There are up to two weeks of celebrations for the Chinese New Year or Spring Festival. This year is the year of the Dog. In China and the Chinese diaspora there are visits to family, fireworks, and feasts and so I thought appropriate over the next ten days to post some more of my favourite Chinese dishes.
So, you have successfully shucked the oysters, the steak was cooked to perfection and you matched your meal with a perfect bottle of wine, Valentine’s Day is going according to plan now you need something simply stunning to finish the meal. I have chosen something stunningly simple to make, that can be kept in the fridge and will wow your dinner companion. And the bonus, there will be a couple left over for the morning.
What can be more romantic on Valentine’s Day than to cook and share a delicious steak with your partner, served with a rich buttery Bearnaise Sauce, some thick cut chips, and a crisp green salad? Here are the steps you need to prepare a fabulous steak just like a professional grill chef.
A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect.” Fernand Point, French chef, and restaurateur
The oysters are gratinated with a crisp mix of fresh herbs, savoury biscuit crumbs, and Jersey Blue soft cheese which creamy and slightly tangy taste accentuates the salty ozone flavour of the Jersey oysters. The very light continental style beer, Liberation Blonde provides the base for a refreshing dressing to the baked oysters and chilled is an ideal accompaniment.
A proper pasty is considered to contain beef, sliced potato, onion, and swede. The ingredients are sealed in the pastry with plenty of black pepper and cooked from raw.
Today’s recipe is perhaps the most satisfying, a one-pot casserole, ideal after a good long walk on the cliff tops in Jersey. There is a substantial amount of meat on a large shank enough for the largest of appetites and I would say ample for two average dinners with the addition of a selection of vegetables.