Chef Flowers Ambrosial Beef On A Bed Of Adorned Trimmings Recipes

CHEF FLOWER'S TURKISH CYPRIOT FRIED MEATBALLS - KIBRISLI KOFTE /

Steps:

• Peel and finely grate potatoes, place them in a bowl and sprinkle 1/8 teaspoon salt, set aside.
• In a separate large bowl, place ground/minced chicken or beef, onion, parsley, egg, cinnamon, mint, salt and black pepper.
• Potatoes have excess liquids and with this recipe you need to remove all the excess liquids. In a large strainer, kneed all liquids out of the grated potatoes with only leaving the potatoes flesh.
• Then add the potato with the rest of the ingredients and mix them together. If the mixture is a little sticky you may need to add more potatoes.
• With your hand mould the kofte into a small long patty about 5cm x 2cm (2 inch x 1/2 inch) then place them on a tray, repeat this until all the mixture is finish. When placing the kofte's on a tray do not allow them to touch each other as they may stick together.
• Heat oil in a frying pan or deep fryer add kofte one by one in the pan without touching each other. Flip them over once they are brown and then let the other side brown. Remove onto serving platter, then repeat this step until all kofte's are finished, then serve.
• Could be served as finger food, entree or a main dish with Turkish Cacik (yoghurt sauce) and garden salad.

CHEF FLOWER'S HOW DO I MAKE GRILL MARKS ON A STEAK?

Steps:

• Remove beef from the fridge for about 10 minutes or bring it to room temperature.
• Spray olive oil cooking spray all over the pan and then heat pan until its hot.
• Season with salt and pepper to your liking and add beef to the pan. Cook one side of the beef until red juices appear, spray olive oil on the raw side and turn beef. Cook other side to your liking. Only turn beef once!
• Serve the beef straight from the pan with the salad or vegetables.
• Enjoy.
• Note: To get the kriss-cross effect on the steak, lift steak and move it the opposite way allow to cook a further few minutes, then turn the steak the raw side, remember only turn beef once but moving it twice on the same side is OK if you want the kriss-cross effect.
• Stages of cooking steak:.
• Blue rare or very rare - Cooked very quickly, the outside is seared, but the inside is usually cool and still raw. (Cook to about 46°C inside).
• Rare - The outside is grey-brown, and the middle of the steak is red and somewhat warm. (Cook to about 50°C inside).
• Rare plus - The outside is grey-brown, and the middle of the steak is mainly red and warm, with some pink. (Cook to about 52.5°C inside).
• Medium rare - The steak will have a fully red, warm centre and the outside is grey-brown. (Cook to 55°C inside).
• Medium - The middle of the steak is hot and pink surrounding the centre. the outside is grey-brown. (Cook to 60°C inside).
• Medium well - The meat is light pink surrounding the centre and the outside is grey-brown. (Cook to 65°C inside).
• Well done - The meat is grey-brown all the way through on the inside and slightly charred on the outside. (Cook to about 70°C inside).
• Cremated - The meat on the inside is brown, no traces of pink or red should appear, the outside is brown-black.