Spaghetti with flash-fried beef sirloin and garlic, in a sauce of Madeira, tomato, mushroom, capers and olives. @morabarkitchen sharing a wee special - a dish in development, if you will.
And very clever, it was. Not just for using a lovely suite of quality ingredients, but also for serving flavours that (in my humble experience) aren't being paired with pasta anywhere else. And it begs the question: why not? Pasta is a miracle precisely because of its utility as a luxury vehicle for just about any delicious delights you can imagine. Although we always think of it as Italian, pasta's versatility is why we see so many variants of it in traditional cuisine the world over.
Applying that principle and cooking spaghetti with flavours you might not expect makes for eating that isn't just delicious, but different too. The depth of sweet richness from the Madeira - a flavour that we know gives good beef and big, fat mushrooms the confidence to sing - was amplified into something altogether more direct by sharp, savoury capers and olives. Smart, self-assured and satisfying. A real treat.
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Add a little spice to your Mill dining experience with today’s feature, Beef Sirloin Tataki🍴Sesame and Cajun Crusted Sirloin Served Rare with Pineapple Salsa and Sweet Chilli. Visit The Mill Steakhouse + Wine Bar today at 83 Huron Street. 🍷
My favourite take out/junk food atm is @fiveguys ..... cant wait to tuck into those 👌🍔 But sometimes it’s just good to build one yourself. Admittedly I don’t make my own buns, but I do have a meat mincer to craft my own Pattie.
So, #cheeseburger ..... I have a simple philosophy when it comes to #burgers which is don’t overstuff them. Keep it simple. If you try and cram in every ingredient under the sun into your burger, the second you take your first bite it’s just going to spill out everywhere. Again, KEEP IT SIMPLE.
I have, #beefsirloin and #rump for flavour, and the meat is simply seasoned with salt and pepper. You can add some dried herbs if you fancy, or some chilli flakes but 99/100 I don’t bother. I have lettuce, tomato ( no more than 2 slices per burger ) mayo and some kind of ketchup/bbq sauce. You must have cheese. A good cheese that melts well. Usually I have that processed cheese you find in a McSorrow, but on this occasion I had some @marksandspencerfoodpr Cornish cove 7 cheddar. Melted under the grill .... perfection.
Now, fry the burger .... in a little vegetable oil, BUT fry it 3-4 mins each side then flip, DONT KEEP MOVING THE BURGER AROUND - flip it once, that way you get that beautiful seared crust and it will insure the inside is moist and juicy. Let the burger rest for 5 minutes, then add the cheese and melt under a grill. That’s my recipe for burger perfection.
Man, what can I say. I remember watching @anthonybourdain's (RIP) No Reservations episode in Sydney a while ago and had to rewatch it before the trip. This was my first intro to @chefmattmoran who is now one of the biggest chefs in Australia. Despite avoiding beef for almost 5 years, I knew that I would have to dabble again when the right time came along.
Last night at the @ariarestaurant was the right time. From the #wagyubeef to the #beefsirloin , I have never tasted beef like that in my life. The sirloin is cut from the #blackmarketrangersvalley , considered the best in all of Australia. I know how serious Matt is about his locally-sourced produce, and my mom especially enjoyed his family's #lamb (so did I). I even told her the story about his family's sheep farm before the waiter did.
Everything about this meal was perfect. Period. The complimentary items were surreal, and the #pear , #pineapple and #souffle#desserts were the perfect finale for all of us.
The bar has now been set. I'm not only looking forward to the inspiration this meal will have on me, but also trying my best to find new levels of culinary excellence as I take my love for food to the next level. Let the ride begin.