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James St Cookery School: Smoked paprika and chilli steak, rice pudding with brandy prunes

James St Cookery School: Smoked paprika and chilli steak, rice pudding with brandy prunes

THE recipes I have prepared this week are very moreish and satisfying dishes that are great if you have the time to apply some TLC to a two–course meal.

Steak may not be the universal meat of choice but it’s a close–run thing – in our restaurant and our Hadskis Cook & Dine collection service it’s always a best seller.

I’ve spiced up this week’s steak recipe with smoked paprika and chilli to really showcase what flavours work well with the beef. I am often asked questions at the cookery school about what cut to buy and my response is always the same: buy the best you can afford.

The second dish is for dessert and it’s one of my all–time favourites – rice pudding. So simple but when cooked well it is simply amazing. I love the nostalgic memories it brings to me and that’s why it’s a mainstay on menus in our restaurant. Hope you enjoy.

SMOKED PAPRIKA AND CHILLI STEAK

(Serves 4)

4 sirloin steaks (approx. weight 100g)

Olive oil

Sea salt

Black pepper

3 cloves garlic, crushed and chopped

1 chilli, deseeded and chopped

2 tsp smoked paprika

To garnish:

1 bunch parsley, destalked and chopped

1 lemon, quartered

Method:

Massage the steak with a little oil and season with salt and pepper. Place a little oil on to your pan and cook the meat on a high heat for one to two minutes on each side – don’t forget to turn your extraction fan on. Remove from pan and cover with tin foil. Cook all steaks like this and keep warm.

Add the garlic, chilli and paprika to the pan and cook for a further minute.

Slice the steak and place on a plate and drizzle over the garlic, paprika and chilli oil.

Garnish with the parsley and wedge of lemon.

RICE PUDDING WITH BRANDY PRUNES

(Serves 6)

200g pudding rice

100g caster sugar

1 vanilla pod, split and with seeds scraped out

1.2 litres milk

1 pinch grated nutmeg

200g prunes, with stone in

200ml double cream

360g evaporated milk

30ml brandy

Method:

Soak the prunes overnight in water. Preheat oven to 160C. Place rice, 80g caster sugar, milk, vanilla pods and seeds, and nutmeg into a pan and bring to the boil. Reduce to simmer for 20 minutes, turn off.

At the same time, place the prunes soaking in water on to the hob, add the remaining caster sugar and cook for 20 minutes until all sugar is dissolved.

To finish the prunes, add brandy into the prune mix and leave on a simmer for 10 minutes. If it becomes too thick, add a dash of water and stir.

Add cream and evaporated milk to the rice and bring back to the boil. Remove from hob and place in oven with lid on for 40 minutes. Check and stir occasionally.

To serve, place the rice into a bowl and stir over the prunes.

 

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D.O.B