A recipe to do at home on Valentine�s Day � easy and good value with all the tips from the top anyone could need to produce a heartwarming supper for two.
To prepare your tomatoes, you should remove the seeds and cut these into small chunks. Use a blender to reduce fresh tomato into paste. Add some water and grind well to ensure uniform consistency and texture. However there's nothing wrong with a chunky tomato sauce if you prefer this type of sauce; as long as the pieces are more or less similar in size, then cooking problems should not arise.The first ingredient that comes to mind is salt. Another is sugar. The first one is definitely a requirement while the second one is optional; people who love a sweet-tasting tomato pizza sauce can add sugar.Steak au poivre may be a seventies cult dish, but there are reasons why dishes become cult in the first place. The creamy sauce laced with the flavour of brandy and dark, rich-scented peppercorns feels incredibly luxurious, especially if you pair it with venison instead of the more usual beef. It may be a simple dish but it tastes a million dollars.Cooking time: 5-10 minutesIf you don't have your own tomato patch, then just use the canned stuff. It is best to use slightly thick tomato sauce - it is thick, has enough moisture level yet hasn't undergone as much heating (if at all) as tomato concentrate products. On the other hand, you can buy canned tomatoes that haven't been converted to sauce or paste yet. You can use your blender to prepare your tomato base, in this case, adding as much water as you need to achieve desired glueyness.This talent for combining ingredients so that each one of your pizza spices, for instance, truly complements one another is something developed only through endless trials and experimentation. There's also such a thing as good taste in food - something as innate as good taste in clothes (when you instinctively know which articles of clothing and accessories will result in a phenomenal outfit) or a good ear for music - which a truly great cook must have in order to come up with the best pizza sauce recipe. This skill, in turn, is developed or acquired through experience and training.Simmer for a few minutes more to reduce the cr�me fraiche and check for seasoning Serve with a crisp, green salad and some small, waxy potatoes that you can either roast until crisp in the oven, or steam until tender. It is delicious accompanied with some kind of jelly like rosehip, quince or redcurrant.The secret is to take the steaks out of the fridge about 10 minutes before you cook them so that they can come up to room temperature. Then, the only other must is to get your pan (a heavy steak at the highest temperature possible. -bottomed frying-pan is ideal) smoking hot before you even add fat to it. That way you can really sear the� 150ml waterOther pizza sauce ingredients are cheese, beef stock (or the instant variety if you have no time to make beef stock), and mushrooms. Basalmic vinegar and alcoholic beverages, moreover, are great for imparting a slightly piquant taste to your sauce. The same thing can be achieved with pure fruit juice such as lemon juice.The pizza spices used varies. If you want tasty pizza sauce, use fennel seeds and laurel leaves. If you want an even stronger flavor, use lots of parsley or you can use the laurel bark; however, be sure to remove the laurel bark and the laurel leaves after cooking the pizza. If you want a spicy pizza sauce, however, add some cayenne pepper or some paprika to your pizza sauce mixture.It is clear, therefore, that you need lots of practice if you want to be a pizza gourmet cook or master who has his own trademark pizza sauce recipe. For now, however, you may have to content yourself with the basic pizza sauce recipes that you will find online and in recipe books. In fact, starting with the basics is good preparation for developing your own homemade pizza sauce recipe. This will give you the experience to determine which ingredients you need to retain, which ones you need to change and which ones you need to add to achieve exactly the taste that you want.12 Chicken wings -- tips removed
5 Bay leaves -- crumbled into bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves -- finely
1 1/2 teaspoons Dry mustard
2 teaspoons Paprika -- preferably 3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juiceVenison is delicious, unusual and incredibly good for you. Thanks to companies like Donald Russell (www.donaldrussell.com) and Blackface (www.blackface.co.uk) , both online butchers based in Scotland, it is now incredibly easy to place an order on the internet and have a box of steaks arrive on your doorstep a few days later. What�s more, it is better value than beef at the moment.� 1/4 beef stock cubeVenison is very lean so is best eaten rare or it tends to get dry and chewy. When eaten rare the meat is so tender that it is almost like biting through butter. It will continue cooking in the oven while it rests so put the medallions on one of the plates whilst you make the sauce.The Best Pizza SauceTIPIngredients� � onion or 2 baby shallots
Simmer for a few minutes more to reduce the cr�me fraiche and check for seasoning Serve with a crisp, green salad and some small, waxy potatoes that you can either roast until crisp in the oven, or steam until tender. It is delicious accompanied with some kind of jelly like rosehip, quince or redcurrant.
Author: Thomasina Miers
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