WE PLACE a strong emphasis on using the highest quality produce. This week's recipes are two perfect examples and they both feature on the menu at out James Street South Bar+Grill in Belfast.
These days, we are extremely lucky in Northern Ireland to be experiencing a real wave of artisan producers who are developing world-class products. Last year there were more than 300 Great Taste award winners, whether chutneys, meat, butter, fish or oils receiving plaudits for their depth of taste and overall quality.
The first dish is a beef short rib, otherwise known as a 'Jacob's Ladder' and the second is a tuna steak. While the beef short rib is slow-cooked, the tuna – which can be fished off the south coast of Ireland – can be ready in minutes. These are great family-friendly and easy dishes and they're the epitome of comfort food.
TUNA STEAK WITH RED PEPPER AND TOMATO SAUCE
(Serves 2)
2 tuna steaks approx. 200g each
1 tbsp rapeseed oil
1 tsp soy sauce
When cooking at home I always like to add a dash of soy sauce to some dishes as it can add a nice saltiness. To start this dish, place the soy sauce on a plate and place the tuna steaks on top and turn over to get the steaks covered.
Place a grill pan on the hob and heat until really hot, add the oil and once hot, fry the tuna for about 1 minute each side. I have a tendency to like tuna quite red on the inside but you can cook it a little longer if this is not to your taste.
Red Pepper Ceviche Dressing
4 plum tomatoes
8 cherry tomatoes
2 salad tomatoes
1 shallot
1 spring onion
1 red pepper, deseeded and diced
3 chilli, deseeded and diced
2 lemons, juiced
2 tsp soy sauce
¼ tsp ground black pepper
2 cloves garlic
1 tsp freshly grated ginger
3 tbsp cabernet sauvignon vinegar
4 tbsp olive oil
Cut tomatoes into eighths, except cherry tomatoes which can be halved. Halve the shallot lengthways and slice thinly. Place all ingredients in a bowl and season with Maldon salt and pepper. Once seasoned, place tomatoes and all remaining ingredients into a pot and cook on a gentle heat for 6 minutes. Then blend whilst still warm. Check for seasoning.
Once tuna cooked, place on plate with the red pepper ceviche in a ramekin and a good wedge of lemon.
BEEF SHORT RIB, SCALLOP AND PEA PUREE
(Serves 2)
2 short ribs (rib cap or Jacob's ladder)
rapeseed oil
200ml red wine
1 litre beef or vegetable stock
100g thyme
10 peppercorns
2 bay leaves
4 cloves garlic, whole
2 large scallops with roe attached
350g peas
1 large potato, peeled and chopped into chunks
60g butter or 50ml crème friache
salt
pepper
Pre heat the oven to 160C. Season the beef with salt and pepper and place in a very hot pan with a drizzle of the rapeseed oil until sealed, making sure your extractor fan is on!
Once sealed, move to a roasting tray, cover in the red wine, stock and herbs and cook for up to 4 hours until the meat is soft while still attached to the bone. Keep spooning the liquid over the meat during roasting.
For the puree, peel and chop the potato into chunks and boil until tender; drain and mash. Cook the peas in boiling water; drain once tender. Place the potato, peas and butter (or crème fraiche) in a food processer and blend until smooth. It is up to you how smooth or textured you would like the puree to be. Season with salt and pepper to taste.
Cook the scallops on a hot pan on the hob, until they change in colour from translucent to white – 2/3 minutes each side. I have served the scallops with the roe, so be sure to cook them together.
To serve, place a good spoonful of puree on the plate, place the short rib on top and then place the scallop on top. I always use the jus from the roasting tin to drizzle over the dish, then serve.
