Ronnie Kimbugwe of Bel & the Dragon shares a few of his unique recipes with Spear's
Jack O'Shea Chateaubriand of beef (to serve 2-3)
Our Jack O'Shea Chateaubriand of Beef with violet artichokes, confit garlic & vine tomatoes offers a modern twist on a classic dish - perfect for special occasions and sharing.
- 750gm Beef Chateaubriand
- 1 tbsp Chopped Thyme & Rosemary
- 2 Cloves of Garlic (peeled & pureed)
- 2 tbsp Olive Oil
- 200gm Cherry Tomatoes (preferably on the vine)
- 1 Bulb Garlic
- 4 Artichoke's (peeled and cooked in salted lemon water)
- 30gm Watercress
- Pinch of Chopped Parsley
- Cracked Black Pepper & Sea Salt to season
Mix the pureed garlic and chopped herbs with the olive oil and rub over the beef. Allow to marinade over night if possible.
Remove the top of the garlic bulb, season with olive oil, salt, pepper & thyme and cook in an oven at 150C for 35 minutes until soft and golden.
Season the beef with salt & cracked black pepper and cook under a Josper grill for 13 minutes - turning every 2 minutes. Remove and leave to rest for 8 minutes.
Slice the cooked artichoke's length ways, season and chargrill in the Josper for 2 minutes then remove and finish with a squeeze of lemon juice and chopped parsley.
Roast the vine tomatoes with olive oil & sea salt in a medium oven.
To serve, arranged the sliced beef on a large sharing board and garnish with the artichoke, tomatoes, confit garlic & dressed watercress.
Place a large jug of béarnaise sauce on the side.
- 250gm Unsalted Butter (diced)
- 3 tbsp Shallots (diced)
- 2 tbsp Champagne Vinegar
- 2 Large Egg Yolks
- 1 tbsp Fresh Lemon Juice
- 1 tbsp Chopped Tarragon & Chervil
- Pinch of Salt & Freshly Ground Black Pepper
Melt 1 tbsp of butter in a small saucepan over a medium heat. Add the diced shallots, a pinch of salt and pepper and stir to coat. Add the vinegar and reduce on a low heat for 3-4 minutes. Cook for a further 5 minutes, stirring frequently, until the shallots are tender and translucent. Transfer the shallot reduction to a small bowl and allow to cool.
Fill a blender with hot water to warm and set aside. Melt the remaining butter in a small saucepan over a medium heat until it foams and transfer to a measuring cup.
Drain the blender and dry well. Add the egg yolks, lemon juice, and 1 tbsp water and purée until smooth. Remove the lid insert. With the blender running, slowly add the hot butter and continue to blend until you have a smooth, creamy consistency. Transfer the sauce to a bowl and mix with the shallot reduction and tarragon. Season to taste with salt, pepper and more lemon juice, if desired.
Truffle & Bacon Popcorn (serves a party of 12)
Our Truffle and bacon popcorn combines three of my favourite ingredients. The earthy intense flavour of the truffle oil and saltiness of the bacon combine to create the perfect gourmet appetiser or snack.
- 200g Popcorn Kernels
- 4 Bacon Rashers
- 2 tbsp Truffle Oil
- 2 tbsp Sunflower Oil
Lay the bacon rashers on a baking tray and roast in a hot oven until crisp and golden. Once cool, place in a blender and blitz until you have a fine powder.
Heat the sunflower oil in a pan. Add the popcorn kernels and cover with a lid. Over a medium heat, cook the corn until it starts to pop, shaking the pan vigorously from time to time to ensure it doesn't scorch.
As soon as all the corn has popped - there may be a few stubborn ones that refuse - sprinkle over the bacon powder and drizzle with truffle oil.