PIGEON FEED MIX RECIPE RECIPES

Steps:

• If possible, keep the steaks in the fridge unwrapped on a plate for a few days (up to a week) to age and tenderise the meat. It will darken deeply as a result of oxidisation. If you’re doing that, salt the meat generously at the end of the aging process, about 24 hours before cooking. Bring the meat to room temperature before you fry it.
• Heat up a frying pan to almost smoking, drizzle in a little oil. Season the steaks with black pepper and cook them for 2 minutes on each side. This makes for medium rare, but the cookedness can be further adjusted when you return them to the pan with the sauce, so shorter initial frying is better.
• Lift the steaks out and place them on a warm plate, loosely covered with foil. Keep warm.
• Keeping the pan on medium heat add in the garlic, pour in the balsamic vinegar and the wine and turn the heat up. It should bubble ferociously. Add the redcurrant jelly, cranberries if using and stir in. Keep it simmering energetically for about 5-7 minutes; when the sauce has reduced by half or at least significantly thickened, whisk in the butter.
• Turn the heat down, return the steaks to the pan and turn them in the sauce. Serve immediately, but if you want them more done, let them sit in the sauce on small heat a minute or two, turning over once.

Steps:

• Combine 1 1/3 cups cornmeal, the warm water, and salt in a bowl and mix well with a spoon. If the package directions for the masarepa recommend it, knead the dough in the bowl until it’s very smooth, moistening hands if dough sticks, about 3 minutes. Let dough rest 5 minutes.
• Dough should be firm enough to hold its shape in disks (see next step). If needed, stir in more masarepa until it’s the right consistency.
• Divide dough into 4 equal portions and shape each into a ball. With your hands, gently flatten each into a disk about 4 inches wide and 1/2 inch thick and put on a plate.
• Set a large nonstick frying pan over medium heat until water droplets sprinkled on top dance in the pan. Spray pan with cooking spray. Set arepas in pan (cook in 2 batches if they don’t all fit) and cook, turning once, until golden brown, about 4 minutes per side. Serve hot.