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  • Fillet Steak with Confit Potatoes and Bone Marrow Butter

    Fillet Steak with Confit Potatoes and Bone Marrow Butter
    Fillet steak with confit potatoes and bone marrow butter.
    Recipe by Barry Horne.
    Serves: 4
    - 4 x250g fillet steaks
    - 100g bone marrow butter (click here for ours)
    - 1kg peeled potatoes (Maris Piper ideally)
    - 150g duck fat
    - 15g freshy thyme
    - 2 garlic cloves
    - 50g butter
    - Salt & pepper
    - Vegetable oil for frying
    The day before you need to cook your potatoes. Slice them all into even slices, 2-3mm thick, with a mandolin or a slicer attachment on a food processor.
    When your potatoes are sliced, add them to a bowl and cover with the duck fat, 10g of thyme and a good pinch of salt and pepper and pack it all into a parchment lined loaf tin, terrine mould or something of similar size.
    Cover with foil and cook in 120 degree C oven for 2.5 hours or until the potatoes are soft. 
    Take them out and let the potatoes cool, whilst cooling, add some weights on top to press them down, a tin of tomatoes works for this!
    Put in the fridge and press overnight - this seems a lot of effort but it's worth it.
    The next day, tip out the pressed potatoes, being careful not to break them. Slice into 3x3cm pieces and put to one side.
    Get a large frying pan, or griddle pan, on a medium high heat, cover your fillets in a small amount of vegetable oil and season well with salt and pepper, place in the pan and don't touch them for around 3-4 mins. After that time, flip them and add the butter, 5g thyme and the two cloves of garlic (lightly crushed). Start to baste the steaks when the butter begins to foam and cook for a further 3-4 mins or until cooked to your liking. Take out of the pan and leave to rest for 4-5 mins.
    Get a large pot and add a good amount of vegetable oil in order to fry your potatoes. Heat the oil to 180 degrees C and fry your potatoes for around for 4 mins or until nice and golden - drain on some paper and keep warm.
    Serve the potatoes with your fillet steak and add a good knob of bone marrow butter on top of the steaks. 
    Great with roasted portobello mushrooms, some green beans and a glass, or two, of red wine.
  • Barry's Bolognese with Pappardelle

    Ragu Bolognese from Provenance Village Butcher
    Ragu Bolognese with Pappardelle by Barry Horne.
    Serves 4
    - 650g beef mince
    - 150g pancetta (minced)
    - 100g carrot
    - 100g onion
    - 100g celery 
    - 3 garlic cloves
    - 125ml red wine
    - 250ml beef or chicken stock
    - 1 tbsp tomato puree 
    - 2 tins chopped tomatoes or passata 
    - 2 sprigs of thyme
    - 5g marjoram
    - 2 bay leaves
    - 500g pappardelle
    Get a large pan on a medium high heat and add the minced beef and brown in batches. Remove from the pan when browned and leave to one side, do the same with the pancetta.
    Finely chop your carrot, onion and celery and add to the pan, cook on a low heat for 4-5 mins, stirring occasionally until soft.
    Add the chopped garlic and cook for another minute, add back in the browned meat and add the tomato puree and cook for a further minute. 
    Add the red wine and reduce until almost all the liquid is gone. Add the stock and reduce by half and then add the chopped tomatoes, all the herbs and generously season with salt and pepper. 
    Leave to cook for 1.5 hrs on a low heat.
    Serve with cooked pappardelle, a good grating of parmesan and a nice glass of red wine.
  • Spicy Pork Mapo Tofu

    Pork Mapo Tofu
    Mapo Tofu - Chilli Fried Pork Mince with Tofu
    By Barry Horne
    This is a classic dish from the Sichuan region in China, spicy fried pork with a fermented chilli paste sauce and tofu for some really nice textures. Barry suggests using the Lee Kum Kee brand of Toban Djan and chilli oil (Chiu chow) but you can use any good one you can get your hands on.
    Serves 4
    - 500g pork mince
    - 350g tofu (either silken or firm)
    - 20g garlic
    - 20g ginger
    - 1 bunch spring onions
    - 1-2 tbsp (depending on how hot you like it) of Toban Djan (fermented chilli paste)
    - 1-2 tbsp (depending on how hot you like it) chilli oil
    - 500ml chicken stock
    - 1-2 tsp Szechuan peppercorns (ground)
    - 1 tbsp cornflour
    Start by chopping up the garlic, ginger and spring onion - it's a very quick dish, so you want everything ready for when you start cooking. Finely chop the garlic and ginger and slice the spring onions finely - you're going to use the white part to cook with and the green part to finish the dish, so reserve for later.
    Get a wok on a medium high and add the pork mince, break it up in the pan and cook until you get some good colour on it. When nicely browned, add the garlic, ginger and white spring onion and cook for a further 2 mins, stirring occasionally.
    After 2 mins, add the Szechuan peppercorn powder, Toban Djan and the chilli oil and cook for 2-3 mins to release the oils and flavour them all. Add the firm tofu at this stage (if using silken then you're better off putting this in at the end).
    Add the chicken stock and cook for 5-6 mins to allow all the flavours to merge and for the pork to fully cook through.
    When cooked, add some water to the cornflour and add to the pan in order to thicken your sauce, this will happen pretty much instantly but you want to cook out the cornflour for a further minute.
    Finish with the green spring onion and serve with some steamed rice.
  • Ham & Brie Baguette

    Ham & Brie Baguette
    Ham & Brie Baguette
    By Barry Horne
    Serves 2
    Not just for Christmas, this sandwich is totally delicious any time of the year!
    - 1 Baguette
    - 5 slices of (leftover) ham
    - 2-3 tbsp cranberry sauce
    - 1 wedge of brie, cut into 3 pieces
    - 2 eggs
    - 200g panko breadcrumbs
    - 100g flour
    - 300ml vegetable oil (if you want to fry the brie)
    If you would like to deep fry the brie; get 3 bowls and set up with flour in one, beaten egg in the other and the breadcrumbs in the last.
    Dip the brie in the flour, then the egg and then the breadcrumbs. Tip: you can repeat the last 2 steps (the egg and breadcrumb), to get a thicker coating of breadcrumbs.
    Put a large pan on a medium high heat and add the oil, you want just enough to cover the base of the pan.
    Get the oil fairly warm and fry the brie for approx 2 mins each side to get a good colour. Take out and drain on kitchen paper.
    Slice open the baguette and place the ham inside, top with cranberry sauce (as much or as little as you like) and brie.
    Slice in two and enjoy!
  • Slow Cooked Beef Chilaquiles by Blanco Niño Tortilla Chips

    Slow cooked beef chilaquiles
    Slow Cooked Beef Chilaquiles by Blanco Niño Tortilla Chips
    Have you tried Blanco Niño tortilla chips? We sell them in our shops and online pantry (click here) and they're the best! They also make the most authentic nachos, otherwise known as chilaquiles, and Blanco Niño have put together this epic recipe featuring our beef chuck.
    For the beef sauce:
    - 1 ancho chilli
    - 4 cascabel chilli (guajillo chilli works too)
    - 1 small chipotle chilli (Morita chilli works too)
    - 400g beef chuck (cut into thick pieces)
    - 1/2 medium brown onion, peeled and sliced
    - 2 garlic cloves
    - 25g tomato puree
    - 3 fresh tomatoes
    - 1/4 tsp of clove, ground
    - 1/4 tsp of allspice, ground
    - 1/4 tsp of cumin, whole
    - 1/4 tsp of caraway seed, whole
    - 2 tsp of sea salt
    - Rapeseed oil
    For the rest of the chilaquiles:
    - 2 bags of Blanco Niño lightly salted tortilla chips
    - 150g of yoghurt
    - 75g fresh cheese, like feta or smoked gubbeen
    - 50g of red onion
    - 10g fresh coriander
    - 10g of jalapeno chilli
    - 10g of red mild chilli
    For the beef sauce:
    Heat your oven to 150d degrees C.
    In a pot, bring 2 cups of water to the boil and set aside.
    De-seed and de-stem the chillies. 
    Heat up another pot at medium heat and roast the dried chillies until they become fragrant and the inside skin changes colour.
    Place the chillies into the hot water and let them rehydrate for 15 mins. 
    In the same pot used to roast the chillies, turn up the heat to high and add some rapeseed oil and brown the meat on all sides. Be sure to do it in stages, so the meat has enough space to brown properly.
    Set the meat aside.
    Add some more oil to the pot, turn the heat to medium and add all the spices. Stir to fry them well for a few seconds and then add the onion and a pinch of salt. Cook for 5 minutes.
    Meanwhile, in a blender cup, add the rehydrated chillies with their water, garlic, tomatoes and tomato paste and blend until smooth.
    Pour the blended mix over the onion and let it sizzle. Add the meat back in the pot, one cup of water and bring the whole mix to a boil. Cover with a lid and the set the pot in the oven and cook for 3.5hrs or until the meat is soft (you can also cook the meat in a pressure cook for 1.5hrs).
    Once the meat is cooked and soft, let it sit in the sauce for 30 mins, this way, it will be able to relax and absorb more water and become juicier!
    Take the meat out of the sauce and pull it with your hands, or with a couple of forks. Put in back in the sauce and mix in.
    Season with salt.
    To serve: 
    Place the Blanco Niño tortilla chips on the plate and pour over the pulled meat sauce.
    Add dollops of yoghurt on top and crumble the cheese all over.
    Finely dice, chop and slice, your onion, coriander and chilles and then scatter over the top of everything.
    And below, is a video guide on how to make them!