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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Venison Meatballs, Tomato Sauce

Venison Meatballs, Tomato Sauce

Rich and succulent venison meatballs are great paired with this rich tomato and red wine sauce.

Best served with egg pasta or wild rice.

Venison Meatballs, Tomato Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Minced Venison, 1 Medium Onion (Finely Chopped), 1 Slice White Bread (Gluten Free if Required), 3tbsp Milk, 2tsp Sea Salt, 2tsp Cracked Black Pepper, Large Handful Chopped Flat Leaf Parsley, Small Handful Chopped Sage, 3 Garlic Cloves (Crushed)

For the Tomato Sauce: 1 Large Onion (Finely Chopped), 2 Celery Stalks (Finely Chopped), 2 Garlic Cloves (Crushed), 4tbsp Olive Oil, 150ml Red Wine, 1 Rosemary Stalk, 1tsp Sea Salt, 2 Tins Chopped Tomato (Blitzed to a Purée), 1tbsp Caster Sugar, 2 Red Chillies (Sliced Vertically)

Method:

1) To make the meatballs, soak the bread in the milk for a few minutes. Combine all of the ingredients in a large bowl with the bread soaked in milk and mix well with your hands to combine. Roll the mixture into small balls and store covered in the fridge. Cook the meatballs in an oven at 190c on a lined baking tray for 20-25 minutes or until cooked through.

2) To make the tomato sauce, place a heavy bottomed saucepan over a medium heat. Add the olive oil and sauté the onion, celery and garlic for 10 minutes until soft. Add the red wine and allow to reduce by half. Add the rosemary, sea salt, tomato, sugar and red chillies. Simmer for 20-30 minutes or until reduced by half.

3) Serve the meatballs with the tomato sauce and good drizzle of olive oil.

Enjoy!

Scallop, Elderflower, Strawberry and Tomato

Scallops, Elderflower, Tomato & Strawberry

Inspired by a recent meal at Restaurant Sat Bains in Nottingham (review to follow!), scallops are paired with diced strawberry and an elderflower sauce vierge. An incredibly simple dish which is sure to impress.

Tomato and strawberry are the perfect partners to the sweet scallop whilst a sauce vierge spiked with a little elderflower brings acidity. I topped the scallop with some fantastic Persian blue sea salt for a delicious starter!

Scallop, Elderflower, Strawberry and Tomato
Serves 2

Ingredients:

6 Scallops – Roe and Skirt Removed
8 Cherry Tomatoes – Quartered
6 Strawberries – Quartered
1tbsp Elderflower Cordial
Juice 1/2 Lemon
6 Basil Leaves – Finely Chopped
1tbsp Olive Oil
Cracked Black Pepper
Cracked White Pepper
Sea Salt

Method:

1) Prepare the sauce vierge by combining the chopped tomatoes, elderflower cordial, lemon juice, basil and olive oil in a small bowl and fold to combine. Season to taste with salt and pepper.

2) Season the scallops with cracked white pepper. Place a frying pan over a high heat and add a little oil. Sear the scallops for 1-2 minutes each side until well seared on the outside – be careful not to over cook.

3) Serve the scallops with the sauce vierge and the diced strawberry. Top each scallop with a little sea salt.

Enjoy!

Gnocchi Arrabbiata

Gnocchi Arrabbiata

A great recipe for a quick midweek supper, gnocchi is paired with a light tomato sauce packing a big kick of chilli.

Topping the gnocchi with a little diced mozzarella, fresh basil and parmesan shavings makes for a more impressive and, most importantly, a more delicious dish.

Gnocchi Arrabbiata
Serves 2

Ingredients:

For the Sauce: 300g Passata, 2tbsp Olive Oil, 2 Shallots (Diced), 1 Garlic Clove (Finely Sliced), 1tsp Tomato Purée, 1/2tsp Salt, Large Handful Fresh Basil (Chopped), 2 Red Chillies (Sliced), Juice 1/2 Lemon

To Finish: 200g Good Quality Gnocchi, 1 Ball Mozzarella (Diced), Fresh Basil Leaves, Handful Parmesan Shavings, Extra Virgin Olive Oil, Cracked Black Pepper

Method:

1) Begin by making the sauce: Sauté the shallot and garlic for 5 minutes in a large pan over a medium heat in the olive oil. Add the tomato purée and cook for a further 2 minutes, stirring continuously. Add the passata and sliced chilli and cook over a low heat for 10 minutes until slightly reduced. Stir in the chopped basil, lemon juice and salt and keep the sauce warm whilst you cook the gnocchi.

2) Boil the gnocchi in a large pan salted water until they float to the top (approx 2 minutes). Remove and drain and add to the sauce. Fold the gnocchi through the sauce.

3) Serve the gnocchi with the diced mozzarella, basil leaves, shaved parmesan and a good crack of black pepper.

Enjoy!

Chargrilled Pork Loin with Summer Salsa

Chargrilled Pork Loin with Summer Salsa

A great dish for BBQ weather – marinaded pork loin chops are cooked on the chargrill over cherry wood chips and served with a zingy and aromatic tomato salsa.

The deep flavour imparted by the cherry smoke makes for tremendous tasting pork whilst the acidity of the salsa cuts through the charred fat.

Chargrilled Pork Loin

Chargrilled Pork Chops with Summer Salsa
Serves 4

Ingredients:

For the Chops: 4 Thick-Cut Pork Loin Chops, Reserved Juice from Salsa (See Below), Sea Salt, Black Pepper, Olive Oil

For the Salsa: 20 Cherry Tomatoes (Quartered), 1/2 Red Onion (Chopped), 1 Garlic Clove (Crushed), 2tbsp Chopped Basil, 1 1/2 tsp Dried Oregano, 4 tbsp Red Wine Vinegar, 4 tbsp Olive Oil, Sea Salt, Black Pepper

Method:

1) Combine all of the salsa ingredients in a bowl. Allow to sit for 30 minutes then drain most of the liquid from the salsa.

2) Marinade the pork chops in the liquid from the salsa for 30 minutes.

3) Season the chops with salt and black pepper and cook on a chargrill over hot charcoal which has been sprinkled with soaked cherry wood chips. Baste with a little olive oil halfway through cooking.

4) When cooked, stack the pork on a colder part of the grill to rest for 5 minutes. Serve with the salsa.

Enjoy!

Gnocchi Al Pomodoro

Gnocchi Al Pomodoro

 

My love for Italian food has been rekindled by a week of skiing in Italy. Of all the dishes I ate whilst in Cortina the simplest were always the best and most memorable.

It is unfortunate that gnocchi is often forgotten about in favour of pasta – gnocchi is not only more versatile but has a more interesting texture and flavour and can be paired with a myriad of sauces.

Suffering from severe post-holidays blues, gnocchi al Pomodoro was the ideal thing to cook – simple, delicious and quick. Pomodoro sauce is great with spaghetti and is good for simmer poaching eggs too!

Gnocchi Al Pomodoro
Serves 2

Ingredients:
400g Gnocchi
250g Passata
1 Tsp Tomato Purée
1/2 Medium Onion Finely Diced
1/2 Tsp Thyme Leaves
1 Garlic Clove Sliced
3 Tbsp Olive Oil
1/2 Tsp Sugar
Handful Basil Leaves Chopped
Juice 1/2 Lemon
Handful Freshly Grated Parmesam
Sea Salt
Freshly Ground Black Pepper

Method:

1) Make the sauce: Sweat the onion and garlic in the olive oil for 2 minutes. Add the passata, tomato purée, thyme and sugar and reduce over a medium heat for 5-10 minutes until reduced by one third. Season to taste. Keep warm.

2) Cook the gnocchi in a large pan of salted water, draining when they have floated to the top of the pan. Reserve a little cooking water (3 Tbsp) and add to the sauce.

3) Stir the drained gnocchi through the sauce and transfer to serving bowls. Top with some chopped basil, grated Parmesam, black pepper and a little lemon juice before serving.

Enjoy!

Speedy Tomato Chicken

 

I’m having serious Autumn denial – everything I cook at the moment seems fit for the middle of Summer! This is one of those feel good dishes, incredibly simple and fast to cook, but very satisfying.

Our tomatoes have been much later in ripening this year but are perfect right now. Best not to mess with them too much, they taste deliciously sweet unadulterated, their flavour accentuated in this dish by the simple addition of lemon, basil and sherry vinegar.

Tomato Chicken

Serves 2

Ingredients:

2 Chicken Fillets, Sliced on the diagonal into thick strips.

12 Cherry Tomatoes, Halved and Quartered

4tbsp Extra Virgin Olive Oil

1tbsp Sherry Vinegar

Juice of 1/2 Lemon

Handful Fresh Basil Leaves, Torn

1/2tsp Thyme Leaves

Salt & Freshly Ground Black Pepper

Method:

1) Fry the chicken in the olive oil and thyme for around 10 minutes, turning occasionally until very nearly cooked.

2) Add the cherry tomatoes and cook for a further 5 minutes over a medium heat, until the tomatoes have softened a little.

3) Add the sherry vinegar and lemon juice to the pan, allow the strong vapors of the vinegar to cook off.

4) Add the torn basil, and season with cracked black pepper and sea salt flakes. Toss to combine.

5) Serve

Excellent served with toasted ciabatta rubbed with garlic and drizzled with olive oil.