What's for Dinner Tonight?

[BeezeeBee]

Yum Judy!

[judydawn]

I coated the tenderloins in egg then Italian breadcrumb mix, quickly browned in a pan on the stove top.  Poured some passata into my a/f metal dish, placed the 4 pieces of chicken on an angle on top of the passata, topped with some more then sprinkled with parmesan cheese BZB.  Preheated a/f to 180^o, placed the dish in the wire basket and cooked for 7 minutes.

[Cornish Cream]

Thanks Judy

[obbie]

coral trout and salads

[Kimmyh]

Beef schnitzels, chips and salad.

[fundj&e]

salad,veg pie,roasted potatoes  and roast chicken in the AF. perfect.

[KarenH]

Tonight I tried "Gary's Perfect Sirloin Steak" which is a recipe from Gary Mehigan which was in the latest email newsletter from TMX HO.  The recipe is also on Recipe Community.

It kind of "sous vides" the steak in a snap lock back with oil and thyme for about 45 minutes in the TMX, and then you sear off the outside on a hot grill.

It was the best steak I have ever eaten    Beautifully cooked all the way through and still a bit pink, with a lovely char=grilled outside.

[judydawn]

Thanks for trying it Karen, I've had my eye on that one.

[gertbysea]

Tonight I tried "Gary's Perfect Sirloin Steak" which is a recipe from Gary Mehigan which was in the latest email newsletter from TMX HO.  The recipe is also on Recipe Community.

It kind of "sous vides" the steak in a snap lock back with oil and thyme for about 45 minutes in the TMX, and then you sear off the outside on a hot grill.

It was the best steak I have ever eaten    Beautifully cooked all the way through and still a bit pink, with a lovely char=grilled outside.

What piece of meat did you use and just one zip lock bag or double?

[judydawn]

You could vacuum seal the meat couldn't you?

[KarenH]

I actually did 2 steaks at once (each in a separate bag) yesterday, and kept one in the fridge in the bag for tonight.  I don't have a vacuum sealer, so I just used one snap lock bag (not double)  and used a straw in the corner to suck out all the air before sealing it.  One was a scotch fillet and one was a sirloin steak.  They were both gorgeous.  It made a quick and easy meal for tonight to just grab the already cooked steak out of the fridge, leave it at room temp for 20-30 mins while I prepared some veggies, and then just seared it off for a few minutes.  I was lazy and couldn't be bothered doing a sauce, but you could do a quick sauce while doing the veggies.  I actually found the steak delicious without a sauce.

I wouldn't go to the effort of sous vide-ing just one steak at a time, so I did 2 and saved one for another night.

[gertbysea]

Brilliant Karen. I have a sirloin roast in the  freezer . I am gunna. Get the hack saw and cut it up. Was for visitors who are no shows.

Clever using the straw. I never use a sauce on good meat.

Love that you gave it a go. And love that you made two.

Gert

[KarenH]

Why thank you Gert 
If I was a guest at your house, I would never be a no-show.

[BeezeeBee]

I coated the tenderloins in egg then Italian breadcrumb mix, quickly browned in a pan on the stove top.  Poured some passata into my a/f metal dish, placed the 4 pieces of chicken on an angle on top of the passata, topped with some more then sprinkled with parmesan cheese BZB.  Preheated a/f to 180^o, placed the dish in the wire basket and cooked for 7 minutes.

Thanks Judy. What do you mean by placing chicken on an angle?

[cookie1]

Thanks for doing that Karen. It had aroused my interest too.