Adrian's Ultimate Summer Sharing platter
This is a gorgeous platter with a variety of tastes for any occasion to share with friends and a nice cold beer or glass of wine. The Tomahawk steak will the best steak you’ve ever had!
By Adrian Martin
6 people
65 minutes
20 minutes
Ingredients
- 20 g Cashel Blue Cheese
- 1 - Shallot diced
Pepper Sauce:
-
2
pinch
Black Pepper
-
200
ml
Cream
-
2
cloves
Garlic
-
100
ml
SuperValu Signature Tastes Balsamic Vinegar
-
2
sprigs
rosemary
Ranch Dressing:
-
2
tbsp
Buttermilk
-
1
pinch
Fresh Chives
chopped
-
1
tsp
Garlic Powder
-
0.5
-
Lemon
juice
-
2
tbsp
Mayonnaise
-
1
tsp
Onion Powder
-
2
tbsp
Sour Cream
Rub:
-
2
tsp
Black Pepper
-
2
tsp
Celery Salt
-
2
tbsp
Rapeseed Oil
-
2
tsp
White Pepper
Steak:
-
1
knob
Butter
-
1
-
Tomahawk Steak
-
1
sprig
rosemary
Toppings:
-
1
-
Baguette
-
1
tbsp
Mayonnaise
-
1
-
Mixed Leaves
-
1
-
Signature Tastes Mature Cheddar
Wing Sauce:
-
20
g
Butter
-
1
tbsp
Honey
-
0.5
bottle
Hot Sauce
Wings:
-
20
-
chicken wings
Method
Preheat the oven to 200C. Start by bringing the steak to room temperature and then season it really well with sea salt and cracked black pepper.
Heat up a large frying pan. Add in some rapeseed oil and seal the steak really well all over on a high heat. Add around 20g of butter and some rosemary and baste the steak with it.
Place it into the oven to finish cooking:
10-12 minutes to cook the steak pink.
20 minutes for well done.
Allow the steak to rest and then crack on with the following:
Pepper Sauce:
Slice the shallots and garlic and fry them in some rapeseed oil in a frying pan. Add the rosemary and then deglaze with some pepper sauce. Now add the cracked black pepper followed by the juices of the steak and finish with cream. Allow to simmer for 2-3 minutes to thicken.
Shoestring Fries:
You can heat a saucepan but this is best done in a deep fat fryer. Heat the vegetable oil to 180C and then cut the fries as thin as you possibly can. I try to make them almost matchstick-like. Place them into the oil to cook in batches until golden and then drain onto some kitchen paper. Season with sea salt and some cheese.
Now carve the steak and serve it on toasted baguette bread with some mayo, the mixed lettuce leaves, pepper sauce.
For the Wings and Blue Cheese Dip:
Preheat the oven to 200C.
Start by adding the dry rub ingredients onto the wings in a bowl and mixing really well together. Place them into an oven proof tray, lined with parchment paper and then into the oven to bake for 40 minutes. While the wings are cooking you can crack on with the dips and sauce.
In a small saucepan add the hot sauce, butter and honey. Place it into a medium heat until it simmers and the butter melts. Then remove from the heat and set aside.
For the ranch dressing mix all the ingredients together in a bowl, taste & adjust with more lemon if needed.
Place half the ranch dressing into another bowl and add the crumbled up blue cheese.
Once the wings are cooked remove them from the oven and toss into the sauce.
