Issue link: https://maltatoday.uberflip.com/i/875714
maltatoday, WEDNESDAY, 20 SEPTEMBER 2017 14 Food Sizzling steaks The quality of meat available in Malta has increased exponentially. With imports from New Zealand, Ireland, Argentina and Japan, the variety of meat, whether from different breeds, farms or cuts means you can get the perfect steak every time, whether you're looking for a casual mid-week meal or you are cooking for a fancy occasion Ingedients • 50ml extra-virgin olive oil • 4 beef sirloin steaks (300g each) • 50g unsalted butter, diced • 1 bunch watercress leaves, to garnish Fried potatoes • 16 kipfler potatoes (700g) • 100ml olive oil • 6 garlic cloves, unpeeled • 2 tbsp flat-leaf parsley, finely chopped • 2 tsp thyme • 1 tsp rosemary • 50g butter, diced Béarnaise sauce • 100ml white wine vinegar • 1 golden shallot, coarsely chopped • 4 sprigs French tarragon, plus 2 tbsp finely chopped extra • 1 fresh bay leaf • 5 tsp rosemary • 5 egg yolks • 100ml clarified butter, melted • ¼ cup (firmly packed) flat-leaf parsley, finely chopped • 1 tbsp chives, finely chopped Method 1. To make the fried potatoes, cover kipflers in a saucepan with salted water and boil over medium-high heat until just cooked (10-12 mins). 2. Drain and set aside to cool (1 hour). 3. Halve potatoes lengthways and place in a large frying pan over medium-high heat with oil and garlic and fry until golden and crisp (5-6 mins). 4. Add herbs and butter and toss potatoes to coat, then remove from pan with a slotted spoon and keep warm. 5. To make the béarnaise sauce, place vinegar, shallot, tarragon sprigs, bay leaf and peppercorns in a saucepan, bring to the boil, then reduce heat to medium and simmer until reduced by two-thirds (2-3 mins). 6. Strain through a fine sieve and set aside to cool (40 mins; discard solids). 7. Combine egg yolks and 25ml reduction in a heatproof bowl and place over a saucepan of simmering water (don't let the bowl touch the water). 8. Whisk mixture, rotating bowl occasionally, until pale and thick (2 mins), then remove from heat and place bowl on a wet tea towel to hold it steady. 9. Add clarified butter in a thin steady stream while whisking continuously until butter is incorporated and mixture thickens slightly. 10. Season to taste, then fold in herbs and keep in a warm place. 11. Heat olive oil in a large frying pan over medium-high heat, season steaks and fry until cooked to your liking (4 mins on one side, then turn and cook for another 2 mins for medium-medium rare). 12. Add butter to pan and cook, basting meat with butter as it melts, to your liking (2 mins to cook steaks medium). 13. Rest steaks on a rack over a baking tray in a warm place for 4 mins before serving. This recipe first appeared on Gourmet Today TV, on 8 July, 2016. Ingedients Serves 4 Ingredients • 2 ribeye steaks • 2 tbsp onion compote • 1 beef tomato • 2 small gherkins • Watercress • Handful applewood cheddar, shredded • Handufl sweet cheddar • 2 ftiras Garlic, mustard butter • 2 cloves garlic • Large knob butter • 2 tsp Dijon mustard • Salt and pepper Coffee barbecue sauce • ½ cups strong-brewed coffee • 1 cup ketchup • ¾ cups firmly-packed brown sugar • ½ cups apple cider vinegar • 2 shallots, finely chopped • ½ cup sweet chili sauce • 2 cloves garlic, minced • 2 tbsp soy sauce • 2 tbsp ground cumin • 2 tbsp chili powder • 1 tsp Sriracha or Tabasco sauce Method 1. To make the coffee barbecue sauce, stir all ingredients into a medium sauce pan. 2. Bring to simmer then reduce the heat to low until flavours meld (approx. 40 mins) stirring occasionally. 3. Cool to room temperature and serve. (Will keep for about 2 weeks or more in the refrigerator.) 4. Make the mustard and garlic butter melt the butter into a saucepan and lightly sauté the garlic. 5. Add the mustard and season with salt and pepper. Allow to cool until set. 6. To cook the steaks, heat a grill and season the meat and smear with a little oil. 7. Cook the meat to your desired doneness, depending on the thickness. I cook mine to a medium rare and allow it to rest for about 5 mins. 8. Butter the bread and toast on the griddle pan. 9. Once toasted add the compote and place the tomato and watercress, then place the meat, sliced gherkins and BBQ sauce. 10. Finally add some shredded cheese and place in a preheated oven until the cheese is melted. 11. Spoon over some BBQ sauce and place the top of the ftira onto the sandwich. 12. Cut in half and serve warm. This recipe first appeared on Gourmet Today, aired on TVM on 13 March, 2015. Classic steak frites and Béarnaise sauce Steak sangwicc with coffee barbecue sauce