Friday, 12 May 2006

Beef Rolls and a Refreshing Drink

I've always been a great fan of Italian food, and so I'm glad that I've got hold of a copy of May edition of Delicious magazine, where I can get quite a number of Italian recipes that I can try my hand on.

One of the recipes that I tried out from the magazine was Italian Beef Rolls. However, I won't call it ITALIAN beef rolls here, since I've replaced a few ingredients in the recipe with something that I could get in local market. It still taste great though!


Beef Rolls Recipe
(Adapted from Delicious magazine, May issue)


Ingredients:
6 X 1cm slices beef scotch fillet
2 tbs flat-leaf parsley, chopped
2 garlic clove, crushed
2 tbs finely grated parmesan cheese
2 tbs toasted sliced almond
6 slices leg ham
2 tbs olive oil
125ml red cooking wine
2 cups canned tomatoes
1/4 cup basil leaves, shredded


Method:
1) Using a rolling pin, pound the steaks between sheets of backing paper to about 5mm thick.
2) Combine the parsley, garlic, parmesan and sliced almond in a small bowl and season with salt and pepper.
3) Lay the ham over each steak slices and scatter with parsley mixture. Roll up to enclose and secure with toothpicks.
4) Heat the olive oil in a large frying pan over medium high heat and cook the rolls for 3-4 minutes, turning, until browned all over. Transfer to a plate.
5) Add wine to hot pan and boil until reduced by half. Add the tomatoes and bring to boil, then simmer over low heat for 5 minutes or until thickened. Season with sea salt and pepper.
6) Return rolls to the pan, then scatter with basil and cook for 3 minutes or until heated.
7) Slice the rolls in half. Serve.



I have some pandan and lemon grass infused syrup, it was leftover from a failed attempt at sticky rice coconut custard few days ago. I was disappointed with the way the custard turned out, but on the other hand, I love the syrup. So I kept it airtight in the fridge, at the same time looking for opportunity to make good use of it.

In an attempt to ward off the sweltering heat this afternoon, I've decided to use up the syrup and make an ice cold pandan and lemon grass drink. It's very cooling and refreshing... ahhhhh.....

Pandan and Lemongrass Drink Recipe
(Adapted from Feb/ Mar issue of Australia Vogue Entertaining + Travel)


Ingredients:
125g chinese rock sugar
250ml water
1 stalk lemongrass, trimmed, halved and bruised
1 pandan leaf, halved and knotted


Method:
1) Place the sugar, water, pandan leaf and lemon grass in a saucepan and bring to boil, stirring until the sugar is dissolved.
2) Simmer briefly, then remove from heat.
3) Discard the pandan leaf and set aside to cool.
4) To make a pandan and lemongrass drink, spoon in 3-4 tbs of syrup in a glass, top with water and tonnes of ice. Serve.

4 Comments:

spots said...

the drink looks so interesting! did it taste good? Any tips on how to make it or improve it?

JL said...

as usual, everything looks really tasty. yum!

boo_licious said...

beef rolls and a refreshing drink! Fantastic stuff. I love the delicious plus Vogue Entertaining mags - always have great ideas from them.

rokh said...

your beef rools look amazing!