Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 19 2018
Gourmet Full Meals At Home - Steak, Soup and Drink
Epic Ribeye Steak
1 pound of rib-eye steak
4 sprigs of fresh rosemary
4 cloves of garlic
1/2 pound mixed mushrooms
15 oz jar of quality white beans, drained multiple times
Place a large non-stick frying pan on a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10 minutes in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs.
Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms. When the steak’s done, remove to a plate and cover with tin foil. Reduce the heat under the pan to medium, and crisp up the rosemary for 30 seconds, then add the garlic and mushrooms and cook for 8 minutes, or until golden, tossing regularly. Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5 minutes, then season to perfection. Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like.
Chilled Pea & Chervil Soup with Crème Fraîche
2 shallots
4 slices of Stittsworth smoked bacon
olive oil
1 lb frozen peas
3 cups organic chicken or vegetable stock
1/2 a bunch of fresh chervil
2 tablespoons crème fraîche
extra virgin olive oil , optional
Peel and roughly chop the shallots, then finely slice the bacon.
Place a large saucepan over a medium heat, add a drizzle of olive oil and fry the bacon for 4 minutes, or until golden and crispy.
Add the shallots and cook for 5 minutes, or until softened, then add the peas, stirring to coat everything in the bacon oil.
Pour in the stock, bring it to a simmer and let it bubble away for about 5 minutes.
Pick and add most of the chervil, then blitz with a stick blender until super-smooth. Season to taste and allow to cool.
Dividing between bowls, then serve with a dollop of crème fraîche, a drizzle of extra virgin olive oil (if using) and the remaining chervil scattered over.
Manhattan
50 ml rye whiskey
12.5 ml Martini Rosso (red vermouth)
12.5 ml dry vermouth
2 dashes of orange bitters
1 orange
Stir the whiskey, vermouths and bitters together over ice. Strain well into a chilled Martini glass. Use a speed-peeler to add a strip of orange peel, to garnish.