Another year, another Bloom – I can’t wait

I have been at Bloom every single year and it is just a fantastic show and a real privilege to be there with Bord Bia. It is hard to believe it is back around again so quickly and it runs from Thursday June 1st to Sunday June 4th.  Kids go free and it is such a wonderful family event and there truly is something for everyone. Obviously the spectacular gardens and flowers just get better and better each year while another ever growing element of Bloom is the fabulous food and produce on show.

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NUMBER 11… This year will be the 11th year of Bloom – and my 11th year too!

I will be cooking every day on the Chef’s Kitchen Stage: at 11:45 on Thursday Friday and Saturday and on Sunday I am on at 1:15.

We will be showcasing some of the very best of Irish produce from produces who will be at the show themselves and I just think that is one of the very best things about being an Irish chef, the sheer quality of produce we have on our doorsteps.

This year we will be having a chef’s table prize each day where a member of the audience will win the food that we have prepared and also one of my books as well. I will be doing book signings after every show and it always amazes me to see the warmth of the people who come and see me.  The people who come to Bloom are just brilliant and so knowledgeable about their food and it is a great honour to perform my cookery demonstration for them and I always find the atmosphere is just electric.

So please come along if you can and I promise you that it will be a brilliant day out. Here is one of the recipes that I will be cooking during my demo – just a gorgeously delicious warm salad for those summer days. And make sure to check back with the blog tomorrow when I will be sharing another recipe! Enjoy everyone.

WARM STEAK SALAD WITH HORSERADISH MUSTARD AND BALSAMIC VINEGAR

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A WARM TREAT… Perfect for so many occasions this salad is one of my favourites.

Serves 4

Ingredients:

1 tbsp rapeseed oil

4 x 200g (7oz) striploin steaks, trimmed

150g (5oz) mixed salad leaves

1 large carrot, cut into thin strips

1 beetroot, peeled and cut into thin strips

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:

1 garlic clove, crushed

2 tsp creamed horseradish

1 tsp Dijon mustard

2 tbsp extra virgin rapeseed oil

1 tsp balsamic vinegar

1 tsp chopped fresh coriander

4 tbsp beef stock

sea salt and freshly ground black pepper

Method:

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 extra virgin 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. Add the beef stock to the frying pan that you’ve cooked the steaks in. Bring to the boil and reduce by half, scraping the bottom of the pan with a wooden spoon to remove any sediment.

Whisk into the dressing. 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.

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