Jim Beam Honey marinaded steak with French Onion Rice

I’m not a huge fan of steak, nor do I like Jim Beam, but when the steak is marinaded in the mix, then the mix is used to make a sauce, it’s pretty good. The marinade mix is for four steaks, but you could marinade two, then keep the leftover cooked sauce in the fridge for a couple of days for something else (it’s pretty good on sausages too). This is best if you can marinade the steaks the night before you need them, but as a minimum you should leave it in at least 1 – 2 hours.

Jim Beam Marinated Steak & Onion Rice

Ingredients:

Four steaks (I used small t-bones, but you could use whatever you like);

1 tbsp olive oil;

1/2 cup Jim Beam Honey;

1/2 cup brown sugar;

1/4 cup Worcestershire sauce (you can get a gluten free variety);

2 tsp mustard powder;

1 tsp garlic powder;

1 tsp sweet paprika;

1 cup basmati rice;

1/2 sachet gluten free powdered french onion soup mix;

Snipped ends of spring onions to serve.

Method:

Mix Jim Beam, sugar, Worcestershire sauce, and spices together in a jug, stirring to dissolve the sugar. Place the steaks in a dish and pour the marinade over. Turn the steaks occasionally. (I have a great Tupperware marinader, it has two halves that completely seal together as a base and a lid, all you have to do is flip it over every now and then and return it to the fridge). Store in the fridge overnight.

Take steaks out of fridge for at least 20 minutes before cooking, to allow to come up to room temperature.

When ready to cook steaks, heat the oil in a frypan or griddle pan until the metal is hot, then take each steak out, trying to shake off excess marinade back into the dish. Sear the first side, then turn the steaks over, turning the heat down so that the steak cooks more gently once it is sealed. Even though most chefs say steaks should be served medium rare, my household likes them less red, so I cook them longer , probably about 15 – 20 minutes in total, depending on thickness.

While the steak is cooking, drain the marinade into a small pan and bring to a boil. It should thicken a little in about five minutes.

Take the steaks out and rest on a warm plate for a couple of minutes.

Meanwhile, put the rice and the soup mix in a microwave safe bowl with a lid, add 2 & 1/2 cups water and put the lid on the bowl. Cook for 8 minutes, then remove and stir, and cook for another couple of minutes until water is absorbed (it will depend on the power of your microwave).

Pour sauce over steaks and serve with garnished rice and salad greens.

Gluten free Blueberry Friands

The good thing about these, is there’s not a lot of flour, so using gluten free flour (which often gives not as good a result as “regular” flour) doesn’t matter much to the end result. I used a muffin tin for these, but if you have a friand tin, that’s even better. Whenever I made something that uses the yolk of an egg only, I freeze the white in a tiny container. After a while I get sick of all the little containers building up in the freezer, and look for something to use them in.

Blueberry Friands

Ingredients:

5 lightly beaten egg whites;

1 & 1/3 cup almond meal;

2 tsp lemon rind;

1 tbsp lemon juice;

1 & 1/2 cups icing sugar;

2/3 cup gluten free plain flour;

150g melted butter;

2 cups blueberries.

Method:

Preheat oven to 170 celcius (fan forced). Grease a 12 hole muffin pan. Put all ingredients except the blueberries in a bowl and mix. Spoon into muffin pan. Top with berries.

Bake 20 to 22 minutes. Friands should be golden and firm.

Red Capsicum Soup

Winter is just the time to enjoy warming soups, and this one is rich and a little sweet because of the red capsicums of course! It serves 4 to 6, depending on how hungry you are.

Red Capsicum Soup

Ingredients:

1 glug of olive oil for the pan;

4 red capsicums, seeded and chopped;

1 large onion, also chopped;

1 clove of garlic, finely chopped;

3 tbsp tomato paste;

1 tsp turmeric;

1 tbsp chopped fresh basil;

1 litre chicken or vegetable stock;

Finely grated rind and juice of one lime;

Sour cream to finish (basil leaves too if you have them).

Method:

Cook the capsicums and onion gently in the oil in a covered pot for about five minutes, shaking the pot occasionally.

Sitr in the garlic, then add the turmeric and chopped basil with the tomato paste. Stir in half the stock, then bring to the boil. Cover the pan again, lower the heat to a simmer and simmer for ten minutes.

Puree the mixture, then add the rest of the stock.

Add the lime rind and juice to the soup, season with salt and pepper. Bring soup back to the boil, serve in bowls with a spoonful of sour cream and a scattering of herbs (preferably basil).