#10oz fillet | Explore Tumblr Posts and Blogs

rehmatsrestaurant · 3 years

Text

Experience the Pleasures of Food Takeaway in Aberdeen - Rehmat’s Restaurant

As the lockdown routines unfold and settle in our daily lives, the enjoyment of eating out is dearly being missed amongst many. However, do not let it discourage you, especially if you are in Aberdeen! Courtesy of the Aberdeen food patrons, humbly including ourselves aka Rehmat’s, restaurant delivery in the area is in full swing.

Order food from our extensive collection across breakfast, lunch, and dinner food delivery options and explore the opportunity of bringing the pleasures of delicious food to the comforts of your living room.

During these confusing times, you may be well assured that the safety measures of food delivery and takeaway in Aberdeen are given their due care. With food delivery Aberdeen open now, enjoy the food delivery decision-making with less worries and much glee. When you are in the mood for Chinese food delivery, but your mate is in the mood for some Sushi delivery, kick off your shoes and flip through our menu, to satisfy all kinds of pallets.

We, at Rehmat’s Restaurant, bring together a rare blend of modern and traditional Pakistani and Indian cuisine along with the western delights of burgers, steak, and grill options, as a unique contribution towards the food takeaway in Aberdeen mission.

Here is a glimpse:

Our popular kebab delivery combinations start with the alternate between Chicken Seekh Kebab and Lamb Seekh Kebab. Further, you may combine them with the delights of Chicken Tikka, Chicken Wings, and Lamb Chops, to serve a yummy Mixed Grill start of the meal spread.

While hovering in the same cuisine, we have two elegant options of Biryani delivery. Order our Chicken Biryani, to relish the savoury flavours over spicy marinated chicken, caramelized onions and saffron rice. With the Lamb Biryani, on the other hand, put away your hunger pranks via a delicious Pakistani dish that brings an interesting and spicy harmony between tender bits of lamb and fluffy rice.

As we move towards the territory of Seafood delivery, fish and chips delivery in Aberdeen steals the show. Entertain your appetite with the fresh haddock, battered or bread crumbed, with the crisps of chips. Other than the fish and chips delivery option in the Seafood stack of dishes, you may choose from the array of Scampi, Salmon, Prawns, and Flaky fish. These come with their individual blends of spices, sauces, and accompaniments, as per our chef’s careful and skilled discretion.

In case Seafood is not something that tickles your taste buds, scroll towards the extensive Steak delivery selection carefully curated in our menu. You name it, we have it. In addition to our Chicken Steak delivery and Lamb Steak delivery, order food in Aberdeen from the various forms of Beef Steak delivery: would you like an order of fillet, rib-eye, sirloin, or t-bone? These steaks are a minimum of 10oz and are accompanied with peppercorn, cheese, or sweet chili sauce. Enjoy these with the crisps of chips or any other option of sides from an interesting range from creamy mash to onion rings to coleslaw.

Stake conversations are incomplete without being extended into the mouth-watering Burger conversations. This section is multi-appetizing: while the patty preparation ranges from grilled or marinated cooking method of chicken to lamb or fish fillet, to a mixture that combines beef with chicken strips; these patties are sandwiched between brioche burger buns; toppings include a selection of iceberg, tomato, red onions, cheese, mayo and burger relish; and last but not the least would be the sauce choices of Guacamole, Peri Peri or Sweet Chilli.

This list goes on and on. In times when everything is uncertain, the ability to find joy in little things, starting from every meal, is certain to bring some relief. With food delivery Aberdeen open now, feel free to put the latter of the two on your back burner, and allow the restaurants delivery Aberdeen team to put your dish on their front burner.

"This article appeared in https://www.rehmats.co.uk/experience-the-pleasures-of-food-takeaway-in-aberdeen/ and has been published here with permission."

#takeaway in Aberdeen

1 note · View note

dietpepsiandsex · 4 years

Text

11🦴10🦴19

Breakfast: banana egg pancakes with a grapefruit and 1/2tbsp maple syrup

392cals

Lunch: orange and carrot juice with a small package of chips

378cals

Dinner: 1/2 catfish fillet with 10oz potatoes made with olive oil

400cals

Total: 1170

Weigh in 240.0

1 note · View note

foodmyheart · 5 years

Photo

I made a bacon wrapped 10oz. Fillet topped with rosemary parmesan roasted potatoes with a red wine / beef gravy. Source: https://reddit.com/r/foodporn

http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart

#food #foodpics #foodporn #yummy #breakfast #lunch #dinner #foods #foodies #foodmyheart

7 notes · View notes

insert-witty-comment · 5 years

Photo

I made a bacon wrapped 10oz. Fillet topped with rosemary parmesan roasted potatoes with a red wine / beef gravy. via /r/FoodPorn

#Food #food porn #yummy #follow

4 notes · View notes

mmfood · 5 years

Photo

I made a bacon wrapped 10oz. Fillet topped with rosemary parmesan roasted potatoes with a red wine / beef gravy.

#food #foodporn #delicious #yummy

2 notes · View notes

rjack2136 · 4 years

Photo

Reposting @dianemorrisey:⠀ ...⠀ Today that means Pan-seared Salmon in a delicious sauce all made in one-pan that can be brought right to the table.⠀ ⠀ Pan-seared Tuscan salmon is generously coated in a creamy garlic sauce with sun-dried tomatoes and other veggies.⠀ Crispy on the outside & moist and tender on the inside, this salmon sits in a cream sauce filled with artichokes, capers, sun dried and spinach. Serve alongside rice, pasta or roasted broccoli, it’s easy enough for week night and fancy enough for company!⠀ :⠀ :⠀ :⠀ :⠀ Pan seared Salmon with Artichoke, Capers, Sun-dried Tomato and Spinach Cream Sauce⠀ :⠀ :⠀ :⠀ 1 tbls canola oil⠀ 1 tbls butter ⠀ 4 salmon fillets (seasoned with salt and pepper)⠀ 1 small onion chopped ⠀ 3 cloves garlic chopped ⠀ 1 (16oz) bag frozen artichoke hearts thawed ⠀ 1/2 cup sun-dried tomatoes , chopped⠀ 2 tbls capers⠀ 1 (10oz) bag baby spinach ⠀ 1 cup heavy cream⠀ 1/2 tsp smoked paprika⠀ 1/4 cup chopped parsley *⠀ ⠀ Heat butter and oil in hot large skillet on medium-high heat.⠀ Add the seasoned fillets flesh side down and sear for 4 minutes (do not fiddle w/ the fish).⠀ Flip the salmon fillets and cook for another 3-4 or until your liking.⠀ Remove salmon from the skillet and set aside. ⠀ To the skillet, add onions, garlic, sun-dried tomatoes, artichokes and capers. Cook for 2 minutes. ⠀ Add spinach, and continue cooking until the spinach wilts. Add 1 heavy cream and smoked paprika. Season with s&p. Bring to a simmer and add salmon back in. Let cook for 2 minutes. Remove from heat and sprinkle with parsley. :⠀ :⠀ :⠀ ⠀ #thekitchn #food52 #feedfeed #salmon #wholefoods #allrecipes #buzzfeedtasty #mediterranean #tasteofhome #tohfoodie #epicurious #tastingtable #realsimple #todayfood #eatingwell #cookinglight #eats #bhg #bonappetit #makesmewhole #artichokes #thenewhealthy #cleaneating #dianemorrisey #fitnessrecipes #tohfoodie #meatlessmonday #pescatarian #sundriedtomatoes #surfnoturf" — view on Instagram https://ift.tt/32Rb4p9

#Instagram #IFTTT

0 notes

appleblossomcafe · 4 years

Photo

**LAST TABLE OF TWO ** FIRST TO SHOUT GETS IT 👊🏻 • • Bistro Night is back ..... Friday February 14th, Book now to avoid a clip round the ear from the other half 👊🏻.. Menu and details below.... • • • Apple blossom cafe Bistro night Friday 14th February Valentine's Special Three courses £27 per person Pre orders and bookings only, from 6:30pm Please ring 01392 758 270 Or email [email protected] • Please note we now have a fully stocked licensed bar. • To Begin Apple Blossom Chicken Liver and pistachio Pate with Sour dough toast and homemade Carrot Marmalade. • Chilled Smoked and peppered mackerel with horse radish new potato salad, toast and Beetroot relish. • Spiced cherry tomato soup with a croque Monsieur of smoked cheddar and sun blushed tomato. - The Main Event • Char Grilled 10oz Sirloin Steak (served medium rare) with a fricassee of mushroom, roasted butternut squash purée, Hand cut triple cooked fat chips and served with a red wine sauce. • Baked fillet of Salmon with a pesto herb crust served with chick pea and chorizo bubble “n” squeak and finished with a sherry vinegar , tomato and shallot salsa. • Cassoulet of chestnut mushrooms, leeks and artichokes encased in puff pastry, served with butternut squash and cumin purée, and finished with a pesto and toasted pine nut dressing. • Pan Roasted breast of chicken with winter greens, chantaney carrots, parmentier potatoes and a light tarragon white wine cream sauce. - To Finish • Vanilla Creme brûlée with orange scented shortbread and raspberry sorbet. • Espresso dark chocolate tart with caramel ice cream. •Apple blossom cheese board with chilli chutney, crackers and grapes. ——- • Pre orders required upon booking | £10 deposit per person | #indieexeter #independent #exeterindies #food #bistro #valentines #tagsomeone #finedining #inexeter #exeterrestaurant #exeterfood #exeterfoodie (at Apple blossom cafe) https://www.instagram.com/p/B8W84-jHSlN/?igshid=1qdawffjkqjys

#indieexeter #independent #exeterindies #food #bistro #valentines #tagsomeone #finedining #inexeter #exeterrestaurant #exeterfood #exeterfoodie

0 notes

tubeload · 5 years

Photo

I made a bacon wrapped 10oz. Fillet topped with rosemary parmesan roasted potatoes with a red wine / beef gravy. :source:http://bit.ly/2YM2g0O More recipes and http://bit.ly/1FW5Bzz

#food #foodporn #tubeloader #youtube downloader #video downloader

0 notes

jackspratcooks · 7 years

Text

Not Quiche

I was home in Seattle a couple of weeks ago and picked up my favourite local smoked sockeye salmon. It’s far from traditional gravlax; firm, smoke-cured, and full of the flavours of the Pacific Northwest. Having rescued the last fillet from my hubby, I decided to create something with it. I’m not quite sure what to call this one...some may call it a “crust-less quiche” but is it even remotely a quiche with no crust? Frittata perhaps? Who knows. What I do know, is that it’s slightly healthier (less than half the cheese of a quiche) takes half the time to make and is equally delicious.

Ingredients...

4 eggs + 1 egg yolk (must have that beautiful custard)

1 10oz package of fresh spinach

1 fillet smoked salmon, skin removed (unless you want it overpowered with fishy flavour - you can use gravlax if you like but I recommend a firmer texture)

1 small package of good chèvre or any fresh goat’s cheese

1 cup of heavy cream

1/4 tsp salt

1/4 tsp fresh cracked black pepper

1 tbsp good dijon mustard

Squeeze of fresh lemon juice

1 small bunch of fresh dill - finely chopped and divided

1/2 cup of grated English cheddar cheese

Directions...

Preheat your oven to 375F/190C and coat a baking dish with grape seed oil or any flavourless oil that can withstand high heat (not coconut oil...otherwise you’ll have a coconut flavoured bake...which might be strange).

Wilt your spinach in a dry skillet until almost all of the water has evaporated from the pan.

Whisk together eggs, cream, mustard, lemon juice, salt and pepper until fully combined.

Stir in half of the chopped fresh dill.

Lay your wilted spinach evenly on the bottom of the prepared baking dish and flake the salmon over the top.

Crumble or slice your goat’s cheese over the top in an evenly distributed layer followed by the grated cheese.

Gently pour your custard mixture over the top being careful not to re-distribute the rest of the ingredients.

Place in your oven on the middle rack and bake for 20-25 minutes until golden brown on top and a nice deep golden crust forms around the edges and corners.

When it no longer jiggles in the center, it’s finished! Mine was done right at 22 minutes.

Remove from the oven and cool for 15-20 minutes before topping with the remaining chopped dill, slicing, and serving. This is equally delicious cold as it is straight from the oven!

I hope you like this super easy breakfast or brunch treat. I know we did! My hubby tried it and immediately regretted saying he’d rather have banana bread for the next couple of days.

26 notes · View notes

pisceslentil8-blog · 5 years

Text

Stonesoup

Classic Weeknight Dinner: The Stir Fry

Every week the boys and I head to town on a Wednesday morning and have lunch with my Dad.

Now my Dad isn’t much of a cook so I got the surprise of my life when he asked me for my best stir fry recipe.

So I spent a good 15 minutes talking him through it.

Dad taking comprehensive notes the whole time.

And it reminded me that stir frying is the best!

It’s quick.

It only uses one pan – so the cleanup is minimal.

It’s all about simple protein and lots of veggies.

There are endless possibilities so you’ll never get tired of the same old thing.

And there seems to be some sort of stir fry magic, similar to when you make a sandwich.

No matter what you throw in, the results are either pretty good or downright delicious.

Even if you’re my Dad. Who was very happy with his efforts when I checked in the following week.

So lets delve into the world of the stir fry.

The Secret to a Tasty Stir Fry

When I was researching the art of the stir fry I came across Eleanor Hoh, self proclaimed ‘wok star’. She’s super passionate about wok cooking and her philosophy is that you don’t need a recipe to make a great stir fry.

Like making a good sandwich, the secret to a tasty stir fry is to use ingredients that work well together.

And trust your instincts.

Remember Clancy’s Law of Cooking…

‘If you think something is going to be delicious, it probably will be!’

It’s a liberating way to cook.

The other secret is you don’t need a heavy Asian sauce to make a great stir fry.

I’d always thought you needed oyster sauce or something.

But in fact, some of the best stir frys are seasoned with a simple splash of soy sauce.

Or even more radical, they skip the sauce all together.

What You Need

A Pan to Cook In

Even as a minimalist, I’m happy to make space in my kitchen for a wok. But if you aren’t ready to make that investment, a large skillet or frying pan will do.

Woks are one of the rare cases of cooking equipment where cheaper is better.

I picked up a carbon steel wok online over 6 years ago for about $15 and then seasoned it following the method over here.

Don’t even think about a ‘non stick’ wok.

Stir frying is all about using temperatures well above the recommendations of non stick pan manufacturers. You don’t want to risk that non stick surface working its way into your food.

Something to Stir With

The only other business critical piece of equipment is a stirring utensil. I use a wooden spatchula or a nylon egg flipper. The wider the better for making your stirring more effective. A large wooden spoon will work.

Super High Heat

The reason stir frying is so quick is that the thin steel heats up almost instantly. It passes on the heat from the flame directly to the food. So it’s all about your heat source.

Gas is best, especially if you’re lucky enough to have one of those double ring ‘wok’ burners.

For those of you, like me, who are stuck with electricity and love your stir frys, it’s worth investing in a portable gas burner. I keep mine outside and it doubles as a gas BBQ.

Or you could use the wok burner on your gas BBQ.

The bonus of stir frying outside is you don’t have to worry about the house smelling like a stir fry. AND it’s great in Summer when you don’t want to heat up the house.

Ingredients Chopped & Ready to Go

Usually I’m a prep-as-I-go type of cook. When it comes to stir frying, I’ve learned the hard way.

It’s much better to have everything organized before the flame touches the wok.

The cooking happens so quickly, it’s not worth having to stop mid stir fry to rush and catch up with your chopping.

OR worse still, burning your dinner because you took your eye off the wok.

How to Stir Fry

1. Prepare Your Ingredients

Chop everything into bight sized pieces. Ingredients that take longer to cook should be chopped smaller. Or make a note to add the longer cooking veg like broccoli before you add the quick cooking veg.

2. Pre-Heat your Wok so it’s Super Hot

We’re looking for fierce heat. Thin carbon steel woks heat up fast.

If you’re using a heavy cast iron wok or a skillet or frying pan, best to take the extra time to preheat properly before you add any food to the pan.

3. Add a little Oil and Stir Fry Your Aromatics & Protein

Use an oil that is suited to high temperature cooking. I prefer refined coconut oil or ghee (Indian clarified butter) but I do use my refined olive oil when I’m in a hurry. You don’t need much oil.

Traditional aromatics include ginger, garlic and chilli. Some people add these before the protein. I pop them in at the same time to make sure you don’t end up with bitterness from burnt garlic or ginger.

On the protein front, tender cuts of meat are better suited to stir frying. Slicing finely across the grain of the meat or poultry will ensure tenderness and quick cooking.

If you’re cooking for more than 2 people, best to cook in batches to makes sure there is enough heat to quickly sear the meat.

A crowded wok will end up with stewed, tough meat.

As soon as the meat looks cooked, remove it from the wok and keep warm in a clean bowl.

4. Stir Fry the Veg

Start with the longer cooking veg like carrots and broccoli. Finish with the speedier leafy veg like bok choy.

Again, depending on the amount of food you have to cook, it may be better to stir fry in batches.

5. Return the protein to the pan toss a few times over the heat

Once everything is back in the pan it’s time to season with your sauce. If you’re not sure, go with a splash of soy and remember you can always add more at the table if needed.

Serve asap.

Too easy.

18 Simple Stir Fry Recipes

NOTE: My cooking school students get links to all these recipes on the Stonesoup Virtual Cookery School website.

Broccoli & Tofu Stir Fry

Winter Veg Stir Fry

Green Curry Stir Fry

Crunchy Snow Pea & Chicken Stir Fry

My Simple Kung Pao Chicken*

Chicken & Basil Stir Fry

Chicken & Broccoli Stir Fry

Chicken & Cashew Stir Fry*

Zucchini & Chicken Pad Thai

Summer Chicken Stir Fry

Sesame Pork Stir Fry

Ginger Beef Stir Fry

Asian Beef & Cabbage

Asian ‘Spag Bol’

Beef & Broccoli Stir Fry*

Chinese Chinkiang Beef

One Pot Beef, Zucchini & Cashew Stir Fry

* marks my all-time favourite stir frys if you’re looking for a place to start.

A Stir Fry ‘Formula’

Here’s my ‘formula’ or ‘template recipe’ for a simple stir fry. I’ve included these to get your creative juices flowing.

Quick Stir Fry

per person

takes: 20 minutes

150g-200g (5-6oz) protein, finely sliced

1/2-1 tablespoon aromatics

250-300g (7-10oz) vegetables, chopped

1-3 tablespoons sauce

small handful garnish / highlight

1. Heat a wok on a fierce heat.

2. Add a little oil and stir fry the protein and aromatics until no longer pink. Remove from the heat and place in a clean bowl.

3. Add the vegetables and stir fry until they are wilted or tender – a few minutes for leafy veg like bok choy, 5 minutes or more for crunchy veg like carrots.

4. Return the aromatics and protein to the pan. Add the sauce. Stir fry for another few seconds or until everything is hot. Taste. Season.

5. Remove from the heat. Serve sprinkled with the garnish / highlight.

Protein Options

minced (ground) meat – beef, chicken, lamb, turkey, pork, veal, buffalo.

tender cuts of meat, finely sliced across the grain – steak, eye fillet of beef (fillet mignon), lamb fillet or backstraps, pork fillet, pork shoulder, chicken breast, chicken thighs.

veggie protein – tofu, cashews, almonds, setian, eggs (cook as an omelette in the base of the wok then slice and stir through at the end), cooked or canned lentils, cooked or canned beans.

Aromatic Options

– Use one or a combo of finely chopped fresh red chilli, garlic and/or ginger. Deseed the chilli if you’re sensitive to heat. OR double it if you like it hot!

Vegetable Options

fresh veg – use one or a combo of zucchini, carrots, red capsicum (red bell peppers), bok choy, choy sum, other asian greens, spinach leaves, green beans, snow peas (mange tout), shaved cabbage, broccoli, broccolini, cauliflower, sugar snap peas, fennel, witlof (belgian endive), asparagus.

cooked veg – root veg are best pre-cooked – either simmered or roasted in bight sized chunks. Try beets, parsnip, swedes, sweet potato, pumpkin.

Sauce Options

Asian Sauces – my go-to stir fry sauce is just soy or tamari (a gluten-free soy). Other times I use oyster sauce, fish sauce, hoisin sauce or sriracha (chilli sauce). Or just serve with a good drizzle of chilli oil.

Non-Asian Sauces – don’t feel like your stir fry has to have an Asian vibe. Try worcestershire sauce, ketchup, mustard, BBQ sauce or pesto. Or serve with a big dollop of mayo or miso mayo.

Garnish / Highlight Options

herby garnish / highlight – try fresh coriander (cilantro), basil, mint, parsley, oregano, chives, green onions or even thyme.

crunchy garnish / highlight – roast nuts especially cashews, peanuts or almonds, super finely sliced red onion, sesame seeds, sunflower seeds.

other garnish / highlight – sesame oil, pesto, extra chilli, chilli oil.

To Serve

My favourite is to pile it into a bowl and eat with chopsticks.

Feel free to serve with Perfect Fluffy Rice or cauliflower ‘rice’ or any noodles cooked according to the packet.

Variations

more substantial – carb-lovers – toss in some cooked noodles, lentils, chickpeas or steamed rice. And cook until hot.

more substantial – low carb – nuts are your friend here. My go-to is cashews or peanuts.

less protein – feel free to reduce the protein and increase the veggies.

Leftover Potential?

OK. But best when hot from the wok. Just keep in the fridge for up to a week or two and reheat in the wok or frying pan. You could freeze but it’s not going to help the texture.

Problem Solving Guide

tough protein – it’s super important to use a tender cut of meat, or ground meat with stir frying. Cutting the meat as thinly as possible across the ‘grain’ (or muscle fibres) makes a big difference too. Over cooked meat will be tough and dry so make sure you only cook it for long enough to change the colour. Unfortunately there isn’t really anything you can do to ‘fix’ tough meat. Another cause is if the heat isn’t hot enough or if you add too much food to the wok and it ‘stews’ or simmers rather than being seared. If you find this happening, stop and remove the food from the wok. Start again and cook the food in batches.

burning – you’re not stirring fast enough! Adding the sauce too early can cause it to burn as well.

veg too crunchy – it’s important to finely slice your veg so they cook as quickly as possible.

too bland – season with more sauce or salt & pepper.

too dry – try adding a little more oil or sauce or both.

Source: https://thestonesoup.com/blog/feed/

#read more #see more #check it out #interesting #learn more

0 notes