Theo’s beef sirloin with deep-fried jerusalem artichokes and butternut squash

 

There is nothing like a really good beef sirlion steak cooked rare. Having it with some deep-fried jerusalem artichokes and butternut squash works really well as these vegetables are quite sweet and have a lovely texture when they are deep-fried. Don’t cut the vegetables too thick or they will be less crispy.

Serves 2

2 thick sirloin or ribeye steaks, about 200g each

extra virgin olive oil

 

For the chilli-parsley sauce:

1 garlic clove, peeled

1 fresh red chilli, seeded and finely chopped

1 tbsp chopped flat-leaf parsley

1 tsp red wine vinegar

 

For the vegetables:

sunflower oil, for deep-frying

6 jerusalem artichokes

1/2 ripe butternut squash

500ml full-fat milk

300g tipo 00 flour

sea salt and freshly ground black pepper

 

1 First make the chilli-parsley sauce. Finely chop the garlic, then sprinkle with a small pinch of sea salt and crush the garlic to a paste. Mix this with the remaining sauce ingredients in a bowl. Set aside.

2 Put a deep pan of sunflower oil on to heat to 180°C (or use a deep-fat fryer). Peel the artichokes and squash, then cut into 5mm slices. Put them in a bowl and pour over the milk. Leave to soak while you sear the steaks.

3 Heat a ridged grill pan until very hot, and preheat a warm oven. Season the steaks with salt and pepper and rub olive oil on to both sides. Place on the hot grill pan and press down with a fork so the fat starts to melt. Chargrill for 2 minutes on each side until golden brown. Remove the steaks from the pan to a warm plate and set aside to rest while you fry the vegetables.

4 Put the flour into a large bowl. You’ll need to fry the vegetables in batches so the pan of oil won’t be crowded. Take some artichoke and squash slices out of the milk and drop into the flour, tossing to coat. Transfer to a sieve and shake off excess flour, then slip into the hot oil. Deep-fry for 2–3 minutes until golden brown all over and crisp.Remove with a slotted spoon and spread on kitchen paperto drain. Sprinkle with salt, then keep hot in the oven while you fry the rest of the vegetables.

5 Trim the fat from the steaks, then cut each into threeslices at an angle. Place on warm plates, add the fried vegetables next to the steak and drizzle the chilli-parsley sauce over everything.

Theo’s Rosti Potato with eggs and Pizzaiola sauce

I first had a rosti potato on a school skiing trip to Switzerland and have loved them ever since. The pizziaola sauce – a basic tomato sauce with oregano –works really well with the crisp rosti topped with poached eggs and pancetta.

Serves 2 as a starter or for lunch

1kg Maris Piper potatoes

100g sliced pancetta

2 tbsp extra virgin olive oil

white wine vinegar

2 duck eggs

 

For the sauce

2 tbsp extra virgin olive oil

1 garlic clove, sliced

1 small, dried bird’s eye chilli, seeded and chopped

1 tsp dried oregano

1 x 400g can chopped plum tomatoes

sea salt and freshly ground black pepper

 

1 First make the sauce. Heat the olive oil in a heavy-based saucepan, add the garlic, chilli and oregano, and cook for 1 minute. Stir in the chopped tomatoes and cookover a low heat for 15 minutes, stirring occasionally. Keep warm until ready to serve.

2 While the sauce is simmering, peel the potatoes, then coarsely grate them into a colander. In handfuls, squeeze out as much moisture from the grated potatoes as you canand discard it, then put the potatoes in a bowl. Season the potatoes with salt and pepper to taste.

3 Cook the pancetta in a large, non-stick frying pan until crisp. Remove from the pan and set aside to drain on kitchen paper.

4 Add the olive oil to the pancetta fat left in the pan and heat until smoking, then add the grated potatoes and push down evenly to form a large cake. Cook for 5–7 minutes until golden brown on the base, then flip over and cook for another 5–7 minutes. Transfer to a large, warmed plate and keep hot.

5 Bring a pan of salted water to the boil and add a dash of vinegar. Crack the eggs into the water and poach for about 3 minutes until just cooked.

6 Lift out the poached eggs and drain briefly on kitchen paper, then place on the potato rosti. Add the cooked pancetta and drizzle the sauce over the top. Serve immediately.