Toasted Brioche Buns Stuffed with Mushrooms, Shallots and Cream

Ingredients – Serves 4

  • 4 Brioche Buns
  • 4 Shallots
  • 3 Garlic cloves
  • 200g a mix of Portobello Mushrooms and Wild Mushrooms (you can use any mushrooms of your preference)
  • 400ml Dry white Wine
  • 400ml Double Cream
  • Sunflower Oil
  • Fresh Thyme (you can include or leave out)
  • Fresh Parsleybrioche-ingredients-jpg

Method

  1. Turn the grill on.
  2. Cut the top bit of the brioche and remove the inside (watch video at 00:45)
  1. Start peeling and slicing the shallots and garlic, put them in a bowl on the side.
  2. Prepare a large frying pan and put it on a high heat, add some oil.
  3. While frying pan is heating up, start slicing the mushrooms.
  1. Add shallots, garlic and mushrooms to the frying pan and give them a gentle stir. Leave them to cook nicely for about 3 minutes.
  2. In the meantime put the brioche under the grill. Watch this carefully as it gets done really quickly, in about 30 seconds.brioche-buns-jpg-2
  3. Add the thyme and wine to the mushroom mixture and let it reduce by 3 quarters.
  4. Roughly chop the parsley. Once the wine is reduced, add the cream and parsley to the pan. Give it a gentle stir and let it cook for another 10 minutes.

 

Advertisements

How do we know which is the best recipe?

With all these recipes that we come across every time we type in what we’re looking for, I doubt it if we really know which one is the best one. I guess it makes a difference and depends on the mood we’re in, the time we have on our hands and the state of our appetite.

Bad news is that unfortunately not all recipes work, boooo!

I know! :/

Even worse is that they can leave us disappointed and demotivated if the dish doesn’t turn out right, believing that it was our fault or we’re not capable enough to cook!!

Recently we came across a chicken recipe online where it said that chicken needs  to be roasted for 2 1/2 hours. We naturally think that if you follow this kind of recipe, you won’t be able to find the chicken in the oven after that amount of cooking time!!

This is what brought this blog to come alive. Be really careful which recipes to go for. Look out for reviews at least so there’s proof it does work.

Also, seems like the recipe trend nowadays are these fast-forwarded, short clips which seem to be an excellent way to attract the eye and make us believe that that recipe is the perfect one for us. Don’t take me wrong, I have nothing against these commercial video clips but to my eyes they’re not real. They just show me massively edited parts of the whole process plus a rapid subtitled cooking time. Also, I still need to pause the clip all the time to write down ingredients and follow method, nah not for me!

So, would I really believe that these kind of recipes work?

A tried and tested recipe with real time and real home environment is what robandjas are all about. It can be really tricky to watch a whole 10-15 minute video recipe, however to my opinion; you are guaranteed a recipe that works and nothing beats authenticity if you really want to eat a good plate of food.

What do you think? How do you choose a recipe? Does it always work? Leave us comments on our facebook page, we’ll be very happy to hear your views.

Rob

Homemade Carrot Soup (with a hint of curry and thyme)

Ingredients (serves approx. 8-10 portions)

  • 6 large Carrots
  • 2 large Onions
  • 3 Garlic cloves
  • 2 medium Potatoes
  • 3 Celery stalks
  • 1 medium Leek
  • 2 tsp Curry powder
  • 1 Bouquet Garni or 2 tsp mixed Herbs
  • 2 Vegetable Stock cubes
  • 3 Bay leaves
  • Fresh Thyme
  • Sunflower Oil
  • 1 tsp Butter

carrot-soup-ingredients-jpg

Method

  1. Prepare a medium pot and put it on a medium to high heat. Add some oil.
  2. Start peeling and roughly cut the onions and add them to the pot.
  3. Peel garlic, leave it as whole and add it to the pot.
  4. Wash thoroughly the celery sticks and leek, roughly chop them and add to the pot as well.
  5. Give all a good stir and add the thyme.
  6. Start peeling and roughly cut the carrots. Add them to the pot and give another stir.
  1. Turn the heat up and leave vegetables to sweat until they soften a little bit.
  2. Peel and wash the potatoes, roughly chop and add to the pot – this is great to thicken the soup.
  3. Add the curry and give all a good stir. Add butter.
  4. When vegetables have softened, add cold water just until all vegetables are covered.
  1. Add the bouquet garni, vegetable stock cubes and bay leaves. Put the lid on, lower the heat and let it simmer gently for 30 mins. After 30 mins you should have all vegetables thoroughly cooked combined with all the flavours. Check this by inserting a fork into the potatoes or carrots (as they are the ones to take more time to cook)
  2. Take out the bay leaves, bouquet garni and thyme springs. You can now blend the soup to your preferred consistency.

Where did all this food passion come from?

“Well, I have been brought up in a tile laying family business so that is definitely not where it all began!

I remember I used to work as a waiter at this restaurant in Mellieha, Malta. It is a very popular tourist destination so working hours were very good at the time and I thoroughly enjoyed it.

After several years of doing different types of jobs, being part of a kitchen team was what I was really looking for. So I then decided to join the one and only culinary school in Malta at an older age than the rest of my school mates. I had covered 20 different subjects including Kitchen, Pastry, Restaurant, Marketing and Budgeting.

I wanted to take it further so I carried on studying until I achieved my City & Guilds qualifications and was awarded a Higher Diploma in Food and Preparation Service. This was a cold short dark day in the middle of November in 2001 when we had the inauguration of achievements presented to us by then MP of Education, Louis Galea. My diploma meant everything to me, I had to strive through so many challenges being an elder student and finally my works had paid off.

I then spent a year working experience as an apprentice in England. The excitement and build-up of adrenaline that the kitchen gave me was something to look forward to in each and every shift so I never looked back and carried on wanting to expand my experience by doing more work travels around the globe.” Jas

On the other hand, myself, I had home-economics as a chosen subject in my secondary school. I always loved mixing up ingredients together and do sweet recipes for my mum and dad. I never took it further though but had always worked in restaurants and hotels so food had always played a major role in my everyday life. Then I met Jas and here we are now combining these two flavours together to create one appetising dish!

That is our story in a few words, however, remaining on the main concept of home-cooking you don’t need to have achieved anything to be able to put together a decent family meal. At the end of the day we all get hungry, run out of cooking ideas and do recipe disasters. This is why we’re here to support these challenges as we face them along with you every single day!

Rob

Roast Beef Sirloin with Roasted Potatoes and Carrots

Ingredients – Serves 4

  • 800g Sirloin joint (200g per person/100g for kids)
  • 2 Onions
  • 6 large Potatoes, skin on
  • 3 Garlic cloves
  • 5 Carrots, skin on
  • 4 Celery stalks
  • 1 large Leek
  • Fresh Rosemary
  • Bay leaves
  • 2 tsp dried Thyme
  • 2 tbsp honey
  • 300ml cooking Red Wine
  • 1 Beef stock cube
  • Sunflower oil
  • Salt & Pepper roast-beef-ingredients-jpg

 Method

  1. Preheat the oven on gas mark between 3-4 or 165 degrees.
  2. Prepare a frying pan on a high heat and add some oil.
  3. Prepare a large bowl for the mirepoix (onion, carrot, leek and celery) and start roughly chopping vegetables.
  4. Add some salt to the pan and place the beef on the pan with fat side down.how-to-seal-beef-jpg
  1. While the beef is sealing gently, continue chopping the mirepoix.
  2. Turn the beef to the other side once one side has browned nicely.
  3. Add the garlic, bay leaves, rosemary and thyme to the mirepoix.
  4. In the meantime, keep on turning the beef on all sides so it is properly sealed.
  1. Wash the potatoes, cut them in half and place them in a small oven-proof dish on the side for now.
  2. By this time, beef should be all sealed so remove it from the pan and put it on the side on a plate or dish. Pour some of the oil left in the pan from the beef, on the beef itself.pouring-beef-fat-jog
  3. Add the mirepoix to the same pan and cook until the veg softens slightly. Give a gentle stir meanwhile.
  4. Season the potatoes, add some rosemary and combine well with your hands.
  1. By now the mirepoix should have softened a little and we can pour the wine in. Leave it to cook until wine is reduced by half.
  2. Wash the carrots, cut in half lengthwise and place in a bowl. Add some oil, salt and honey, combine well and place them on a baking tray on the side for now.
  1. Add the beef stock cube to the mirepoix and add some water. Bring it to the boil and transfer to a large oven-proof dish.
  2. Place the beef on top of mirepoix and cover it tightly with a large piece of foil.
  1. Now put the beef dish, potato dish and carrots in the oven. Leave to cook gently for an hour. This should give you a medium-well done.
  2. If the potatoes and carrots need more cooking, take the beef out after 1 hr and place potato and carrots at the bottom shelf of the oven until thoroughly cooked.

Dinner’s ready – Service please!

This is what you hear all the time if you’re in a busy professional kitchen, plus the rumbling noise of the ticket machine creating a lovely long decorative thread of tickets ready to be shouted for – SERVICE PLEASE!

At home, we won’t get any of that luckily.

We encounter some sort of service every day, from our daily super market shopping through to our dining table. When it comes to service in our house, to facilitate our day to day cooking experience, we find it important to know what utensils, at least as basics do we need to be able to enjoy our meal properly. These will include all condiments that we love to have always available, such as our seasonings and sauces.

So basically to finish off discussing about the 3 basic kitchen foundations – Food, Preparation and Service – we can conclude by saying that if we get this recipe right, our cooking and dining experience at home becomes much more easier to the point that take away food will be seen as an outdated option!

Tried and tested and guess what?

It works!!

Rob

Stir Fried Vegetables with Glass Noodles

Ingredients – Serves 4

  • 1pkt Glass Noodles (you can also find them as Mung Bean Thread Vermicelli)
  • 1 red Chilli
  • 2 Garlic cloves
  • Fresh Ginger
  • 2 Red Onions
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Yellow Pepper
  • 1 Orange Pepper
  • 4 strips of Mangetout (also known as snap peas)
  • 2 Spring Onions
  • Sunflower Oil
  • 30ml Sesame Oil
  • 15ml Fish Sauce
  • 30ml Soy Sauce
  • 30ml Oyster Sauce
  • Sesame seeds for garnish

stir-fry-vegetable-noodles-ingredients-jpg

Method

  1. Prepare a medium pan with water and bring it to a boil.
  2. Start slicing all vegetables and place them in a large bowl.
  3. In the meantime, you can turn your Wok on a low heat. If you don’t have a Wok, you can use a large frying pan.
  4. At this stage the water in the pan must be boiling. You can turn it off and place the noodles in with the water. Leave them to soak for about 3 minutes.img_15241
  5. When all vegetables are sliced, turn the Wok on a high heat and add some oil. Grab a piece of napkin and wipe it down (see how in video at 8:30). Put the Wok back on the hob and add some more oil. Wait for the Wok to be very hot and add all vegetables, giving them a stir every now and then. We don’t need the veg to be cooked thoroughly, al dente would be best option if you like a bit of a crunch in them.
  6. Drain the noodles and place them in a large serving dish, leaving them on the side for now.
  7. Add the sesame oil to the noodles.
  8. Add soy sauce, fish sauce, oyster sauce to the vegetables and give a good stir. If it gets too thick just add some water and stir again.
  9. Transfer vegetables to the noodles’ dish and mix thoroughly.
  10. Garnish with sesame seeds.

Little note: This recipe can be done with any vegetables, choose your favourites. Also, we use glass noodles here but you can use egg or any other type of your choice. This meal can be eaten both warm and cold so it is a very good option for a packed lunch for work.