In this section acclaimed freelance chef Michael St John has provided us with some excellent recipes.
Michael has an established reputation on the British cookery scene and has been a customer of RC Roland & Son for over 10 years.
His CV includes The Gloster Arms Hitchin, Host Bishops Stortford, Shaker Brown Hitchin, The Greenhouse Restaurant Warkworth, The Cook and Barker Inn Northumberland, Fredricks London, The Old Bell Hotel Hurley, Knights and Westoes London, and La Brasserie Northumberland.
Firstly Michael has some tips on cooking steaks
“It is a popular misconception that beef ( especially where steaks are concerned ) is a bloody meat.
This is not true, the blood is removed from the beast at the abattoir and if the joints are cut and hung correctly for an average of 21 days the little if any blood will remain.
The hanging process for the meat allows it to tenderise naturally and any overcooking after this simply serves to reverse the process often leaving the meat tough and most of the flavour stays in the pan or falls through the grill bars.
The red liquid and meat that is seen to be bloody is actually just the juices of the meat itself produced as the meat “bursts” when heat is applied and also the juices produced as the natural fat breaks down and mixes with the meat producing a red juice.
Although very rare meat can be a little jellified in its texture and not suitable for all palettes, it is often better to cook to the rare side with steaks, my suggestion would always be to cook the steak medium rare, this is when sufficient heat has reached the centre of the steak to begin the breakdown and solidification of that part, then remove the steak from the heat and allow it to rest and relax the cooked muscle to achive the best result. “
Beef Fillet "crunch" Thai style
”This is a delicious tender beef dish with crunchy vegetables and a scented Thai flavour contrasted by soft noodles.”
500g piece of whole fillet (Tournedos)
For the marinade
Chop the chillies, garlic and galangal, place in a processor
with the other ingredients and blitz to a liquid.
1 head of Pak Choi
Dust off your wok and place it over a low heat, when
it is warm, rub it with oil using kitchen paper and reheat.
Now the wok should be nice and hot.
Add the sweet soy and chilli sauce and stir-fry for
1 minute only.
Serve onto warm dishes and lay beef on top then coat with a little of the sauce that should still be in the wok.
Le roi des biftecks à une sauce à moutarde et à vin rouge (Round Bone Sirloin)
“This particular sirloin steak has the greatest amount of lean and the least amount of bone so it is best cooked on a high heat and for a short time with a little resting time before serving. This extremely simply recipe will allow the steak to speak for itself. “
You will need: per serving:
1 steak around 16oz
Now the steak pan should be at optimum temperature,
place the steak in the middle of the pan (it should begin to sizzle immediately,
at this point turn up the heat slightly)
The steak dish is now ready to enjoy but can be accompanied by any green vegetables that you prefer, especially nice with fresh crisp watercress.
Fillet Steak with Peppered Poached Egg and Savoury Sauce.
“For this steak I would always recommend cooking medium rare at the most, it has a very low fat content, is very lean and tender, any overcooking would produce a dry and flavourless dish and would not do justice to it's quality.
My philosophy of good food speaking for itself is demonstrated here to the full, a simple tender and full flavoured steak, with a poached egg and brown sauce, what could be easier, and what do you think the top chefs like to eat? “
You will need: per serving:
1 Fillet steak around 8oz
Take a serving plate and decorate with HP sauce, place steak and egg onto the plate and serve immediately.
Oriental Style Sirloin Steak
“This steak is cut from the heart of the sirloin it is best served slightly rare and cooked by grilling or frying allowing a breakdown of the larding to produce a tender steak dish.
This recipe would allow someone who is not familiar
with eating rare meat to still enjoy the flavour without the concern of
1 steak around 10oz
Place a wok or deep non stick frypan on a medium heat,
do not add any oil
Sirloin Steak, Wedge Bone with a Tomato Crunch Top
“Due to it's slightly higher fat content, this steak is best grilled slowly to crisp the fat and allow the flavour to "bleed" into the meat, it would be a mistake to cut the fat away as this will leave the meat dry and somewhat lacking in taste.
It is not always true that beef steaks should be cooked rare, it would always depend on the type of meat and in the case of this steak cooking to medium or even close to well done would be best as this allows the fat the time it needs to reach the rest of the meat and impart it's flavour.
The acidity of the tomatoes and the salad dressing goes well with this type of fatty steak and also aid in digestion allowing you to enjoy the steak to the full. “
You will need: per serving:
1 steak around 12oz
Preheat a toasting grill or salamander ready for the
last part of the recipe.
Turn the steak back onto it's first side and place the crumb mix over the top of the steak, place under the grill to toast the crumble but not too close to the flames, a low shelf option is best employed
When golden brown on top remove and serve with salad or alternative accompaniment.
R.C. Roland &
Son. 26 Queen Street, Amble, Morpeth, Northumberland. NE65 OBZ. UK.