Grilled Chump Steak, Abernethy black garlic butter and roast onions, potato salad with scallions and pickled cucumber, roast beetroot, dill and horseradish salad

750g piece Chump steak

4 onions

75g Abernethy black garlic butter

2 tablespoons rapeseed oil

Few sprigs thyme

Salt and pepper

Peel the onions and cut in half. Place on tin foil and add 1 tablespoon of the oil. Season with salt and pepper and add a couple of sprigs of thyme. Add a splash of water and gather into a parcel. Bake in a 180oc oven for about 45 minutes or until soft. Brush the remaining oil over the beef and season with salt. Heat a griddle pan until hot and add the steak. Cook for 3 minutes each side and then allow to rest for 10 minutes. Add the onions to the grill pan to mark, return the steak and any juices and melt the butter on top. Remove the steak and slice. Spoon over all the buttery juices and spoon around the onions. Season with black pepper.

Potato salad with scallions and pickled cucumber

1kg scrubbed potatoes, cut into 2cm pieces

50ml cider vinegar

25g sugar

25ml dry cider

1/2 cucumber, quartered seeds removed and cut into small dice

4 chopped scallions

200ml sour cream

2 tablespoons chopped chives

1 tablespoon American mustard

Boil the vinegar, sugar and cider until the sugar dissolves. Pour over cucumber and leave for an hour. Boil the potatoes until just done, drain and pat dry with kitchen paper. Drain the cucumber from pickle liquor (reserve for beetroot salad) apart from 2 tablespoons and place in a bowl. Add the scallions, chives, sour cream and mustard and mix well. Add the hot potatoes and mix. Serve.

Roast beetroot, dill and horseradish salad

2 large beetroot scrubbed and quartered

2 tablespoons rapeseed oil Salt and pepper

2 tablespoons chopped fresh dill

1 red onion, finely sliced

50ml of reserved pickle liquor

1 tablespoon horseradish sauce

50ml rapeseed oil

Take a sheet of foil and add the beetroot. Drizzle with the 2 tablespoons of oil and season. Add a dash of water, gather up and roast until soft – around an hour. Scrape the peel from the beetroot and slice. Place on a platter. Whisk the pickle liquor with the horseradish, dill and 50ml of oil. Season to taste and drizzle half over the beetroot. Scatter over the onions and remaining dressing.

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