2 June 2017
Chicken saltimbocca with sage and
4 x 160g chicken breast, trimmed
8 sage leaves
8 slices of prosciutto
2 tbsp butter
Light olive oil
50g crème fraiche
Place the chicken breast on a chopping board, make a slice in
the top of the fillet and open out to butterfly. Season both sides
of the chicken breast with a little black pepper (there's no need
for salt as the prosciutto is quite salty). Lay 2 sage leaves flat
on each piece of chicken, then place 2 pieces of prosciutto on top
to cover the breast.
Pre-heat the oven to 180°C. Heat a frying pan over a medium heat
and add 1 tablespoon of butter and a drizzle of light olive oil add
the involtini to the pan and fry for about 2 minutes on each side,
until golden brown. Put into the oven t bake for 6 minutes,
transfer to the plate, cover with foil and set aside.
Put the pan back on the heat, add the remaining butter and the
marsala and simmer for 1 minute until you have a lovely sweet,
glossy sauce, melt in the crème friache of the heat and serve.
Salsa verde - the classic Italian sauce
Makes approx. 200 ml of sauce enough for
An alternative to the three herbs listed below could be rocket
leaves just adjusted the amount of Dijon or the sauce could be too
½ cup flat leaf parsley
½ cup basil leaves
¼ cup mint leaves
3 anchovy fillets, finely chopped
1 tablespoon baby capers
1 teaspoon Dijon mustard
Freshly ground black pepper
Extra virgin olive oil or Light olive oil
Wash and dry all the herb leaves, take a very sharp chopping
knife and finely chop all the herbs and put into a bowl, add in the
capers, anchovy and mustard and mix well. Gradually drizzle in
olive oil (if you prefer light olive oil will give a lighter
flavour) until the mixture resembles a thick sauce, taste and
adjust the seasoning with pepper and salt.
The sauce will keep in the fridge for 2-3 days.
The perfect steak
- Where has your meat come from? Locally sourced, origin and
breed is important - Scotch Beef, the cook school choice
- Has it been hung or aged? Minimum 14 days - up to 10 weeks
- Choosing the right cut. Price is not generally a reflection of
quality, tenderness or flavour.
- Look out for alternatives to the traditional fillet steak, try
a bavette/goose skirt steak, rump or rib eye.
- Talk to your butcher - get your steak cut the way you want, ask
questions? Let them know what you are going to do with your
- Avoid pre-marinated steaks or meat, do it at home. Top quality
meat does not need a marinade.
Cooking and resting
- Make sure the steak is at room temperature; take your steak
from the fridge 15 minutes before cooking, longer for bigger steak.
A cold steak takes longer to reach the correct internal temperature
and the shock makes the meat toughen and contract.
- Heat your pan or grill so that it is hot then turn down to
achieve the correct doneness and colour.
- Cook with very little oil or fat, remember the meat will give
off some fat during cooking.
- Season only with salt just prior to cooking, pepper and sea
salt flakes when resting
- Only cook once on each side. Resist the temptation to turn
early remember service or presentation side in first.
- Control your heat to obtain good colour and texture.
- Allow time for the meat to rest - 2 minutes per centimetre of
thickness, resting is the final part of cooking and equalises the
temperature between the outer and inner parts of the steak, keeps
the juices in.
- Make sure all sauces are at their maximum temperature
- Make sure all garnishes are at their hottest - chips and
- Warm plates - the chef's saying; "warm food warm
- Go easy on the sauce, let the steak shine, serve on the
- Remember the simplest garnishes are often the best, try lemon
Small bunch parsley
2 tblspn fresh oregano
2 Garlic cloves
¼ tspn dried chilli flakes
150ml Olive oil
30ml Lemon juice
15ml Red wine vinegar
Wash and pick the herbs, peel the garlic and finely chop the
Place all the ingredients apart from the olive oil in a blender
and gradually add the oil with the motor running until you have a
Don't over blend or there will be no texture to the sauce
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