Richard's Sharing Steak Menu Box

LOBSTER & CRAB IMPERIALS

Created by the Greendale fishmongers, Lobster & Crab Imperials are made by folding lobster and crab meat into a creamy white wine sauce, then piling on to a scallop shell and topping with parmesan cheese.

INGREDIENTS

Lobster and crab in ready-prepared sauce, presented on scallop shells | Mixed salad leaves

HOW TO COOK

Remove packaging and preheat the oven to 180°C (Gas Mark 4). Place the Imperials on a baking tray and put in the centre of the hot oven for about 12 minutes, until piping hot throughout (please take care when handling the shells, as they can become extremely hot). Serve with the salad leaves alongside.

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SHARING RIBEYE STEAK

Designed for sharing, this succulent ribeye steak comes from our own locally-pastured animals, and has been carefully prepared by the Greendale master butchers.

INGREDIENTS

Greendale ribeye steak | Fine green beans | Salad potatoes |Brandy & peppercorn sauce

HOW TO COOK

Remove packaging. Remove the steak from the fridge and allow it to come to room temperature before cooking. Just before cooking your steak, start cooking the vegetables; bring a large pan of water to the boil, then add the salad potatoes, cutting any larger ones in half first, and leave to simmer (they will need 8-10 minutes). Pour the brandy and peppercorn sauce into a small pan and heat gently while you cook the steaks.
To pan-fry your steak, place a heavy frying pan over a high heat and add a splash of oil. When the oil is hot, put the steak into the pan and cook to your preference - for rare steak, we suggest up to two minutes per side; for medium-rare, three minutes per side; and for a well-done steak, about five minutes per side. When the steak is cooked, remove it from the pan and allow it to rest in a warm place for a moment. By now the potatoes should be about ready – drain them and keep them warm while you use another pan to steam or boil the green beans briefly, and check that the sauce is warmed through. Drain the cooked beans, then plate the steaks with the vegetables and the warmed sauce served alongside.

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GREENDALE HEART-SHAPED CHOCOLATE BROWNIE

Nothing beats a brownie, except perhaps a brownie served with clotted cream from the West Country… We use a tried-and-trusted recipe to make our brownies by hand here at Greendale Farm Shop, with no skimping on the chocolate chips!

INGREDIENTS

Heart-shaped chocolate brownies | Clotted cream

HOW TO COOK

Remove packaging and warm the brownies through in a medium oven for 5-10 minutes, then serve with a generous dollop of the clotted cream.

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Goes nicely with...

DRY RIVER SHIRAZ

Deep and inky in colour this Dry River Shiraz displays a nose of rich ripe plum and blackcurrant flavours with a touch of mint.

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LYME BAY BRUT RESERVE SPARKLING WINE

Lyme Bay's Brut Reserve English sparkling wine is a fruit-driven sparkling wine that displays refreshing lemon and green apple notes, with a vibrant and creamy mousse finish.

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DOMAINE CHANTE CIGALE CHÂTEAUNEUF-DU-PAPE

A traditional Châteauneuf-du-Pape with dark plum and black berry characters, and plump textured tannins.

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