Steak With Gorgonzola Sauce
All Original Recipes by Lorraine Elliott
Preparation time: 5 minutes (plus 10 minutes resting time)
Cooking time: 10 minutes
- 4 Porterhouse steaks, grass fed and dry aged
- Salt and pepper for seasoning
- Oil for frying
- 200g/7ozs. gorgonzola dolce
- 1/2 cup cream
Step 1 - Season the steaks on both sides with salt and pepper. Heat a frypan on high heat. Add oil to the pan and fry the steaks for 30 seconds on each side for a total of 1.5 minutes only (for medium rare, adjust up o down to your liking). Allow to rest for 10 minutes on a metal tray and cover with foil. Slice up the steak.
Step 2 - Blend the gorgonzola and cream until you get a smooth paste. Heat the sauce gently on a low medium heat and pour over steak.
Prawn and Avocado Bruschetta
Preparation time: 20 minutes (time mostly spent shelling prawns)
Cooking time: 0 minutes
- 6 slices sourdough bread, toasted and drizzled with olive oil
- 400g/14ozs. prawns
- 2 medium avocadoes
- 2 tablespoons finely chopped red onion
- 1 tablespoon sweet chilli sauce
- 2 teaspoons lime juice
- Salt and pepper for seasoning
- Fresh dill
Step 1 - Shell prawns. Mash the avocado with the onion, sweet chilli sauce, lime juice and season with salt and pepper. Spread thickly on top of bread and top with prawns. Top with dill.
Mortadella with Pecorino and Basil
- 250g/8.8ozs. mortadella
- 2 tablespoon finely shaved pecorino or parmesan cheese
- Basil leaves
Step 1 - Fold over the mortadella into quarters and arrange around a platter. Shave the cheese over the mortadella and scatter with basil leaves.
Prosecco Soaked Watermelon
- 2 cups watermelon cubes
- 1 cup Prosecco
Step 1 - Soak watermelon cubes in Prosecco and chill until needed.