Shrimp Bisque

Ingredients:

1 1/2 lb medium shrimp in the shell
1 orange
3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
2 leeks, trimmed, halved lengthwise, and rinsed well
1 onion, trimmed, peeled and halved
2 celery stalks, cut into big chunks
2 carrots, peeled and cut into big chunks
3 fresh thyme sprigs
1 bay leaf
2 tablespoons tomato paste
1/2 teaspoon cayenne pepper
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely chopped fresh chives, for garnish

Peel and devein the shrimp, reserving the shells; stick the shrimp into the fridge until it's time to eat. Use a vegetable peeler to strip off a couple pieces of orange zest and grate the remaining zest. Cover and refrigerate the grated zest for garnish.

Heat the olive oil in a large pot over medium heat and melt the butter into it. Add the shrimp shells, leeks, onion, celery, carrots, thyme, bay leaf, strips of orange zest, tomato paste, and cayenne. Cook, stirring every now and then, until the shells are red and the vegetables begin to soften, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy,. Return to medium heat, cook for a minute more, then sprinkle in the flour, give it a stir, and cook for another 2 minutes. now add water to cover, 2 to 3 cups, and deglaze, scraping up all the browned bits at the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and simmer gently until the soup is reduced and thickened, 30-45 minutes. Strain into a clean pot and season with salt and pepper.

When ready to serve, return the bisque to a simmer, add the shrimp and cook for 2-3 minutes,  just to cook the shrimp through. Give the bisque a final taste for seasoning, pour into warmed soup bowls and serve garnished with the reserved orange zest and chives.

Recipe from: Tyler's Ultimate: Brilliant Simple Food to Make Anytime

Pan-fried sirloin steak with simple Chianti butter sauce and olive oil mash

Ingredients:
for the olive oil mash:
14 oz potatoes, peeled and halved
sea salt and freshly ground black pepper
olive oil
small handful of freshly grated Parmesan cheese
a knob of butter

for the steaks and sauce:


2 x 7oz sirloin steaks
sea salt and freshly ground black pepper
olive oil
2 knobs of butter
2 shallots or 1 small red onion

a few sprigs of fresh thyme, leaves picked

1 large wine glass of Chianti
a few sprigs of watercress

Put the potatoes into a large pan of salted water, bring to a boil and simmer until soft. Drain in a colander and allow them to sit for a few minutes to steam away any excess moisture. Return the potatoes to the pan and mash them up, stirring in a large glug of olive oil, the Parmesan and butter. Taste, season and then transfer to a bowl, cover to keep warm.

Heat a frying pan, large enough to cook both steaks at once without them touching. Season the steaks with salt and pepper and brush with olive oil. using a pair of tongs, hold the steaks fatty-edge down in the pan to render and color the fat. When golden, fry the steaks for 8 minutes total for medium-rare, turning them every minute. Remove from the pan to rest.

Turn the heat down and add a knob of butter to the pan. Fry the shallots and thyme for 4 minutes, then add the wine and reduce by half. Pour in the resting juices from the meat, add the 2 remaining knobs of butter and take the pan off the heat. Stir around to emulsify. Taste, season and serve with the steak, potatoes and a few sprigs of watercress.

Wine suggestion: American red - Zinfandel

Recipe from: Cook With Jamie: My Guide to Making You a Better Cook