The Famous Grouse Whisky Companion by Ian Buxton

Author:Ian Buxton
Language: eng
Format: epub
ISBN: 9781448177905
Publisher: Ebury Publishing

Preheat the oven to 200°C (gas mark 6). To make the salad, blanch the asparagus in boiling water for 2 minutes, drain and run cold water over the asparagus to cool. In a large bowl, mix together all the salad ingredients, then drizzle with the olive oil.

To make the blue cheese pesto dressing, place all the ingredients into a food processor or blender and blend until smooth. Add more olive oil if the consistency is too thick.

Slice each courgette in half lengthways and rub the cut side with a few drops of olive oil. Heat a chargrilling pan to smoking hot, then place the courgette cut side down in the pan for 3 minutes. Turn the courgettes over and cook for a further 2 minutes. If you don’t have a chargrill pan, grill under a very hot grill for the same cooking times.

Season the steaks with salt and pepper. Heat an ovenproof frying pan until smoking and seal the steaks in the pan for 1 minute on each side. Remove the pan from the heat, add The Famous Grouse and swirl around. Pop the frying pan in the oven for 5 minutes for a medium-rare steak. Remove from the oven, cover with a plate and rest the steaks for 3 minutes.

To serve, place the courgette halves off centre on each plate and top with salad. Place the steak alongside the salad and garnish with the dressing.

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