Tomahawk Steak with Buttered Kale
“The Tomahawk steak from Darts Farm Master Butchers is one of my favourite cuts.  It’s always tasty and of the highest quality and helps me recover after a big game.  I would highly recommend you try one”  Tom Johnson, Exeter Chiefs
 
Buttered Kale (serves 2, double up if feeding more!)
150g Kale
50g butter
Dash of boiling water
Pinch of salt
Good grind if pepper
Squeeze of lemon
 
To cook with the steak you will need few spring of
rosemary, garlic, star anise and butter
 
 
Method You’ll need a meat thermometer for best results, digital is best.
As with all meat, ensure the steak is at room temperature before you start cooking it. Remove from the fridge and sit the steak on a plate for a couple of hours before cooking. Preheat your oven to about 50°C, adjusting the heat to lower for a fan oven. Place the steak on a baking tray and season well with sea salt. Cook for two and a half hours. After this time, probe the centre of the meat to check the temperature. Your desired core temperature is 48-50°C for a rare steak at this point. The theory is, if your oven can sit at 50° then your steak will never go above that temperature, so there’s no chance you can overcook or undercook it.
Bring a pan large enough to accommodate the steak up to smoking. When it is ready, add a little oil with a few sprigs of rosemary, three cloves of garlic (skin on, squashed a little) and two star anise. Place your steak into the searing hot pan, adding two or three generous knobs of butter either side of the beef. Leave the meat alone, don’t agitate it – let it build up to a deep colour. A top tip is to turn down the heat a little, so you don’t burn the butter. Baste with that foaming butter in the meantime. Turn the meat over after about three to four minutes, and continue basting. After a max total of eight minutes, remove from the heat and allow to rest. Tuck the steak up under a blanket of tinfoil and a tea towel, resting for at least 30 minutes (preferably 40 – it’s worth the wait!). After this time, the core temp should be around 57°C for a lovely rare tomahawk (adjust cooking temp if you like it a bit more well done).

For the Buttered KaleTrim the ends off the kale, chop into equal segments (or strip from the stalks if you prefer). In a hot pan (one containing any meat juices is best) add the kale and butter, mixing to coat. Add a pinch of salt, pepper and the dash of boiling water. Shake the pan and cover, reduce heat slightly and  leave to steam for 4-5 mins. Before serving add squeeze of lemon, mix and serve.
 
Serving suggestion  – Serve with the buttered kale and roasted new potatoes

@butchersatdarts

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How to cook the perfect lamb cutlets - Alastair David the Darts Farm Butcher will be demonstrating lamb on Sunday 9th April at 1.00 p.m.

Choose fresh local lamb, allow 2-3 cultets per person

Method:
1. Coat the lamb cutlets with a little olive oil and season well with sea salt and freshly ground black pepper.
2. Heat the olive oil in a frying pan and when hot, add lamb cutlets and sit standing up on rim of fat to crips up the fat– you will need to use tongs to do this. Cook for a couple of mins until the fat becomes golden and crispy, then lay the cutlets or chops flat in the pan.
3. Now cook for about three mins per side for meat that is just pink. Cook for a couple more mins if you prefer your lamb cutlets or lamb chops more well done. Remove with tongs and leave to rest for at least 10 mins before serving.

Serve with creamed leeks and Rosti for a tasty supper dish.

Fish Soup, celebrating all our wonderful Fish and Seafood from around the coast. Pop to the beach to buy the freshest fish or along to one of the locla fishmongers who will help you trim the fish and of course advise you on what the best is! You will be able to see some great seafood cookery from Chef Olivier Guyard-Mulkerrin who is a true master of the kitchen and produces fantastic fresh flavoursome fish dishes, at Les Saveurs in Exmouth.

This is my version from the cookery school...
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​Well actually aga dried as there is not enough sun at the moment! These work so well and are so easy to do and really add flavour to winter dishes, watch out for medium sized tomatoes which are the best. Then simply slice in half, sprinkle with a bit if salt and place face up onto a wire rack, place in a very low oven for about 6 hours and they will come out dried but still moist, pop into a jar and cover with oil and place in the fridge, use when you need them. To keep them fresh make sure that they are well covered in oil.

Just baking bread and trying new recipes out this is just a very simple Dough which you can add wonderful extras to like cheese, herbs and spices too
Basic Bread Recipe
330g strong flour
10g fat
10g salt                     
10g yeast                  
10g sugar                  
210ml  water @ 37degrees luke warm!    
 
Sieve flour. Add salt add and rub in the fat. Add sugar and add dissolved yeast.
 Knead the dough well to smooth elastic
dough
Cover the dough and leave to stand for 45 minutes
Knock back the dough and stand for further 15-minutes
 Make any shape and place on baking sheets.
Prove until double in size.
Glaze with egg wash and bake in the oven 220c for 12-15 minutes. Tap the bottom of the bread to make sure its cooked it should sound hollow!