01204 385463

Cart empty

tag

listimgdaily delivery in the UK

listimgQuality Guarantee

listimg24hr orderline

Seasonal Recipes & Ideas

 

User Rating:  / 0
PoorBest 

CB Reserve Beef – Rib Eye Steak Grilled & Served On Roasted Potato, Salsify, Rocket & Radish Salad, Salsa Verde Dressing

15 February 2022

 

Salsa verde

Ingredients

  • 50g Flat Leaf Parsley
  • 50g Basil
  • 50g Mint
  • 2 cloves Garlic Bulb
  • 30g Capers
  • 30g Gherkins
  • 15g Anchovies
  • 20g Dijon Mustard
  • 30ml Red Wine Vinegar
  • 100ml Cold Pressed Rapessed Oil

Method

1. In a food proccesor add the parsley, basil, mint and pulse until roughly chopped then add the garlic and continue to blend together.
2. Chop the capers and gherkins with the anchovies then add to a mixing bowl.
3. Add the herb and garlic mix and then stir in the dijon mustard and red wine vinegar.
4. Drizzle in the oil until combined and set to one side.

 

Roasted potato salad

 

Ingredients

  • 200g Salad Potato 28-35mm
  • 250g Salsify
  • 180g Red Peppers
  • 180g Yellow Peppers
  • 2 Cloves Garlic Bulb
  • 1 bunch Radish
  • 30ml Cold Pressed Rapeseed Oil
  • 2g Sea salt
  • 0.5g Black pepper
  • 150g Cherry Tomatoes On The Vine
  • 30g Rocket

 

Method

1. Wash and 1/2 the potatoes lengthways then pat dry and place into a mixing bowl.
2. Add the salsify batons, red & yellow peppers, chopped garlic, radish, oil, salt and pepper.
3. Tumble them together and roast for 20-30 minutes until tender.
4. Remove from the oven and cool slightly then add halved tomatoes & rocket and mix gently together. Serve as required.

  

CB Reserve Rib eye steak

Ingredients

  • 5 x 285g CB Reserve Rib Eye Steaks
  • 10g Sea salt
  • 1g Black Pepper
  • 850g Potato & Salsify Salad
  • 250g Salsa Verdi
  • 15g Micro Herbs - Coriander / Mint

 

Method 

1. Heat the chargrill and then season the steaks with salt and rub with a small amount of oil - Cook as desired - Medium rare is best for these. Finish with freshly cracked black pepper and allow to rest.
2. Plate the potato & salsify salad , top with the sliced steak , salsa verdi and fresh micro herbs.

 

 

 

Online Ordering

oliver kay app image

We appreciate the long hours you have to work as a chef so we have introduced an online ordering website & app that’s been designed to make your life easier. Order anytime, anywhere, 24 hours a day, 7 days a week. Also; View past orders and invoices, access allergen information, offers and more! Login via our website (top-right of page) or search 'Oliver Kay app' in your mobile app store download from the App Store or from Google Play.

Oliver Kay - Bradford
Roydsdale Way, Euroway Industrial Estate, Oakenshaw, Bradford BD4 6SE 

Oliver Kay - Hoddesdon
Unit A, Bingley Rd, Hoddesdon EN11 0NX

Oliver Kay - Wolverhampton
Unit 4 Laches Industrial Park, Laches Close, Four Ashes, Wolverhampton, WV10 7DZ

Tel: 01204 385463

NEW CUSTOMER APPLICATION FORM

MODERN SLAVERY & HUMAN TRAFFICKING STATEMENT

GENDER PAY GAP

TAX STRATEGY

OLIVER KAY TERMS OF PURCHASE FOR SUPPLIERS    

OLIVER KAY TERMS OF SALE FOR CUSTOMERS

OLIVER KAY WEBSITE USE TERMS & CONDITIONS

PRIVACY POLICYCOOKIE POLICY  |  SITE MAP  

Follow us on social media for regular updates

insta logo  twitterlogo  facebooklogo  linkedin logo youtube logo  pinterest logo

 

BRCGS CERT STORAGE LOGO CMYK

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 643 9946 92   
Registered Office Address: Unit 5a Crowland Business Park, Foul Lane, Southport, England, PR9 7RS