A traditional meal with a modern twist.


  • steak:
  • 6 x 9oz rib eye steaks
  • 1 bunchthyme
  • seasoning
  • olive oil
  • courgette puree:
  • 3 courgettes
  • 1 shallot
  • 50 ml white wine
  • 150 ml cream
  • truffle oil
  • seasoning
  • courgette croquettes:
  • 400 g mashed potato
  • 100 ml courgette puree
  • 100 g very finely diced courgette
  • 2 each egg yolks
  • seasoning
  • for crumbing:
  • eggs
  • 50 ml milk
  • 400 g japanese bread crumbs
  • 100 g flour
  • balsamic reduction:
  • 200 ml balsamic vinegar
  • 400 ml chicken stock
  • 50 g unsalted butter


  • Courgette Puree Method:
  • Cut the courgette into an even dice and finely dice the shallots.
  • In a pot over a low heat turn the shallots in a little olive oil until they have become almost see through.
  • Add the courgettes and turn up the heat slightly, season well.
  • Add the white wine and reduce the wine by half. Add the ream and reduce this by half also. By now the courgette should be perfectly cooked.
  • Remove from the heat and puree in a jug blender, pass the puree through a fine sieve and place in a bowl to allow it to cool rapidly, it’s a good idea to put this over a bowl of ice, it will keep the puree a bright green colour.
  • Set aside 150 ml of this for your croquettes and add a drop of truffle oil to the remainder before re heating.
  • Croquette Method:
  • To Boil your rooster potatoes to make your mash and make sure you don’t have any lumps, set aside and allow to cool.
  • Once cool add the yolks, puree, seasoning and the raw finely dice courgette.
  • Mix well and to make life a little easier for your self place it into a piping bag. Use a very wise nozzle and pipe a long fat sausage shape onto a floured tray.
  • Place this into a freezer for an hour or two. Once semi frozen, remove and cut into 2inch lengths. Keep these frozen while you prepare the Pane Station.
  • Prepare 3 bowls, the first with flour, the second with the whisked eggs and milk and the third with the bread crumbs.
  • Remove the potato from the freezer and place it first in the flour followed by egg, and bread crumbs.
  • Keep these croquettes frozen before placing in a high fryer, 190 degrees, for about 5 minutes or until they start to float.
  • The starch content of potatoes varies greatly from each type but also through out the time of year. I think the best for this job for this time of year is Roosters. Some recipes and chefs will recommend the potatoes are baked in order to keep them as dry as possible. I don’t believe this is necessary and I prefer the centre of the croquettes to be soft and fluffy.
  • Balsamic Reduction Method:
  • In a hot pot reduce the balsamic vinegar by half and half again until the liquid is thick and tar like.
  • Add the chicken and reduce this by half and half again.
  • Reduce the heat in the pot and add the cubed butter a piece at a time, if this separate a little simple blend with a soup blender.
  • Check the seasoning before serving.
  • Dry Aged Steak:
  • This is the best way to eat beef. The beef we use in Halo has been dry aged through a very unique process for a minimum of 21 days before it’s cooked. A 9oz Dry Aged Rib eye is the steak to use. As all the flavour is in it already there is little more to do.
  • Season the steak well with salt and pepper and a little chopped thyme, drizzle a little olive oil over before placing it on the char grill, the grill will allow the excess fat drain off between the grooves.
  • Depending on how you like your steak cooked you may need to place the steak in a hot oven to continue cooking and prevent burning of the steak.
  • To Serve:
  • Smear a little of the courgette puree on each plate. Allow 3 croquettes per person and place around the plate. Place the steak off centre and drizzle with the balsamic reduction. A nice garnish with this is a semi dried cherry tomato. Enjoy!

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