Pan fried Ribeye with Anchovy-rosemary butter and ‘Pont Neuf’ Potatoes

Ingredients

• Thick Ribeye about 3 cm+ thick about 500g
• Tablespoon of butter for basting
• Arromatics for basting- Bayleaf, a few thyme sprigs, garlic clove (all optional)
• 125g butter
• 7-8 good quality anchovies
• 20 ish leaves parsley leaves
• Small sprig rosemary
• 1 large clove garlic
• 4 large floury potatoes (Like Maris Piper)
• Oil cooking for deep frying

This big 500g ribeye is enough for 2, and cooking a steak this thick allows you to sear it long enough to get a beautiful crust before it’s cooked to medium rare inside. The basting is optional, but you definitely won’t regret it!  If you skip it, you can finish the steak quickly in the oven until it hits the desired temperature (I highly recommend a good meat thermometer for cooking meat). The butter is super easy to make, and leftovers can be wrapped and easily frozen. “Pont Neuf” potatoes are basically big thick chips!

1. 1. Generously season your steak and let sit at room temperature for about an hour. Letting it sit allows the moisture (drawn out by salting) to get reabsorbed into the meat. If you don’t have time, just make sure you season it immediately before cooking.
   2. Peel the potatoes and square off the sides and the ends to make a big rectangle (it doesn’t have to be perfect), then quarter this lengthways to make 4 long rectangles. (Boil up the scraps and fry them up for breakfast!)
   3. Boil these in salted water (the water should taste like the sea) for about 10-15 mins until well cooked and almost falling apart. Carefully remove from the water (they will be fragile) and let them cool completely. The cracks in the exterior will help make crispy chips.
   4. If you don’t have a deep fryer you can use a candy thermometer or even a meat thermometer with a pot on your stove. Don’t fill your pot more than halfway, and cook in batches so as not to crowd your pan.  Fry them first at 150°C for about 6-7 minutes until you get a light crust. Let them cool again until the final fry.
   5. For the butter: Chop the parsley, anchovies and rosemary and add to a food processor with the butter, then add crushed or finely grated garlic. Blitz until you have a delicious smooth butter.
   6. Now for the steak! Heat your pan with some neutral oil. You want it very hot – the oil should be shimmering and just starting to smoke. Cook on each side until you have a really nice colour (about 2 minutes each, maybe a little longer).
   7. Reduce the heat to medium high and add your aromatics and butter. As the butter starts to foam, baste your steak, focusing on the thicker or denser parts of the meat. You can flip the meat and baste the other side. Be careful not to burn your butter adjusting the heat as necessary. Check the internal temperature as you go, being aware thinner parts of the steak will cook faster. For a steak of this size to be medium rare (recommended) you want to take the steak out of the pan at 48°C, which should bring you to about 54°C after resting. For rare, these temperatures would be 43°C/50°C, and for medium 54°C/60°C. The whole process  for medium rare should 7-9 minutes for a steak of this size.
   8. While your steak is resting, bring your oil to 180°C to finish your potatoes. You may need to cook them in batches to avoid overcrowding, which would affect the temperature of your oil.
   9. Carve the meat, and top with the butter (room temperature or even a little warmer) you can even give it a quick blast with a blow torch to help it melt. A very hot grill works too, but you have to very quick to avoid over cooking the meat. Heating your plates is always a good idea when serving carved meat like this, as it loses heat very quickly.
   10. Serve with the potatoes and a simple salad or your favourite greens!

Lamb rack with a pistachio crust and mint salsa verde served with roasted baby potatoes and asparagus

Ingredients

• 1 Frenched lamb rack – 500g works perfectly for this recipe. If your rack is much larger or smaller you can adjust the cooking time.
• 1 teaspoon of Dijon mustard
• 400g baby potatoes
• Olive oil for roasting
• Flaky sea salt
• 1 bunch asparagus
• Knob of butter and a splash of lemon juice
• Small handful parsley leaves
• Approx. 20g pistachios
• Approx. 50g breadcrumbs
• 1/2 clove garlic
• Approx. 3g salt or enough to taste good
• Handful mint leaves
• Smaller handful parsley leaves
• 1 tbsp. capers
• 1 tbsp. shallots
• 1 tbsp. red wine vinegar
• Olive oil
• Salt and black pepper

1. 1. Set your oven to 200°C
   2. Boil the potatoes in salted water for about 10 minutes or until cooked, then halve them all and allow to cool completely
   3. Snap the woody stems off the asparagus, then peel the stalks below the spear (the peeling is just for aesthetics so totally optional).
   4. For the salsa verde, just add everything to the food processor – you will need enough olive oil to allow the sauce to puree in the food processor. Taste and add more salt if needed.
   5. Make the crust by blitzing all the ingredients in the food processor. Taste and add a little more salt if needed (it should be on the saltier side).
   6. Toss the potatoes in olive oil, sprinkle with flaky sea salt and cook for about 25 mins until nicely browned.
   7. Smear the mustard all over the lamb rack then push onto the meat on all sides
   8. Drizzle a baking sheet with a little olive oil and heat for 5-7 minutes (this will prevent the crust from sticking to the sheet).
   9. Place the lamb on the hot baking sheet and cook for 23 mins for a perfect medium rare. If you want to check with a meat thermometer, it should be 48°C when you take it out of the oven. If you want medium, cook for about 26 minutes, but reduce the oven to 180 at minute 20 to prevent the crust form burning.
   10. Let the meat rest for about 10 minutes
   11. While it’s resting, cook the asparagus in heavily salted water for 2-3 minutes, then drain and dress with a knob of butter and a splash of lemon juice.
   12. Carve the rack into 2-bone chops, being careful with the crust.
   13. Plate and finish with a little sprinkle of flaky sea salt.

Slow cooked pork shoulder – Pulled pork sandwiches

Ingredients

• 1.5 kg tied pork shoulder roast
• 1 tbsp butter
• 1 large onion
• Small can cider
• 1 tbsp brown sugar
• Rub
• BBQ sauce
• Coleslaw
• Brioche buns (or your favourite buns)

Rub

• 3 tbsp brown sugar
• 1 tbsp salt
• 1 tsp paprika
• 1 tsp chipotle
• 1 tsp cumin
• 1 tsp fennel seed
• 1 tbsp mustard

BBQ sauce

• 200g ketchup
• 2 tbsp brown sugar
• 1 tbsp molases
• 2 tbsp apple vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 1 tbsp mustard
• Hot sauce (as much as you want)
• Salt and Black pepper

Mayonaise

• 2 egg yolks
• 1 tbsp apple vinegar
• 1/2 salt
• 1 tsp mustard
• 200 ml neutral oil

Coleslaw

• Approx. 60g apple
• Approx. 60g celeriac
• Approx. 60g carrot
• Approx. 100g redcabbage
• 1/2 jalapeño

1. 1. Mix all of the rub ingredients together and massage into the pork shoulder. Cover and refrigerate overnight, or at least a couple of hours.
   2. The next day, roast the shoulder at 200°C for about 30 minutes.
   3. Slice the onion and sauté in a dutch oven oven or suitably sized pot on a low heat for about 10 minutes.
   4. Add the cider and brown sugar, and continue to cook for 5 minutes.
   5. Add the pork with any juices, cover with parchment paper and the lid. Cook in the oven at 150°C for about 3 hours. You are looking for an internal temperature of about 95°C.
   6. While its cooking, add all the BBQ sauce ingredients to a pot and simmer for about 15 minutes.
   7. In a food processor, blend the yolks, vinegar, mustard and salt, then slowly drizzle in the oil to emulsify the sauce. Some food processors have a small hole in the lid that allows the oil to be added to the base at the perfect speed for emulsification.
   8. Cut all the slaw ingredients and add to a bowl. Thinly slice the cabbage, grate the carrot and julienne the apple, celeriac and jalapeño (cut the apple first and add a teaspoon of vinegar to prevent discolouring). Using a mandolin can make this process much easier. But be careful!
   9. To finish the slaw, add a tablespoon of mayo and vinegar and salt to taste. Set aside until ready to serve.
   10. When the pork is cooked, remove from the pot and allow to cool for about 30 mins. Strain the cooking liquid from the onions, and chill or freeze to make it easier to separate the fat from the cooking liquid. The fat can be used for another purpose, and the cooking liquid will be added back to the meat.
   11. When the pork has cooled slightly, remove the strings and pull apart with a couple of forks.
   12. Add the onions, cooking liquid and about 3 tablespoon of BBQ sauce.
   13. Butter your buns and toast a medium heat. Spoon a little BBQ sauce on the bun, followed by the meat and slaw.
   14. Grab a beer and enjoy!!

Panfried chicken supreme with mashed potatoes green beans and pan jus

Ingredients

• 2 x Chicken breast with wing bone attached
• Butter for basting
• 150 ml Chicken stock (real is preferable)
• 50 ml White wine
• 2 tbsp Butter
• 2 potatoes
• 100ml cream
• 100g butter
• Salt
• 300 g Green beans
• 1 teaspoon Butter

1. 1. Boil potatoes in salted water until very soft.
   2. Remove the top section of the wing leaving just the drum stick section attached to the breast. With a small knife remove the meat from the bone leaving the bone exposed. This is purely for aesthetic purposes, so totally optional.
   3. Season well with salt on both sides. Heat some neutral oil in a pan until it is very hot. Dry the skin well with some paper towel and cook the chicken breast, skin-side down for about 5 minutes, until you have crispy skin with a golden brown colour. Reduce the heat if it starts to get too dark.
   4. Reduce the heat to medium, turn the chicken breast and cook for a further 5 minutes. Now you can start basting by adding a tablespoon of butter, a bay leaf and/or whatever aromatic you want (thyme, garlic etc.) Baste for approximately 3-4 and finish in the oven by putting the pan straight into a 180°C oven for about 5 minutes or until it reaches 68-69°C. The residual heat should bring the meat to the safe temp of 75°C. Alternatively you can skip the basting and finish straight in the oven for about 7-9 minutes.
   5. Once the chicken is cooked you will use the tasty brown bits left in the pan to make the sauce. First pour off the fat. Now deglaze with a splash of wine, allow to cook for a few minutes. Then add 200ml of chicken stock and continue to to cook until it is reduced by half. Now over a low heat, add the butter piece by piece, swirling the pan as you do. The butter should emulsify as you add it to make a delicious rich sauce. Keep warm but do not boil.
   6. Heat the cream and butter, and after peeling and passing the potatoes through a potato ricer add the heated cream mixture. Mix and add salt to taste.
   7. Cook the trimmed beans in salted water for about 5 minutes and toss in butter.
   8. Carve the chicken breast and serve on a bed of mash and green beans, and finish with pan jus.

Pan fried cod with roasted tomatoes and rice

Ingredients

• Cod 2 pieces 150-200g each 
• Butter 
• Lemon
• 500g Tomatos 
• 1/2 Red onion
• 2 tbsp Capers
• A pinch of chilli flakes
• 2 cloves of garlic
• 1 anchovy
• Handfull of parsley
• Olive oil
• 200ml Rice

1. For the roasted tomatoes, add all ingredients (except the parsley) to an oven dish and bake for about 30 mins, giving it a stir half way through. Add the parsley after you remove from the oven.
2. Cook rice as per packet instructions.
3. Season both sides and let sit at room temperature for 15 minutes.
4. Heat some neutral oil until very hot and add the fish. The oil should be shimmering and starting to smoke. Cook without moving until you have a nice brown colour (about 4-5 minutes). Turn the fish and reduce the heat to medium. Add some butter and baste until cooked- about 5 minutes (depending on the thickness). If you want to skip the basting, you can finish the fish in a 180°C oven – just put the hot frying pan straight into the oven (make sure it’s oven safe)! To check doneness, check the internal temperature with a insta-read thermometer. Take it off the heat or out of the oven when it reaches 50°C, which should bring you to a final cooked temperature of  about 55°C.
5. To plate, spoon the tomato sauce over a bed of rice, top with the fish and finish with a generous squeeze of lemon and a sprig of parsley.