After a busy couple of months filming, I'm going to enjoy a long-awaited holiday at the beginning of July. But I'm back teaching at Ballymaloe at the end of the month.
- South American Beef Steak with Chimichurri Salsa
South American Beef Steak with Chimichurri Salsa
The flavours in the salsa marry beautifully with the steak, which can be cooked on a barbecue, in a frying pan or grill pan on the hob.
Serves6
6 sirloin steaks, about 1cm (1/2in) thick
For the Marinade:
6 garlic cloves, peeled and finely chopped
1 red chilli, deseeded and finely chopped
Juice of 1 orange
Juice of 1 lemon
2 tbsp chopped fresh parsley
100ml (3 1/2fl oz) olive oil
For the Chimichurri Salsa:
1 garlic clove, peeled and finely chopped
1 tbsp finely chopped spring onion
1 tbsp white wine vinegar
1 pinch dried chilli flakes
2 tbsp chopped fresh coriander
2 tbsp chopped fresh parsley
Juice of 1/2 lime
100ml (3˝fl oz) olive oil
Salt and freshly ground black pepper
Using a sharp knife score the steaks 1mm (1/16in) deep in a criss-cross pattern. Combine the ingredients for the marinade in a shallow glass or china dish or strong plastic bag, add the beef and toss in the marinade. Then place in the fridge for at least 1 hour (or up to about 8 hours).
To make the salsa, combine all the ingredients in a bowl and season to taste with salt and pepper.
Heat a grill pan, frying pan or your barbecue until very hot. Remove the beef from the marinade and cook for about 3-4 minutes on each side or longer, depending on your taste. Reserve the marinade and use it to brush over the steaks during cooking. Transfer to serving plates, spoon over the chimichurri salsa, with more in a bowl on the side, and serve.
People always think you are a genius if you make jam, but it really couldn't be easier! If you are going to double this recipe, make sure you use a suitably large saucepan.
Makes 2 x 400g (14oz) jars / Vegetarian
400g (14oz) sugar
400g (14oz) summer fruit - a mixture of strawberries, raspberries, redcurrants, blackcurrants, blackberries and blueberries (you can use frozen fruits out _of season)
Juice of 1 lemon
Place the sugar in a heatproof bowl and pop in a moderate oven for 10 minutes to heat up. You can also place the jars into the oven to warm, to prevent them cracking when the hot jam is poured into them.
Put a saucer in the freezer for testing the jam later on.
Place the fruit (which can be frozen) in a saucepan with the lemon juice and heat up. Simmer for 3 minutes and crush most of the fruit with a potato masher. Add the warm sugar, stir to dissolve and bring up to the boil. Boil for 3-4 minutes over a high heat, stirring regularly.
To test to see if the jam is cooked, take a spoonful of the jam, place it on the frozen plate and allow it to sit for a few seconds. Then push your finger through the blob of jam - if the skin on top forms a wrinkle when pushed, it is cooked. Remove from the heat immediately and pour into sterilised jars or a bowl. A jam funnel is handy for this if you have one. Place the lids on top. The jam will set as it cools.