Take Supper Outside!

At this time of year it’s nice to spend time outside cooking and eating in the garden and what can be nicer than succulent cuts of meat simply grilled on the barbecue giving that lovely chargrilled flavour. Whether it be a simple supper or entertaining with friends, the robust flavours of this dish will satisfy the heartiest appetites. The red onion marmalade can be stored and kept in the fridge and is a useful addition to liven up a sandwich. You can serve this dish with a crisp mixed salad and a baked potato, the choice is yours, dress it up or down as you wish. Try to use sirloin or ribeye for flavour.

Camelia xx

Peppered Steaks in Beer and Garlic

Ingredients
4 sirloin or ribeye steaks
2 crushed garlic cloves
120ml brown ale or stout
2 tblspn dark Muscovado sugar
2 tblspn Worcestershire sauce
1 tblspn oil
1 tblspn crushed black peppercorns

Method
• Place steaks in a dish and add the garlic, ale or stout, Worcestershire sauce and oil. Turn to cover well and marinade in the fridge for 2 to 3 hours or overnight.
• Remove the steaks from the dish saving the marinade, and press the crushed peppercorns over the steaks.
• Heat the barbecue until hot and cook the steaks, basting with the marinade for about 3 to 6mins each side depending on how well cooked you prefer, turning once.
• Leave to rest for a few minutes before serving.

Red Onion Marmalade

Ingredients 1 kg red onions finely sliced
200 grms brown sugar
200 ml good quality balsamic vinegar
200 ml red wine
Sprig of fresh thyme
Knob of butter
Olive oil

Method
• Melt the butter and oil together, add the onions and thyme and slowly soften together. Do this as slowly as possible to really soften and caramelise the onions but do not let them brown too much.
• Add the rest of the ingredients and simmer for approximately 25mins until the liquid evaporates and you end up with a sticky jam.
• Add a small knob of butter if you wish and remove the sprig of thyme.

You can serve warm or chilled.

This is also good with patés and terrines, or any cold cuts... that’s if there’s any left. You could double the amount and keep the rest in a jar for up to 3 months in an airtight container.