Sirloin Nordic Tapas
SCOTLAND’S foodie, Wendy Barrie is a highly respected campaigner for local sustainable food, popular cookery show presenter and a food writer. Founder and director of the award-winning Scottish Food Guide and The Scottish Cheese Trail, Wendy is also Leader in Scotland for Slow Food Ark of Taste & Slow Food Chef Alliance Member.
For more information visit www.wendybarrie.co.uk and www.scottishfoodguide.scot
Serves 2 - 3
INGREDIENTS
2 Macbeth’s sirloin steaks
75g St Andrews Farmhouse Anster Cheese, grated
100g chestnut mushrooms, sliced
1 medium onion, peeled and sliced
500g early potatoes 1 generous spoonful Galloway Chillies Original Preserve
Isle of Skye Sea Salt & freshly milled black pepper
Chopped parsley/chives
1tbsp Orkney Craft Bere Malt Vinegar
25g butter
Summer Harvest rapeseed oil
METHOD
1 Scrub and scrape potatoes as required. Place in a pan and boil for approximately 15 minutes or until tender.
2 To cook the steaks, brush them with a little rapeseed oil. Cook in a hot dry pan for 3 to 4 minutes per side for a medium steak. Season with Isle of Skye Sea Salt.
Remove from pan, wrap loosely in foil and allow to rest for 10 minutes.
3 To make the dressing, place 3 tablespoons of oil, along with vinegar, salt, a twist of black pepper, fresh herbs and grated Anster into an empty jam jar. Put the top firmly on the jar and shake well.
4 Drain the potatoes and toss in the dressing.
5 Meanwhile, heat a drizzle of oil with a knob of butter in a hot pan and add the onions and mushrooms. Sauté quickly over a high heat. After a few minutes, once nicely roasted, add sufficient chilli preserve, according to taste, and combine. 6 To serve, finely slice the steak onto a platter and serve with the mushroom combo and dressed potatoes in separate bowls.
Enjoy!
It is equally wonderful served hot or just warm.
Chefs Tip: Don’t waste those steak juices! Drizzle over sliced sirloin or grab a slice of artisan bread and mop up those juices as a tasty cook’s treat.
In association with Taste Communications.