In recent months I haven’t been cooking as much as I have started working full time and have not had my own space to experiment without interruptions. I knew that my whole family would not be home this Valentines Day so it was the perfect opportunity to satisfy my huge desire to cook up something special. Last year I had to work on Valentines so I haven’t cooked up a celebratory dinner like this for a while, and I know post Valentines it will have to wait until September until we move into our own apartment with our own custom designed, absolutely fabulous kitchen (now christening that kitchen will be a dinner to remember). But we are not there yet so I just have to make do with my electric cooktop in the crowded kitchen I currently have at home.
I have been dying to cook Waygu every since a friend of mine made it for me at his house, although his was from Victor Churchill’s in Wollahra and costs ~$180/kg. I could not afford this yet, but one day, so I shopped around and found another well known butcher, which has a huge meat market in Glebe. Glenmore’s is just next to Wentworth Park and has been there for years. As it is a wholesaler the meat is ridiculously cheap, I mean I was able to get waygu for ~$55/kg, and although this was the lowest level of waygu I did not mind as I could handle having to work of that amount of fat but not a piece or fat with meat through it as some of the higher levels seem to resemble.
I had also planned to get some oysters for entree but the thought of buying them from David Jones after work and transporting them on the train home seemed like a less than pleasant experience, and not only for me but all the other train goers. SO I resorted to something very simple and quick to prepare which everyone loves, fried cheese mmmmm My family had bought a large wedge of Kefalograviera, which is a hard and salty Greek cheese traditionally supposed to be made from sheep’s milk, but the stuff we get here does not taste like sheeps milk. It is traditionally used in Saganaki which is a dish that has so many variations but basically is a thick chunk of this cheese fried and sometimes topped with prawns. It works well as it does not melt easily but goes stringy like mozarella.
We both enjoyed this entree and it only wet our appetite for the dish to come. I was not sure if the flavour would be enough to enjoy, as it hung on the fact I’d cook the meat perfectly and this was something I was scared I would not achieve. 10 seconds to long could be fatal and result in overcooked meat. I have had a lot of practice recently and learnt how much meat continues to cook off the pan, so I was confident but just in case I also made some paprika chips, green beans and diane sauce (on the side, this is not blasphemy with waygu).
My complete concentration was on the meat as it cooked and because one steak was thicker than the other it was easy to achieve medium rare and medium steaks. One thing I must say right here is that recently I have started cooking steak in butter rather than oil, I just find that the flavour is a little richer, and really a little butter wont kill anyone, but you will enjoy the meal a lot more.
While the steak rested I plated up the sides, the sauce and pouring the wine. We enjoyed a Katnook Estate 06′ Founders Block Cab Sav which was aired for hours, super super smooth and paired perfectly to this delicious piece of meat.
Here is just another one to tease you because it was INCREDIBLE, and you know you have done it to perfection when your partner who is not the biggest foodie but loves a good steak continually compliments you and says it was the best dinner ever and because it was so good now feels bad he hasn’t contributed to dinner. Of course he knows he couldn’t have helped as I would have been a complete Nazi telling him he was doing his task wrong, probably after he was distracted by something else. Cooking is not his thing, as as I tell him, it makes me so happy to cook for him…..so really the way into my man’s heart I have learnt over the years is a good steak and then a nice simple dessert, like ice cream!
A couple of months ago I introduced my partner to Maggie Beer “Burnt Fig, Honeycomb and Caramel Ice Cream”. Big Mistake! Whenever he is left with a container it disappears withing a couple of days so that I am not able to enjoy it. Well this obsession with ice cream had led me to in the past learn to make passionfruit semifreddo, ice cream millefuelle and chocolate strawberry ice cream cake. This year I wanted to try a recipe my Thea whips up for all family funcitons, and it is quite funny that now ice cream sandwiches are in fashion at many restaurants! It only required 4 ingredients and is very simple, so I thought, well I did manage to stuff it up by getting the quantities wrong so that the mixture was not dense enough to keep the biscuits on the bottom when poured over, they rose to the top and so I don’t have a sandwich but rather an ice cream slice with all the heavy chocolate bits sunk on the bottom.
Did we really mind? NO. It still tasted delicious and the best bit were all the crunchy pieces of “malt o milk” cookie, violet crumble and chocolate. We gobbled it up very easily and were now very very full.
I was so happy at how the dinner turned out as it was perfect and my partner was really in awe as he could not stop saying thank you thank you thank you. Definitely one of the best dinners I have ever cooked and the best Valentine’s meal we have had together. See no need to go out to restaurants, eat not so good food in a bad atmosphere, probably 1m away from the next table and with a long drive home. I much prefer home cooked dinners anyways which are simple and with good produce.
Happy Valentine’s Day mi amor.
For recipe of Steak Diane click here
Ice Cream Sandwiches
1 can condensed milk (400mls)
1 x thickened cream (600mls)
2 x crunchie bars, crushed
Malt o milk buscuits
1. Line a dish with baking paper at then line the malt o milk cookies flat so they resemble tiles (remember the direction you have placed them)
2. Mix the rest of the ingredients and pour over cookies.
3. Place remaining cookies in same tessellation pattern as on the base then freeze overnight.
4. To serve lift the baking paper out and cut off rectangular sandwiches.