
Sides to accompany the perfect steak
All recipes provided are to serve 2 people
Wedges
Ingredients:
3 desiree potatoes (or other large waxy potatoes)
1 bulb garlic
Juice of half a lemon
1 tablespoon olive oil
Sea salt & ground black pepper
Method:
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Preheat the oven to 190 degrees (gas mark 5)
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Cut the potato in half, then slice from the outside, to the centre to make around 3-4 wedges per potato half. Repeat with all potatoes
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Cut the garlic bulb in half – cut across the bulb so that it looks a bit like a flower to expose the centre of all cloves.
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Place the potatoes and garlic in a roasting tin, squeeze over the juice of half of the lemon, drizzle over the oil, add the salt and pepper then give the potatoes a good toss so that they’re nicely coated in all of the ingredients
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Place in the oven for 35 minutes or until cooked through and nice and crispy/golden - turning them twice throughout.
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Serve in a bowl to add to the middle of the table and sprinkle with a little more salt and the rest of the lemon juice
Oven roasted tomatoes
Ingredients:
1 x beefsteak tomato
Drizzle extra virgin olive oil
Half teaspoon dried oregano
Ground black pepper
Method:
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Pre-heat the oven to 190 degrees (gas mark 5)
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Cut the tomato in half, place skin side down on to a baking tray, drizzle with olive oil, sprinkle over the oregano
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Add a twist of black pepper to each tomato
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Put the tomatoes in to the oven for 20 minutes
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After 20 minute, remove from the oven and serve
Macaroni cheese
(MAKE ONE DAY AHEAD OF WHEN YOU WISH TO SERVE)
Ingredients:
300g macaroni pasta (cooked to packet instructions)
25g butter
1 tablespoon plain flour
250ml whole milk
pinch white pepper
pinch sea salt
200g medium cheddar (grated)
¼ teaspoon finely grated nutmeg
Method:
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Cook the pasta as per packet instructions then run under cold water and leave to one side (this will prevent the pasta from sticking together in one big clump!)
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Place a saucepan on a medium heat, add the butter until melted, then add in the flour and stir to a paste.
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Add a little milk at a time, using a whisk to stir and remove any lumps until all of the milk has been incorporated.
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Leave to cook for around 1 minute or until the sauce has begun to thicken, stirring occasionally.
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Add the pepper, salt and grated cheddar to the pan along with the nutmeg then stir using the whisk until all of the cheese has melted.
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Add the pasta to the sauce, coat well then transfer in to a round flat container – leave to cool then place in the fridge over night to set
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When you’re ready to serve with your steak, run a knife around the edge of the container to release the macaroni cheese, then turn it upside down and remove on to a chopping board. Cut a wedge per person from the set macaroni
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Place a teaspoon of olive oil in to a non stick frying pan, bring to a medium heat and add the wedge of macaroni – cook until golden brown on both sides, and cooked/melted in the middle
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Serve on the plate alongside your steak and other sides.
Creamed corn
Ingredients:
2 whole fresh corn on the cobs
20g butter
1 tablespoon double cream
Pinch sea salt
Method:
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Take 2 fresh sweetcorns and run a knife down the sides to remove the corn kernels
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Add in to a pan of boiling water and simmer for 6 minutes or until the corn has cooked through
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Remove and drain the corn
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Place in a jug or container that you can get a hand blender in to, along with the cream, butter and salt
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Using the hand blender, blitz until you have a chunky paste
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Place the mix pack in a saucepan and warm through when ready to serve