About This Blog

I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Saturday, July 12, 2014

Beef Medallions Served with Muhamarra Sauce and Cauliflower and Parsnip Puree

So, this is the muhamarra sauce, which I got from Dassana, at Veg Recipes of India. We don't have a gas stove, so we just threw it onto the coals on the grill. It worked just as well. That said, it was super easy to make, and has absolutely fabulous flavour. We put it on some beef medallions, as you can see below, but I also put some on a turkey and swiss sandwich. It would pretty much go with everything. I suggest you try it as soon as possible.

Here, we paired the beef with a cauliflower and parsnip puree, which was fabulous and light. It had the texture of mashed potatoes, but none of that starchy heaviness. Simply lovely. I'll give you the directions for the puree after the muhamarra. Do it. Quickly.

1 red pepper
3 medium gloves garlic, dry roasted
1/2 cup toasted almonds
2 tsp lemon juice
1 tsp honey
1/2 tsp cumin powder
1/2 tsp cinnamon
1 tsp chili powder
1/2 cup extra virgin olive oil
salt and pepper, to taste
sesame seeds and fresh cilantro leaves, for garnish

Roast the pepper on a fire or hot charcoals, turning every few minutes, until charred all around.
Dunk pepper in cold water for five minutes. Peel pepper, and chop.
Add pepper and other ingredients, sans garnish, to a blender or food processor, and blitz until smooth.

Cauliflower and Parsnip Puree
1 small head cauliflower, cut into small florets
2-3 parsnips, peeled and chopped into small pieces
3-4 medium garlic cloves, peeled
2 tbsp olive oil
1 cup milk (I used organic soy milk)
Ground nutmeg
Fresh ground black pepper
white pepper

Heat olive oil in a large pot over medium heat.
Add garlic and saute until they start to turn brown.
Add cauliflower and parsnips.
Add tap water to cover the vegetables, bring to a boil, and cover pot.
Boil until vegetables are tender.
Drain water, add vegetables to blender and add milk. Puree until smooth.
Add puree to rinsed pot over low heat, add spices to taste.

For the muhamarra, I toasted sliced almonds and dry roasted the garlic whilst the pepper roasted. That said, this is a very simple recipe. Put it on everything. Even eggs. I haven't tried on eggs yet but you should and you should tell me about it.

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