RECIPE: Pink Feathered minute steak

[Ashburton Cookery School]

Pink Feathered minute steak
served with celeriac mash, Devon blue spring greens and glazed carrots

Pink feathered minute steak

1. Feathered steak cut from the blade (approx 160g each)
2. Corn oil
3. Salt and pepper

Equipment needed

• Meat tenderiser
• Plastic sandwich bag

1. Place the steak into a sandwich bag.  Using the meat tenderiser beat the steak until it is approx 5mm thick.
2. Heat a griddle pan until smoking and then oil and season the steak.
3. Fry on the hot griddle pan for 1 minute on each side and then leave it to rest for 2 minutes before serving.

Celeriac mash (serves 10)

• 1.2kg peeled potatoes (all cut the same size)
• 100g unsalted butter
• 1 medium sized celeriac
• 3 tbspns double cream
• 5 tbspn milk
• Salt and pepper

1. Place the peeled chopped potatoes in a large enough pan and cover with cold water.
2. Bring to the boil and boil rapidly over a high heat until the potatoes are cooked all the way through. They should be soft in the middle if you push a small knife through them.
3. Drain the potatoes into a colander and allow the steam to evaporate.  This should take about 5 minutes and is very important to help keep the potatoes dry and fluffy.
4. Mash the potatoes well and keep them in the pan.
5. Place the double cream, milk and butter in a pan and bring this mixture to the boil.
6. Add this to the mashed potatoes and stir well.
7. Peel the celeriac to remove all the skin and any blemishes.
8. Cut the celeriac into even sized pieces, place in a large enough pan and cover with cold milk.
9. Bring the celeriac to the boil, being careful not to allow it to boil over.  Simmer until the celeriac has softened.
10. Drain the celeriac and reserve the milk to one side.
11. Place the celeriac into a blender and blend on a high speed until smooth, adding a little of the reserved milk if necessary to obtain a smooth puree.
12. Return to a clean pan and mix with the plain mashed potatoes, season until the correct flavour is achieved and serve immediately.

Note: always try to use a potato suitable for mashed potato such as maris piper and never use a waxy variety; this will help you create light fluffy mash without it becoming too starchy

Devon blue cheese butter

• 100g Devon blue (crumbled)
• 200g butter
• 2 tbspn chopped parsley
• 2 tbspn chopped toasted hazelnuts

1. Mix the softened butter well until paler in colour.
2. Add all the other ingredients and mix well to combine.
3. Roll into a cylinder shape using cling film and place in the fridge to set hard.
4. When the butter has set, unwrap and cut into neat slices. 
5. Place the slices on a tray and put back into the fridge and reserve until later.

Wilted spinach (serves 2)

• 150g Curly kale
• 40g Devon blue butter
• Salt and pepper

1. Remove the large woody stalks from the spinach.
2. Rib the spinach into smaller pieces if it is large.
3. Heat a little butter in a wok and add in the spinach and a splash of water.
4. Cook gently for 2 minutes until the spinach starts to wilt.
5. Add in the Devon blue butter and melt through.
6. Season and serve immediately.

Glazed carrots  (serves 2)

• 2 medium sized carrots (cut into batons)
• Vegetable stock
• 10g unsalted butter
• Sea salt
• Black pepper
• 1 teaspoon honey

1. Place the carrots into a pan and add the cold stock until it just covers them.  Add the honey.
2. Bring to the boil and simmer until the carrots are slightly under cooked.
3. Remove the carrots and allow them to cool naturally.
4. Reduce the cooking liqueur until it becomes syrupy.  Remove from the heat until you are ready to serve.
5. Place the carrots back into the syrup and reheat very quickly. Serve immediately.