Staying in this Friday? We have three easy-yet-delicious recipes from SuperValu and Gareth Mullins, Executive Chef of The Marker Hotel, that are sure to impress your loved ones this Valentine’s Day.
All the recipes serve two people and include simple techniques and locally sourced produce, with easy-to-follow steps and can be whipped up with your friends, partners (or by yourself!)
Grilled Cote de boeuf sharing steak, triple-cooked chips, chimichurri sauce, roasted vine cherry tomatoes, rocket and spinach salad
Gareth likes to serve this dish in the centre of the table with a full bodied red wine like a Spanish Rioja. Carve the steak and serve on a platter with tomatoes on top and an extra sprinkle of sea salt and a twist of pepper.
The sides of triple cooked extra crispy chips is always a winner along with the dressed salad and the zingy sauce will cut through the rich flavour of the beef, the perfect date night meal.
Ingredients:
- 1 454g SuperValu signature Dry aged rib steak
- 1 packet vine cherry tomatoes
- 20mls extra virgin olive oil
- Salt and pepper
- 1 packet – spinach and rocket mix
- 30 mls extra virgin Olive oil
- 10mls balsamic
- Salt and pepper
- 5 large baker potatoes
Chimichurri sauce:
- 1 bunch coriander – picked
- 1 bunch parsley – picked
- 1 red chilli – chopped, leave the seed in if you like it spicy
- 1 cloves garlic chopped
- 1 shallot peeled and chopped
- 80mls extra virgin olive oil
- 20mls red wine vinegar
- 1 tea spoon salt and pepper
Method:
Chips
- Cut potatoes into large chunky chips and place in a pot of cold water. Bring to boil. Once water boils take off stove and drain then place on wire rack to cool.
- When cooled cook in deep fryer at 160degrees for 6mins (to blanch).
- Adjust the temperature on fryer to 190 and fry chips until crispy, drain on a tray with some kitchen paper and season with sea salt.
Steak
Before cooking steak, make sure to leave out of fridge for 30mins to allow meat to come to room temp.
Cooking times in the oven:
- Rare 5-6 minutes
- Medium rare 7-8 minutes
- Medium 9-10 minutes
- Well done about 15 minutes
- Pre heat your oven to 200 degrees
- Choose a medium sized heavy based frying pan or griddle pan, pre-heat on stove until smoking hot. Oil and season the steaks before placing in the pan. Cook steaks on each side for 3-4 minutes until you have a nice golden crust on each side
- Take steaks off the griddle pan and place on a pre heated oven tray and pop into oven
- Then take the steak from the oven and place on a warm plate and allow to rest for 10 minutes, this is a critical stage as the meat will relax, become more tender and juicy – Chef’s top tip!
Chimichurri
- Place all the ingredients into a small blender or nutribullet and blitz until a fine sauce, it will look like pesto.
- Place in a small bowl and serve on the side
- Serve this sauce in a bowl in centre of table
Tomatoes
Cut the vine tomatoes into two bunches, place on a baking tray and drizzle with extra virgin olive oil, salt and pepper, Roast in pre heated oven at 200 degrees for 6 minutes until hot, serve on the side with the steak.
Salad
Serve with the spinach and rocket salad dressed with the balsamic, olive oil, salt and pepper ingredients.
Salt aged pork Tomahawk, colcannon mash, maple roasted apple and wholegrain mustard sauce
Ingredients
- 1 Salt aged pork Tomahalk
- 2 cloves garlic, 1 sprig rosemary, splash of olive oil, cracked pepper
Colcannon mash
- 500kg potatoes, 50g butter, 100mls cream,
- 1 bunch curly kale or ½ savoy cabbage finely chopped
Mustard sauce
- 250mls cream
- 1 table spoon Dijon mustard
- 2 table spoons whole grain mustard
- 2 table spoons chopped chives
Roasted apple
- 3 apples peeled, cored and quartered
- 30g unsalted butter
- 20mls maple syrup
- Splash sherry vinegar
Method
- Put the pork Tomahawk into a bowl and add the olive oil, rosemary, pepper and garlic, Marinade for 3-4 hours or overnight if you have time.
- Place heavy based frying pan on a medium to high heat, add some vegetable oil to the pan, carefully place the chop into the pan and pan fry for 3 minutes (until golden) on one side, then turn over and sear the other side for 3 minutes.
- Place the seared Tomahawk on roasting tray and finish cooking in pre-heated oven at 180 degrees for 15 minutes or until cooked through. Note – there is no need to season with salt as the meat is already Salt aged.
- To make the colcannon, boil the potatoes until cooked, stain off and place back in the pot and on the stove for 2 minutes to ensure all the water has evaporated. Mash until smooth until you have no lumps… in a separate pan sauté the chopped kale until soft, add the cream, season with salt and pepper and fold through the mashed potatoes.
- For the roasted apple, peel, core and quarter the apples, in a pan add the butter and sauté the apples to get a little colour, add the maple syrup and cook for a further 2 minutes, deglaze the pan with a splash of sherry vinegar.
- To the mustard sauce add the cream, 2 types of mustard, season with salt and pepper, bring to the boil and reduce the sauce until it coats the back of a spoon, finish the sauce with chopped chives.
Rib Eye steaks with rosemary & sea salt roasted baby potatoes, glazed red onions, peppercorn ‘café au lait’
Rib eye Steaks is the go-to dinner choice for chefs – the ultimate sauce has to be peppercorn!
A few crispy spuds and glazed onion and you will have the perfect sharing date night meal. Light some candles, open your favourite wine and you will have the vibes of a brassiere in Paris in your own home…
Ingredients
- 2 Rib eye steaks
- 400g baby potatoes
- 40 mls extra virgin olive oil
- 3 springs rosemary picked
- 1 tea spoon Sea salt
- 2 red onions peeled and cut in half
- Olive oil and balsamic
- 1 knob butter
- Salt and pepper
Peppercorn ‘café au lait’
- 1 tbsp butter
- 2 large shallots, finely chopped
- 3 tsp green peppercorns, in brine, drained
- 3 tbsp brandy
- 200mls double cream
- Salt and cracked black pepper to taste
Method
Baby roasted Potatoes
- Give the potatoes a good wash and place in a pot of cold water. Bring to boil. Once water boils take off stove and drain
- Place the par boiled potatoes on a baking try with the olive oil and roast in a pre-heated oven at 200 for 20 minutes
- After the 20 minutes, add the picked Rosemary and sea salt, pop back into the oven and roast for a further 20 minutes until potatoes are crispy
Steak
Before cooking steak, make sure to leave out of fridge for 30mins to allow meat to come to room temp.
Cooking times in the oven:
- Rare 5-6 minutes
- Medium rare 7-8 minutes
- Medium 9-10 minutes
- Well done about 15 minutes
- Pre heat your oven to 200 degrees
- Choose a medium sized heavy based frying pan or griddle pan, pre-heat on stove until smoking hot. Oil and season the steaks before placing in the pan. Cook steaks on each side for 3 minutes until you have a nice golden crust on each side
- Take steaks off the griddle pan and place on a pre heated oven tray and pop into oven
- Then take the steak from the oven and place on a warm plate and allow to rest for 5 minutes, this is a critical stage as the meat will relax, become more tender and juicy – Chefs top tip!
Onions
- Cut the cut onions into a small pan or pot with the Olive oil, balsamic, knob butter
- Salt and pepper, now place into a pre heated oven at 200 and roasted for 15 minutes checking after 5 mins to baste with the vinegar and butter glaze
Peppercorn sauce
- Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 minutes, until the shallots have softened but not browned.
- Add the brandy and cook until it has reduced away to almost nothing, be careful if cooking on gas as the brandy will flambé if the flame catches it
- Now pour the cream into the pan, turn up the heat and boil rapidly until the sauce coats the back of a spoon. Check the sauce is seasoned to your liking before serving with steak.
- Gareth likes this to have a kick so be generous with the cracked black pepper!
