River Cottage Good Comfort by Hugh Fearnley-Whittingstall

Author:Hugh Fearnley-Whittingstall
Language: eng
Format: epub
ISBN: 9781526638960
Publisher: Bloomsbury Publishing
Published: 2022-04-15T00:00:00+00:00

Preheat the oven to 200°C/180°C Fan/Gas 6. Have your steaks at room temperature, ready to cook.

Put the potatoes in a pan, cover with boiling water and simmer for around 10 minutes until just tender. Scoop the potatoes into a colander to drain (save the water in the pan to cook the greens) and steam off until cool enough to handle. Meanwhile, heat the oil in a roasting tray in the oven for a few minutes.

Take each potato and squeeze lightly in your hand, or press on a board, so it just starts to give, then pull apart to expose a rough ‘ripped’ surface that will crisp up in the oven. Add the potatoes to the hot tray, turn them in the oil and sprinkle with salt and pepper. Bake for 40–45 minutes until golden and starting to crisp.

Towards the end of the baking time, bring the pan of potato water back to the boil and drop in the prepared kale/greens, pushing them down into the water. Return to a simmer, cover and cook until the leaves are just tender – around 5 minutes for kale, a little less for greens. Tip them into a colander and leave to drain.

Start cooking the steaks when the spuds are almost ready. Put a dish in the oven to heat up. Heat a large, heavy-based frying pan over a high heat until good and hot but not smoking.

Brush the steaks with a little oil, season one side and lay, seasoned side down, in the pan. They should hiss and sizzle immediately. Season the surface of the steaks, then leave to cook for 1 minute before flipping them over. Repeat this – cook for 1 minute, flip and season – until the steaks are done to your liking. In total:

For rare steaks – about 3 minutes

For medium-rare – 4–5 minutes

For medium – 6–7 minutes

For well done – about 10 minutes

(If you’re cooking steaks medium or well done, stop seasoning after 3–4 minutes to avoid over-seasoning.)

To finish cooking, you can hold the steaks upright with tongs, pressing the fat against the base of the pan to help it crisp up. Transfer the cooked steaks to the warmed dish and set aside to rest while you finish the greens. The steaks need at least 5 minutes’ resting time.

Reduce the heat under the steak pan to medium and give it a minute to cool a little. Then add the chopped garlic and stir briefly for 20 seconds or so to colour before tossing in the cooked greens. Stir them around with the garlic. The residual water clinging to the greens will deglaze the pan, picking up the caramelised residue from the base. Cook the greens like this for a couple of minutes, then push them to one side of the pan.

Dollop the crème fraîche or butter and mustard into the space you’ve just created and stir them together as the crème fraîche or butter melts. Then stir the greens back in, coating them evenly.

Tip the juices from the resting steaks back into the pan with the greens.

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