Just because it’s summer doesn’t mean you can’t have a bit of Sunday roast beef so buy a kilo of rib eye from your local butcher and make a Sunday Lunch for Summer!
Servings
4
Prep. time:
20 mins
Cook:
30 mins
Difficulty:
Easy
Ingredients
1 Kilo Rib Eye steak
200 gms New Potatoes in the skin
1 red onion or 2 spring onions
I cooked beetroot
100 gms lightly cooked bobby beans
10 black olives without stones
1 carrot grated
2 boiled eggs (slice the white and keep the yolks aside)
6/8 Cherry tomatoes
50 gms fresh basil
Step by Step Instructions
Step 1
Place the beef in the oven having rubbed a little olive oil, salt and black pepper into whatever fat you are lucky enough to have on the meat. Roast for 20 minute at 200C/Gas 6. (after 20 mins remove and allow to cool/rest)
Step 3
After 5 minutes of boiling remove the potatoes and beans and allow to cool
Slice the red onion (or cut the spring onions into strips)
Chop the beetroot into wedges
Cut the tomatoes into halves
Cut the egg whites into wedges
Cut the black olives in half
Cut the baby potatoes in half
Cut the bobby beans into 4cm (approx) pieces
Make the sauce:
In a blender put the egg yolks, salt and pepper. Slowly blend in olive oil until smooth. Add red wine vinegar until you have an emulsion. Check for taste (not too vinegary and not too oily)
Step 5
Open a bottle of nice rosé
Step 2
Boil the new potatoes in cold salted water.
Place a sieve over the pan and put in your ‘top and tailed’ bobby beans, sprinkle with a little salt and cover
Step 4
Mix the all the ingredients apart from the beef in a bowl and lightly coat with the dressing and mix.
Slice the beef into strips
Add the beef to the mix
Place the mixture into a shallow bowl
Grate the carrot over the top of the dish
Garnish with shredded Basil
Bon Apetit
Inroduction
My French Onion Soup
By: Garry Waite
My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.
Servings
6 – 8
Prep. time:
20 mins
Cook:
1 hr
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Servings
6 – 8
Cook:
1 hr
Prep. time:
20 mins
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Step by Step Instructions
Step 1
In a large pan sauté off the onions, garlic, bacon and apple
Step 3
When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.
Step 5
Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.
Step 2
Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.
Step 4
Add 2 litres of water and the tomato purée.
Step 6
TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.
Bon Appétit !
