Cookery School Competition and a Recipe from Home Chef
We are running a competition for a day for two at my Cookery School. Each day that Bloom is on, Thurs 28 to Monday June 1, we will be asking people to name their favourite ‘dish of the day’ on twitter. Each day I will ask for a different course. So we will be beginning with your favourite starter on Thursday and ending with your favourite dessert on Monday.
We will pick two people each day and at the end of the five days of Bloom we will have a draw among the ten people picked for the prize of a day for two in the ‘Neven Maguire Cookery School’.
Let your passion for cooking shine through.
(The competition is for July 31 and the ‘Summer Entertaining’ course)
Read on for a delicious recipe from Home Chef
Here is a recipe from this week’s episode of Home Chef. I really hope you enjoy it.
Rib Eye Steak with Chimichurri
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
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
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.