FLOWER POT KITCHEN: RIBEYE STEAK WITH PAN SEARED ONIONS AND MUSHROOMS AND SERVED WITH GARLIC ROASTED POTATO'S

14 Nov 2012

RIBEYE STEAK WITH PAN SEARED ONIONS AND MUSHROOMS AND SERVED WITH GARLIC ROASTED POTATO'S

CHAR GRILLED RIB EYE SERVED ON TOP OF SAUTEED ONIONS AND MUSHROOMS WITH ROASTED GARLIC ROOSTER POTATOES WITH CHARRED CORN ON THE COB

(serves 2)

Ingredients

2 x 24oz rib eye steaks (I know decadent)!!!

12 mushrooms

1 large onion sliced

6 rooster potato's large rough diced

10 cloves garlic rough chopped

200ml oil (1/2 for onions & 1/2 for potatoes)

2 fresh corn on the cobs

100g butter

1glug ooil and tbsp butter

Sea salt and pepper for seasoning

Rough chop the rooster potatoes and par boil for 10 minutes, at the same time and in the same pan, par boil the corn on the cob. Drain, place the corn to one side and then toss the potatoes in half the oil and place in a pre-heated oven 200 degrees for 30 minutes, in the last 10 minutes add the garlic to the roasting potatoes.

Meanwhile heat some ooil and butter in a pan and saute the onions and mushrooms on a low heat to gently cook and then leave on tick over until you are ready to serve.

Once the potatoes have been roasting for 20 minutes, add the garlic to the potato's and pre heat a flat top plancher, griddle or non stick pan, season the steaks with salt and pepper and a drizzle of oil, sear, caramelise each steak for approx two minutes on each side until sealed and place on a baking tray and place in the oven to cook for 8 minutes.

Now place the corn on the cob on the plancer to caramelise, you have 8 minutes as the same for the potatoes, and the steaks, all should come together wonderfully, I take the steak out first, wrap in foil and rest while I place the onions and mushrooms on the plate, followed by the potatoes and any extra roasted garlic, I then dish up the corn onto my plate, cover in butter and ground pepper, then I place the steak on top of the sauteed mushroom and onions and spill over all the resting juices and enjoy.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.