Need to show the other half just how much you care or simply trying to pull all the stops out, here’s three really simple recipes to wow meat eaters. These recipes are made with the smallest kitchens in mind, so rest assured you can easily create in a Hong Kong shoe box!
If you have no time to spend cooking, rest assured Blue have yours backs with our Valentines day menu.
- 1x 500g lover’s ribeye
- 1x bunch of asparagus
- 300g fresh mixed mushrooms (portabello, button, oyster etc.)
- 2tbsps olive oil
- 1tbsp butter
- 2 cloves of garlic
- 1tbsp of truffle paste
- splash of cream
- 2tsps Maldon sea salt
(Super Important) Let the steak rest until it reaches around the room temperature mark.
- Whilst your meat is resting, get the veg prepped and ready
- Once your steak is at room temp, I like to set the tone for the evening, put Barry White on iTunes and rub a little olive oil onto the meat, and sprinkle a good amount of Maldon salt on.
- Get your pan up to a medium-high heat. I’ve got a nice heavy cast iron pan, something that could do some serious damage to any passing angry bears- should ever a situation like that ever happen! It’s awesome for cooking steaks but a normal heavy bottom non stick frying pan will be fine.
- Carefully place your protein heart into the pan and cook for around 3-4 mins either side or to your liking.
- Once you’re happy with the steak, take out and place it on top of a spoon that’s sitting on a plate. (I learnt this from a butcher friend of mine, it helps rest the meat properly).
- Whilst your steak is resting, add a little butter (saving a little back) to the pan and tip your mushrooms in, sauté for 5 mins then add the truffle paste. Stir round a few more minutes before adding a splash of cream.
- Pour your heavenly mushroom goodness into a serving bowl if you have one, or any vessel if you haven’t, and put the pan back on the heat
- Add the rest of the butter and toss the asparagus round in the butter and left over mushroom sauce. If you have the thick asparagus I would sauté them for 5mins… if the small type, about 4mins only. Right at the end squeeze a little bit of lemon over and then…
- Plate up and enjoy! Remember Barry White has been scientifically proven to be an aphrodisiac, but also remember asparagus…
- 1x 500g Lovers ribeye
- 4 tsp toasted sesame seeds
- A small bunch of fresh coriander leaves (just to add some colour)
- 2 bowls of sticky jasmine rice
Ponzu dipping sauce
- 4 tbsp light soy source
- 1 lime, juice and zest
- 1 little pinch of chili flakes (or big one if romance is out of the window and you both want the heat)
- 1 little pinch of sugar
- 1 tbsp grated wasabi or horseradish (if you can’t find fresh you can get away with the stuff in tubes)
- 5 tbsp sour cream or crème fraiche
This isn’t strictly your normal steak dinner style but damn tasty nonetheless, it’s simple to make and makes you look like the boss in the kitchen. You’re cooking the steak the same way as the previous recipe, but this time it will be served sliced and with a couple of different dipping sauces. Whilst your steak is resting mix together the ingredients for each sauce. After resting, use your sharpest knife to cut into slices (if you have a crappy serrated knife then play your cards right this Valentines and you may get a sexy new one ready for you to cook more with. Although only a Butcher would call a knife sexy!)
- 1x 500g Lovers ribeye steak
- 2x medium potatoes, peeled and cut into chunks
- 2x green chillies
- Big bunch of fresh parsley
- Bunch of coriander
- (play about with ratios, I prefer more parsley in mine)
- A good pinch of dried oregano
- 2x small shallots
- 2 tbsp red wine vinegar
- 2 cloves of garlic
- A good glug of (quality) olive oil
This again uses the same cooking foundation we set with the first recipe but this time adding a classic Brazilian steak sauce. I always thought a chimichurri sauce was pretty hard to make and couldn’t be arsed to play around with it, when I finally did I fell in love with it even more so. Now, I always make a massive batch and leave it in the fridge to add to everything… cheese on toast, hell yeah! Left over Chinese fried rice… hell yes!
- Let’s start with the sauce, you need to put all the ingredients into a food processor to blitz and if your miniscule Hong Kong kitchen doesn’t have one, then get chopping! This bad boy can be made a day or week or so in advance, saves you plenty of time!
- Follow the steak steps from earlier and cook until you’re happy with it, then leave to rest.
- Add a little more oil to the pan and tip your potatoes in, cover with a lid and cook for 10 minutes, remember to keep shaking the pan so every side of the potato gets a lick of heat.
- After the 10 mins are up, remove the lid, then cook for 4-5 minutes more, I like to add some of our Rubia Gallega fat to help with crisping up the spuds, beefs them up a bit too!
- All that’s left is to slice your steak, drizzle some of the chimichurri sauce over it and serve with potatoes scattered around… BOOM!
Happy Valentine’s Day!