Let's talk about quality and availability of great staples ... Tagliata - Italian for sliced steak

October 14, 2017

 

 

A great dish begins and ends with the best quality ingredients you can find - if you can't afford the whole 500g of prime rib, buy 200g and bulk your dish up with loads of greens - try a mix of spinach, rocket & watercress for a spicy, tasty alternative, add delicious ripe Hass avocado, and a selection of heirloom tomatoes to bulk up your dish.  Finish with finely shaved Parmesan and a fruity olive oil & balsalmic vinegar dressing - the best quality you can manage.

 

Enjoy!

 

 

Recipe for Italian Tagliata

A delicious dish of sliced rare steak, parmesan & rocket and dressed with the cooking juices, garlic & balsalmic vinegar.  This is our family's "go to" dish for dinner parties and celebrations.  Serve with Rosemary Roast potatoes and Caramelised Red Onions for a well balanced and delicious dish.

 

 

Serves 6

 

3 garlic cloves

150g (5 1/2 oz) rocket leaves 

Olive oil

3 rib-eye steaks about 300g or (10 1/2 oz ) each, room temperature

40g (1 1/2 oz) parmesan, shaved

90g (3oz) E.V. Olive Oil

30g (1oz) of quality balsamic vinegar

 

Ensure that the rest of your meal is ready to serve before starting to cook this - you will need to work fast.

Crush garlic and leave aside.  Arrange salad leaves on the base of a large serving dish.

Heat a heavy bottomed pan until really hot - season steaks with olive oil, salt & pepper.  Fry for 2 1/2 minutes, turning every 20 seconds so they are evenly cooked.  Remove from the pan and leave on a warm plate to rest.  

Keep the juices from the steak in the pan, add the E.V. Olive Oil and heat gently then add the garlic and warm through on a low heat, allowing the flavours to infuse.  Add vinegar at the end.

Pour half the juices on the leaves.

Cut steak into 1/4 in strips, then lay on top of the leaves.

Cover with the shaved parmesan, then pour over the rest of the juices.

Season again with salt & pepper and serve immediately.

 

 

Recipe for Crispy Roast potatoes with Rosemary

A delicious dish side for any roast meats.

 

 

Serves 6

 

3 garlic cloves

30g (2 tbsp) chopped rosemary leaves 

60g (2oz) E.V. Olive Oil

2 tsp sea salt

1 tsp fresh ground black pepper

1300g (3 lbs) small red or white skinned potatoes

 

 

Preheat your oven to 200 degrees C (or 400 F), Gas mark 6.

Cut the potatoes in 1/2 or 1/4 and place in a large pot.  Fill with water, add salt and bring to the boil, simmer for 5 minutes and take off the heat.  Drain and put in a roasting tin, spreading in a single layer mixing with the garlic, rosemary & ground pepper

Cook for 1 hour - stirring from time to time to ensure even browning

 

 

Recipe for Caramelised Red Onions

 

 

Serves 6

 

6 red onions, peeled and sliced 

30g (1oz) E.V. Olive Oil

1 tsp sea salt

2 tbsps brown sugar

1-2 tbsps balsalmic vinegar

 

Toss the onions, oil & salt in a frying pan and cook slowly until the onions are translucent.  Add the sugar & vinegar to start caramelisation process. Cook for a further 5-10 minutes until sticky.  It will keep, refrigerated in a jar for a couple of weeks.

 

 

 

 

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CATHERINE'S
COOKING TIPS

#1 

Shop local and try to use seasonal ingredients - they will be freshest and most economical

 

#2

Buy the best you can afford - even if it means making do with less.

 

#3

Keep it simple - and as unprocessed as possible.  Butter and E.V. Olive Oil over margarine, spreads and processed vegetable oils,