What’s Cooking – The Perfect Steak à la Marco Pierre White

What’s Cooking – The Perfect Steak à la Marco Pierre White

I’ve already shared a steak sauce with you, so next in line must be the steak itself! For us any steak is a treat, so an aged fillet steak is only for days that will never be forgotten. They aren’t even close to being cheap so they have to be reserved for special occasions to add another layer to the wonder that is making that day special to us. Lately we haven’t actually had any special occasions to celebrate but Mark wouldn’t believe me that a Worcestershire Steak Sauce is so amazingly nice, so we made that the occasion so we could cook one so he could try it for himself.

What’s Cooking  The Perfect Steak à la Marco Pierre White

We got some lovely fillet steaks from Donald Russell. We were lucky as a 160g steak if bought in packs of four were on special offer 🙂

If you going to push the boat out and have a steak then you might as well have the best cut and what can be better than a buttery-tender prime fillet beef steak?

(Oh my, I am drooling just thinking about the dinner we had).

So anyway, we had our steaks, all we needed now was a Knorr Stock Cube and a little bit of olive oil.

Following what Marco Pierre White told me to do; we seasoned our steaks with only the Knorr stock cube instead of adding any salt. Why? Let me tell you:

First of all it will coat and stick much better to the meat then just salt would.

Secondly, as all the meat is evenly covered it will enhance the flavour of the meat better and thus elevate it to the next level.

And third because he said so 😉 and despite the evidence I do occasionally do as I am told.

Once you have all the ingredients you need:

  • Steaks
  • A Knorr stock cube
  • A dash of Olive oil

… it is time to cook.

Method:

Heat a large, heavy, thick-bottomed frying pan – we used our cast iron one as it is simply perfect for it. It must be “smoking” hot, so the surface of the meat caramelises.

What’s Cooking -- The Perfect Steak à la Marco Pierre White.

In a small bowl crush the Knorr stock cube and mix it with a little bit of olive oil creating a paste. You can use whatever flavour you want – I guess beef would be ideal in this situation… however we used chicken…

Season your steaks with the paste. Make sure it is spread evenly on both sides of the meat. Don’t put it too thick. You want just a little flavour enhancement.

What’s Cooking - The Perfect Steak à la Marco Pierre White.

Put the steaks into the frying pan and fry for about 2 minutes on one side, then turn over and fry for 1 minute, then take the frying pan away from the heat still leaving the steak in the frying pan. Now watch your steak. Once you see the blood start to break the surface, your steak is ready – it will be a perfect medium-rare.

Add all other bits you are having with it and dig in!

What’s Cooking - The Perfect Steak à la Marco Pierre White

Oh and don’t forget about the star of the show your Worcestershire Steak Sauce!

What’s Cooking -- The Perfect Steak à la Marco Pierre White

I did find a video recipe for both steak and a Worcestershire Steak Sauce. If you dislike onions and prefer peppercorns in your sauce have a look at this video; you might find it helpful.

The Perfect Steak à la Marco Pierre White

What’s Cooking – Worcestershire Steak Sauce ala Marco Pierre White

What’s Cooking – Worcestershire Steak Sauce ala Marco Pierre White

Back in October I attended a fantastic blogging event at the Unilever Kitchen. I have shared with you already the story about our baking session, but I have never told you about what we were cooking… until now…

Marco Pierre White at Unilever Kitchen

We met Marco Pierre White who explained to us how to cook the perfect steak. I must admit when I tried it, it was a perfect steak! But the meat is a one thing… the sauce however which he served with it was something else altogether…

When I arrived home I shared with Mark what we had, as I described the making of the sauce it was hard for him to even imagine that it could actually be so good… so I had to cook it to prove to him what I was saying.

So today I want to share with you a Worcestershire Steak Sauce ala Marco Pierre White. Like Mark please don’t be alarmed by the ingredients, just try it and I am absolutely sure you will love it!

Ingredients:

  • 1 onion
  • 75ml Worcestershire sauce
  • 75ml double cream
  • ½ Knorr chicken stock cube
  • 1tbsp freshly ground pepper
  • Salted butter for frying onions

Method:

Worcestershire Steak Sauce ala Marco Pierre White - onion stage

Finely chop your onions and soften a little in a pre-heated frying pan over a medium heat in the butter.

Worcestershire Steak Sauce ala Marco Pierre White - adding Worcestershire SauceAdd the Worcestershire sauce into the frying pan and boil over a high heat until it has reduced down by about half.

Worcestershire Steak Sauce ala Marco Pierre White - cream stage

Slowly add the double cream and bring back to the boil.

Season the sauce with half a Knorr chicken stock cube. Crush the stock cube before adding it so it dissolves much quicker.

Worcestershire Steak Sauce ala Marco Pierre White - Straining the onions

Strain the sauce to remove the onions so you are left with just the creamy liquid. You can discard the onions or eat them as a side dish– they are actually very yummy.

What’s Cooking -- Worcestershire Steak Sauce ala Marco Pierre White

Pour the sauce back into the frying pan and bring it back to boil. Let the sauce bubble and thicken for a few minutes.

Worcestershire Steak Sauce ala Marco Pierre White - adding fresh pepper

Add the pepper to taste. The more pepper you add, the spicier your sauce will be.

And as they say “that’s all she wrote” you are ready to serve.

What’s Cooking - Worcestershire Steak Sauce ala Marco Pierre White

What do you think about this sauce?

Would you try it or does the amount of Worcestershire sauce simply scare you away?

Baking with Stork – Chocolate and Orange Cupcakes

#unileverkitchen Chocolate & Orange Cupcake

On Monday I along with eleven other bloggers spent most of the day in the Unilever Kitchen.

First thing was we had the opportunity to learn some interesting facts about tea; this session was presented by the lovely Jane Pettigrew. Afterwards we met Marco Pierre White who shared with us his hints and tips on cooking (I will write about this part at a later date). And finally we did some baking with Sue Batty, a Stork expert baker.

The whole day was fantastic but the baking part was the most fun, just simply because it was free form baking. We were all supposed to bake cupcakes but specifically their flavourings and decorations were totally up to us.

We were provided with some recipe sheets but I don’t think anyone used them; everyone was just running wild with their flavour combinations and choices of icing.

#unileverkitchen Baking with Sue Batty

I believe all the cupcakes were based on this basic recipe, which will make 12.

  • 115g Stork tub
  • 115g caster sugar
  • 140g self-raising flour
  • 2 eggs; medium size

The rest is up to you 🙂

I decided on chocolate and orange cupcakes but as I have never used orange blossom water before I erred on the side of caution and so didn’t put enough in my mix so my cupcakes ended up being chocolate with only a slight hint of orange.

I had to change the basic recipe as stated above to be suitable for my creation. I’ve used:

  • 115g Stork tub
  • 115g caster sugar
  • 115g self-raising flour
  • 3 eggs; medium size
  • 2tbs of good quality cocoa powder
  • 50g of crushed dark chocolate
  • 5ml of orange blossom water

+ Decorations

  • 50g of melted dark chocolate and 50g of melted milk chocolate

To make this recipe work even better Sue suggested some small changes – add 1/2tsp of baking powder, this will help with the raising as the cocoa powder makes them quite heavy and then add an additional 5ml of orange blossom water, to achieve a more orangey flavour. The zest of an orange added to the mix would have also elevated them to the next level.

Method:

Place all cupcake ingredients except for the crushed chocolate into a mixing bowl and mix with a wooden spoon until everything is just combined. Add the crushed chocolate and spoon the finished mixture into 12 paper muffin cases.

Bake in a preheated oven at 180C for 15-20 minutes or until soft and firm to the touch.

Remove from the oven and place on a cooling rack.

Melt 100g of chocolate and slowly pour over your cupcakes.

Easy peasy lemon squeezy… as they say.

And if you are wondering what the other bloggers baked here is a selection of some of their lovely cupcakes baked on the day.

Lime & Dark Chocolate Cupcakes baked by Kirsty from Hijacked By Twins
Lime & Dark Chocolate Cupcakes baked by Kirsty from Hijacked By Twins
Turkish Delight & White Chocolate Cupcake baked by Rose from Freycob
Turkish Delight & White Chocolate Cupcake baked by Rose from Freycob
Lime & White Chocolate Cupcakes baked by Lucy from Supergolden Bakes
Lime & White Chocolate Cupcakes baked by Lucy from Supergolden Bakes
Oreo & Malteser Cupcakes baked by Amy from She Cooks She Eats
Oreo & Malteser Cupcakes baked by Amy from She Cooks She Eats
Strawberry & Chocolate Chip with Lime Cream cheese Frosting Cupcakes baked by Leyla from Motherhood Diaries
Strawberry & Chocolate Chip with Lime Cream cheese Frosting Cupcakes baked by Leyla from Motherhood Diaries
Still waiting to be claimed
Still waiting to be claimed
Still waiting to be claimed
Still waiting to be claimed
hmm I wonder who baked these ones... :-)
hmm I wonder who baked these ones… 🙂

I didn’t manage to ninja a sample of all cupcakes nor did I manage in the hussle an bussle of the day to take photos of everyone’s creations, so I do apologise if I missed yours.

Also I would like to send a big thank you to Rose @Freycob who investigated which cupcake belongs to which blogger.

Thank you for the great day guys!

It was a pleasure to meet you all!