Soap World - - PRIMETIME UK - Recipe and image from Hard­core Car­ni­vore by Jess Pryles (Mur­doch Books).

IN­GRE­DI­ENTS 4 thin round steaks (about 1kg in to­tal) kosher salt 300g (2 cups) plain (all-pur­pose) flour 1 egg 250ml (1 cup) milk 2 tea­spoons onion pow­der 2 tea­spoons gar­lic pow­der 2 tea­spoons pa­prika 1 tea­spoon cayenne pep­per 1 tea­spoon freshly ground black pep­per 1.5 litres (6 cups) vegetable or peanut oil, for deep-fry­ing Cream gravy 3 ta­ble­spoons ba­con fat or but­ter 35g (¼ cup) plain (all-pur­pose) flour 250–500ml (1-2 cups) milk 1 ta­ble­spoon freshly ground black pep­per 1 Use the stud­ded side of a meat ten­deriser to pound the steaks to a 5mm thick­ness. Sea­son the steaks on both sides with salt. 2 Coat the steaks in a thin layer of flour and place on a large rack. Com­bine the egg and 125ml (½ cup) of the milk in a large shal­low dish. Put the re­main­ing flour in a large shal­low dish and add the onion and gar­lic pow­ders, pa­prika, cayenne pep­per, 2 tea­spoons salt and the black pep­per. Whisk with a fork to spread the spices evenly. Add the re­main­ing milk, a lit­tle at a time, so the flour mix is damp with some clumps. 3 Work­ing with one steak at a time, dip it in the egg mix, then im­me­di­ately place into the damp flour, press­ing the flour into the sur­face to cre­ate lots of crust. Re­turn the steaks to the rack to set. 4 Pre­heat the oven to 100°C (200°F), or a low warm­ing tem­per­a­ture. Pour the oil into a deep saucepan or deep­fryer and heat to 190°C (375°F). Once the oil has reached the cor­rect tem­per­a­ture, gen­tly place one of the steaks in the hot oil and fry for 2-3 min­utes on each side. When golden brown, trans­fer to an­other rack and place in the oven to keep warm while you fry the re­main­ing steaks, plac­ing each one in the oven be­fore start­ing the next. Al­low the oil to come up to tem­per­a­ture be­tween cook­ing each steak. 5 Once all the steaks are cooked and warm­ing in the oven, you can start the cream gravy. Melt the fat or but­ter in a fry­ing pan over medium heat. Add the flour and whisk to com­bine, then toast the roux for 1-2 min­utes to cook out the raw flour flavour. Slowly whisk in the milk, a lit­tle at a time, un­til you reach the de­sired thick­ness. Add the pep­per and sea­son with salt, to taste. 6 La­dle a gen­er­ous amount of cream gravy over each steak and serve im­me­di­ately.

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