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Steak Recipes at SteakEat  Get The Best Steak Every Time - You Deserve It!

 

 

Craft Butchers on RTE RADIO 1 The Marian Finucane Show Saturday Aug 24th .

Craft Butcher Chef Adrian Martin & Craft Butcher Seamus Etherson discuss:

Value Cuts & the Marriage of Culinary & Butchery Skills ‘People don’t know what to ask for or what to do with it’

Cheaper Cuts of Meat

 

TOPSIDE OF BEEF

The meat has to be rested after cooking for at least half an hour and sliced really thinly for you to enjoy the tenderness. The timings below are just a guide, as they can differ depending on the type of oven you have or the size of the joint.

Ingredients

1.5kg of quality topside from your local Craft Butcher

1 onion

1 bulb of garlic peeled

Half a leek roughly chopped

2 sprigs of thyme

2 sprigs of rosemary

Sea salt and cracked black pepper

3tbsp of whatever oil you have in the cupboard

Method

-Take your beef out of the fridge 30 minutes before it goes into the oven.

-Preheat your oven to 200oC/gas 6.

- There's no need to peel the vegetables – just give them a wash and roughly chop them.

- Break the garlic bulb into cloves, leaving them unpeeled.

- Heat a large frying pan with the 3tbsps of oil and sweat off all your vegetables for a minute to release the flavour.

- Remove them from the pan and place onto your roasting tray.

- Season the beef well with sea salt and cracked black pepper.

-Now on the same pan seal your beef all around making sure to get a nice even golden colour.

- Place the beef carefully on top of the vegetables, add your rosemary and thyme on top and place into the oven.

- Cook for one hour for medium beef or for well-done leave it in for another 15-20mins.

-If you're doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

-Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning.

- When the beef is cooked to your liking cover it with some tinfoil and allow to rest.

- While the meat is resting make your gravy with the juice from the tray, beef stock and a sprig of thyme.

- Slice the beef thinly with a sharp knife and enjoy.

BEEF RIBS

Ingredients

5tbsps of sweet chilli sauce

5tbsps of soya sauce

3tbsps of tomato puree

2tbsps of balsamic vinegar

A handful of sesame seeds

3 sprigs of chopped thyme

1kg of beef ribs from your local Craft Butcher

Pinch of salt and cracked black pepper

Method

- Mix all the ingredients above in a bowl, cover with cling film and allow to marinate in the fridge for an hour before cooking.

- Preheat the oven to 190oC.

Place the whole lot into a cooking bag and onto a roasting tray.

- Cook for hour and a half keeping an eye on them every twenty minutes.

- Depending on the size of the ribs they may take longer in the oven.

- Once the meat is nearly falling off the bone they are perfect to eat.

- Serve with some dressed rocket, parmesan shaving and halved cherry vine tomatoes.

BEEF BURGUIGNON CHUCK/SHIN RECIPE

Ingredients

100ml of red wine

50ml of balsamic vinegar

20ml of madeira or port

200ml of beef stock

1kg of chuck/shin cut into large chunks

100g of smoked streaky bacon cut into lardons

2 shallots sliced

2 crushed garlic cloves

100g of shitake mushrooms sliced

2 carrots peeled and chopped

4 baby potatoes washed and quartered

3 sprigs of thyme chopped

A bunch of chopped flat leaf parsley

Salt and black pepper

3tbsps of oil

Method

- In a deep pan with some oil, seal off the beef with the garlic, shallot, bacon lardons and thyme.

- Now add in the red wine, madeira and balsamic vinegar and reduce by half.

- After it reduces add in your beef stock and allow to simmer on a low heat for 2 hours with no lid on the pan.

- Ensure to stir it every now and again.

-During the last thirty minutes of cooking add in the potatoes and carrots.

- Just before serving in a separate pan with some oil sweat off the shitake mushrooms and add them to the burguignon.

- Season the burguignon with some salt and black pepper and garnish with the flat leaf parsley.

LAMB BREAST RECIPE

Ingredients

1 lamb breast stuffed and rolled by your local Craft Butcher

4tbsps of basil pesto

1 sprig of rosemary

Salt and pepper

Depending on the time of year really depends on how long your lamb breast will take to cook. Usually spring lambs will cook quicker.

Method

- Brush the basil pesto all over the lamb breast, season well with salt and cracked black pepper and place in the oven at 160oC with the rosemary for 1hr 30mins depending on the size of the piece.

- Slice into nice round pieces and enjoy with some healthy roasted sweet potato wedges cooked in rosemary and olive oil.

LAMB SHANK

Ingredients

2 lamb shanks trimmed, done in garlic and dried breadcrumb by your local Craft Butcher

1 sprig of rosemary

50ml of beef stock

2 shallots sliced

2 crushed cloves of garlic

Method

- Place the shallot, garlic, rosemary and beef stock into the casserole dish.

- Now add in your lamb shanks and cover with tin foil.

- Preheat the oven to 160oC and cook for 3 and a half to 4 hours.

- The purpose of the breadcrumbs is to lock in the flavour and juices.

- Serve with some beautiful creamy champ potatoes with chopped spring onions.

SHOULDER OF LAMB CHOPS

Ingredients

2 shoulder of lamb chops from your local Craft Butcher

2 sprigs of rosemary

2 sliced shallots

3 crushed cloves of garlic

4 tablespoons of olive or rapeseed oil

Seasalt and cracked black pepper

Method

- Allow the chops to marinade in the fridge for 30mins before cooking in the oil, garlic, rosemary and shallot.

- Once marinated, season the chops and place onto a smoking hot pan until golden on each side.

- Transfer to the oven at 190oC for 5-10mins depending on the size of your chops.

- Serve with some jacket potatoes and dressed salad.

PORK GIGOT CHOPS

Ingredients

2 pork gigot chops from your local Craft Butcher

2tbps of Dijon mustard

Zest and juice of 1 orange

2 sprigs of thyme chopped

Salt and cracked black pepper

For the salsa

Half a red onion diced

2 tomatoes deseeded and diced

A bunch of basil roughly chopped

Half the juice of 1 lime

Cracked black pepper

Method

- Make up the marinade and pour it over the chops.

- Cover them and chill for half an hour.

- On a griddle pan seal the chop off getting the lovely griddle effect on either side.

- Place into the oven for 10-12 minutes depending on the size of your chops at 190oC.

- Enjoy with the salsa and some crispy ciabatta.

Pulled Shoulder of Pork

Ingredients

1.5-2kg boneless pork shoulder from your local Craft Butcher

For the sauce

2 cloves garlic, peeled and crushed

5tbsp tomato ketchup

4tbsp balsamic vinegar

2tbsp smoked paprika

2tbsp dark muscovado sugar

2tbsp Worcestershire sauce

2tbsp Dijon mustard

Salt and black pepper

Method

- For the sauce mix all the ingredients in a bowl well. Place the sauce over the shoulder of pork and allow to marinade in the fridge for an hour.

- Put the pork and sauce into a cooking bag, onto and tray and into the oven at 150-160oC for 4 and a half to 5 hours depending on the size of your shoulder.

- Once cooked allow to rest for 15mins.

- Open the bag and take the shoulder out carefully.

- Empty the liquid into a wide based saucepan, skimming off any fat and reducing to a thick sauce consistency.

- Pull strips of the pork off and place them into the sauce.

- Enjoy with some ciabatta, chips and coleslaw.

PORK CHIMICHANGAS

Ingredients

1 pound of pork mince from your local Craft Butcher

Half an onion died

2tbps of smoked paprika

4tbps of sweet chilli sauce

Grated cheddar cheese

Salt and pepper

Tortilla wraps

For the tomato sauce

1 onion diced

1tsp of tomato puree

1 tin of chopped tomatoes

2tbsps Balsamic vinegar

2tbsps Sugar

A handful of basil leaves torn

Method

- Firstly in a saucepan with some oil make your tomato sauce by sweating the diced onion for 30 seconds on a high heat.

- Reduce the heat and add in your tomato puree.

- Cook out the tomato puree for 30 seconds and then add in the chopped tomatoes, balsamic vinegar and sugar.

- Bring to the boil and blend with a handheld blender if you like it smooth.

- Now add in the basil and a pinch of salt to finish.

- In another pot cook off the pork mince with the onion and smoked paprika.

- Add in half the tomato sauce you have made along with the sweet chilli.

- Allow the sauce to cook out well so it isn’t too wet to roll into the tortilla wraps.

- Once ready add in a pinch of salt and pepper and roll up into 4 separate tortilla wraps.

- Place them onto a tray and pour over some tomato sauce and top with the cheese.

- Place into the oven for 2mins or under the grill until the cheese is melted.

- Enjoy with some rice and sweet corn.

TIP: Ask your local Craft Butcher to recommend cuts of meat that suit your budget; along with helping you choose the best value cuts, he will also offer advice on how to cook it. By forming a relationship with your local Craft Butcher, you are ensuring the best quality meat, at a price you can afford. 

For more information and to find your local 'Craft Butcher' click here

 

Neven Maguires Summer BBQ Recipes as seen at the Craft Butchers BBQ Competition 2013

 BBQ Comp IMG_0233

 

Lamb Burger with Yoghurt and Mint Dip

 

Lamb makes a delicious, aromatic, full-on flavour burger. Get some Quality Assured

meat from your craft butcher. It is good value now, and your butcher will mince it for you. The natural yoghurt with mint goes very well with the full flavour of these burgers and helps cut through the richness of the meat.

 

Ingredients (Serves 4)

• 450g (1lb) lean lamb mince

• 1 small onion, diced

• 1 garlic clove, crushed

• 2 tbsp chopped fresh mint

• 1 tbsp chopped fresh oregano

• 1 tsp ground coriander

• 1 tbsp sweet chilli sauce(Thai Gold)

• 4 burger buns or small rolls

• good handful wild rocket leaves

For the Dip:

• ½ small cucumber, halved and seeded

• 150g (5oz) natural yoghurt

• 1 garlic clove, crushed

• 1 tbsp chopped fresh mint, plus extra leaves to serve

• squeeze of lemon juice

• Maldon sea salt and freshly ground black pepper

• 1 lemon, cut into wedges, to garnish

Method

Mix together the lamb, onion, garlic, mint, oregano, ground coriander, sweet chilli sauce and season to taste. Divide the mixture into four portions and shape into 2cm (¾in) thick burgers. Heat a griddle pan or the barbecue and cook the lamb burgers for 10-15 minutes, turning occasionally, until cooked through and well browned. Transfer to a plate and leave to rest for a couple of minutes. To make the dip, grate the cucumber and squeeze out excess liquid with your hands and place in a bowl. Mix in the yoghurt, garlic and mint. Add some salt and a squeeze of lemon juice. Warm the burger buns or rolls on the griddle pan or barbecue. Serve the lamb burgers in the warm burger buns topped with the rocket, mint leaves and a good dollop of the yoghurt and mint dip. Arrange on warmed serving plates and garnish with the lemon wedges to serve

 

Barbeque Rib-Eye Steak with Smoked Paprika and Red Pepper Butter

 

I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them. This recipe uses my favourite cut, the rib-eye, which is still nice and tender but with enough fat and textures to make for an exciting chew.

 

Serves 4

 

4 x 225g (8oz) dry aged rib-eye steaks

100ml (3 1/2fl oz) rapeseed oil

2 garlic cloves, crushed

1 tsp chopped fresh thyme

FOR THE BUTTER

1 small red pepper

175g (6oz) butter

1/2 tsp chopped fresh thyme

1 tsp chopped fresh flat-leaf parsley

1 tsp smoked paprika

1 tbsp cream

salt and freshly ground black pepper

baked potatoes and lightly dressed mixed green salad, to serve

 

1 To make the flavoured butter, preheat the grill. Place the pepper on the grill rack and cook for 20-25 minutes until the skin is blackened and blistered. Transfer to a bowl and cover with clingfilm, then leave to cool completely.

 

2 Remove the skin, core and seeds from the pepper and roughly chop the flesh, then place in a food processor. Add the butter, thyme, parsley and paprika in food processor and puree until smooth. Stir in the cream and then scrape out onto a square of non-stick parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least 4 hours or up to 24 hours is fine.

3 Trim the rib-eye steaks of any excess fat, place in a non-metallic dish and add the rapeseed oil, garlic and thyme. Cover with clingfilm and leave in fridge to marinade overnight.

 

4 Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste. Barbecue over a fierce heat for 6-7 minutes for medium rare, or to your liking. Allow to rest for 5 minutes on warm plates.

 

5 Remove the flavoured butter from fridge and remove the foil, then cut into slices. Place butter slices on top of the grilled steaks and add a baked potato and some mixed salad to each plate to serve.

 

STICKY CHICKEN THIGHS

 

Serves 4

 

1 tbsp dark soy sauce

2 tbsp balsamic vinegar

50g (2oz) light muscovado sugar

1 tsp wholegrain mustard

3 tbsp hot chilli sauce

16 chicken thighs(boned out)

2 tsp chopped fresh flat-leaf parsley

salt and freshly ground black pepper

baked potatoes and steamed corn on the cobs, to serve

 

Place the soy sauce, balsamic vinegar, sugar, mustard and hot chilli sauce in a shallow non-metallic dish and mix well to combine. Cover with clingfilm and chill for at least 3 hours or, better still overnight.

 

Preheat the oven to 190C (375F), Gas mark 5. Give the chicken thighs a good mix to ensure that the marinade is evenly distributed and then tip into a large roasting tin. Bake for 25-30 minutes or until cooked through and slightly charred on the outside.

 

Arrange the thighs on a large warmed platter and scatter over the parsley. Have separate bowls of baked potatoes and steamed corn on the cobs. Serve at once with plenty of napkins for all those sticky fingers.

 

Glazed Pork Kebabs                                     

Serves 6

 

A simple orange marmalade based marinade gives this classic combination of pork and apricots a very special lift. And of course when the fine weather arrives, you can cook these on the Barbie and serve with a salad.

 

Ingredients

600g / 1lb 5oz boneless pork, trimmed of fat

12 dried and ready to eat apricots

2 small courgettes, cut into 1 inch chunks

2 red onions, quartered

 

100g / 4 oz fine shred orange marmalade

2 tablespoons orange juice

1tsp wholegrain mustard

½ teaspoon grated ginger

½ teaspoon thyme

2tbsp light soy

Seasoning

 

Method

Melt the marmalade in a saucepan over a gentle heat. Stir in the orange juice, mustard, soy sauce ginger, thyme and seasoning. Set aside and keep warm.

 

Next for the pork, cut the meat into 1½ inch cubes. Place in a large bowl and pour the marinade over it and mix well together. Leave to marinade for at least 2-3 hours. As with most marinades the longer you leave it the better the taste. I try to refrigerate overnight with this recipe.

 

To make the kebabs, thread the pork, apricots, courgettes and onions alternately onto four skewers. Heat a frying pan to a medium heat and fry the kebabs on it for 15 minutes. Turn them regularly and brush with the leftover marinade in the bowl. When the port is cooked remove from pan and keep warm. Place the rest of the unused marinade in the pan, heat and keep warm until ready to serve.

 

To Serve

Place the kebabs on a warmed plate and drizzle the hot marinade over them.

 

Tip

If using wooden skewers, its best to soak them in water for about an hour before using them so they don’t dry out too much or burn in the oven. The best skewers to use are bamboo and you can usually get them in specialist Asian shops and some supermarkets.                   

 

 

SALMON AND ASPARAGUS WRAPS

 

 

Serves 4

 

12 asparagus spears, trimmed

4 x 175g (6oz) skinless salmon fillets

1 tsp fresh dill sprigs

4 slices Parma ham

1/2 lemon, pips removed

1 tbsp rapeseed oil

25g (1oz) butter

FOR THE DRESSING:

12 semi sun-dried tomatoes, roughly chopped

200ml (7fl oz) rapeseed oil

1 tsp fresh lemon juice

pinch chilli powder

3 fresh basil leaves

salt and freshly ground black pepper

lightly dressed wild rocket leaves, to serve

 

Preheat the oven to 190C (375F), Gas mark 5. To make the semi sun-dried tomato dressing, place the sun-dried tomatoes in a food processor or liquidiser with the oil, lemon juice, chilli powder and basil leaves and blend for about 1 minute until you have achieved a fairly smooth texture. Transfer to a bowl and season to taste. Cover with clingfilm and chill until ready to use – this can be made up to 24 hours in advance.

 

Blanch the asparagus spears in a pan of boiling salted water for 1 minute.  Drain and quickly refresh, then tip into a bowl of ice-cold water to cool completely. Drain well and pat dry on kitchen paper. 

 

Season each salmon fillet and arrange three asparagus spears, trimming them down as necessary and a few dill sprigs on top of each one. Lightly wrap a slice of Parma ham around each bundle and place in a shallow non-metallic dish. Drizzle over a little of the dressing and add a squeeze of lemon juice.

 

Heat the rapeseed oil in a large ovenproof frying pan and add the butter. Once it stops foaming, add the salmon wraps presentation-side down and cook for 2 minutes on each side to seal. Transfer to the oven and roast for another 10 minutes, turning once, until the salmon wraps are cooked through and golden brown.

 

To serve, arrange the salmon wraps on warmed serving plates. Quickly whisk the dressing until combined and then spoon on top. Garnish with the reserved dill sprigs. Place a small mound of the rocket leaves to the side.