Steak Frites

Steak Frites

The epitome of French brasserie food – Steak Frites is a firm favourite for a weekday supper.

Sirloin steak which has been dry aged, on the bone for 35 days by my butcher is served with double cooked fries and garlic and black pepper butter.

A quicker version of my perfect fries makes this an ideal weekday meal. The butter can be made in bulk and stored in the freezer for when needed.

Steak Frites
Serves 4

Ingredients:

For the Steak and Butter: 4 Sirloin Steaks (Preferably Rib End, Well Trimmed), Sea Salt, Cracked Black Pepper, 10ml Rapeseed Oil, 60g Unsalted Butter, 1 Garlic Clove (Finely Chopped), 1tsp Sea Salt, 3tsp Cracked Black Pepper

For the Fries: 8 Large Maris Piper Potatoes (Peeled and Chipped and Stored in Water), Sea Salt

Method:

1) Prepare the butter by allowing the butter to come to room temperature and placing in a small bowl. Add the garlic, 1tsp sea salt and 3tsp cracked black pepper and mix well to combine. Transfer to some cling film and roll tightly into a sausage, winding both ends to compress. Transfer to the freezer until ready to serve.

2) Pre heat a fryer filled with vegetable oil to 160c. Drain and dry the chips from the water and fry in batches for 4-5 minutes until just starting to turn colour. Remove from the fryer and drain, storing on a large flat baking tray until ready for the final fry.

3) Turn the fryer up to 190c. Fry the fries again, in batches, for around 3-4 minutes or until golden brown and crisp. Remove, drain on some kitchen towel and season with sea salt. Keep warm until ready to serve.

4) Meanwhile, place a large frying pan over a high heat and add the rapeseed oil. Season each steak liberally with sea salt and cracked black pepper. Fry for around 3-4 minutes each side until cooked to your liking – this will depend entirely on thickness. Set aside and allow to rest for at least 10 minutes.

5) Serve the steaks with a slice of the garlic and black pepper butter and a good amount of fries.

Enjoy!

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Beurre Blanc

Beurre Blanc

 

Beurre Blanc – literally ‘white butter’ is a beautifully delicate sauce which is perfect with fish and green vegetables. Although great left plain, adding fresh herbs just before serving gives the sauce an aromatic punch – ideal for stronger fish such as salmon.

Think béarnaise without the egg and with a little dash of cream. The secret to a great Beurre Blanc is the white wine and vinegar base, reduced down with a little shallot and lots of fresh herbs – it is what gives the sauce body and character. If a base lacks acidity this will be amplified when the sauce is ‘thinned’ with butter. Use a decent quality dry white and be liberal with the herbs and vinegar and you shouldn’t go far wrong.

Beurre Blanc was the ultimate accompaniment to salmon and braised leek – I only wished I had some fresh bread to mop up the remaining sauce!

Beurre Blanc
Serves 4

Ingredients:

For the Base: 300ml Dry White Wine, 4tbsp White Wine Vinegar, 1 Shallot Thinly Sliced, 8 Black Peppercorns, 1 Bay Leaf, 2 Thyme Sprigs, Small Handful Flat Leaf Parsley , 1 Strip Lemon Peel, 60ml Double Cream

To Finish: 225g Unsalted Butter Cubed, 1tsp Chopped Chives, 1tsp Chopped Tarragon, 1tsp Chopped Dill, White Pepper, Salt

Method:

1) Make the base by combining all of the ingredients except the double cream in a small saucepan. Place over a medium/high heat and simmer until reduced to 2 tbsp of liquid (around 20/30 minutes). Add the cream and simmer over a medium heat until reduced by half. The base can then be kept in the fridge for a day or so if making in advance.

2) To finish the sauce: Warm the base mixture over a low heat. Whisk in the butter cube by cube, keeping the heat low and allowing each cube to nearly melt before adding the next. Strain the mixture into a clean pan. Keep warm. Just before serving stir through the fresh herbs and season to taste.

Enjoy!

Butter Chicken Curry

 

Like leftover turkey at Christmas, my favorite way to use up leftover chicken is to make a punchy and comforting curry.

Although I am a great fan of hot and fiery curries, It was about time I cooked something milder. Cold weather calls for creamy, hearty food. Butter chicken fits the bill perfectly. Beautifully rich (laden with butter and double cream) with sufficient heat to entice. Perhaps my version is a little creamier than traditional butter chicken, but you can play around with the balance of butter and cream to tomato.

Butter Chicken Curry
Serves 4

Ingredients:

For the Marinade: Approx 500g Leftover Chicken, 1 Garlic Clove Grated, 2cm Ginger Grated, 1/2tsp Hot Chilli Powder, 1tsp Garam Masala, 1/2tsp Turmeric, 1tsp Cumin, Juice of 1/2 Lemon, 4 tbsp Natural Yogurt

To Finish: 50g Unsalted Butter, 2cm Ginger Grated, 2 Cloves Crushed, 1 tsp Hot Chilli Powder, 1 Cardamom Pod Seeds Crushed, 1 tsp Ground Coriander, 1 tsp Turmeric, 1 tsp Garam Masala, Juice of 1/2 Lemon, 200ml Passata, 125ml Double Cream, Handful Chopped Coriander

Method:
1) Combine the chicken with all the marinade ingredients and store in the fridge, covered for at least 2 hours.
2) Once marinated, remove the chicken from the fridge. In a large saucepan or wok: fry the ginger, cloves, chilli powder, cardamom, coriander, turmeric and garam masala in the butter for 2 minutes over a medium heat.
3) Add the chicken and marinade and continue to cook for 5 minutes, stirring occasionally.
4) Add the passata and lemon juice and cook for a further 5 minutes.
5) To finish, stir in the double cream and chopped coriander.

Serve with poppadoms, mango chutney and basmati rice!