Australian Take On A Spanish Classic

Dinner yesterday was scrumptious and for that I have an Australian by the name of Bill Granger to thank, although the whole cooking/eating episode did make me feel rather guilty.  Let me explain, as soon as I knew Bill’s new book Holiday was available for pre-order I placed it in my online shopping basket promising myself that it would be a Christmas present from me to me; I’d have a quick glance on its arrival but I wouldn’t cook from it until the festive season arrived. Yesterday I gave in to temptation, I had an overwhelming urge to cook from that book and nothing was going to stop me; my excuse,  a week moment after an extremely busy night shift – yes I needed the calming influence of knowing something delicious was in store to eat before heading off to bed.

I certainly wasn’t disappointed with the “Steak A La Plancha Style” and “Patatas Bravas”.

Bill suggests serving the steak with baked new potatoes but the patatas bravas recipe sounded too good not to make it and I feel it added a certain ’so’lo soy’ to the whole dish.

Although the patatas weren’t to my mind very traditional, certainly nothing like the ones I’ve eaten on my many trips to Espana but delicious anyway.  They resonated a deep smokey smell throughout the cooking time, and were gently spiced but not overpowering on eating.  A wonderful companion for the steak.

I used a well hung hip bone steak, cooked rare, and served with garlic butter only (instead of the specified horseradish butter option), melt in the mouth tender, with a good marbling of creamy fat which provided a moist juiciness. 

The Recipes:

 

Steak A La Plancha

Serves: 2 couples.

4 teaspoons sea salt

2 x 400 g (14 oz) rib-eye steak

 

Garlic Butter:

125 g (4 1/2 oz) butter, softened

2 garlic cloves, crushed

1 teaspoon finely grated lemon zest

1 tablespoon finely chopped fresh flat-leaf (Italian) parsley

 

Horseradish Butter:

125 g (4 1/2 oz) butter, softened

1 tablespoon finely grated fresh horseradish

1 teaspoon finely grated lemon zest

1 tablespoon finely chopped fresh flat-leaf (Italian) parsley

 

Put all the ingredients for the garlic or horseradish butter in a food processor and blend until smooth.  Shape into a log on plastic wrap, roll up, seal and chill in the fridge for at least 2 hours.

Heat a large frying pan over high heat and sprinkle the pan with sea salt.  When the pan is very hot, add the steak and cook for 4 minutes.  Turn the steak over and cook for 3 minutes on the other side. Set aside in the pan to rest for 10 minutes.  Serve one steak per couple with slices of garlic or horseradish butter and baked new potatoes.

 

Patatas Bravas

Serves 4-6 as a shared plate

1.5 kg (3 lb 5 oz) waxy potatoes, peeled and diced

2 tablespoons olive oil

Sea salt

Bravas sauce to serve

 

Bring a large saucepan of water to the boil and add the potatoes.  Bring back to the boil and cook for 5 minutes or until just tender.  Rinse under cold running water, drain well and set aside to dry.

Heat the olive oil in a large non stick frying pan over medium heat.  Add the potatoes and fry, stirring occasionally, for 12 minutes, or until the potatoes are golden and crispy.  Sprinkle with sea salt and serve with bravas sauce.

 

Bravas Sauce:

2 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, thinly sliced

1 teaspoon smoked Spanish paprika

1 teaspoon paprika

A pinch of cayenne pepper

1 teaspoon sugar

400 g (14 oz) tin chopped tomatoes

 

Heat the olive oil in a large saucepan over medium-low heat.  Add the onion and cook, stirring occasionally for 5 minutes or until soft.  Add the garlic and cook, stirring for 2-3 minutes.  Add the spices and cook for 1 minute, stirring all the time.  Add the sugar and tomatoes, bring to a low simmer and cook for 10-15 minutes until the sauce has thickened.

 

I can’t wait to get cooking more from the wonderful Holiday but (willpower withstanding) it won’t be until Christmas.