PLATE LIKE A PRO

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