Striploin of Beef with Whiskey Marmalade & Chunky Chips
Added: 15/05/17 : 13:43:53
Naturally succulent and delicious, the Striploin has been the most popular cut for steaks. The Striploin is relatively lean, versatile and perfect to panfry, grill or barbecue.
2 x Bay Leaves Fresh Rosemary 75 ml Olive Oil
4 x Quality Irish Beef Striploin (200 – 220g) 3 x Whole Black Peppercorns
Potatoes - Maris Piper or similar Whole Black Peppercorns to season
Whiskey Marmalade Butter
2 tsp Irish Whiskey 100g Butter 1 tbsp Marmalade
Place the thyme, rosemary and bay leaves into a large bowl with the black peppercorns and pour in the oil and mix thoroughly to allow the flavours to infuse.
Place the striploin into the marinade and leave them to marinade for up to 2 hours or preferably overnight.
Then in a small bowl, soften some butter with a spatula then add in a spoonful of marmalade and 2 tsp of Whiskey. Combine until smooth. Store in the fridge until required.
Preheat the deep fat fryer to 160°C, peel the potatoes and cut thick chip size (1cm large), place in a bowl filled up with water to store until required.
When required, place the chunky chips on a clean kitchen towel, and pat dry the excess of water. Place the chips into the first oil.
Deep fry for 3 – 5 minutes without coloration . This step helps the chips to become fluffly and cook thoroughly.
Remove the chips from the oil and increase the temperature of the oil to 190°C. When the oil is ready, place the chips back in the oil, and deep fry an other 4 – 5 minutes until crisp and golden.
Remove the chips from the oil and place in a kitchen paper lined bowl (to absorb excess oil).
Meanwhile, preheat a ridged griddle pan over a medium-high heat. Brush the steaks with 1 tbsp olive oil and season to taste with salt and pepper.
Sear the steaks for 2 - 3 minutes each side (for a medium finish), or longer if desired.
Divide the chunky chips between 4 plates, then place a steak on top.
Add a spoonful of the whiskey marmalade butter and allow to melt over the steak.
Season and serve immediately.
Coconut & Banana Pancakes
Added: 15/05/17 : 13:31:58
Prep: 10 mins Cook: 15 mins
150g plain flour 2 tsp baking powder Baking powder 3 tbsp golden caster sugar 400ml can coconut milk, shaken well vegetable oil, for frying 1-2 bananas Banana , thinly sliced 2 passion fruits, flesh scooped out
Sift the flour and baking powder into a bowl, and stir in 2 tbsp of the sugar and a pinch of salt. Pour the coconut milk into a bowl, whisk to mix in any fat that has separated, then measure out 300ml into a jug. Stir the milk slowly into the flour mixture to make a smooth batter, or whizz everything in a blender.
Heat a shallow frying pan or flat griddle and brush it with oil. Use 2 tbsp of batter to make each pancake, frying two at a time – any more will make it difficult to flip them. Push 4-5 pieces of banana into each pancake and cook until bubbles start to pop on the surface, and the edges look dry. They will be a little more delicate than egg-based pancakes, so turn them over carefully and cook the other sides for 1 min. Repeat to make 8-10 pancakes.
Meanwhile, put the remaining coconut milk and sugar in a small pan. Add a pinch of salt and simmer until the mixture thickens to the consistency of single cream. Use this as a sauce for the pancakes and spoon over some of the passion fruit seeds.