BARBECUED GRASS-FED IRISH RIB-EYE MARINATED IN BLACK GARLIC AND TREACLE
STEP 1
Begin by preparing the marinade by placing the crushed black garlic, rapeseed oil, soy sauce, black treacle, cider vinegar and salt into a large mixing bowl. Then beat together until combined.
STEP 2
Add the rib-eye to a large mixing bowl and pour over the marinade, massaging the beef with your hands until it is well coated. Place the beef onto a plate and pour the excess marinade over before refrigerating for 4-6 hours.
STEP 3
Preheat the over to 100°c (fan) and place the beef onto a wire try before roasting for 45 minutes. Reserve any excess marinade to brush over the beef before you serve.
STEP 4
Then remove the beef from the oven and baste with the excess marinade before seasoning lightly with sea salt.
STEP 5
Place the rib-eye onto a hot BBQ and sear on each side for 1-2 minutes until dark and caramelised.
STEP 6
Rest the beef on a wire rack for 10-20 minutes before carving. To carve the beef, take a sharp knife to its tip and find the bone. Run the knife down the bone away from the steak to remove it in one piece. Slice the rib-eye into strips and season with sea salt before serving.
CHARRED LEAK AND POTATO SALAD
STEP 1
Peel the potatoes and add to a saucepan before covering with cold, salty water. Bring to a boil and simmer until a knife can be gently pressed through them without resistance. Strain the potatoes straight away and allow them to cool before mixing with the dressing.
STEP 2
Place the stemmed leeks onto a hot BBQ and char until their outer layers are completely blackened. Then wrap the leeks in a tin foil parcel and place back onto the BBQ to cook for 15 minutes, until the leeks are tender.
STEP 3
Once the leeks are cooked roughly chop them and place into a large mixing bowl along with the rapeseed oil, gochujang paste, soy sauce, cider vinegar, sugar and salt before folding through the warm spuds.
BLACK CABBAGE WITH A MUSTARD AND CORIANDER DRESSING
STEP 1
Place the cavolo nero into a large mixing bowl and grate over the rind of 1 lemon before squeezing over all of its juice. Season the cabbage with a little salt before massaging the lemon juice in.
STEP 2
Prepare the dressing by adding the mustard and coriander seeds to a small pan, placing the pan over a medium heat to toast the spices.
STEP 3
Add the spices to the diced shallot, cider vinegar and rapeseed oil. Mix the ingredients together well and set aside ready to dress the cavolo nero just before serving.