In the Kitchen

In association with Sligo Today

Beef Yakitori

Added: 10/05/16 : 12:35:54




"This marinade is delicious with beef, but is great with pork or chicken too. You will need to adjust the cooking time depending upon the meat or poultry you use for the skewers."


Prep / 15 m   Cook / 15 m   Ready In / 4 h 30m




Ingredients

    1/2 cup soy sauce
    2 tablespoons vegetable oil
    2 tablespoons lemon juice
    1 tablespoon sesame seeds
    2 tablespoons white sugar

    2 green onions, thinly sliced
    1 clove garlic, minced
    1/2 teaspoon ground ginger
    1 pound sirloin steak, cubed



Directions

In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.

Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.)

Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.

Preheat grill for high heat, and position grate 5 inches from coals.

Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

 
Simple Créme Brulee Dessert

Added: 10/05/16 : 12:46:22


 

 "Rich, creamy creme brulee should still be jiggly in the center when you pull it out of the oven."




Ingredients

    3 tablespoons white sugar
    1 cup heavy cream
    3 egg yolks

    1/4 teaspoon vanilla extract
    2 tablespoons white sugar, divided


 Directions

    Prep / 15 m       Cook / 50 m    Ready In / 3 h 15 m

Preheat oven to 350 degrees F (175 degrees C).

Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until well combined; heat the mixture in microwave until warm, 1 to 2 minutes, and whisk again to dissolve sugar. Whisk in egg yolks and vanilla extract until smooth.

Pour cream mixture into 2 ramekins. Set ramekins into a roasting pan and pour in enough hot water to reach halfway up the sides of the ramekins.

Bake in the preheated oven until creme desserts are set but still slightly jiggly when shaken, about 50 minutes. Remove ramekins from hot water and chill in refrigerator until cold, at least 2 hours.

Sprinkle 1 tablespoon of sugar evenly over the top of each dessert. Use a kitchen torch to lightly toast and melt the sugar topping until brown and bubbly, about 30 seconds. Let the sugar topping cool before serving.

To serve, use a spoon to crack the crisp sugar open to reveal the creamy dessert underneath.