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Blue Cheese Brûlée, Steak Kebab and Baby Gem Salad 1

Blue Cheese Brûlée, Steak Kebab and Baby Gem Salad

Recipe by Adam Jarvis, The Dining Rooms, Cinema City – at the time of print

Featured in Feast 10 – October 2016

SERVES Four

INGREDIENTS

300ml of double cream
4 egg yolks,
lightly beaten
40g of blue cheese such as Stilton or Roquefort

400g of sirloin steak
2 heads
of baby gem lettuce
cress
1 red onion
50g
of white sugar

Method
1. Warm the double cream in a pan on the stove

2. Add the double cream to the beaten yolks and cook out on the stove

3. Continue to cook the mixture until it starts to thicken so it can easily coat the back of a spoon

4. Add in the blue cheese of your choosing, stirring until it melts

5. Pass the creamy mixture through a sieve, then pour into ramekins and allow to set in the fridge for at least two hours

6. Once the brûlée mixture has set, slice the sirloin steak and place on wooden skewers along with roughly chopped red onion

7. Assemble the salad of baby gem lettuce and cress

8. Cook the kebabs to your liking and keep warm until serving

9. Now turn your attention to the brûlées. Sprinkle each ramekin with enough sugar to cover the top of the brûlée and caramelise either with a blowtorch or under the grill

10. Serve the steak kebabs over the baby gem salad and add the ramekin to the plate 

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