Cooking Greg’s creamy caper sauce

Cooking Greg’s creamy caper sauce wasn’t really anything new or special. Making a cream sauce is pretty routine but watching this video last week gave me an idea for how I was going to enjoy my leftover rib eye beef and leftover lamb shoulder. I find Greg’s videos pretty funny. His YouTube channel has a pretty good reach and it demonstrates how with persistence and dedication you can make a success from meagre resources.

Saturday started as Saturdays do with grocery shopping and then a walk around Lake Ginninderra. I shot some photographs while I was out and about.

For lunch I had some Coles smoked salmon and feta stuffed peppers on Philadelphia cream cheese slathered Vita-Weat biscuits.

A photograph of Feta stuffed peppers with smoked salmon on Vita-Weat.
Feta stuffed peppers with smoked salmon on Vita-Weat.

In the afternoon I enjoyed the mild thunderstorm that Canberra experienced.

Thunderstorm from Gary Lum on Vimeo.

For dinner I had thawed the beef and lamb in the Foodsaver bags. Normally I would eat the meat after I’d heated the bags in a saucepan of hot water for about 30 minutes but this time I seared each side of meat in a hot frying pan with browning butter.

Cooking Greg’s creamy caper sauce
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://garylum.me” target=”_blank”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • [url href=”http://yummylummy.com/2016/01/24/standing-rib-eye-roast-beef/” target=”_blank”]Leftover ribeye fillet standing roast[/url]
  • [url href=”http://yummylummy.com/2016/01/26/here-is-my-australia-day-roast-lamb-dinner/” target=”_blank”]Leftover Australia Day lamb shoulder[/url]
  • White wine
  • Capers
  • Pouring cream
  • Butter
  • Salt
  • Pepper
Instructions
  1. Heat the beef and lamb in the Foodsaver bags in a saucepan of hot water
  2. When heated through remove the meat from the bags and take the carrots and onion and place on a plate and keep them warm
  3. Sear the meat in brown butter in a hot frying pan
  4. Cover the meat and allow it to rest
  5. Add ½ cup of white wine and reduce
  6. Add ¼ cup pouring cream and the capers and reduce to a sauce
  7. Season with salt and pepper
  8. Plate up the meat and vegetables and pour a good amount of sauce on the meat
  9. Shoot a photograph
  10. Eat the meal and enjoy the meaty goodness
  11. Wash the dishes
  12. Write the recipe
  13. Blog (verb)
Related post  Olive at Mawson Thanks @Oliveatmawson

 

Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
Lake Ginninderra
A rock near Lake Ginninderra
Lake Ginninderra
Lake Ginninderra

A photograph of my Leftover vacuum packed rib eye beef and lamb shoulder with creamy caper sauce served with carrot and onion.
Leftover vacuum packed rib eye beef and lamb shoulder with creamy caper sauce served with carrot and onion.
Dusky light on Lake Ginninderra
Dusky light on Lake Ginninderra

Do you like creamy caper sauce?

 

Please follow me on Facebook

Advertisements

9 Responses

    1. Thank you Karen. The sauce was nice. The lake has an easy perimeter of 6 km. If you follow the shore line and include the little peninsula it is 7 km. It is deceptively large.

  1. I believe the sauce was a wonderful addition to your rib eye beef and lamb shoulder? The Feta stuffed peppers with smoked salmon on Vita-Weat were perfect! And you took good photos of the lake. Do you usually walk around it?

You know you want to make a comment. Do it.