Recipe and Competition time

Welcome to my latest blog. It has been all go here both in the restaurant and the cookery school and also with the release of my latest book, ‘The Nation’s Favourite Food Fast’. I am thrilled it is already a number one bestseller. Wow. A big thank you to everyone involved in the book and of course to everyone who has, and will enjoy cooking from it.

Today I am going to share with you a recipe from the book: Rib Eye Steak with Chimichurri. Beef is such a great meat to cook with and I love this recipe. Quick and tasty and with lots of flavour it is one of my favourites.

PERFECT RIBEYE... Rib Eye Steak with Chimichurri. Picture courtesy of Joanne Murphy

PERFECT RIBEYE… Rib Eye Steak with Chimichurri. Picture courtesy of Joanne Murphy

To be in with a chance of winning a signed copy of ‘The Nation’s Favourite Food Fast’ I would love to see what beef dishes you can create in 45 mins. You can have a go at this recipe or else come up with your own beef dish. The rules are that whatever you make it has to take 45 minutes or less to prepare. Send in pictures of your dishes and we will pick our favourite three who will all get a signed copy of the book and also be entered into a draw for a day at ‘The Neven Maguire Cookery School’

To enter simply reply with a picture of your dish and a short description of how you made it to our post on Facebook. 

The recipe is below and I can’t wait to see what you all come up with.

Rib Eye Steak with Chimichurri

Ingredients

450g (1lb) baby new potatoes

4 x 200g (7oz) rib eye steaks, well trimmed

1tbsp olive oil

fresh coriander leaves, to garnish

fresh cherry tomato and red onion salad, to serve

Chimichurri Sauce:

4 spring onions, trimmed and chopped

4 garlic cloves, peeled

1 red chilli, seeded

1 bunch fresh flat leaf parsley

3 tbsp red wine vinegar

2 heaped tsp dried oregano

pinch of hot paprika

pinch of ground cumin

sea salt and freshly ground black pepper

Method

Chimichurri is a green sauce that is traditionally served with barbecued or grilled meat in Argentina. Rib Eye is my favourite cut of beef for a steak, as it has the perfect balance between flavour and value for money.

Place the new potatoes in a steamer and sprinkle over a little salt, then cook for about 15 minutes, until tender.

Meanwhile, heat a barbecue or cast iron griddle pan. Rub the steaks with a little olive oil and season with salt and pepper. Place on the barbecue or griddle pan for 3-4 minutes on each side for medium rare – leave them on a little longer if you prefer your meat more well done. Transfer to a warm plate and loosely cover with foil. Set aside to rest for about 5 minutes.

To make the chimichurri sauce, put the spring onions, garlic, chilli, parsley, vinegar, oregano, paprika, cumin and 3 tablespoons of water in a liquidiser and blend to a smooth sauce. Divide among 4 dipping bowls.

Carve the steaks on the diagonal and arrange a steak on each platter or warmed plate. Garnish with coriander leaves and add the cherry tomato and red onion salad and a dipping bowl of the chimichurri sauce. Serve with a separate dish of stewed new potatoes.

TERMS AND CONDITIONS FOR COMPETITION

The three winners of the signed book each week will be selected by us based on our favourite dishes submitted. The winner of the place at the Neven Maguire Cookery School will be selected at random from the weekly winners.

While we will try to accommodate with dates and time for the day in the cookery school these subject to availability. 

The competition is not open to staff or family members of MacNean House and Restaurant.

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