HIGH HEAT OIL RECIPES
HIGH TEMPERATURE EYE-OF-ROUND ROAST RECIPE | ALLRECIPES
Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. Feel free to improvise with the seasonings and use garlic salt in place of regular salt. The easiest roast you'll ever cook!
Provided by Lyn N Barbour
Categories Everyday Cooking
Total Time 3 hours 5 minutes
Prep Time 5 minutes
Cook Time 3 hours 0 minutes
Yield 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
- Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
- Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.
Nutrition Facts : Calories 227.1 calories, CholesterolContent 71.4 mg, FatContent 12.6 g, ProteinContent 26.6 g, SaturatedFatContent 4.9 g, SodiumContent 58.5 mg
DOSA RECIPE - BBC GOOD FOOD
Make your own dosa – Indian rice pancakes made from fermented batter. They take a little effort, but are delicious served with aloo masala and other fillings
Provided by Monica Sawhney Haldar
Categories Side dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield Makes 8-10
Number Of Ingredients 5
Steps:
- Wash all the ingredients, except for the oil, three or four times, then drain. Leave to soak in cold water in a bowl overnight.
- Drain the water from the ingredients, but keep it and set aside. Transfer the soaked ingredients to a food processor and grind to make a smooth paste. Make sure the batter doesn't look grainy – you can use a little of the soaking water if you need to. It should be like a thick, smooth pancake batter and should coat the back of a spoon. Empty into a large bowl and cover. Keep it in a warm place overnight to allow the batter to ferment (see tip, below). It will have doubled in quantity and look bubbly. If you're not using the batter straight away, chill for later. It will keep for up to five days.
- Very gently stir the batter. It will have thickened in consistency, so you can add a little water to give it a thick but pourable consistency.
- Heat a non-stick frying pan on a low to medium heat for 5 mins. Drizzle over a few drops of oil, then wipe the pan with kitchen paper to get rid of any excess oil.
- Sprinkle a handful of water on the hot pan to cool it, then dry with some kitchen paper. Pour one ladle of the dosa batter in the middle of the pan. Using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake.
- Drizzle a few drops of oil all over the dosa and increase the temperature to a high heat. When it turns slightly golden and the edges begin to lift, add any stuffing (like dosa masala potato stuffing) to the middle. Continue to cook until the underside looks completely golden and crisp. Use a flat spatula to loosen the edges, then roll over the potato stuffing and lift onto a plate.
- Before you make the next dosa, decrease the temperature of the pan back to a medium heat and repeat the above steps.
Nutrition Facts : Calories 94 calories, FatContent 2 grams fat, SaturatedFatContent 0.2 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 0.2 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.01 milligram of sodium
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From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Side dish, Supper
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From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course, Side dish, Supper
Cuisine Chinese
Calories 399 calories per serving
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Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
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Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
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Total Time 1 hours 10 minutes
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- Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
- Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
- Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
- Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
- Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
- Squeeze in the lime juice and season well with sea salt and black pepper.
- Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
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Reviews 4
Total Time 1 hours 45 minutes
Calories 80 per serving
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KEN HOM | KEN HOM'S OFFICIAL WEB SITE
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