CHEF'S DELIGHT: Euros Sharing Snack/Platter
- Recipe by Adrian Martin -
A WORD FROM THE CHEF
This is a gorgeous platter full of different tastes for the Euros or any occasion to share with your friends with a nice cold beer or glass of wine. The wines are deliciously buttery and that tomahawk steak will the best steak you’ve ever had.
Buttery Hot Sauce Wings, Blue Cheese Dip
INGREDIENTS
For the Rub
2tsp Celery Salt
2tsp white pepper
2tsp black pepper
2tbsp of SuperValu rapeseed oil
For the wings
20 chicken wings
For the sauce
20g butter
Half a bottle of hot sauce
1tbsp honey
Ranch dressing
2tbsp Mayonnaise
2tbsp sour cream
2tbsp Buttermilk
Chopped Chives
1tsp onion powder
1tsp garlic powder
Half the juice of a lemon
For the blue cheese dip
20g blue cheese, crumbled
METHOD
Preheat the oven to 200C.
Start by adding the dry rub ingredients onto the wings in a bowl and mixing really well together. Place them into an oven proof tray, which is lined with parchment paper and then into the oven to bake for 40 minutes. While the wings are cooking, you can crack on with the dips and sauce.
In a small saucepan add the hot sauce, butter and honey. Place it into a medium heat until it simmers and the butter melts. Then remove from the heat and set aside.
For the ranch dressing, mix all the ingredients above together in a bowl and taste and adjust with more lemon if needed.
Place half the ranch dressing into another bowl and add the crumbled up blue cheese.
Once the wings are cooked, remove them from the oven and toss into the sauce.
Mini steak sandwiches, with pepper sauce
INGREDIENTS
Tomahawk Steak
Butter
Rosemary
Good quality Irish cheese
Watercress, rocket and spinach
Mayonnaise
Signature tastes bread
Shoestring fries
Vegetable oil
SuperValu organic potatoes
Pepper sauce
Shallot
Garlic
Rosemary
Balsamic vinegar
Cream
Black pepper
METHOD
Preheat the oven to 200C. Start by bringing the steak to room temperature and then season it really well with sea salt and cracked black pepper.
Heat up a large frying pan. Add in some rapeseed oil and then seal the steak really well all over on a high heat. Add around 20g of butter and some rosemary and baste the steak with it.
Place it into the oven to finish cooking for 10-12 minutes to cook the steak pink. For well done steak, cook for 20 minutes.
Allow the steak to rest and then crack on with your sauce and everything else.
Slice the shallots and garlic and fry them in some rapeseed oil in a frying pan. Add the rosemary and then deglaze with some pepper sauce. Now add the cracked black pepper followed by the juices of the steak and finish with cream. Allow to simmer for two to three minutes to thicken.
For the shoestring fries. You can heat a saucepan but this is best done in a deep fat fryer. Heat the vegetable oil to 180C and then cut the fries as thin as you possibly can. I try to make them almost matchstick-like. Place them into the oil to cook in batches until golden and then drain onto some kitchen paper. Season with sea salt and some cheese.
Now carve the steak and serve it on toasted SuperValu signature taste bread with some mayo, the mixed lettuce leaves, pepper sauce.
Serve everything together on a large platter or board for your next occasion and sit down and enjoy.
ABOUT THE CHEF
Adrian Martin from Bawnboy is a regular on our TV screens and an ambassador for Odlums.
He runs the Mayflower restaurants in Dublin and Camden, London.
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