Head of Venues Food and Beverage at Goodwood, Tim Powell, chooses succulent organic steaks from the Goodwood Farm Shop for a perfect party menu
Organic Ribeye steak with rösti potato, field mushrooms and wild garlic dressing (Serves 4)
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4 Organic Ribeye steak 160g/180g each (look for good even marbling of fat)
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4 large flat field mushrooms sliced or leave whole
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50ml vegetable oil
Rösti Potato
Pre heated oven 170 degrees C.
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1kg potatoes unpeeled and washed (Maris Piper or any good starchy variety)
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180g melted butter
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1 medium onion finely chopped
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130g of diced Streaky bacon or pancetta
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1 sprig of fresh thyme
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Sea salt ground black pepper
Put the whole unpeeled potatoes in a large pan and cover with cold water bring to the boil and cook for 12 to 15 minutes or until ¾ cooked, drain well and leave to cool slightly, peel, then coarsely grate while warm into a large mixing bowl.
Heat two tablespoons of the melted butter with the pancetta, onions and fresh thyme in a frying pan or heavy bottom saucepan cook on a medium heat until the onions are soft and translucent then remove from heat and discard the sprig of fresh thyme and add to the grated potato. Mix well and season to taste (this part of the process can be done a day in advance if needed and stored, covered in the fridge).
Heat half the remaining butter in a non stick frying pan with metal handle, add the potato mix and press down slightly to form a large pancake .Cook for about 10 to 12 minutes on a moderate heat adding a little extra butter around the edges and shaking the pan occasionally until golden brown.
At this point carefully place a large plate over the frying pan and flip the potato over on to the plate add a little more of the butter to the frying pan, then carefully slide it back into the pan then place the frying pan into the pre heated oven for a further 12 minutes then turn down oven and keep warm until ready to serve.
Rösti potato is Swiss in origin and makes a great accompaniment for most meat dishes or even on its own with wild mushrooms and melted mountain vacherin style cheese.
Wild garlic dressing (can be made in advance)
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1 small bunch of roughly chopped flat leaf parsley
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1 small bunch of roughly chopped mint leaves
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10 leaves of wild garlic leaves roughly chopped
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1 table spoon of small capers rinsed under cold water
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1 teaspoon of Dijon or whole grain mustard
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Extra Virgin Olive oil or rape seed oil
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Juice of half a lemon
Simply mix all these ingredients together and season to taste, this dressing can be made in a blender for a finer dressing but I prefer the rustic finish.
At this time of year the wild garlic leaves are just coming through and the season lasts for 6 to 8 weeks. If you can’t locate any whilst foraging in the hedgerows, most good green grocers should be able to source from a larger market.
Ribeye Steaks
Heat a large frying pan with the vegetable oil and the last of the melted butter from the potato dish, season your steaks and cook on both sides to the required temperature, remove and allow to rest, return the pan to the heat and add mushrooms and fry for a few minutes until cooked. Plate the steaks and mushrooms with a wedge of potato rosti and serve the dressing on the side.
Accompany with green beans or roasted cherry vine tomatoes.