Wednesday, November 22, 2017

Air Fried Smoky Montreal Steak with Herb Butter

This is an awesome complete steak meal fully done with the air fryer! The mixed vegetable and mushrooms are seasoned with McCormick Perfect Pinch Seasoning and drizzle of olive oil. Whereas the slice of beef ribeye is seasoned with McCormick Smoky Montreal Steak seasoning which turned out very flavourful and tender and topped with a huge chunk of homemade herb butter.....daebak!! 

Herb Butter (recipe as below)

Grilled Beef Ribeye : Drizzle 2 tsp olive oil on both sides of a slice of 200gm beef ribeye. Spread 2 tsp of McCormick Smoky Montreal Steak Seasoning all over. Set aside for 30 mins. Preheat air fryer at 200 deg cel for 5 mins. Place ribeye on a baking rack. Air Fry at 200 deg cel for 8-10 mins.  Flip once halfway through cooking. Remove and cover in a foil to rest for 5 mins before serving. 

Grilled Mixed Vegetables : Toss asparagus, cherry tomatos, corn cob, russet potato, portobello mushroom with a tbsp of olive. Sprinkle 1 tbsp McCormick Perfect Pinch Vegetable Seasoning and  1/2 tsp McCormick Himalayan Pink salt over the mixed vegetable and coat well. Air fry sweet corn/potato at 200 deg cel for 12 mins, asparagus/portobello/tomato/garlic at 200 deg cel for 6 mins

Herb Butter : 125gm unsalted butter, 1 heap tsp McCormick Perfect Pinch Garlic Pepper, 1 heap tsp Grill Mates Smoky Montreal Steak, 1 heap tbsp McCormick Italian Blend Grinder, 2 cloves minced garlic, 1/4 cup chopped spring onion

 Combine all herbs & spices with softened butter, stir well to incorporate

Place herb butter mixture over a piece of cling wrap. Roll up like a cylinder. Chill in fridge till solid. Slice and use accordingly. 

Monday, November 20, 2017

Roasted Ratatouille & Sausage Strata

  • 1 large zucchini
  • 200gm white button mushroom
  • 1 yellow bell pepper
  • 1 large tomato
  • 4 garlic sausages, cut into bite sizes
  • 8 slices wholemeal bread, sliced into 4 squares
  • 250gm mozzarella cheese
  • 1 tbsp olive oil
  • 1 tsp McCormick Perfect Pinch Garlic Pepper
  • 2 tsp McCormick Italian Blend
  • 1/2 tsp McCormick Himalayan Salt 
Egg Custard
  • 4 large eggs
  • 200ml fresh milk
  • 200ml cooking cream
  • 1 tsp McCormick Perfect Pinch Vegetable Seasoning
  • 1 tsp sugar
Baked mixed vegetables with herbs and olive oil

Layer bread, roasted vegetables and sausages into greased baking dish

 Pour in egg custard to soak into the bread mixture

Method (I divided the ingredients equally into two 7"x7" pan)
  1. Cut zucchini, mushroom, bell pepper and tomato into cubes. Toss the mixed vegetables with olive oil, garlic pepper, salt and herbs. Spread the mixture into a lined baking sheet. Bake in preheated oven at 180 deg cel for 15 mins until softened. Toss the mixture in the middle of baking.
  2. Combine the egg custard mixture and seasoning. Whisk well and set aside for use later.
  3. To assemble, place a layer of bread onto a well greased baking dish. Scoop half of the roasted mixed vegetable and sausages over the bread. Repeat the process by placing another layer of bread slices over the mixed vegetables. Lastly place the remaining roasted vegetables and sausages over the second layer of bread.
  4. Pour the custard mixture into the layered bread and vegetables. Press down firmly to ensure the bread is well soaked with the custard. Lastly top it with shredded mozzarella cheese.
  5. Wrap the baking dish with foil and allow it to sit in fridge for at least 2 hours or overnight.
  6. Remove the baking dish from the fridge and bring it to room temperature before baking. Bake in preheated oven at 180 deg cel for 20 mins. Remove foil and continue to bake for 15-20 mins till cheese is golden brown and custard is well set. Serve warm.
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