WARM STEAK SALAD WITH HORSERADISH MUSTARD AND BALSAMIC VINEGAR
- 1 tbsp rapeseed oil
- 4 x 200g Bord Bia Quality Assured striploin steaks
- 150g mixed salad leaves
- 1 red onion, thinly sliced
- ½ celeriac, peeled and cut into thin strips
- micro greens, to garnish (optional)
- edible flowers, to garnish (optional)
For The Dressing
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Balsamic Vinegar
- 1 garlic clove, crushed
- 1 tsp Wholegrain mustard
- 1 tsp Honey
- 1 tbsp fresh thyme leaves picked
- 4 tbsp Beef Stock
- 1 tsp chopped fresh parsley
- Sea salt & freshly ground black pepper
Remember to take your steaks out of the fridge at least 30 minutes before you intend to cook them to allow them to come back up to room temperature.
To make the dressing, place the garlic, horseradish and mustard in a bowl, then whisk in the rapeseed oil and balsamic vinegar to form a dressing
Season to taste and add the coriander. Set aside until needed.
Heat the rapeseed oil in a large heavy-based frying pan over a medium heat.
Season the steaks, add them to the heated pan and fry for 4 minutes on each side, turning once, for medium rare.
Remove from the pan and transfer to a plate. Cover loosely with foil to keep warm and leave to rest for 10 minutes.
For the Dressing
Place the balsamic, garlic cloves, mustard, honey, beef gravy , thyme leaves in a bowl and mix well.
Add to the frying pan that you've cooked the steaks in.
Bring to the boil and reduce by half,
Place the salad leaves and vegetables in a large bowl and lightly coat with the dressing.
Divide among plates, then carve the steaks into thin slices and arrange on top.
Drizzle over any remaining dressing and garnish with the micro greens and the edible flowers, if using, to serve.
RISOTTO WITH BACON & PEA’S
- 2 tbsp rapeseed oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 150g x Bord Bia Quality Assured Unsmoked Irish Bacon Lardons
- 450g Arborio (risotto) rice
- about 1.5 litres chicken or vegetable stock
- 450g frozen peas
- 50g freshly grated Parmesan cheese, plus extra shavings to serve
- 1 tbsp mascarpone cheese
- 2 tbsp fresh basil, chopped
- sea salt and freshly ground black pepper
Heat the rapeseed oil in a large sauté pan over a medium heat.
Add the onion and garlic and cook gently for 3–4 minutes, stirring occasionally, until softened but not coloured. Add the bacon lardons and cook for another 2–3 minutes, until crisp and lightly golden.
Increase the heat, stir in the rice, and cook gently for 1 minute, stirring continuously, until the rice is opaque and fragrant.
Meanwhile, pour the stock into a separate pan and bring to a gentle simmer.
Add a ladleful of stock to the rice and cook gently, stirring, until absorbed. Continue to add the simmering stock a ladleful at a time, stirring frequently.
Allow each addition of stock to be almost completely absorbed before adding the next ladleful, until the rice is al dente (tender with a slight bite). This should take about 20 minutes.
About 2 minutes before the risotto is ready, stir in the peas & mascarpone and allow to finish cooking.
Stir in the Parmesan & basil and season to taste with salt and pepper.
Leave to rest and swell a little more for 3 minutes.
Ladle into warmed shallow bowls and scatter over the Parmesan shavings to serve.