Archives: Recipes

Preparation Time: 10-15 minutes

Cooking Time: 4–5 minutes

Ingredients:

1lb New York strip steaks

1 x 7oz pack ready to eat freekeh or 4oz cracked freekeh

18 fl oz good, hot vegetable stock

1 red bell pepper, cored, deseeded and diced

1 yellow bell pepper, cored, deseeded and diced

2 teaspoons ground cumin

½ teaspoon ground turmeric

2 teaspoons canola or olive oil

Salt and freshly milled black pepper

For the Chimichurri:

Large handful of freshly chopped coriander, finely chopped

Large handful flat-leaf parsley, finely chopped

¼ teaspoon dried chilli flakes

Juice of 1 small lemon

1 teaspoon runny honey

 

Method:

1. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
2. If using cracked freekeh, cook according to the packet instructions, drain and set aside.
3. For the Chimichurri: put all the ingredients into a small bowl, season, mix together to combine and set aside.  Mix 4 tablespoons of the herb mixture into the freekeh along with the red and yellow bell pepper.
4. Heat a non-stick griddle pan until hot.
5. In a small bowl mix together the cumin, turmeric and oil. Season the steaks and rub with the spice mixture on both sides.
6. Cook the steaks for 4-5 minutes, turning occasionally, then thinly slice.
7. Spoon the freekeh onto a plate, arrange the steak on top, spoon over the remaining chimichurri and serve.

Preparation Time: 20 minutes

Cooking Time: 3 hours

Ingredients:

4 x 14 oz pork henry portions

⅓ cup hot chicken stock

1 onion

1 carrot

1 stick of celery

1 bottle cider

 For the roasted apple:

2 green apples

¼ stick butter

1 tablespoon dark brown sugar

 For the celery root purée:

1 celery root

1 cup heavy cream

2 sticks butter

Salt and pepper

 For the charred broccoli:

8 tender stem broccoli

1 tablespoon canola oil

 For the baby potatoes:

8 baby potatoes

1 stick butter

2 teaspoons reserved cooking jus

 For the cider jus:

1 cup hot chicken stock

⅔ cup apple juice

1 bottle cider

3 fresh sage leaves

2 fresh rosemary leaves

Method:

1. For the pork: Prepare the stock, place the pork in a deep tray, pour over the stock, onion, carrot, celery and cider.  Cover with greaseproof paper and tin foil.  Braise in the oven for 3 hours at 350°F until tender. When cooked reduce the stock to a glaze and save for plating.
2. For the roasted apples: Peel and quarter an apple, remove the core, pan roast till coloured, turn in the pan and add butter till foaming, baste the apple till cooked through then add the sugar to glaze.
3. For the celery root purée: Thinly slice the celery root, place in a saucepan cover with the cream, butter and seasoning. Cook until the celery root is soft.  Blend until smooth.
4. For the charred broccoli: Blanch the broccoli and dry on a lined tray, get a large pan smoking hot and char in a pan with 1 tablespoon of oil.
5. For the baby potatoes: Roast the potatoes in the butter until tender then emulsify with the reserved glaze.
6. For the cider jus: Add the stock, apple juice, cider, herbs and mire poix to a pan.  Boil until reduced by half, strain sauce add the pork stock from braised pork then reduce to a glaze.
7. To serve: Swipe celery root purée across the plate to create a base, add the braised pork on top, position the apple and the charred broccoli, then the baby potatoes and the cider jus.

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Ingredients:

4 x 10½oz picanha mini roast joints

1 onion

1 carrot

2 tablespoons olive oil

Salt and black pepper

2 fresh thyme springs

For the onion cottage pie:

1 red onion

6oz prepared mashed potatoes

1 shallot

1 garlic clove

1 celery stick

1 carrot

½ cup red wine jus

7oz ground beef

For the vegetables:

8oz sugar snap peas

8oz baby spinach leaves

For the garnish:

1 cup red wine jus

4 fresh thyme springs

 

Method:

1. For the picanha: Sear the picanha on all sides in a hot pan with the oil, slice the onion and carrot and lay on a roasting tray, add the picanha, pour over the olive oil and season. Add the thyme leaves and place into the oven for 15 minutes at 350°F for medium rare.  Remove from the oven and leave to rest for at least 10 minutes.
2. For the cottage pie: Peel and cut each onion in half, place on a roasting tray and sprinkle with olive oil, oven for 10 minutes, until soft, remove from the oven and separate each layer of the onion. Select 4 nice layers and return to the tray.
3. Warm the mashed potato and place into a piping bag with a star nozzle. Finely dice the shallot, garlic, celery and carrot and sweat in a little olive oil, add the ground beef and season well. Add the ½ cup of red wine jus and cook for 15 minutes. Now fill each of the onion layers with the ground beef and pipe potato on top. Place in the oven for 10 minutes until the mashed potato is golden brown.
4. For the vegetables: Cook the snap peas in boiling salted water for 3 minutes, once cooked drain and toss in olive oil and season. Sauté the spinach leaves with a little olive oil and season. Warm the cup of red wine jus with the remaining thyme springs.
5. To serve: Cut each picanha into 6 slices. Place the onion cottage pie at the top of each plate and arrange the spinach at the bottom of the plate, add the snap peas on top of the spinach and then arrange 6 slices of picanha on top. Pour over the red wine jus and garnish with a spring of thyme.