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tmhe anual/FOOD

6263 IRISH TATLER MAN

Cook like the great Gordon Ramsay, he

yeschefshows you how. Shoutiness? Optional
1COMMIS
CHEF 2 tbsp extra virgin olive oil, plus extra (without oil) and cook until they are soft,
for drizzling have griddle marks on them and are slightly
← Beef tagliata charred but not burnt, turning once. Remove
2 tbsp fresh oregano or 1 tbsp dried the cooked slices to a plate or bowl, drizzle
Gordon says: “Tagliare means to slice 4 aged sirloin steaks, about 130g each, with the olive oil, then sprinkle with the
in Italian, which is how this sliced beef oregano. Set aside and keep warm while you
salad got its name. Traditionally the at room temperature cook the steaks.
slices of rare beef are served with 20 semi-dried tomatoes
rocket and Parmesan, but in this 10g fresh basil leaves, torn 3 Rub the steaks with a little olive oil and
version the steaks rest on a bed of 1 tbsp aged balsamic vinegar season both sides with salt. Griddle the
griddled courgette and aubergine Sea salt and freshly ground black pepper steaks in the hot pan for 4–5 minutes on each
ribbons and are topped with a tasty 40g Parmesan, shaved side, or for longer if you prefer your steak well
combination of toasted pine nuts, done. Remove from the griddle pan to a plate
semi-dried tomatoes, fresh basil, 1 Melt the butter in a frying pan, add the and leave to rest for five minutes.
balsamic vinegar and a drizzle of pine nuts with a pinch of salt and cook
olive oil, for a lovely taste of the over a low–medium heat for about three 4 Toss the griddled vegetables with the
Mediterranean.” minutes, stirring regularly, until they are nicely pine nuts, tomatoes and basil and
browned and toasted. Remove from the heat divide among serving plates. Slice the
Serves: 4 and leave to cool. steaks and place on top of the vegetables.
Drizzle with balsamic vinegar and oil,
25g butter 2 Meanwhile, preheat a griddle pan over season with pepper. Scatter with Parmesan
a high heat. Add the courgette and before serving.
25g pine nuts aubergine slices to the hot pan in batches

2 courgettes, very finely sliced with a

vegetable peeler or mandolin

1 aubergine, very finely sliced with a

vegetable peeler or mandolin

This is brilliant for
sharing with friends
over a cold drink

Salt and pepper squid

RECIPE OVERLEAF →

mthe anual/FOOD Gordon Ramsay Bread Street Kitchen Gordon
Ramsay (Hodder & Stoughton, €32.99) is out
2SouS now. Photographer © Jamie Orlando Smith
CHEF
TO SERVE 3 Put the squid into a separate bowl and
Salt and pepper squid ↑ 1 plump red chilli, deseeded and pour over the milk, then remove the squid
rings in batches, shaking off the excess milk,
Gordon says: “This is a hugely popular finely sliced and immediately dip in the flour mixture to
bar snack at Bread Street Kitchen and Large handful of fresh coriander leaves coat all over, shaking off the excess flour, too.
is brilliant for sharing with friends over Lime wedges
a cold drink. The ground Szechuan 4 Deep-fry the squid rings in batches in
peppercorns in the coating give the 1 Toast the peppercorns in a dry frying the hot oil for 2–3 minutes per batch,
crispy squid its distinct flavour and pan over a medium–high heat for a few until golden brown all over, turning them
mouth-numbing tingle, but leave them minutes, shaking the pan occasionally. over occasionally if necessary so they brown
out if you aren’t a fan, or use black Remove from the heat and blitz them to a evenly. Remove with a slotted spoon, drain on
peppercorns instead” fine powder in a spice grinder or crush them kitchen paper, then keep warm in a low oven
using a pestle and mortar. Mix two teaspoons while you deep-fry the remaining squid rings
Serves: 4–6 of the ground peppercorns (reserve the rest in the same way, making sure you bring the oil
for sprinkling later) with the flour, cornflour, back up to temperature between each batch.
2½ tsp Szechuan peppercorns semolina and salt in a bowl. Set aside on a
large plate. 5 Transfer the deep-fried squid rings to
50g plain flour serving plates, scatter with the chilli
2 Heat a deep-fat fryer to 180°C or fill slices and coriander leaves, then garnish with
50g cornflour a large saucepan one-third full of lime wedges. Serve immediately, sprinkling
vegetable oil and heat until a cube of bread a little of the reserved pepper over each
50g semolina dropped in the oil sizzles and turns golden serving, to taste.
in 30 seconds.
¾ tsp sea salt
½ tsp sea salt to the onion in the pan, then cook over a
Vegetable oil, for deep-frying 3 large eggs, beaten medium heat for a couple of minutes or so,
4 tbsp whole milk until the mixture cooks down and thickens
12 small squid (about 550g), cleaned, 400g sweetcorn, tinned or frozen to a relish consistency. Leave to cool to room
patted dry and sliced into rings temperature before serving.
(thawed), drained and patted dry
120ml whole milk on kitchen paper 5 Next prepare the avocado. Peel and
6 spring onions, trimmed and stone the avocados, then roughly chop
3Head finely sliced the flesh and place in a food processor. Add
CHEF 1 large green chilli, deseeded and the lemon juice and seasoning, then blend to
finely diced a rough purée, or whizz until smooth, if you
Sweetcorn and green 2 tbsp chopped fresh coriander, prefer. Cover and chill until ready to serve.
chilli fritters with red plus extra leaves to serve
pepper relish and About 30g butter, for frying 6 For the fritters, mix the flour, baking
avocado → Crème fraîche, to serve powder, salt and some pepper in a bowl.
Gradually beat in the eggs, then the milk to
Gordon says: “This is a Bread 1 First make the relish. Preheat the oven to make a smooth batter. Stir in the sweetcorn,
Street Kitchen brunch favourite. 220°C/200°C fan/Gas 7. Preheat the grill to spring onions, chilli and coriander.
The combination of sweetcorn, high. Line a baking tray with baking parchment.
hot chilli and cool crème fraîche is 7 Fry the fritters in batches in a large,
unbeatable, especially when served 2 Lay the pepper halves, cut side down, non-stick frying pan. Heat the pan over
with a dollop of avocado and our very on the baking tray. Roast for 15 minutes, a medium–high heat with a knob of butter
own red pepper relish. Adding lemon then add the tomatoes to the tray and roast and when it is sizzling, spoon in half ladleful
juice to the avocado will prevent together for a further 15 minutes, until the of batter per fritter, patting into shape. Fry for
it going brown while you cook the tomatoes have burst and are softened, and 2–3 minutes until golden, then flip over and
fritters, and the relish can be made the pepper is well charred. Set the tomatoes repeat on the other side. Remove and keep
in advance. In fact, why not make a aside. Place the peppers in a freezer bag, seal warm while you cook the remaining fritters.
double batch and keep the extra in the and cool for 5–10 minutes, then remove from
fridge to serve with cooked chicken, the bag, peel off the skin and dice the flesh. 8 To serve, top each hot fritter with a
steak or sausages, or to accompany spoonful of the red pepper relish,
your favourite cheese and crackers?” 3 Meanwhile, heat the oil in a pan, add avocado and crème fraîche. ITM
the onion and sauté over a medium
Serves: 8 heat until very soft and tinged brown, about w
6–8 minutes.
FOR THE RED PEPPER RELISH TIP: The relish can be made several
1 red pepper, halved and deseeded 4 Add the roasted pepper and cherry days ahead, cooled, then stored in a
300g cherry tomatoes tomatoes, along with any of their juices,
2 tbsp olive oil covered bowl in the fridge
1 red onion, finely sliced

FOR THE AVOCADO
2 ripe avocados
4 tsp lemon juice
Sea salt and freshly ground black pepper

FOR THE FRITTERS
90g plain flour
1½ tsp baking powder

6465 IRISH TATLER MAN

The combination
of sweetcorn, hot
chilli and cool crème
fraîche is unbeatable