Steak Night Sides
Make your steak night extra special with the perfect accompaniments! Why not check out our Tomahawk Steak recipe for a real showpiece on your steak night.
These recipes were created by Yorkshire Chef Steph Moon as part of our Chefs’ Collection.
Our side recipes serve 2-4.
INGREDIENTS
Best Ever Chips Recipe
With crispy skin and fluffy insides, our homemade chips recipe is just the best. It’s the double frying in our Yorkshire Rapeseed Oil that makes it!
4 large potatoes, for the best results use Maris Piper or British Red Potatoes
Yorkshire Rapeseed Oil, for deep frying
Oven Roasted Smoky Mushrooms & Vine Tomatoes
Our Smoky Mushrooms & Tomatoes are full of delicious smoky flavour and a quick and easy side to brighten up any steak night!
4 Large Portobello Mushrooms
200g punnet of British Cherry Tomatoes, on the vine
Oak Smoked Yorkshire Rapeseed Oil
2 garlic cloves
Freshly ground sea salt and black pepper
Beer Battered Onion Rings
These chunky onion rings make for an amazing side, and we always serve them alongside our Tomahawk Steak recipe. Crunchy on the outside, with a sweet soft middle. Delicious!
150g self-raising flour, plus extra for dusting500ml bottle of Wold Top Beer, or pick your favourite
2 large sweet, yellow onions, peeled and cut into chunky rings (remove and discard the small middle rings) Sea salt, to seasonYorkshire Rapeseed Oil, for frying
Your favourite Yorkshire Rapeseed Mayonnaise, for dipping
METHOD
Best Ever Chips
Peel your potatoes, and cut into chunky chips, around 1-1.5cm across. If you ensure they are an even size, they will cook evenly too.
Heat a good amount of Yorkshire Rapeseed Oil in a wok or large pan on a high hob heat. Around a 4cm depth of oil should be enough to cook your chips. Alternatively, use your deep fat fryer. When the oil is at temperature, around 180C it is ready, or test by placing a chip in the oil, if bubbles form around it, it’s hot enough to cook in.
Add the chips in two batches and for the first fry, cook for 6-8 minutes. They should be soft but not coloured. Remove each batch and drain on a tray lined with kitchen paper. When you are ready to finish cooking, ensure the oil is again heated to 180C, and then cook the chips in two batches until golden brown and very crisp. It shouldn’t take any more than 3-4 minutes. Drain on kitchen paper again, season well before serving.
Oven Roasted Smoky Mushrooms & Vine Tomatoes
Pre-heat the oven to 200C / 180C Fan / 400F / Gas Mark 6.
Remove the stems from the mushrooms and carefully peel the mushrooms. Place them face down on a roasting dish along with the tomatoes, still on the vine. Roughly chop the garlic cloves, sprinkle them with a little sea salt and crush them with the back of a knife.
Rub the garlic over the mushrooms and tomatoes, drizzle with a good drizzle of the Smoked Rapeseed Oil and season well. Pop in the oven for 10-15 minutes.
Beer Battered Onion Rings
Separate out your onion rings on a board and dust with a little flour until needed.
Heat a good amount of Yorkshire Rapeseed Oil in a wok or large pan on a high hob heat. Around a 4cm depth of oil should be enough to cook small batches of onions. Alternatively, use your deep fat fryer. You will need the oil at 180C temperature. Use a kitchen thermometer, or test the temperature by placing a small amount of the batter in the oil, if bubbles form around it, it’s hot enough to cook in.
To make the batter, place the flour and sea salt in a bowl and whisk the beer in, in stages until you have a thick batter. Mix thoroughly.
Fully coat the floured onion rings in the batter, and in small batches carefully lower them into the hot oil and deep-fry until crisp and golden. This should take around 3 minutes. Remove from the oil with tongs and place on a piece of kitchen paper to drain. Continue to fry in small batches.
We like to serve ours with a pot of Yorkshire Mayonnaise for dipping. You can choose your favourite flavour.
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Yorkshire Mayonnaise£4.00 -
SPRING Bundle£30.00
