THIN CUT FRIES WITH STEAK AND TRUFFLE BUTTER
Ingredients
Vegetable oil, for frying
A pinch NOMU Spanish RUB
NOMU Sea Salt
Directions
To prepare the flavoured butter, simply mix all the ingredients together and set aside. You can either serve it at room temperature or form the butter in a log using cling film or baking paper and place it in the fridge or freezer until set.
Peel and slice the potatoes into 5mm-thick sticks. Heat the vegetable oil in a deep fat fryer to 180°C (or until a piece of bread is golden brown). Carefully drop the chips into the oil and fry for only 5 minutes. Remove with a slotted spoon and drain on kitchen paper to remove excess oil. Allow to cool, then fry the chips for a second time until golden brown and deliciously crispy. Drain on kitchen paper and while still hot, sprinkle with Chipotle Salt and freshly grated parmesan.
Rub the meat with Olive Oil and season with NOMU Roast or Beef Run, Sea Salt and freshly ground Black Pepper. Heat a pan over high heat and sear the steak very well on all sides until beautifully browned and caramelized. Add the butter to the pan and once melted, use a spoon to baste the meat in the delicious hot butter until cooked to your liking, then remove and set aside in a warm place to rest for 5 minutes.
Serve the steaks with a dollop or slice of truffle butter and hot crispy fries.
Tip: Always oil your meat, not your pan.
Ingredients
Vegetable oil, for frying
A pinch NOMU Spanish RUB
NOMU Sea Salt
Directions
To prepare the flavoured butter, simply mix all the ingredients together and set aside. You can either serve it at room temperature or form the butter in a log using cling film or baking paper and place it in the fridge or freezer until set.
Peel and slice the potatoes into 5mm-thick sticks. Heat the vegetable oil in a deep fat fryer to 180°C (or until a piece of bread is golden brown). Carefully drop the chips into the oil and fry for only 5 minutes. Remove with a slotted spoon and drain on kitchen paper to remove excess oil. Allow to cool, then fry the chips for a second time until golden brown and deliciously crispy. Drain on kitchen paper and while still hot, sprinkle with Chipotle Salt and freshly grated parmesan.
Rub the meat with Olive Oil and season with NOMU Roast or Beef Run, Sea Salt and freshly ground Black Pepper. Heat a pan over high heat and sear the steak very well on all sides until beautifully browned and caramelized. Add the butter to the pan and once melted, use a spoon to baste the meat in the delicious hot butter until cooked to your liking, then remove and set aside in a warm place to rest for 5 minutes.
Serve the steaks with a dollop or slice of truffle butter and hot crispy fries.
Tip: Always oil your meat, not your pan.
Ingredients
Vegetable oil, for frying
A pinch NOMU Spanish RUB
NOMU Sea Salt
Directions
To prepare the flavoured butter, simply mix all the ingredients together and set aside. You can either serve it at room temperature or form the butter in a log using cling film or baking paper and place it in the fridge or freezer until set.
Peel and slice the potatoes into 5mm-thick sticks. Heat the vegetable oil in a deep fat fryer to 180°C (or until a piece of bread is golden brown). Carefully drop the chips into the oil and fry for only 5 minutes. Remove with a slotted spoon and drain on kitchen paper to remove excess oil. Allow to cool, then fry the chips for a second time until golden brown and deliciously crispy. Drain on kitchen paper and while still hot, sprinkle with Chipotle Salt and freshly grated parmesan.
Rub the meat with Olive Oil and season with NOMU Roast or Beef Run, Sea Salt and freshly ground Black Pepper. Heat a pan over high heat and sear the steak very well on all sides until beautifully browned and caramelized. Add the butter to the pan and once melted, use a spoon to baste the meat in the delicious hot butter until cooked to your liking, then remove and set aside in a warm place to rest for 5 minutes.
Serve the steaks with a dollop or slice of truffle butter and hot crispy fries.
Tip: Always oil your meat, not your pan.
Ingredients
Vegetable oil, for frying
A pinch NOMU Spanish RUB
NOMU Sea Salt
Directions
To prepare the flavoured butter, simply mix all the ingredients together and set aside. You can either serve it at room temperature or form the butter in a log using cling film or baking paper and place it in the fridge or freezer until set.
Peel and slice the potatoes into 5mm-thick sticks. Heat the vegetable oil in a deep fat fryer to 180°C (or until a piece of bread is golden brown). Carefully drop the chips into the oil and fry for only 5 minutes. Remove with a slotted spoon and drain on kitchen paper to remove excess oil. Allow to cool, then fry the chips for a second time until golden brown and deliciously crispy. Drain on kitchen paper and while still hot, sprinkle with Chipotle Salt and freshly grated parmesan.
Rub the meat with Olive Oil and season with NOMU Roast or Beef Run, Sea Salt and freshly ground Black Pepper. Heat a pan over high heat and sear the steak very well on all sides until beautifully browned and caramelized. Add the butter to the pan and once melted, use a spoon to baste the meat in the delicious hot butter until cooked to your liking, then remove and set aside in a warm place to rest for 5 minutes.
Serve the steaks with a dollop or slice of truffle butter and hot crispy fries.
Tip: Always oil your meat, not your pan.
