Read more about the article Lemon and Parsley Green Beans

Lemon and Parsley Green Beans

A classic side dish that's also incredibly versatile. Great with a Sunday Roast, but just as good with a juicy steak and some triple cooked chips. Or what about that summer BBQ, served cold with creamy potato salad? Lemon and Parsley Green Beans Simple but bursting with spring flavours Large saucepanlarge frying pan 650 g fine green beans75 g unsalted butter3 cloves garlic (peeled and finely diced)2 tbsp flat leaf parsley (finely chopped)1 large lemon (zest and juice)salt and pepper Bring a large pan of salted water to the boil, add a little salt, and then cook the beans for 3-5 minutes, until bright green and tenderPlunge into cold water, then drain.Heat the frying pan over a medium heat, then add in…

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Read more about the article Chimichurri Sauce
Flank steak with sweet potato fries and Chimichurri sauce

Chimichurri Sauce

Is this an authentic recipe? Probably not, there are hundreds of variations as this is one of those recipes that everyone tweaks to their own personal taste. It's so easy to do, that I'm sure you'll soon have your own version as well. Chimichurri Sauce A classic South American sauce, packed full of fresh and zingy flavours, and a great accompaniment to steaks and bbqs 120 ml extra virgin olive oil2 tbsp red wine vinegar20 g fresh coriander, washed20 g fresh parsley, washed (finely chopped)2 small red chillies (deseeded and finely chopped)1 tsp dried oreganosalt and pepper to taste1 shallot (peeled and finely chopped)2 cloves garlic (peeled and finely chopped) Ideally you should hand prepare and chop all of the ingredients, as…

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Read more about the article Easy Peppercorn Sauce
Peppercorn Sauce

Easy Peppercorn Sauce

The classic steakhouse sauce. Creamy, full of flavour, and with the wonderful peppery kick. This version is super quick to make, and is ideally made whilst your steaks are resting. Easy Peppercorn Sauce One of the best steak sauces, this is super simple to cook whilst your steaks are resting. 85 ml brandy or cognac1 rich beef stockpot100 ml cold water150 ml double cream30 g unsalted butter3 tsp coarsely crushed/ground black peppercorns If cooking steaks, remove from the frying or saute pan once cooked, and set aside to rest. Deglaze the pan with the brandy, using your wooden spoon or spatula to make sure that you have all the bits off the bottom of the pan. Add in the remaining ingredients, and…

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Read more about the article Homemade Onion Rings
Triple Cooked Chips served with Rib Eye steak, onion rings and tomatoes

Homemade Onion Rings

A classic side with steaks, as well as a great snack on it's own with friends and drinks. This version uses a beer batter for crisp and golden brown results. Homemade Onion Rings An ideal side, or a great snack whilst drinking a beer or two 250 g plain flour2 tsp sweet smoked paprika1 tsp garlic powder1 tsp salt1 tsp ground white pepper1 tin beer of your choice (approx 340 ml)vegetable oil for frying3 large onions In a large bowl, mix together 200g of the flour with the spices. Whisk in the beer, so that the mixture is reasonably thick, but slides off the whisk when held above the bowl. Add a little water if too thick, a little more flour if…

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Chunky Oven Chips

Chunky Oven Chips Healthy and tasty chips, without the deep frying 4 large potatoes, Maris Piper or Desiree (approx 1kg)2 tbsp oil, vegetable, olive or groundnutsalt for seasoning Peel the potatoes, then cut into large chips. Rinse under cold running water until they run clear, then blanch in a large pan of boiling water for three minutes. Drain well, and cool on a large tray until they stop steaming, then chill in the fridge for approx 30 minutes.Heat the over to it's highest possible setting, ideally about 250C, 230C fan, gas mark 9. Preheat a large, lipped, baking tray. Put the chips into a bowl, drizzle with the oil, and toss them around until well coated, then season well. Turn onto the…

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Read more about the article Teriyaki Steak with Fennel Slaw and Sweet Potato Wedges
Teriyaki Sirloin

Teriyaki Steak with Fennel Slaw and Sweet Potato Wedges

So there really is nothing authentic about this dish, but it's Asian influences are there front and centre. Bursting with punchy flavours, low in carbs, high in protein, and a really different take on steak night. We've made our own teriyaki sauce, which can be used as a flavouring in other dishes and certainly reused as a marinade a few times, although there's really nothing wrong with using a shop bought version if time or inclination dictate. And of course you can use any cut of steak, although a thick cut sirloin seems to work really. To keep the fat content even lower, you can trim the steak, but do so after cooking to keep the full flavour. Teriyaki Steak with Fennel…

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Read more about the article Easy Béarnaise sauce
Sirloin Steak with Béarnaise sauce

Easy Béarnaise sauce

Who doesn't love a great steak? Chips. Mushrooms. And a super tasty sauce of course. Our favourite is that French classic, the Béarnaise, and it's a popular choice when eating out. But why not make it at home? A hand blender or a small processor makes this a super easy sauce to prepare, and something that can be pulled together at the last minute whilst your steaks are resting. Easy Béarnaise sauce Super quick and simple take on the classic French steak sauce 2 egg yolks125 g butter1 small pack of tarragon100 ml cider vinegar1 pinch cayenne pepper (`)salt and pepper to taste Strip the leaves from the tarragon and put to one side. Roughly chop the stalks, and place in a…

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Read more about the article Easy Fondant Potatoes
Easy Fondant Potatoes

Easy Fondant Potatoes

Fondant potatoes are often considered quite fancy, and if you worry too much about tradition then they can be quite hard to master. They are an absolute classic in French cookery, and something you'll see the length and breadth of the country, but they are surprisingly rare on menus this side of the channel, even though they seem to pop up on MasterChef more often than not! It's a really versatile dish, because you can swap around the fats and liquids to suit the star of the dish. Just as incredible with a rich beef stock as they are with a light fish bouillon. Stick to just olive oil for a lighter version... although I'm afraid these are never going to be…

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