Tag Archives: steak

Recipe | Wild garlic and chicken liver sauce

Get hold of some wild garlic, roast a chicken, and make this sauce. It rocks. Actually it would go terrifically well with most things, particularly a steak, being (if I say so myself) miles better than the ‘secret’ recipe at Le Relais de Venise.

And don’t be put off by the chicken liver part – it’s not at all offally, this sauce, but the liver adds richness and depth and general meatiness. By all means leave it out if liver ain’t your bag.

Makes enough for 4

50g butter
A shallot, peeled and finely chopped
A chicken liver
A big handful of wild garlic, washed and roughly chopped
Roasting juices from a chicken or steak or just a splash of white wine
A small handful of chervil, finely chopped
Juice of half a lemon

Р Melt the butter and add the shallots, gently frying with salt and pepper until softened. Bung in the chicken livers and cook for 4-5 minutes before mashing thoroughly.

– Add the roasting juices, white wine or whatever, and simmer for a couple of minutes until thickened. Now add the wild garlic and chervil, stirring until wilted. Squeeze over half a lemon and serve over the meat. If you’d like to refine the sauce then whiz it up and pass it through a sieve, but who wants refinement on a Sunday night?

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Guest Post | Onglet: Ghetto sous vide-style

Is sous vide the cooking method of choice for the terminal pedant, or a guaranteed route to perfectly cooked food? Whatever your view, this unusual method looks set to make the jump from professional to home kitchens sooner or later. Continue reading

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THE END OF THE RAW VEGAN DIET

Yes, it’s finally over. I shall write about it in more detail when I have longer. In the meantime, here is the video of my post-diet lunch in the Hawksmoor. Life-affirming would be an understatement.

PS Don’t be alarmed by length of video – it’s half that length with music at the end. That’s just how I roll.

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Steak and chips


I’m criminally hung over after a big night in Leeds with a friend and his Argentian ex-colleague. I don’t really have the mental ability to write anything coherent or funny, but I promised Hernan I would put this up asap. Slightly thoughtless, you might say, serving steak to an Argentinian. Sort of like giving a Geordie some coal, except less weird. But I feel like steak. I get like that sometimes – the only thing that I could possibly want to eat is a bloody piece of cow with lots of chips and salad. Done.

If you would like to do the chips healthier then preheat the oven to 210 C, and after par-boiling them toss them in olive oil, salt and pepper and cook in the oven for 45 minutes or so. I had actually bought my Mum some truffle butter for her birthday but we ended up having it on the steaks – I’m a bad son, I know, and it sort of ruined the meat. Better beaten into mash potato.

Steak and chips

Serves 4

4 steaks (I like rib-eye best, but whatever you prefer)

6 large Maris Piper potatoes – these are best for chipping and easily found in most supermarkets
2 litres of vegetable oil

Pat the steaks dry and leave uncovered in the fridge for a couple of hours.

Peel the spuds and chop into chips of required size – I am a chunky chip man, you perhaps are not. Put in a pan of salted water, bring to the boil and simmer for 5-10 minutes, depending on their size. Drain and spread on a roasting tray. Put in the fridge for an hour – this dries the potatoes out and means that your chips will be fluffy and crispy, not crap and soggy. Pour the oil into a large saucepan and put over a medium high heat. The oil wants to be about 190C – it is hot enough when a bit of bread sizzles immediately – too hot if it leaps out of the pan. Carefully put your chips into the oil and fry for 10 minutes or so till nicely brown. Remove with a slotted spoon and pop on kitchen paper. Keep warm while you cook the steak.

Season the meat on both sides and rub with a little oil. Heat a heavy cast iron griddle pan over a high heat till smoking. Cook the steaks for two minutes on each side. Rest for 4 minutes in a warm place and serve. Ooh la la.

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