TOP SECRET RECIPES | OUTBACK STEAKHOUSE VICTORIA'S CROWNE…
Tonight, don't settle for steaks that are served straight off the grill. Instead, blow everyone away when you serve up grilled beef tenderloin filets that have been "crowned" with buttery horseradish breadcrumbs. This presentation looks and tastes great, but the best part: it's really freakin' easy. The crust is prepared ahead of time by combining the ingredients and forming the mixture into crust "pucks" that are chilled until firm. Then, when the steaks come off the grill, you top each one with a crust, and broil until bubbling. Now, sit back and watch as your feeders flip when they take the first bite. That's right, tonight you rule. Want more Outback copycat recipes? Click here. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 20 minutes0S
Prep Time 10 minutes0S
Cook Time 10 minutes0S
Nutrition Facts : Calories 580 calories
ADAM LIAW'S FERMENTED RED CHILLI-CHERRY HOT SAUCE RECIPE ...
Choose your chillies wisely when making this sauce – their heat determines whether your sauce will blow your top or add a gentle hum of heat.
Provided by Adam Liaw
Categories Side Dish
Total Time 2 hours
Yield MAKES 600ml
Number Of Ingredients 8
Steps:
1. Combine the chillies, cherries, garlic and onion in a large glass container. Boil 1 litre of water in a large pot and let it cool to lukewarm. Mix the salt into it, making sure it is fully dissolved. This makes a 3 per cent brine solution. Pour enough of the brine over the chilli mixture to cover, and place a plate or bowl with a weight on top to keep the mixture submerged in the brine. Cover the container with a clean tea towel and leave in a cool, dark place for one week.
2. After one week, strain the solids from the brine, reserving the brine. Place the solids in a blender and add the vinegar and caster sugar and blend at high speed to a very smooth puree. Add as much of the brine as you like to bring the sauce to your preferred consistency. Transfer to sterilised glass bottles.
Adam's tip Keep your hot sauces in the fridge. Open the red sauce periodically because it will continue to ferment. If too much gas builds up, the bottle may explode. You can stop the fermentation by pasteurising the sauce (boiling the bottles, or boiling the sauce itself) but I prefer to keep the biology active.
Also try: Adam Liaw's quick green jalapeno, peach and coriander hot sauce
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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