Cutler & Co. At Home
Cooking Instructions
You’ll receive printed cooking instructions included in the box when you pick up your menu.
So that you can best prepare, here are the instructions below:
AT HOME MENU
Friday 30th, Saturday 31st October & Sunday 1st November
Baker Bleu sourdough boule & chickpea miso butter
Spring vegetable salad - Jonella Farm asparagus baked with L’Artisan Fermier, cherry bell radish, tomato, sorrel & hazelnuts
Roast O’Connor porterhouse, smoked beef fat & garlic scapes
Wine merchant sauce
Potato & horseradish gratin
Local leaves, honey & lemon thyme dressing
Floating Islands - Poached meringue, pistachio praline, Jersey milk & vanilla cream
*Vegetarian
Wood-grilled sugarloaf cabbage, burnt eggplant & broadleaf rocket
Method:
Equipment
· 2 pans
· 1 small pot
· 1 cake rack or plate (for resting your steak)
· 2 baking trays, lined with foil
Firstly, transfer the ingredients of your box into the fridge, unless you are planning on cooking straight away. The Baker Bleu bread & chickpea miso butter should not be refrigerated.
The O’Connor porterhouse has been slowly cooked for you and will need to be brought to room temperature for 1 hour before searing and resting prior to serving.
Begin by pre heating your oven to 180C. Depending on your oven, it usually takes about 10-15 minutes to warm.
If you haven’t already, select your favourite dinnerware to serve the menu. The entrée is designed to share, and the main course and dessert can be plated individually.
Put on some music and set the table.
Before you begin, remove the porterhouse from the bag, pat dry with a paper towel and leave at room temperature for 1 hour.
To prepare the entrée, begin by preparing the asparagus. Cut the asparagus in half and transfer to a lined baking tray. Drizzle 1 tablespoon of cream (reserve 1 tablespoon for later) and olive oil over the asparagus. Lay the sprigs of thyme and sage over the asparagus and place the cherry tomatoes around the asparagus. Season with a pinch of salt and pepper. Remove the paper from the cheese, carefully pull apart the slices and lay across the asparagus. Place the baking tray into the oven and roast for 10 minutes.
Remove the tray from the oven and allow to cool. At this stage, place your Baker Bleu sourdough into the oven for 10 minutes to warm through while you prepare the rest of the salad.
Once the asparagus and tomatoes have cooled down, remove them from the tray and place onto your serving plate. Scatter the hazelnuts and lay the radishes and sorrel leaves over the asparagus, spoon over the lemon & tarragon dressing. Serve with the Baker Bleu bread and butter.
To prepare the main course, place a pan on high heat. Add 1 tablespoon of vegetable oil to the pan and carefully sear the meat for about 8 minutes, turning occasionally to caramelise and create a crust. For the last two minutes, add the beef fat butter to the pan.
If you would prefer your steak to be well-done, once seared, place the steak into the oven at 180C for a further 8 minutes.
Resting your steak is a crucial part to enjoying this course. Rest your meat for half the time that you have cooked it for. A good resting place is somewhere warm ideally near the stovetops or the oven covered with foil on a plate or cake rack. Resting on a cake rack will allow some airflow without the steak becoming overcooking on one side.
Reserve the butter for later.
While the steak is cooking, prepare the potatoes. Remove the lid from the potato gratin and place on the middle shelf of your oven and heat for 10 minutes.
Next dress the salad in a mixing bowl with the honey & thyme vinaigrette. Transfer to your serving bowl.
Remove the gratin and set aside while you heat the wine merchant sauce. In a small pot bring the wine merchant sauce to the boil then add the wine merchant garnish.
To serve, carve the steak into 1cm slices and season with some additional salt. Place the steak onto a serving platter and spoon over the reserved beef fat and garlic butter.
Serve with the hot potato gratin and salad.
When you are ready for dessert, select a small bowl or glass for each person. Pour the custard into the bowl to create the ‘sea’. Carefully, with a spoon or knife, scoop out the meringue and float the ‘island’ in the custard. Finish by sprinkling over the pistachio praline.
VEGETARIAN
To prepare the main course, place the cabbage onto a baking tray. At the same time get the potatoes ready by removing the lid from the potato gratin. Place both into the middle shelf of the oven for 15 minutes.
Meanwhile, add the eggplant purée to a small pot and heat until warm.
Once you’ve removed the cabbage from the oven, spoon over the rocket pesto.
Next dress the salad in a mixing bowl with the honey & thyme vinaigrette. Transfer to your serving bowl.
To serve, spoon the eggplant purée on to each plate and place the cabbage on top.
Serve with the hot potato gratin and salad.