karohemd: Gentoo penguins in Antarctica, by me (Hungry)
My last visit to this lovingly restored pub/restaurant was over a year ago as it's a little out of the way when you don't have a car and a taxi fare is just a little bit too steep so I have to wait until I can persuade friends to come along and give me lift on the way. Yesterday, Sandi and Tim were so kind.
We arrived a bit early so had a drink in the bar before being shown through the rabbit's warren of the building to our table in the cosy but sparsely lit dining room. The choice of mains on the menu was somewhat reduced by the time we got there as the lamb was not on (the delivered meat wasn't up to the chef's standard) so there had been increased demand for the pork chop so my friends opted for the steak for two while I chose the hake.

PSB and beignets

My starter of purple sprouting broccoli with beignets (more similar to Spanish croquetas than doughnuts) worked really well. I could easily have finished a bowl of those beignets. My friends were equally happy with their choice of ham hock terrine with pickles and smoked salmon respetively.

Hake, mussles chowder

My main of a perfectly cooked fillet of hake with mussel chowder was a wonderfully warming and satisfying dish while still being light.

Roasted Marrow Bones

This was the roasted marrow bone that came with the steak. I helped myself to a few teaspoonfuls. It was very rich but literally melted in your mouth. Very very good indeed.

Brownie

Hole in the Wall, 29/11/12

We'd heard lots of praise for the HITW's doughnuts so were eager to try them for dessert but sadly, there had been too much demand for those, too, so we settled for the sticky bread and butter pudding and the chocolate brownie which were both nicely balanced and not too sweet.

Despite being denied a few menu choices, this was a great meal and for the quality, reasonably priced, too. I hope to be back soon because I want to try those doughnuts!
karohemd: (Chef)
This steak looked so good I cooked it a lot less then usual, about a total of one minute on each side, the rested for 10 minutes while I braised the chicory in the same pan. I added some veg stock to the same pan, then the quartered chicory and put on a lid to let cook until tender but still crunchy and most of the liquid was gone.

Sirloin steak, braised chicory, horseradish mash
karohemd: (Chef)
This steak looked so good I cooked it a lot less then usual, about a total of one minute on each side, then rested for 10 minutes while I braised the chicory in the same pan. I added some veg stock to the pan, then the quartered chicory and put on a lid to let cook until tender but still crunchy and most of the liquid was gone.

Sirloin steak, braised chicory, horseradish mash
karohemd: (Chef)
After my light lunch, I fancied a nice piece of meat for dinner. I'm pretty confident in cooking steak my usual way (fast sear and then finished in a low oven) but I wanted to try the method Heston Blumenthal demonstrated in his last TV series.
The steak had quite a chunk of fat on one end so I cut that off, chopped it up and rendered it on a low/medium heat. There was enough fat to lubricate the steak so I didn't need any oil. It most likely helped with the flavour, too.
With the extractor fan on full and window open, I added the steak to the smoking pan and flipped the steak every 15 seconds (roughly, by counting, I didn't actually use a timer), seasoning with salt and pepper halfway through. After four times on each side, so for a total of two minutes, the steak felt as if it was done so I removed it from the pan to a warm plate to let it rest for five minutes. I poured off the fat as suggested in the linked recipe but made a standard red wine reduction instead to which I added the resting juices later.
After resting, the steak was just how I like it, dark pink throughout, wonderfully juicy and with a really nice crust on the outside, quite possibly the best steak I have cooked.
This I served with boulangere potatoes and fresh, blanched asparagus.

Sirloin steak cooked the Heston way, boulangere potatoes, new season asparagus Sirloin steak cooked the Heston way (cut), boulangere potatoes, new season asparagus


I remember watching this episode on TV and myself and many others on twitter found it a bit odd but it really works. I mentioned this to an American friend and she thought it completely normal. Different cultures, different ways of cooking steaks.
karohemd: Gentoo penguins in Antarctica, by me (Hungry)
Flatiron Steak, Spinach, Mash
Flat iron steak, mash, spinach, whisky glazed shallots
karohemd: (Chef)
topped with Roquefort cheese and served with creamed summer greens and sauteed potatoes.

Very simply: Sear the steak in the pan on all sides, put on a slice of cheese and put the pan in a medium oven for about 10 minutes until the steak is done to your liking and the cheese has melted.
I only put on the cheese after 5 minutes so it didn't get as soft as I would have liked but I'll know next time.



Bigger )
karohemd: by LJ user gothindulgence (Curry)
Fillet steak fried to medium rare with a creamy peppercorn sauce and pan-fried parboiled potatoes and a lettuce/pepper salad on the side.
So good. *licks plate*
karohemd: (Chef)

I had picked up a nicely aged fillet steak from the Art of Meat but didn't fancy doing a lot of fancy cooking on the side so I just pan-fried it to medium, took it out, added about two tbsp of bruised green peppercorns, a small cup of double cream, a good pinch of salt (didn't salt the steak, only seasoned with white pepper) and let it reduce a bit. Served with steamed new potatoes and a mixed leaf salad with basil and a few cherry tomatoes (all of the latter from my box) with a simple dressing of EVOO, fresh lemon juice, salt and pepper.
The wine is a nice 2002 St. Emilion.
As I don't have the space for an elaborate place setting, here's just the plate:

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