Camel Fillet With A Shiraz Butter Glaze Recipes

CAMEL FILLET WITH A SHIRAZ BUTTER GLAZE

Steps:

• To make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown.
• Add cut up camel trimmings and cook until brown.
• Then add wine and beef stock.
• Simmer for approximately 30 minutes.
• Strain and whisk in butter pieces until the liquid has a buttery glaze.
• Brush camel fillet with olive oil and grill to your taste.
• To serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with tossed salad.

ROASTED FILLET OF RED SNAPPER WITH A LIGHT BEER GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a deep pan, add the leeks, and cook for 2 to 3 minutes. Then add the shallots and sweat for another 3 to 4 minutes. Add the beer, season, and then add the fish stock, reduce.
• Place the fish fillet on top of the leek/shallots mixture and place the slices of tomatoes attractively on top. Season the fish and place into the oven for 10 to 12 minutes.
• When finished, place the fish on a plate, add a little piece of butter in the sauce to thicken and smooth it, check the seasoning, and pour on the fish. Serve immediately.

VANILLA BUTTER GLAZE

Steps:

• Mix 3 tbsp butter, melted, 2-1/4 cups confectioners' sugar, 3 tbls water and 1 1/2 tsp vanilla extract until smooth.
• Let stand 3 minutes or until thickened.
• Drizzle on cake.

CARAMEL COATED CATFISH

Steps:

• Mix 1/3 cup of water with the fish sauce in a small bowl and set aside. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl and set aside.
• Heat 1/3 cup of water and 1/3 cup of sugar in a large skillet over medium heat, stirring occasionally until sugar turns deep golden brown. Gently stir in the fish sauce mixture and bring to a boil. Stir in the shallot mixture and cook until shallots soften, then add the catfish. Cover and cook the catfish until the fish flakes easily with a fork, about 5 minutes on each side. Place catfish on a large plate, cover, and set aside. Increase heat to high and stir in 1/2 teaspoon of sugar. Stir in the lime juice and any sauce that has collected on the plate. Bring to a boil and simmer until the sauce has reduced. Pour sauce over the catfish and garnish with green onions and cilantro.

WHOLE STUFFED CAMEL

Steps:

• Skin, trim and clean camel (once you get over the hump), lamb and chicken.
• Boil until tender.
• Cook rice until fluffy.
• Fry nuts until brown and mix with rice.
• Hard boil eggs and peel.
• Stuff cooked chickens with hard boiled eggs and rice.
• Stuff the cooked lamb with stuffed chickens.
• Add more rice.
• Stuff the camel with the stuffed lamb and add rest of rice.
• Broil over large charcoal pit until brown.
• Spread any remaining rice on large tray and place camel on top of rice.
• Decorate with boiled eggs and nuts.
• Serves a friendly crowd of 80-100.

ALE-GLAZED BEEF FILLET WITH A CRISPY ONION CRUST

Steps:

• To make the glaze, whisk all the ingredients together in a saucepan. Bring to the boil and simmer for 25-30 mins to reduce until sticky. Meanwhile, crush the onions with a pestle and mortar, or blitz in a food processor until you get a fine crumb.
• Heat the oven to 180C/160C fan/gas 4. Generously season the beef all over. Heat the oil in a frying pan over a high heat and spend 10 mins searing the beef well on all sides. Remove from the pan (setting the pan aside to cook the carrots later), then sit the beef on a wire rack in a roasting tin. Brush all over with some of the glaze, roast for 10 mins, then turn it over and do the same again, reserving some of the glaze for brushing over at the end. If you want the beef rare and you have a meat thermometer, the core temperature should be 52C. For medium-rare, roast for another 10-15 mins - the core temperature should be 55-60C. Cover the beef and let it rest for 15-20 mins.
• Meanwhile, boil the carrots in salted water for 5-7 mins until just tender, then drain. Tip the carrots into the frying pan you used to sear the beef along with the butter and fennel seeds. Fry over a medium heat until golden, then add the spinach, any resting juices from the meat and 1 tsp of the beef glaze. Cook until the spinach has wilted.
• To serve, scatter the crispy onions on a tray or plate. Brush the beef again with the glaze and roll it in the onions. Sit on a board, carve into thick slices and serve with the carrots and spinach.

BROILED SALMON RECIPE: A JUICY 20-MINUTE FILLET WITH GLOSSY GLAZE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Melt 1 tbsp butter in a skillet over medium heat. Stir in 1 tsp minced garlic and cook until fragrant. Add lemon juice, thyme, oregano, Worcestershire sauce, honey, ¼ tsp salt, black pepper, and stir to combine. Remove from heat.
• Place salmon fillets onto a baking sheet lined with parchment paper, skin side down. Brush the top of each fillet with half of the glaze and save the other half for a later retouch.
• Place asparagus onto the baking sheet and brush it with 1 tbsp butter. Slide onto the top rack of the oven and bake for 7 minutes. Remember to set the timer.
• When the timer dings, take the baking sheet out and brush the fillets once more with the remaining glaze. Slide it back onto the broiling rack and cook for another 5 minutes.
• As soon as the tray's back in the oven, melt 1 tbsp butter over medium heat and stir-fry 1 tsp garlic. Add cooked quinoa, season with ¼ tsp salt, and cook for 3 minutes. Remove from the heat and prepare to assemble.
• When the fish is cooked, place the baking sheet on the kitchen counter and begin plating. Place a pile of quinoa in the middle, lift the fillet with a spatula and place it on top, and put the asparagus next to the fillet. Grate lemon zest over the top, and serve.

FILET MIGNON WITH RICH BALSAMIC GLAZE

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

RED WINE SAUCE

Steps:

• Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
• Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.