Instead of beating the crowd to a New Year's dinner in town, I decide to cook my own new year dinner. Afterall, it's a good time to test out one's cooking skills especially when there are willing guinea pigs around. The guinea pigs are my sister and her bf.
Entree: Pan Seared Foie Gras with cherry tomatoes and grapes
I got some frozen Foie Gras de Canard (duck foie gras) from Singapore to complete the entree. It's just very simple to do it at home. All you need is to take the frozen foie gras out from the freezer and let it rest for about 15 minutes. If you like it rare, you don't need to let it rest too long.
Firstly, sear the foie fras on a pan preheated with a drizzle of olive oil. Dish it out when it's golden brown. Arrange it on a plate with the cherry tomatoes and grapes that have been halved. Then, drizzle it with Balsamic vinegar and sprinkle some sea salt and garnish with some thyme. It's ready to go!
The foie gras needs some salt to enhance the taste of its fats and which the sea salt in my opinion is a better choice than the normal salt. The balsamic balances the fatiness of the foie gras. The sweetness of the grapes goes very well with all the savoury tastes from the dish. To pair with the foie gras, we had a bottle of Billecart Salmon Rose to go with it. It's one of my favourite rose!
Main: Roast Prime Aged Beef with Rosemary
Remember the slab of meat I got for a present a week ago? My friend got me this chilled aged beef all the way from Singapore. Yeah that piece of meat weighed at 700gm and I decide to share it for the dinner. I had marinated the beef the night before with fresh rosemary, garlic, Ornellaia olive oil and some pepper. On the day of cooking, I took the beef out of the refrigerator and let the temperature come up to the room temperature before taking it to the pan to seal the outer layer of the meat. It has to be seared on all the sides of the surface. After that, I put it onto a baking tray lined with foil and roast it in the oven for 15-20 minutes until it's a medium.
The result - it's not perfect but at least it's not worse than some of the restaurants out there. I think it has to do with the quality of the meat. This beef was so juicy and tender and perhaps I wasn't the best person to cook this or else it's considered wasted. However, I was glad that the meal turned out to be very good and we all enjoyed every morsel of it.
Cheers to a good home cooked dinner! After that, I had to sweep, mop and wash the kitchen. It's really tiring and I will really think twice about cooking up another feast again!
Firstly, sear the foie fras on a pan preheated with a drizzle of olive oil. Dish it out when it's golden brown. Arrange it on a plate with the cherry tomatoes and grapes that have been halved. Then, drizzle it with Balsamic vinegar and sprinkle some sea salt and garnish with some thyme. It's ready to go!
The foie gras needs some salt to enhance the taste of its fats and which the sea salt in my opinion is a better choice than the normal salt. The balsamic balances the fatiness of the foie gras. The sweetness of the grapes goes very well with all the savoury tastes from the dish. To pair with the foie gras, we had a bottle of Billecart Salmon Rose to go with it. It's one of my favourite rose!
Main: Roast Prime Aged Beef with Rosemary
Remember the slab of meat I got for a present a week ago? My friend got me this chilled aged beef all the way from Singapore. Yeah that piece of meat weighed at 700gm and I decide to share it for the dinner. I had marinated the beef the night before with fresh rosemary, garlic, Ornellaia olive oil and some pepper. On the day of cooking, I took the beef out of the refrigerator and let the temperature come up to the room temperature before taking it to the pan to seal the outer layer of the meat. It has to be seared on all the sides of the surface. After that, I put it onto a baking tray lined with foil and roast it in the oven for 15-20 minutes until it's a medium.
The result - it's not perfect but at least it's not worse than some of the restaurants out there. I think it has to do with the quality of the meat. This beef was so juicy and tender and perhaps I wasn't the best person to cook this or else it's considered wasted. However, I was glad that the meal turned out to be very good and we all enjoyed every morsel of it.
Cheers to a good home cooked dinner! After that, I had to sweep, mop and wash the kitchen. It's really tiring and I will really think twice about cooking up another feast again!
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