5-star meals you can easily cook at home! – turn your house into a top restaurant
-Mar 17, Hannah Hargrave, Nutrition -
Who says you have to hit up a Michelin star restaurant to get an A-list worthy meal? Turn your kitchen into a culinary dream and whip up these tantalising treats from the comfort of your own home.
There are days we all crave a delicious, restaurant quality meal, but we can’t always drop everything and head to a fine-dining eatery to splash out on a stress-free food extravaganza.
But that shouldn’t mean you have to settle for beans on toast, a takeaway or the same thing you cook every Friday night, especially if you’re social distancing at the moment.
You can channel your inner chef and make a jaw-dropping, money saving meal from scratch and you won’t have to leave your home to eat it.
Roast Beef Tenderloin and Red Wine Sauce – Serves 4-6
For a show-stopping meal, much of which can be made ahead of time, this rich, juicy and delicious roast beef tenderloin is perfect.
For the sauce
8 tablespoons of unsalted butter
3 large shallots, finely diced
1 1/2 cups of red wine
3 cups of beef broth
5 fresh sprigs of thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
1 teaspoon sugar
2 tablespoons all-purpose flour
For the beef
1 – 3lb cut of beef tenderloin
2 teaspoon of salt
2 teaspoon of black pepper
2 tablespoons vegetable oil
1/4 cup beef broth
For the sauce
1. Melt 5 tablespoons of butter in a saucepan.
2. Add the shallots and cook over medium heat until brown.
3. Add the beef broth, wine, thyme, salt, pepper and the sugar and then bring to the boil.
4. Cook uncovered for 30-minutes over medium heat to reduce the sauce by half.
5. While the sauce is reducing take 3 tablespoons of butter and soften it in a bowl.
6. Add the flour and mix into a pasta.
7. When the red wine sauce is reduced, turn the heat down to low and take out the thyme.
8. Gradually whisk in the flour-butter mixture a spoonful at a time and let the sauce thicken.
9. Put the sauce to one side – this part can be made several days ahead of time and kept in the refrigerator.
For the tenderloin
1. Leave the beef to stand at room temperature for an hour before cooking.
2. Pre heat the oven to 200ºC.
3. Season the beef with the salt and pepper.
4. Heat the oil on medium-high heat in a skillet.
5. Place the tenderloin in the smoking hot pan and cook, turning regularly so that it’s browned on all, except one, sides.
6. Turn the beef so that the unseared side is down and if cooked in an oven-proof pan, place in the oven.If not, remove the tenderloin and place in an oiled roasting tray.
7. Cook using a meat thermometer to get the desired rarity you desire. Approximately 15 minutes for medium rare.
8. Transfer the tenderloin to a carving board, cover loosely with foil and allow it to rest for 10 minutes.
9. Take the skillet or tray your beef was cooked in and remove the fat. Then place on the stovetop and add the 1/4 cup of broth and bring to the boil.
10. Add this broth – along with an bits scraped from the pans – to the red wine sauce and bring to a simmer.
11. Carve the tenderloin into thick slices and serve with the red wine sauce and your choice of vegetables.
Perfect Chicken Paella – Serves 8
This Spanish one-pan dish can be prepared and cooked in under an hour and is a nutritious and delicious meal for two or fun for a gathering of all your family and friends.
If you don’t have a paella pan, a large skillet works well too.
1 teaspoon lemon rind grated
2 tablespoons lemon juice
1/2 teaspoon crushed saffron threads
3 tablespoons olive oil
8 6oz chicken thighs with skin on
1 teaspoon black pepper
1 teaspoon salt
1 large yellow onion, chopped
1 tablespoon fresh thyme, chopped
6 garlic cloves, minced
1 1/2 cups uncooked bomba rice
1/3 cup dry white wine
2 cups frozen peas
3 cups unsalted chicken stock
1 red bell pepper, roughly sliced
Flat leaf parsley for garnish
1. Mix together the lemon rind, lemon juice and saffron in a bowl and leave to one side.
2. Heat the oil in a paella pan or skillet over medium-high.
3. Season the chicken with black pepper and salt.
4. Add the chicken to the pan and cook skinned down for 5 minutes or until golden. (You will have to do this in two batches)
5. Turn the chicken over and cook for a further 3-4 minutes.
6. Remove the chicken and place on a plate.
7. Cook the remaining pieces in the same way.
8. Add the onion, thyme, and garlic to the pan and cook for 4-5 minutes, stirring often.
9. Add the bomb rice and continue stirring for 2 minutes.
10. Add the dry, white wine and cook until it’s reduced.
11. Stir in the lemon rind, juice and saffron mixture.
12. Add the remaining salt.
13. Cover and reduce the heat to medium.
14. Simmer until the rice is al dente for approximately 20 minutes.
15. Uncover the pan and add the peas and peppers before increasing the heat to medium-high.
16. Cook for a few more minutes until the rice begins to brown on the outside and bottom of the pan.
17. Remove from the heat and garnish with some parsley leaves and serve with lemon wedges.
If you’re now inspired to cook like a celebrity chef then see what Jamie Oliver cooks when it comes to family celebrations and why Hugh Fearnley- Whittingstall is determined to change eating habits for the better.