180ml extra virgin olive oil, plus extra, to brush
To make chimichurri: Using a mortar and pestle, pound garlic and 1 teaspoon salt to a paste. Add bay leaf, peppercorns and chilli, then pound until finely ground. Transfer to a bowl.
Finely chop herbs together, add to garlic mixture, then stir in vinegar and oil. Set aside until needed or in an airtight container in the fridge for up to 2 days.
Ingredients
1 x Rib eye steak per person
Extra-virgin olive oil
2 teaspoons pure salt flakes salt,
½ teaspoon ground black pepper
½ cup unsalted butter
2 large garlic cloves, coarsely chopped
4 extra-large prawns (peeled and deveined, tails left on).
Ingredients
- 1/4 cup vegetable oil
- 4 pounds meaty beef bones (such as shank or neck bones)
- 1 large onion, sliced
- 4 litres water
Preparation
Stock can be prepared ahead of time and stored in refrigerator. Heat.
Ingredients
- 6 large potato’s (2 potato’s per person).
- Fresh vegetable oil
- Salt Flakes
Preparation
Roughly peel the potato’s then cut them into long strips approx. 1cm square. Try to keep the size as even as.
This is a fantastic way to add a southwestern flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish very flavorful.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves.