Rosemary Strip Steak, Tomato Salad

Rosemary Strip Steak, Tomato Salad

A deliciously light summer meal which is very quick and simple to prepare.

Sirloin steak is grilled and basted with fresh rosemary and is served with a refreshing tomato and celery salad.

Rosemary Strip Steak, Tomato Salad
Serves 4

Ingredients:

For the Steak: 4 Sirloin Steaks (Around 8oz Each), 1 Garlic Clove (Crushed), 35ml Extra Virgin Olive Oil, Large Bunch Fresh Rosemary, Sea Salt, Cracked Black Pepper

For the Salad: 300g Mixed Cherry/Baby Tomatoes (Halved), 3 Celery Hearts (Finely Sliced), 1 Red Onion (Very Finely Sliced), Small Handful Fresh Basil (Chopped), Zest 1 Lemon, 1 Green Chilli (Finely Chopped), 25ml Extra Virgin Olive Oil, 2tbsp Sherry Vinegar, Sea Salt, Cracked Black Pepper

Method:

1) For the steak, place a large griddle pan over a high heat. Combine the olive oil with the crushed garlic in a small bowl. Tie around half of the rosemary stalks together at the stalk end to act as a baster. Season the steaks well with sea salt and black pepper. Sear the steaks for around 2 minutes each side to achieve a good crust. Lay the rosemary which does not form the baster on the grill and place the steaks on top – continue to cook until done to your liking. Whilst cooking, dip the rosemary baster in the olive oil mixture and baste the steaks frequently. Allow the steaks to rest for at least 10 minutes before serving.

2) Meanwhile, prepare the tomato salad by combining all of the ingredients in a small bowl and seasoning to taste with sea salt and cracked black pepper.

3) Slice the steaks and serve with the tomato salad. Also great served with homemade garlic bread.

Enjoy!

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Spiced Spring Lamb, Citrus Lamb Rice

Spiced Lamb, Citrus Lamb Rice

A deliciously light and simple dish which is perfect for summer. Marinated spring lamb is served with citrus lamb rice.

Boneless lamb leg steaks or lamb loin are best for this dish and can be pan fried or cooked on the BBQ.

Spiced Spring Lamb, Citrus Lamb Rice
Serves 4

Ingredients:

For the Lamb: 4 Lamb Leg Steaks or 4 Lamb Cannons (Single Loin, Cut into Portions), 4tbsp Natural Yogurt, 2tsp Smoked Paprika, 2 Garlic Cloves (Crushed), 1tsp Ground Cumin, 1tsp Ground Coriander, 1/2tsp Cayenne Pepper, 1/2tsp Turmeric, Sea Salt, Black Pepper

For the Rice: 200g Basmati Rice, 25g Unsalted Butter, 360ml Water, 100g Minced Lamb, 2 Cinnamon Sticks, Peel of 1 Lemon & 1 Orange, 50g Dried Cranberries, 50g Sultanas, Small Handful Chopped Mint and Coriander, Sea Salt, Cracked White Pepper

Method:

1) To marinade the lamb, place all of the ingredients in a large bowl and combine well to ensure the lamb is fully covered by the marinade. Leave to marinade in the fridge for at least 2 hours.

2) Fry the minced lamb in a small pan over a high heat until crispy. To cook the rice, melt the butter in a medium saucepan over a low heat. Add the rice and season with a little sea salt and cracked white pepper. Stir to ensure the rice is well coated with the butter. Add the cinnamon, fruit peel, dried cranberries and sultanas. Add the water to the pan and bring to a simmer. Reduce the heat to low and cover. Cook the rice for around 12 minutes until the water is fully absorbed. Remove from the heat, cover the pan with a thin tea towel and replace the lid. Leave to rest for 10 minutes. Before serving, stir through the fresh herbs and fluff the rice with a fork.

3) Meanwhile, cook the lamb steaks either over a BBQ or in a large non-stick pan over a high heat for around 3 minutes each side (for medium) or until cooked to your liking. Allow the lamb 10 minutes to rest before serving.

4) Spoon the rice onto plates or a serving dish and top with the crisp minced lamb. Serve with the lamb. You can also top the lamb with some toasted pine nuts.

Enjoy!

Veal Sirloin, Short Rib Polenta

Veal Sirloin, Short Rib Polenta

This recipe is a great way of using up leftover short ribs. Seared veal sirloin steak is served with creamy polenta mixed with braised short rib and a caper and herb sauce.

I used leftover short rib from my Beef Fillet and Short Rib.

Veal Sirloin, Short Rib Polenta
Serves 4

Ingredients:

For the Veal: 4 Veal Sirloin Steaks, Sea Salt, Black Pepper, 2tbsp Unsalted Butter, 2tbsp Groundnut Oil

For the Polenta: 100-200g Leftover Short Ribs (Shredded), 150g Coarse Cornmeal, 150ml Whole Milk, 600ml Water, 50g Unsalted Butter, 1tsp Sea Salt, 2tsp Cracked Black Pepper, 2tsp Fresh Thyme Leaves

For the Caper Sauce: 2tbsp Small Capers, 4tbsp Extra Virgin Olive Oil, Small Handful Chopped Basil, Parsley, Oregano and Chives, 1/2 Garlic Clove (Finely Chopped), 1/4tsp Sea Salt

Method:

1) First make the polenta. Place the milk and water in a heavy based saucepan and bring to the boil. Add the cornmeal whilst whisking and continue to stir until it begins to thicken. Turn the heat down and cook for a further 30-40 minutes, stirring occasionally, until the polenta is cooked. When cooked, stir in the butter, short rib and thyme and season to taste with sea salt and black pepper. Keep warm until ready to serve.

2) Meanwhile, season the veal sirloin steaks and sear in the groundnut oil in a smoking hot pan for around 3 minutes each side or until cooked to your liking. Just before they are ready, add the butter and baste the steaks well. Remove the steaks from the pan and allow to rest for at least 10 minutes.

3) Whilst the steaks are resting, prepare the sauce by combing all of the ingredients together in a small bowl.

4) Serve the steaks with the polenta and a good amount of caper sauce.

Beef Short Rib and Fillet

Beef Short Rib and Fillet

Meltingly tender red wine braised short rib served with seared dry aged beef fillet and buttered beans.

Slow braising makes for the perfect short ribs and this recipe uses the braising stock to make a rich black pepper sauce.

Best served with silky smooth cauliflower purée.

Beef Short Ribs and Fillet
Serves 4

Ingredients:

For the Short Ribs and Sauce: 3 Short Ribs, 2tbsp Olive Oil, 350ml Red Wine, 500ml Beef Stock, 2 Shallots (Sliced), 2 Celery Stalks (Sliced), 2 Bay Leaves, 2 Garlic Cloves (Bashed), 4 Thyme Sprigs, Cracked Black Pepper, 2tbsp Redcurrant Jelly

For the Fillet and Beans: 2 Fillet Steaks, 4tbsp Unsalted Butter, 2 Shallots (Finely Sliced), Large Handful Fine Beans (Halved), Sea Salt, Cracked Black Pepper

Method:

1) First cook the short ribs. Place a large casserole on the stove top over a medium heat and add the olive oil. Sauté the shallot, celery, bay leaves, garlic and thyme for 10-15 minutes until soft. Add the red wine and bring to the boil. Add the short ribs and stock and combine with the other ingredients and bring to the boil.

2) Transfer the short ribs to a slow cooker and cook on low for around 6 hours or until tender and falling from the bone. Alternatively cook in a low oven (around 130c) for 4-6 hours or until tender and falling from the bone. When cooked, remove the meat from the stock and set aside. Strain the stock into a clean pan.

3) Reduce the stock over a high heat until reduced by around 3/4 or until thickened and rich. Add the redcurrant jelly and heat until fully dissolved. Add a liberal amount of black pepper to the sauce and season to taste with sea salt. Keep warm.

4) Meanwhile, season and sear the steaks in a griddle pan over a high heat in a little neutral oil and baste with 2tbsp of the butter near the end of cooking. Cook the steak to your liking. Allow the steaks to rest for at least 10 minutes.

5) Whilst the steaks are resting, sauté the shallot in the remaining butter in a large saucepan over a medium heat until soft but not brown. Add the green beans, cover and cook over a medium heat (stirring occasionally) until soft (around 8 minutes). Season the beans to taste with sea salt.

6) Reheat the short rib in a hot oven before serving. Slice the fillet and serve with a good chunk of short rib. Spoon the sauce over the short rib and serve with the sauté beans and shallot. Best served with cauliflower purée.

Enjoy!

Steak and Blue Cheese Sandwich

Steak Sandwich

A great steak sandwich is often a hard thing to come by. Banish the uninspiring condiments and tough steak with this improved recipe for the ultimate steak sandwich.

Sirloin steak is paired with homemade Dijonnaise, a little blue cheese and caramelised onions. Best served with homemade, spiced oven wedges.

Steak and Blue Cheese Sandwich
Serves 4

Ingredients:

For the Dijonnaise: 1 Small Onion (Finely Chopped), 1/2 Garlic Clove (Crushed), 1tbsp Unsalted Butter, 300ml Single Cream, 2tbsp Dijon Mustard, 1tbsp Chopped Fresh Tarragon, 1 tbsp Chopped Fresh Parsley, Pinch Grated Nutmeg, Sea Salt, Black Pepper

For the Wedges: 500-750g Maris Piper Potatoes (Cleaned and Wedged), 4tbsp Olive Oil, 2tsp Paprika, 2tsp Mild Chilli Powder, 2 1/2tsp Garlic Powder

For the Sandwich: 4 Sirloin Steaks, Bread for Four (Ciabatta or Country Loaf etc), 4 Large Onions (Thinly Sliced), 2tbsp Olive Oil, Watercress, Mild Blue Cheese, Sea Salt

Method:

1) Preheat the oven to 190c. To make the wedges, par-boil the potatoes in a large pan of salted water. Drain on kitchen towel. Mix the olive oil, paprika, chilli powder and garlic powder together in a large bowl. Add the wedges to the oil mixture and stir to coat well. Place on a baking tray and transfer to the oven for around 1 hour or until crisp and golden. When ready, keep warm and season with sea salt.

2) Meanwhile, make the Dijonnaise. Sauté the onion and garlic in the butter for around 10 minutes or until golden. Add the single cream and Dijon mustard and bring to a simmer. Reduce the mixture until thick. Take off the heat and add the tarragon and parsley and season to taste with nutmeg, sea salt and black pepper.

3) Caramelise the 4 sliced onions in the olive oil in a heavy bottomed saucepan for around 30 minutes or until golden and sticky.

4) Meanwhile, season the steaks and sear on a hot griddle until cooked to your liking. Allow to rest for at least 10 minutes.

5) Warm the bread and slice the steak. Spread a good amount of Dijonnaise on each portion of bread, top with the caramelised onions and a little crumbled blue cheese. Top with watercress. Serve the sandwiches with the homemade wedges.

Enjoy!

Cambodian Beef Baguettes

Cambodian Beef Baguette

I love Cambodian food and this dish of marinated steak with freshly baked baguette and cucumber and lime salad is a winner!

The baguette (a staple of Cambodian dishes from French influence) is baked in the time it takes to cook the steak and prepare the salad, making this a quick midweek supper.

Great served with Tik Marij – a lime and black pepper dipping sauce.

Cambodian Beef Baguette
Serves 4

Ingredients:

For the Beef: 8 Thin Sirloin Steaks (Fat Removed), 4tbsp Soy Sauce, 1/2tsp Sea Salt, 2tsp Palm Sugar, 4 Birds Eye Chillies (Finely Chopped), 2tsp Black Pepper, 4 Lemon Grass Stalks (Core Finely Chopped), 4 Garlic Cloves (Finely Chopped)

For the Salad: 1 Cucumber (Deseeded and Finely Sliced), Large Handful Beansprouts, 1 Red Chilli (Finely Chopped), Juice 2 Limes, 1tbsp Palm Sugar, 1/2tsp Sea Salt, 2″ Fresh Ginger (Julienned)

To Finish: 8 Par-Baked Mini Baguettes, Juice 2 Limes, 1tbsp Cracked Black Pepper, 1tsp Sea Salt

Method:

1) Prepare the marinade for the beef by combining the soy sauce, sea salt, palm sugar, chillies, black pepper, lemongrass and garlic in a small bowl. Combine the beef with the marinade and allow to marinade for around 15 minutes.

2) Preheat the oven to 200c and preheat the grill on high. Meanwhile prepare the salad dressing by combing the chilli, lime juice, palm sugar, sea salt and ginger in a small bowl.

3) Bake the baguettes in the oven for around 10 minutes or until golden brown and remove. Meanwhile, grill the steaks under a hot grill for around 3 minutes each side. Remove the steaks when ready and set aside.

4) Combine the salad dressing with the cucumber and beansprouts.

5) Make the Tik Marij by combining the lime juice with the cracked black pepper and sea salt. Serve the steaks with the baguettes, salad and Tik Marij.

Enjoy!

Ribeye and Ox Cheek

RIBEYE, OX CHEEK

A great combination of 60 Day Aged Ribeye Steak and braised Ox Cheek with buttery mash, baked carrot, kale and black pepper jus.

The ox cheek can be braised and the sauce made a few days in advance making this a great weekend supper with little stress!

Ribeye and Ox Cheek
Serves 4

Ingredients:

For the Ox Cheek: 1 Large (Or 2 Small) Ox Cheek, 2 Shallots (Finely Chopped), 2 Garlic Cloves (Crushed), 2 Bay Leaves, 2 Thyme Sprigs, 200ml Red Wine, 300ml Beef Stock, Cracked Black Pepper

For the Baked Carrot: 4 Small Carrots (Scrubbed), 25ml Olive Oil, 25g Unsalted Butter, 1tsp Sugar, Sea Salt, Cracked White Pepper

To Finish: 75ml Port, Reserved Cooking Stock (From Ox Cheek), 2 10oz Rib Eye Steaks, Large Bag Kale (Washed), Sea Salt, Cracked Black Pepper, Mashed Potato (Enough for Four)

Method:

1) To cook the ox cheek – pre heat the oven to 150c. In a large casserole sauté the shallot and garlic in a little oil over a medium heat for 5 minutes. Turn up the heat and add the bay leaves and thyme. Deglaze the pot with the red wine and reduce by half. Add the beef stock and bring to a simmer before adding the ox cheek. Cover and transfer to the oven to cook for 4-6 hours until the ox cheek is very tender. When ready, remove from the oven and allow to cool in the stock. Remove the cheek (keeping the stock to one side) and cut into equal portions. Set aside or store in the fridge.

2) Prepare the baked carrots by wrapping in foil with the butter, olive oil, sugar and a little salt and pepper. Roast in the oven at 200c for around 45 minutes or until tender. Keep warm until ready to serve or store in the fridge and re-heat before serving.

3) Prepare the sauce by placing a saucepan over a high heat. Add the port and allow to reduce by half. Add around 200ml of the reserved cooking stock (strained) and bring to a simmer. Simmer until reduced by half (or to taste). Add a good amount of cracked black pepper to taste. Keep warm.

4) Meanwhile, season the steaks with sea salt and cracked black pepper and fry in a hot pan until cooked to your liking (ensure to rest for at least 10 minutes). Whilst the steaks are cooking, fry the kale in a little oil with a good amount of sea salt and black pepper in a large pan for around 15 minutes or until tender.

5) Re-heat the ox cheek in a hot oven and top with a little sauce. Serve the ox cheek with a few slices of the rib eye steak, the baked carrot, kale, a good amount of sauce and some buttery mashed potato.

Enjoy!

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!

Beef Beaujolais

Beef Beaujolais

A very comforting weekend supper – Beef Beaujolais was a firm favourite whilst growing up and brings back fond memories of winter suppers in front of the fire!

This super easy stew can be made in advance and reheated for a quick meal – I use rump steak if in a hurry but its even better if you can take your time and slow cook a braising cut of beef.

Best served with buttery mashed potatoes.

Beef Beaujolais
Serves 4

Ingredients:
3 Onions, Sliced
1kg Diced Rump Steak
2tbsp Corn Flour
50g Unsalted Butter
5 Rashers Smoked Bacon, Diced
200g Mushrooms, Sliced
2 Garlic Cloves, Crushed
1 Bouquet Garni (Thyme, Parsley and Bay)
1 Bottle (750ml) Beaujolais

Method:

1) Pre heat the oven to 180C. Place a large casserole over a medium heat and add the butter. Coat the meat in the flour and brown well in batches, set aside. Add the onions and bacon and cook for around 10 minutes until they begin to colour. Add the mushrooms and garlic and continue to cook for 5 minutes.

2) Add the Bouquet Garni and the browned meat to the casserole. Turn up the heat and add the bottle of Beaujolais. Bring to a simmer and cover. Transfer to the oven and cook for 2 hours, stirring occasionally.

3) Once cooked, remove from the oven and allow to stand for 10 minutes before serving. Alternatively allow to cool and transfer to the fridge until ready to reheat.

Enjoy!

Cambodian Beef with Yellow Rice

Cambodian Beef with Yellow Rice

A superb summer supper – sirloin steak is marinated in super spicy blend of chilli, lime and soy sauce and accompanied by turmeric rice infused with lemongrass.

This would be great cooked on the bbq but works equally as well in a super hot wok.

Cambodian Beef with Yellow Rice
Serves 4

Ingredients:

For the Beef: 4 Sirloin Steaks (Trimmed and Cut into Strips), 1 Birds Eye Chilli, 2 Garlic Cloves, 1″ Fresh Ginger (Peeled), Juice and Zest 1 Lime, 1tsp Palm Sugar, 1tbsp Light Soy Sauce, 1tbsp Dark Soy Sauce, 1tbsp Tomato Ketchup, 2tsp Ground Black Pepper

For the Rice: 350g Long Grain Rice, 1 Tin Light Coconut Milk, 275ml Water, 1tsp Turmeric Powder, 4 Lemongrass Stalks (Bruised), 1″ Ginger (Peeled and Finely Sliced), 1tsp Salt

Method:

1) Combine all of the ingredients for the beef (excluding the steak) in a spice blender and process until smooth. Combine the marinade with the sliced beef and allow to marinade in the fridge for at least 2 hours.

2) Make the rice by placing the rice in a medium saucepan with the coconut milk, water, turmeric, lemongrass, ginger and salt. Bring to the boil and stir. Cover and cook over a low heat for 12 minutes. Remove from the heat, place a thin tea-towel over the pan and cover with the lid and allow to sit for 10 minutes.

3) Meanwhile cook the steak in a little vegetable oil in a large wok over a high heat for around 2 minutes each side or until cooked to your liking. Allow to rest for at least 10 minutes.

4) Remove the lid and towel from the rice and fluff well with a fork. Serve with the beef and a little extra lime zest.

Enjoy!