Happy Festive Season
“Another year – and another birthday - pass by. Birthdays are of utmost importance to me – that’s probably the reason I count the years from ‘my day’. And the countdown for that starts on November 1. There’s a bit of a wait and a lot of patience involved because I’m a Sagittarian, born towards the end of the month.”
My birthday treat is a home-cooked meal, courtesy of my mother, for the family. This year I’m hoping for Woodview Wagyu’s Tri-Tip steak. It’s the caviar of beef – delicious, juicy and oozing fat, in a nice kind of way. For an 800g to 1kg portion, pan-seared in butter, a splash of oil is needed. When oven roasting, select 220°C for ten minutes, remove the meat and allowing it to rest, and then heat for five minutes then you’re ready to serve. Before serving, remember to cover the meat with foil and rest again so all the juices absorb back into the meat fibres. The result is a juicy and flavourful piece of meat that has an even colour; rather than an intense red colour and dull outer lining.
I recently gravitated to this kind of ‘roast’ rather than the traditional sort but… I cannot resist a fluffy, crispy Yorkshire pudding.
Fresh in my memory is Charlie Lakin who had recently relocated from Yorkshire to work at 9th Avenue Bistro, and I was up after him at a cooking demonstration. I watched carefully as he made Yorkshire pudding, and he did not disappoint. Years later I asked him for the recipe which I am now sharing with you.
I wish you a happy festive season filled with family, friends and good times.
Explore my website to find out more about my women's chef range - men's to come shortly; remember Baking with Jackie Cameron, Jackie Cameron Cooks At Home and all my foodie adventures. I always look forward to hearing from you so send an email to: jackie@jackiecameron.co.za
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Kate Martens Photography
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