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
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
– 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?
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
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.
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
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.