We all love a BBQ in the summer but everyone knows that the great British weather is NOT reliable. Therefore our chefs will be bringing you a selection of recipes that can be cooked on a griddle or grill come rain or shine.
Either BBQ outdoors or retreat to the kitchen and use a trendy grill pan! James Tanner's starting with a classic . . . sizzling steak!
4 x 180g sirloin or entrecote steak
For the garlic & herb butter
250g butter, softened slightly1 tbs chopped chives1 tbs chopped flat leaf parsley
1 garlic clove, squashed and crushed1 tsp dijon mustard2 anchovy fillets, roughly chopped1 tsp baby capers
Salt and pepper to season
500g of new season potatoes
2 garlic cloves crushed
1 tsp fresh Rosemary leaves, finely chopped
Small knob of butter
Oil for frying
1. To cook the steaks, oil and season both sides and sear in a char grill or non stick frying pan for 2/3 minutes on both sides then remove from pan.
2, Put on a plate and lightly cover with tin foil to rest for 5 minutes (this will give you a medium rare cooking temperature). For more well done simply cook longer on each side but on a more gentle heat so the steak cooks through. Always rest so the meat has time to relax.
3. Boil the potatoes for around 10 minutes until only just tender, drain and leave to cool slightly. Slice into roughly 1cm thick slices. When ready to serve, add a splash of oil to a non stick frying pan add the potato discs, the crushed garlic cloves and a knob of butterand cook for around 2 minutes on each side until golden. Season and drain well on kitchen towel.
4. For the garlic and herb butter, place the softened butter in a bowl. Finely chop the garlic, herbs, capers and anchovies and add to the butter with the mustard. Combine well and season.
5. Place on a sheet of baking parchment, roll into a sausage and chill in the fridge until firm. Slice to order when needed, return to the fridge or freezer to use again.