J'AIME February 2021

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F O O D & D R I N K High steaks cooking LIAM DILLON, AWARD-WINNING CHEF PATRON OF THE MICHELIN-RECOMMENDED THE BOAT INN IN LICHFIELD, STAFFORDSHIRE’S ONLY THREE AA ROSETTE RESTAURANT, SHARES HIS TOP TIPS FOR COOKING A WEEKEND FAVOURITE Liam says: “I often get asked what’s easy to cook at home, and steak, chips and peppercorn sauce is a perfect Friday or Saturday night winner!” Top tips: • Work with your butcher to make sure you know where your meat is from and how it was looked after. Choose a breed of beef with good fat content. Speak to your butcher and build up a relationship with them. I’m always talking to Bradshaws of Cannock. • Don’t run before you can walk. Get used to cooking steaks before trying something on the bone or bigger sharing cuts. • Use a chipper potato for the chips, such as Maris Piper or King Edward. Potatoes with a high sugar content will brown before they get crispy. • Marinade the steak in herbs, pepper and oil. Only add salt just before going into the pan. Season and oil the steak rather than the pan. Too much oil at this point will reduce the pan’s heat and not give a great colour to the steak. Mistakes to avoid: • Don’t be scared to leave your steak out at room temperature before cooking for 10-15 minutes. We are all scared of meat being left out of the fridge, but having a steak that is fridge temperature in the middle will always give you different results and be harder to nail that perfect end result. • Don’t just dive in when it comes out of the oven. Resting a cooked steak is just as important as cooking it! Let it rest for as long as possible for the meat to relax. If it needs a little heat before serving, do it! Peppercorn Sauce: I do like a rich sauce with my steak, so either a blue cheese or a peppercorn. Here is how we make our peppercorn sauce at the restaurant: Finely dine two shallots, two cloves of garlic, half a red chilli (deseeded) and half a teaspoon of finely grated ginger. Sweat on a medium heat until onions become translucent. Grind a mixture of pink, green and white peppercorns (teaspoon of each) using a pestle and mortar or food processor. Add ground peppercorns to the pan along with a knob of butter and cook out for two minutes. Add 300ml of a quality beef stock and some resting juices and reduce by half. Then finish with a splash of double cream. If you like your sauce smooth, pass through a fine sieve just before serving. Heat at Home Liam is offering ‘heat at home’ boxes with a direct link to his YouTube channel where he explains the menu while showing a novice cook how to put the dishes together. A bit of fun at an affordable price, these boxes are available for nationwide delivery from <strong>February</strong>. The boxes are £31.95 for the normal menu and £29.95 for the vegan menu, and can be ordered online at www.theboatinnlichfield.com/online-ordering SPONSORED BY THE BOAT INN, WALSALL ROAD, LICHFIELD, WS14 OBU WWW.THEBOATINNLICHFIELD.COM - 01543 361692 The Boat Inn 22 www.jaimemagazine.com
DINE AT HOME | FEBRUARY PLAN YOUR PERFECT VALENTiNE’S DiNNER WiTH A SPECiAL MENU FROM TOM SHEPHERD, AND TREAT YOURSELF TO MASTERCHEF: THE PROFESSIONALS FiNALiST’S COOKiNG WiTH BART VAN DER LEE 12-14 feb SEE WEBSITE FOR ALL FEBRUARY MENUS AND TO BOOK YOUR DINE AT HOME BOX! #staysafe #dineathome 26-27 feb T 01543 264050 E hello@saucesupperclub.co.uk www.dine-athome.co.uk
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