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EAT IN Steak


Brochettes with Tarragon Butter


BROCHETTES • 650g/1ib 7oz fi llet steak, cut into 2cm/1in dice • 2 tbsp brandy • 1 onion, peeled and coarsely chopped • Zest and juice of 1 lemon • Sea salt and black pepper • 1 tsp fi nely chopped fresh tarragon


METHOD Toss the fi llet steak in a bowl with the brandy. Cover and chill for two hours. Place the butter, garlic, lemon zest and juice, and some seasoning in the bowl of a food processor and blend until creamy and amalgamated. Add the tarragon and give another quick whiz (don’t worry if a little of the lemon juice seeps out).


Place the butter on a strip of cling fi lm and twist it into a smooth cylinder 10cm-12cm/ 4in-5in long. Chill for at least 30 minutes.


To make the brochettes you’ll need six 20cm/8in skewers. If using wooden ones, soak them fi rst in cold water for 10 minutes. Separate the layers of the onion wedges. Thread the cubes of fi llet steak on to the skewers, beginning and ending with a liver of onion and alternating the onion with the meat (you should get 4-5 cubes of meat on each one). You can make these an hour or two in advance, in which case cover and chill them.


OUTDOORS/INDOORS Drizzle a little oil over the brochettes, season them and grill on the barbecue (or on a hot ridged griddle over medium heat and under an indoor grill) for 8-10 minutes in total for medium-rare, turning frequently and cooking on all four sides. As the skewers are cooked, place them in a shallow heatproof dish. Slice and dot the


Tasty chicken in curry sauce


INGREDIENTS • 1 tbsp sunfl ower oil • Sliced ham • Block of cheese • 1 small glass of fresh cream


• ½ tsp curry powder • Chilli sauce • 1 tbsp white wine • Salt & pepper


METHOD Butterfl y the chicken breast with a sharp knife and fl atten with a tenderiser. Season with salt and pepper. Fill the middle of the chicken breast with the sliced ham and cheese.


8


Place in a hot pan with the sunfl ower oil just enough to seal the juices. Remove from the pan and place in a preheated oven for 10 minutes at 200˚C. Pour the cream into the pan, adding salt, black pepper, curry powder, wine and a


little chilli sauce and bring to the boil until the sauce becomes thick. Pour over the chicken breast and serve with fresh salad.


butter over the brochettes and fl ash under a hot grill until the butter starts to melt. Serve straight away.


Darragh Flynn Head chef at The Esquire for 13 years


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