Thanks so much for watching today on Instagram, and if you weren't- then you missed a cracker, but not to worry just watch the full video on my IGTV channel you will be in with a chance to win a meal for 2 in our signature restaurant- CENTRAL!
Remember the point is, re-create the recipe, take a photo, upload it onto Instagram tag me and add the hashtag #PlateLikeAPro
A big thank you to Bord Bia - the Irish Food board, you can find information on them in this link; https://www.bordbia.ie
Don't forget to have a look at the beef I used in todays cook along; https://www.johnstonebeef.com
Make sure to read the recipe at least twice before you start, have fun and good luck!
DIG IN THE RIBS!
RIB EYE STEAK
INGREDIENTS
RIB EYE-BEEF- 150G-
THYME-FRESH -1 SPRIG
ROSEMARY FRESH – 1 SPRIG
GARLIC – 1 CLOVE
CORN OIL-2OG
BUTTER – 50G
SALT
METHOD
Place a non-stick pan onto a medium heat, add the oil.
Once the oil is hot, sprinkle the salt all over the steak, then gently place the steak in the pan.
Make sure the steak is well caramelized on one side, then turn it over, cook for a further 2-3 minutes.
Add the butter and the aromatics, baste the foaming butter over the steak.
Allow the steak to rest, for half of the time you cooked it.
Slice, then season the steak once more.
CHARGRILLED SHALLOT
INGREDIENTS
SHALLOT- BANANA-SLICED IN HALF lengthways -SKIN ON
CORN OIL- 20G
WATER-300 ML
SALT-TABLE – TO TASTE
BUTTER- UNSALTED 20 G
METHOD
Place a non-stick pan onto a medium heat, then place in the oil.
Once oil is hot, skin side up place in the shallot, once the shallot is golden brown, add the butter, when the butter stops foaming, then add a 100ml of water-reduce.
Repeat this process twice more.
Season and serve.
CHARRED BABY LEEK
INGREDIENTS
WHOLE BABY LEEK
CORN OIL- 20G
SALT-TABLE – TO TASTE
BUTTER- UNSALTED 20 G
METHOD
Place a non-stick pan onto a medium heat, then place in the oil.
Once oil is hot, skin side up place in the shallot, once the shallot is golden brown, add the butter, when the butter stops foaming, then add a 100ml of water-reduce.
Repeat this process twice more.
Season and serve.
ONION PUREE
INGREDIENTS
ONIONS WHITE-300G- SLICED
BANANA SHALLOTS – 300G
OIL-VEGETABLE-50G
DOUBLE CREAM – 100G
WATER – 100G
SALT-TO TASTE
BUTTER-UNSALTED-200 G
METHOD
Heat up a heavy based stainless steel pan, add the oil, once hot, add the onions along with the shallots with a pinch of salt, once soft, add the cream and water, turn the heat up, and reduce the liquid by 3 quarters, making sure to keep stirring.
Blend to a fine puree, strain well, the puree should be really smooth.
Taste, add salt if required.
ONION JAM
INGREDIENTS
RED ONION – 300G – SLICED
CASTER SUGAR – 30G
BALSAMIC VINEGAR – 30G
WATER – 100G
BUTTER – 50G
LEA & PERRINS – 1TSP
SALT – TO TASTE
METHOD
Place a heavy based saucepan onto a medium heat, add the corn oil.
Once hot, add the onions, straight away add the salt, allow the water to come out of the onions, add the butter- sweat the onions down so they are nice and soft.
Turn the heat down, add the vinegar along with the sugar, cook for a further 30 minutes, making sure to keep stirring.
The onions should be brown and sticky almost like a jam, this is when the onions are ready.
DE-GLAZED SAUCE
This will be last thing to cook, as you will need the same frying pan in which the steak was cooked.
INGREDIENTS
DOUBLE CREAM -100G
WATER – 100G
LEA & PERRY SAUCE
GRANULATED WHITE SUGAR – 20G
LEMON JUICE-FRESH- TO TASTE
SUGAR-CASTER-50G
PEPPER-BLACK-GROUND-TO TASTE
SALT-TO TASTE
HORSERADISH CREAM- 10G
FINELY CHOPPED CHIVES
METHOD
You will be making this sauce, in the same pan that you cooked your steak in.
Add the water, cream, Lea and Perrins, sugar, salt and pepper to the frying pan, reduce by 3 quarters.
Once the sauce begins to thicken, add in the horseradish, finish with a squeeze of lemon juice along with the chives.
Can't wait to see your finished dishes!
See you next time.
JKP