| Recipes |
Ribeye Steaks with Red Wine Shallots and Béarnaise Sauce (recipe by Rachel green)(Serves 4) Red Wine Shallots.You’ll need:
Method:Peel the shallots, trim tops and root ends. Heat the butter in a heavy saucepan and add the shallots. Cook until lightly golden on all sides, add the sugar, a little salt, pepper and thyme. Add the wine; reduce again until 2 tablespoons are left. The shallots should be tender by now. Remove from heat and add another ½ tbsp. of butter. Check seasoning before serving. Béarnaise sauce.You’ll need:
Method:Put the vinegar, shallots and peppercorns into a small pan with two tablespoons of water. Bring to the boil; simmer until very little liquid is left. Put the egg yolks and reduced into a heatproof bowl, and sit over a pan of simmering water, the bottom of the bowl should not touch the water. Add the mustard and whisk well. Add the butter, a little at a time, whisking gently. The sauce will thicken keep whisking until it is creamy and thick. If the mixture looks like it is going to curdle add a little cold water or cream and remove from the heat whisk for one minute then continue. Rib Eye Steaks.You’ll need:
Method:To cook the steaks, heat a frying pan or a griddlepan over a medium heat then add a good dash of rapeseed oil and a knob of butter. When the butter is foaming add the steaks to the pan and cook on one side for 2-3 minutes for rare or a little longer for medium then turn and cook on the other side for the same time remove from the pan and rest for 2 minutes and serve with the shallots, some thick cut chips and the Béarnaise sauce.
Tomato, Red Onion and Mozzarella Salad with Basil and Sweet Chilli Dressing. Ingredients
For the Dressing
Instructions1. First make the dressing. Put the garlic, basil, chilli sauce, parsley and mustard in a food processor and process briefly to chop. Then with the motor running, gradually add the olive oil to create a smooth puree with a dressing consistency. 2. Slice the tomatoes. Arrange the tomato and mozzarella slices on a plate. Scatter the onion over and season with a little black pepper. 3. Drizzle the dressing over the salad, and then scatter a few basil leaves on top as garnish. Leave for 10 minutes before serving. Serve with a crisp glass of chilled white wine. |







