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Peppercorn T–bone steak & Double chocolate chip cookies

Peppercorn T–bone steak & Double chocolate chip cookies

I’M A big fan of steak both because of the taste and because of the quality of Northern Ireland meat – and there is no better time than now to be supporting local formers and butchers.

Steak night in our house often mean a sharing steak; there’s often enough left over to put into a fresh baguette with watercress and horseradish or mustard dressing next day.

This week’s second recipe is an easy one that’s guaranteed to entice kids to help in the kitchen. Cookie dough can be stored in the fridge for a couple of days and the cookies pair really well with ice cream. My favourite local one is Al Gelato, though I recently tasted the some from Draynes Farms and it was great. Enjoy!

PEPPERCORN T–BONE STEAK WITH SMOKY BARBECUE RELISH

(Serves 4)

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2 tbsp green peppercorns

2 tbsp sea salt

2 800g T–Bone steaks

1 tbsp extra virgin olive oil

For the relish:

1 onion, chopped

4 garlic cloves, chopped

1 tbsp extra virgin olive oil

2 bay leaves

2 whole dried chilli

2 tbsp mustard powder

2 tbsp smoked paprika

1 tbsp sea salt

400g chopped tomatoes (tinned is fine)

80ml Worcestershire sauce

90g honey

1 tbsp red wine vinegar

90g brown sugar

Method:

First, make the relish: Place the oil in a pan on a high heat. Add he onion, garlic, bay leaves, chilli and cook for five minutes, stirring. Add the mustard powder, paprika and salt followed by the tomatoes, Worcestershire sauce, red wine vinegar, honey and sugar; bring to the boil. Reduce the heat and simmer for 20 minutes until it’s a jam–like consistency. Remove the chilli and bay leaves and set into serving jar.

For the steak, bring to room temperature and preheat a chargrill pan to a high heat. Crush the peppercorns with a pestle and mortar. Add the salt and mix. Drizzle the steak with the oil and massage in, cover with the pepper and salt and cook for five minutes each side for medium. Take off heat and rest for five minutes. Slice and serve with the relish.

DOUBLE CHOCOLATE CHIP COOKIES

(Makes 30)

125g self–raising flour

25g cocoa

½ tsp baking powder

12g butter

75g soft brown sugar

50g caster sugar

2 eggs

1 tsp vanilla essence

175g chocolate chips

75g walnuts, chopped

Method:

Heat the oven to 190C. Mix the flour, cocoa and baking powder and sieve into a bowl. Cream the butter, brown sugar and caster sugar together and beat until the mixture is light and fluffy. Beat the eggs in one at a time, add the vanilla essence and mix well.

Add the flour mix and stir together evenly. Add the chocolate chips and walnuts and mix again. Using a tablespoon and teaspoon, take the mix and drop on to a well–greased baking tray. Bake in batches for 10 minutes until golden. Remove from the tray and place on a wire rack to cool.

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