chicory, onions, garlic, mustard, cream, s&p, shallot, chicken stock, walnuts
Roast the onion and garlic in a hot oven with some ‘erbs until soft and tender. Blitz to a paste adding Dijon mustard and cream to get a thick consistency. Season well.
Remove the outer layers of the chicory and slice finely. Dice your shallot and cook it slowly in oil until soft. Add the chopped chicory and cook for another minute. Add the rest of the chicory that you have separated but not chopped. Add some hot chicken stock and continue to braise for about 15mins. Remove the chicory leaves and fill the centre with the roast onion and garlic puree, top with some toasted walnuts and seal them with a chop stick. Stomach rumbling!!!
Sirloin steak, garlic, butter, elbow grease, s&p
First of all, remove your meat from the fridge (stop laughing down the back!), to bring it to room temp about 30mins before cooking. Line a board with cling film, lay the steak on top and season well on both sides, cover with more cling film and proceed to beat the living be-jasus out of it with something heavy. I used an old oak tree that has been growing outside for thousands of years. Slice into mini steaks and fry in a hot pan for about a minute on each side, throwing a blob of garlic butter into the pan towards the end. Lie atop some sliced baguette and top with more of the butter and drizzle with truffle oil.
I made the garlic butter with truffle oil but the flavour was lost so learn from my mistake. Just get some butter at room temp, add some minced garlic (use the wide end of your knife to crush the clove – sea salt with help to grind it too), finish with a squeeze of lemon juice – a great simple little tip, distilled on me from my stern instructor.
Roast Corn On The Cob 3 Ways
Fresh corn, husks removed, harissa, lime, butter, smoked paprika
Fresh Corn €1.50
Fillet Steak €6.20
'erbs and other veg €2.65
More Planter's Punch (white rum, orange juice, lemon juice, lime juice, Grenadine)
Rosé da Peceguina, 2009, 13.5%
On the stereo:
Arcade Fire, Sia