Posts Tagged ‘meat’

Rib Eye Steak with Blue Cheese Butter

It’s been a hard week. Both Erika and I are off work next week and it always seems to be the case that the final few days at work before going away are both supremely busy and stressful. Erika is out tonight and I wanted something quick and easy for dinner tonight but it had to be delicious as well as being light. I was a bit greedy yesterday and ate out for both lunch and dinner yesterday so have not felt hungry all day.

On the way home I ended up in M&S looking for inspiration and… well, you can guess what I chose. I love rib eye because it’s always so tender and juicy, and M&S do wonderful steaks that aren’t quite as expensive as going to an upmarket butcher. Generally I have my steak by itself as I feel that a sauce can be overpowering but the idea of the juicy steak with tangy blue cheese tickled my fancy. Plus it takes next to no time to make and costs very little. My small piece of cheese was 40p and would do a good three steaks worth.

Blue Cheese Butter
Prep time: 5 minutes
Serves: 3

25g softened butter (unsalted is best but salted will do)
25g blue cheese – roquefort is good, I used Saint Agur.

Mix the softened butter with the cheese until they are both combined and you have a paste-like consistency. Spread this onto some baking parchment, roll it up to make a cylinder and stick it in the fridge to chill. Either put a bit in a small bowl and melt it just before serving by putting it in the microwave or cut a wedge off and put it on top of your steak. Or do both – I won’t tell!


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Conchiglie Bolognese

Conchiglie bolognese

Bolognese is a staple in the Grub’s Up household. We usually cook enough to freeze, meaning there is always some for dinner if we are lacking in creativity and/or time of an evening.

I’ve never found a ‘perfect’ recipe for bolognese. I always use lean minced beef, onion, garlic, mushrooms, tinned tomatoes, tomato puree, herbs and salt and pepper and then add one/many/all of red wine, beef stock, Marmite or Lea & Perrins. Tonight’s bolognese was out the freezer and the only thing I could remember from cooking it is that I used some red wine. I find the wine gives a good depth of flavour to the dish and adds to the ‘beefy-ness’, although I’d be interested to see what white wine does instead.  As I use beef, Erika cooks a Quorn version for herself, she’s not entirely happy with it though and would love some recommendations!

Tonight we had the bolognese with conchiglie – my favourite pasta for bolognese as the shells do a great job of holding the sauce. Next time I’ll note down the ingredients I use and can hopefully build on it to find the holy grail

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