Preparation:
Cooking:
Serves:
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
In a food proccesor add the parsley, basil, mint and pulse until roughly chopped then add the garlic and continue to blend together.
Chop the capers and gherkins with the anchovies then add to a mixing bowl.
Add the herb and garlic mix and then stir in the dijon mustard and red wine vinegar.
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
Wash and 1/2 the potatoes lengthways then pat dry and place into a mixing bowl.
Add the salsify batons, red & yellow peppers, chopped garlic, radish, oil, salt and pepper.
Tumble them together and roast for 20-30 minutes until tender.
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
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.
Plate the potato & salsify salad , top with the sliced steak , salsa verdi and fresh micro herbs.
