James Martin's steak, corn and loaded potato skins
James Martin is taking us stateside as he whips up some of his favourite dishes from his great adventure around the USA in 2017.
First up, we’re getting a taste of Texas with his loaded potato skins, served with BBQd steak and corn.
"I'm using Tomahawk steak but you can easily use a Ribeye on the BBQ too," James says. "The great American chef Wolfgang Puck showed me a great tip - crumbling an oxo cute over the steak at the end of the cooking - the taste is incredible!"
For the BBQ sauce:
1 shallot, peeled and diced
1 clove garlic, peeled and sliced
1 red chilli, diced
200g brown sugar
50ml soy sauce
50ml white wine vinegar
2 tbsp chipotle paste
For the loaded jackets:
4 large baking potatoes
100g pancetta lardons
1 corn on cob, *corn carefully cut away from the cob
100g chipotle butter (made by mixing 100g butter with 1-2 tbsp chipotle paste until combined. Reserve some for the steak and corn on the cob)
1 bunch spring onions, sliced
200g grated cheddar cheese
For the steak:
1 x oxo cube
Pinch of salt
1 x tomahawk steak (this will serve 4 people) or rib eye steak
2 x corn on the cob
1 small bunch coriander chopped
1 small bunch mint chopped
1. Preheat the oven to 180 degrees.
2. For the bbq sauce: cook the shallots on a medium heat until they start to soften. Add the garlic and chilli and cook for another minute. Then add the remaining ingredients, and cook together until bubbling.
3. For the loaded jackets: Bake the potatoes for an hour and a half. Once cooked, cut them in half and scoop out the middle and place into a bowl. Pop the skins onto a baking tray.
4. Fry the pancetta until crispy, before adding the corn and char.
5. Season the potato filing, add the chipotle butter, spring onions and mix well.
6. Load the filling back into the potato skins, top with the crispy pancetta and corn, cheese, bbq sauce and bake for five minutes.
7. For the steak: Sear the steak on a very hot barbecue on both sides then place into the oven for 10 minutes for a medium rare steak. Crumble over the stock cube and dot with chipotle butter.
8. Char the corn on the barbecue and brush with the remaining chipotle butter.
9. To Serve: Pop the potatoes onto a platter, along with the steak and corn on the cob. Spoon over the sauce and serve with the extra sauce on the side. Sprinkle over coriander and mint to complete the dish.