once. topping season and mix well. assembly so at this point you should have all the layers ready!! arrange the ingredients in layers and cook at 200c for 25min. = = = = = top = = = = = breadcrumb mix white sauce aubergine white sauce ——— pasta red sauce ——— pasta white sauce aubergine meaty mix white sauce ——— pasta red sauce ——— pasta meaty mix white sauce ——— pasta red sauce = = = = = bottom = = = = = baked lawn anyone?? : ) posted by ferdiesfoodlab at 8:22 pm no comments: email this blogthis! share to twitter share to facebook share to pinterest links to this post labels: aubergine , comfort , courgette , fried tomatoes , hot sauce , lamb mince , lasagna , mature cheddar , moussaka , pasta , recipe , red onion , red peppers , sweet pickled gherkins , veggie , veggie minced reactions: older posts home subscribe to: posts (atom) how to book / attend fancy getting stuck in? click on the image above and to see how : ) . . . hope to see you soon. more techniques, basics and corker recipes if there's something you've tried at ferdiesfoodlab

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Whois Information

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Domain name:
ferdiesfoodlab.co.uk

Registrant:
fernandezandleluu

Registrant type:
UK Individual

Registrant's address:
The registrant is a non-trading individual who has opted to have their
address omitted from the WHOIS service.

Data validation:
Nominet was not able to match the registrant's name and/or address against a 3rd party source on 23-Oct-2017

Registrar:
123-Reg Limited t/a 123-reg [Tag = 123-REG]
URL: http://www.123-reg.co.uk

Relevant dates:
Registered on: 29-Apr-2011
Expiry date: 29-Apr-2018
Last updated: 19-May-2017

Registration status:
Registered until expiry date.

Name servers:
ns.123-reg.co.uk 212.67.202.2
ns2.123-reg.co.uk 62.138.132.21

WHOIS lookup made at 02:18:45 13-Nov-2017

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SERVERS

  SERVER co.uk.whois-servers.net

  ARGS ferdiesfoodlab.co.uk

  PORT 43

  TYPE domain

OWNER

  ORGANIZATION fernandezandleluu

TYPE
UK Individual

ADDRESS
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Data validation:
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DOMAIN

  SPONSOR 123-Reg Limited t/a 123-reg [Tag = 123-REG]

  CREATED 2011-04-29

  CHANGED 2017-05-19

STATUS
Registered until expiry date.

NSERVER

  NS.123-REG.CO.UK 212.67.202.2

  NS2.123-REG.CO.UK 62.138.132.21

  NAME ferdiesfoodlab.co.uk

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