I want to chat to you all about food. Not just any food, the kind of food which we go crazy for in restaurants but never really cook at home. It’s like we all think that those chefs we admire have magic fingers or something. Ok, so yes, they are very talented and they understand flavours far better than most of us do, but once they have created a masterpiece and put it out there for the world to try, it’s actually pretty easy to replicate. So why are you still eating boring food in your home?
If it is time that you are worried about, don’t be. The meals that come out of top notch kitchens tend to be pretty time friendly. Ok, so a michelin star restaurant is probably serving up foods which have been lovingly prepared over the hours or days before service. But that’s ok, we aren’t looking at replicating those meals.
Maybe it’s the finances. Good quality food can be expensive and yes, if you want to head for a meal at Osteria Francescana then you probably need to visit loans direct first. But great food served in fantastic restaurants doesn’t have to cost the earth, in fact most professional kitchens spend a fortune working out how to save money, so you might get charged a hefty bill but you can be certain the ingredients were pretty low cost.
So, now I have pulled you all into touch and sorted out the main problem areas, let’s get down to a pretty simple but absolutely Michelin star worthy recipe. You ready? Good.
You are going to need 500g of Maris Piper potatoes, 500g of swede, a couple of 500g pieces of skirt steak, 1 tsp of coriander seeds, cumin and 5 tsps of goose fat. That is it. Simple.
Preheat the oven to 200C/gas mark 6. Then wash, don’t peel your potatoes. Cut them how you would a roast potato. Do the same with your swede and cut into similar size. Pop into a large pot of boiling water then parboil for around 10 minutes. Whilst this is happening crush your coriander seeds and cumin with a pestle and mortar. Pop them in a roasting tin and toast over a moderate heat. Add your goose fat and then throw in your potatoes and swedes. Toss them, no jokes please, until they are coated in the fat and spices then bash them into the oven for 40 minutes. They should be crisp and golden.
Lightly crush 1 tsp of coriander seeds and another of cumin, using a pestle and mortar or spice mill. Put the spices in a roasting tin set over a moderate heat and toast for a minute or two, till fragrant. Add 5 tbsp of goose fat to the roasting tin. When it has melted, drain the potatoes and swedes in a colander then add them to the hot fat. Toss the vegetables to coat with the fat and spices then put them in the oven and roast for about 40 minutes till crisp and golden.
Griddle the steak to your liking. Slice on the diagonal after a 15 min rest and then …. Serve. A perfect restaurant quality meal!