Chimichurri surf and turf

Featured


Chimichurri surf and turf is the perfect meal for sharing with a table of friends and family and it really does take very little effort. The quantities of steak and prawns are merely a guide so adjust according to appetite! The chimichurri can be made in advance, covered and stored in the fridge until you need it. Chimichurri should have a kick whilst still being able to taste the herbs and other ingredients so aim for a perfect balance. Use the best prawns you can find and afford as the flavour will be unrivalled. Eating shell on prawns can be a fun but messy affair so provide finger bowls for your guests too.

img_20160930_074458

Ingredients- serves 4
Small bunch of fresh flatleaf parsley
Small bunch of fresh coriander
2 garlic cloves
1 shallot
1 fresh red chilli
4-5 tbsp olive oil plus extra for cooking
Juice of half a lemon
2 tsp red wine vinegar
2-3 sirloin steaks
16-20 tiger prawns- raw and shell on
Salad leaves to serve- I used rocket, spinach and watercress

1. To make the chimichurri, blitz the parsley, garlic, shallot, chilli, oil, lemon and vinegar in a processor so grab your pestle and mortar and give it a good old bash! Set aside until ready to use.

2. When you are ready to cook the steak, take a griddle pan and heat until smoking hot. Season and lightly oil the meat and cook to your liking. I allow 1 minutes each side for your average size sirloin for rare but cook according to your tastes. Remove from the pan and allow to rest.

3. Whilst the steak is resting, cook the prawns. Take a frying pan and heat a glug of oil. Cook the prawns until pink and cooked through. Use some of the chimichurri and toss well to coat the prawns. When the steak is ready, cut into slices. Take a large serving platter and scatter the salad leaves. Place the steak on the platter and spoon over some of the chimichurri before arranging the prawns around. Finish off with more of the chimichurri and serve immediately.

Chimichurri surf and turf- a treat fit for any occasion!

Beef Khao Soi topped with crispy noodles

Beef khao soi brings a taste of Thailand to the comfort of your own home. It is a delicately spiced and fragrant curry noodle soup that is perfect for a chilly evening. I have added some mixed vegetables to this recipe to make it even heartier. It can be served with a range of meats and prawns but I have kept this recipe as simple as possible by using minute steak. This cut of beef is perfect as it cooks quickly whilst retaining its tenderness so give it a try!

I have included my recipe for red curry paste which forms the base of the recipe but if you’re short on time you can use a ready made paste. The paste also keeps well in the fridge as long as it’s kept in a well sealed pot so you can make a bigger batch at a time.

IMG_20150922_205533

Ingredients- serves 2-3
Red curry paste

6 whole dried red chillies
1 tbsp coriander seeds
2 tsp cumin seeds
1 1/2 tbsp galangal- chopped finely
1 tbsp lemonsgrass- chopped finely
1 tsp peppercorns
5 garlic cloves- finely grated
1 inch piece of fresh ginger- finely grated
2 shallots- finely chopped
1 lime- zest finely grated
2 tbsp fish sauce
2 tbsp vegetable oil
1/2 tsp salt

For the rest of the khao soi
400ml coconut milk
500ml hot vegetable stock
2 minute steaks- cut into thin strips
3 spring onions- shredded
2 generous handfuls of mixed vegetables- such as a stir fry variety pack
3 nests of medium egg noodles- reserve one for the topping

1. Start off by making the curry paste by toasting the coriander and cumin seeds in a small pan over a medium heat. As the spices start to release their fragrance, remove from the heat and set aside to cool slightly before grinding in a spice grinder or pestle and mortar. Add the rest of the ingredients and combine to form a thick paste and you are good to go!

2. Heat a small amount of vegetable or groundnut oil in a wok and fry off the curry paste for a few minutes until it starts to release its flavours. Add the coconut milk and stock and stir well to combine. Increase the heat and bring to the boil before lowering to a simmer. I simmered it for around half an hour so it begins to reduce down and the flavours develop.

3. As the coconut milk is simmering, cook the noodle nests according to pack instructions. Set 2 nests worth of noodles aside for later and use one to make the crispy noodle topping. To do this, heat a good amount of oil in a deep pan over a medium/ high heat (remember to keep a careful eye on this!). Take some of the noodles at a time, trying not to overcrowd the pan, and fry until they crisp up and go a little golden. I used a slotted spoon to turn them over during cooking to get an even colour. Remove from the pan and blot onto kitchen towel.

4. When you are nearly ready to serve, add the mixed vegetables and spring onions into the wok to simmer for a couple of minutes before removing the wok from the heat and adding in the beef strips. I found that the delicate strips of beef cooked well in the residual heat but you could keep it on the hob on a very low heat if you prefer.

5. Divide the two noodle nests between two deep bowls. I used a slotted spoon to add on the beef and vegetable mix before using a ladle to spoon over the broth. Top with the crispy noodles and watch your fellow diners’ faces as you present this beautiful curry soup to them!

Beef khao soi with cispy noodles- fragrant, delicate and oh so moreish!

Rib eye with punchy chimichurri and roasted vegetables

Think of beef and you think of Argentina- the spiritual home of all things meaty! Chimichurri is a classic accompaniment to a good steak. Its fresh and punchy flavours bring out the best of a rib eye so read on and get cooking. I bought smoked sea salt from the lovely people at www.thespiceshop.co.uk.

wpid-20150518_190358.jpg

Ingredients- serves 4
For the chimichurri
Small bunch of fresh flatleaf parsley
2 garlic cloves
1 shallot
1 tsp fresh red chilli
2-3 tbsp olive oil
Juice of half a lemon
2 tsp red wine vinegar

For the vegetables
400g new potatoes
Smoked sea salt (or regular)
2 bell peppers- red and yellow work well
1 courgette
2 red onions
2 tsp oregano- dried or fresh
Olive oil
Few garlic cloves- unpeeled

4 rib eye steaks

1. You can start in advance by prepping the chimichurri. Simply roughly chop the ingredients and add to the wet ingredients and give a quick blitz in a food processor. You are after a saucy consistency. Alternatively finely chop the ingredients and give it all a good bashing in a mortar and pestle! Cover and set aside until you need it.

2. For the vegetables, cut the peppers and courgettes into chunks and the red onions into wedges and toss with a good drizzle of oil. I nestle a few whole garlic cloves in amongst the vegetables before seasoning well, popping the oregano in and off you go! Roast in a preheated oven for around 20 minutes at 180c/ 160fan until tender.

3. I like to serve this with simply roasted new potatoes. Start by parboiling the potatoes for a few minutes before draining well. Pop them in a baking tray with another good glug of oil and sprinkle over some smoked salt. I love the edge that this salt gives and it goes with the steak perfectly. Roast in the oven next to the vegetables for around 30 minutes until golden.

4. When the potatoes have around ten minutes left, prepare the steak. I like a beautiful rib eye but anything robust works well here- maybe save the fillet for another day though… Season the meat well and rub a little oil over it before cooking in a hot pan/ griddle. For an average rib eye I like to give it two minutes on each side for a rare finish but cook according to your preference so long as it’s not well done! There is more flavour from boot leather!

5. Rest the rib eye whilst you take the roasted vegetables and potatoes from the oven. Either divide the veggies between four plates or serve on a large platter with slices of the steak over the top and finished with a drizzle of the chimichurri so everyone can help themselves.

Rib eye, roasted vegetables and smoked salt potatoes with a classic chimichurri- you’ll love it!