Ultimate Fish Burger

Ultimate Fish Burger

Recipe by Brent Draper

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

2 brioche burger buns, split
2 white fish fillets
1 cup mixed Coles green and red oak leaf lettuce, washed and dried
2 slices cheddar or Swiss cheese

Tartar Sauce
3 tbs mayonnaise
1 tbs finely chopped fresh dill
1 tbs gherkin relish
1 tbs capers, finely chopped
1 small shallot, finely minced
1 tsp fresh lemon juice
½ tsp grated lemon zest
Coles salt and freshly ground black pepper

Breading
½ cup all-purpose flour
1 large egg, beaten
½ cup panko breadcrumbs
Vegetable or canola oil, for frying

Method

Make the tartar sauce: In a small bowl, combine the mayonnaise, dill, relish, capers, shallot, lemon juice, and zest. Season with salt and pepper to taste. Cover and refrigerate until ready to assemble the burgers.

Set up a breading station: Place the flour, beaten egg, and panko breadcrumbs in separate shallow bowls.

Pat the fish fillets dry and season both sides with salt and pepper. Dredge the fillets in the flour, dip in the egg, and then coat evenly with the panko breadcrumbs, pressing gently to adhere.

In a large skillet, heat 1/4-inch of oil over medium-high heat. Fry the breaded chicken fillets for 3-4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate.

Assemble the burgers: Place the bottom buns on a work surface. Top each with a portion of the oak leaf lettuce, a fried chicken fillet, a slice of cheese, and a generous dollop of the tartar sauce. Top with the upper buns.

More like this

Creamy Chorizo Pasta

Creamy Chorizo Pasta

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 pack San Remo Curly Fettuccine Pasta
2 chorizo sausages, diced
1 red onion, diced
3 garlic cloves, sliced
1 tsp Coles fennel seeds
1 tsp Coles smoked paprika
3 tbsp Coles tomato paste
1 cup cream
3 tbsp butter
Parmesan cheese, grated
Coles sea salt
Coles black pepper

Method

In a frying pan, add the diced chorizo and place over medium heat. Cook gently until the chorizo starts to render and release its oil. Add the diced red onion and cook until softened, then add the garlic and fennel seeds. Stir in the smoked paprika and tomato paste, frying for about 30 seconds.

Meanwhile, in a large pot of salted boiling water, cook the pasta according to the package instructions.

Add the cream and a knob of butter to the chorizo mixture, then reduce the heat to medium-low. Slowly simmer until the sauce thickens.

Once the pasta is cooked, transfer it to the pan with the sauce and toss everything together. Finish with a generous grating of Parmesan cheese, and season with Coles sea salt and black pepper to taste.

More like this

Mediterranean Salmon

Mediterranean Salmon

Recipe by Brent Draper

Serves: 3
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

3 pieces Huon Premium Tasmanian Salmon Steak Skin On
½ eggplant, diced
1 zucchini, diced
½ punnet Perino tomatoes, halved
1 red onion, sliced
1 tbs capers, chopped
1 bunch basil
1 bunch parsley
Extra virgin olive oil
Coles sea salt
Coles black pepper
Juice of 1 lemon
Small block feta

Method

Season the salmon with sea salt and black pepper. In a medium pan, cook the salmon to preferred doneness, using a fish weight on top. Remove and set aside.

Meanwhile, sauté the eggplant, zucchini, and tomatoes until softened. Add the red onion and capers, then crumble the feta over the top.

Stir through the basil and parsley. Drizzle with extra virgin olive oil and lemon juice.

To serve, place a bed of vegetables onto a serving plate and add the salmon on top.

More like this

Pan Roast Carrots with Cumin, Honey and Almonds

Pan Roast Carrots with Cumin, Honey and Almonds

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

1 bunch carrots
Coles sea salt
2 tbs butter
1 tsp toasted cumin seeds
2 tbs honey
2 sprigs thyme
Juice of 1 lemon
¼ cup smoked almonds, chopped
½ bunch tarragon, leaves picked and finely chopped
1 cup Jalna Lactose Free Natural Yoghurt

Method

In a large pot of water, add the carrots and a generous pinch of sea salt. Bring to the boil and cook until just tender. Strain and let dry slightly.

In a frying pan, melt the butter. Once melted, add the carrots and cook until the butter browns slightly and the carrots caramelise, about 10 minutes. Stir in the honey, cumin seeds, and a squeeze of lemon. Add the thyme leaves and season with sea salt. Remove from heat, then add the chopped smoked almonds and toss everything together.

Spread the yoghurt on a serving dish, place the carrots on top, and spoon over the honey lemon sauce. Garnish with tarragon.

More like this

Greek Lamb Salad with Zucchini, Mint & Feta

Greek Lamb Salad with Zucchini, Mint & Feta

Recipe by Courtney Roulston

Serves: 2
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 pack (270g) Coles lamb leg steak
1 lemon
1 tsp dried oregano
2 cloves garlic, crushed
Sea salt and black pepper, to taste
3 tbs extra virgin olive oil
2 green zucchini, thinly sliced into rounds or peeled into strips
⅔ cup frozen peas, blanched and cooled
1 tsp honey
1 cup mint leaves, picked
⅔ cup thick Greek yoghurt
80g smooth feta cheese, crumbled

Method

Place the lamb in a bowl and toss with the zest and juice of ¼ of the lemon, oregano, garlic, salt, pepper, and 1 tbs oil. Heat a frying pan over medium-high heat and cook the lamb for 2-3 minutes per side, or until cooked to your liking. Remove from the pan and rest for 5 minutes.

Place the zucchini in a mixing bowl with the peas, mint, juice and zest of ¼ of the lemon, honey, 1 tbs oil, and a pinch of salt and pepper. Gently toss to combine.

Spoon the yoghurt onto the base of a serving platter and top with the zucchini mixture.

Slice the lamb into strips and arrange over the salad. Crumble over the feta and drizzle with a little extra oil. Serve with lemon wedges on the side.

More like this

Prawn & Pineapple Curry

Prawn & Pineapple Curry

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

2 tbs extra virgin olive oil
1 onion, finely chopped
10–12 curry leaves
2 tbs Patak’s korma paste
1 cup fresh pineapple, diced
1 capsicum, sliced
1 can (400ml) Ayam coconut milk
1 can (400ml) Ayam coconut cream
500g Coles prawns, cleaned and deveined
1 red chilli, sliced (optional)
Juice of 1 lime
Salt and pepper, to taste

Method

Heat a pan over medium heat and add extra virgin olive oil. Sauté the onion until softened.

Add the curry leaves and stir until fragrant.

Stir in the korma paste and cook for 1–2 minutes, allowing the spices to release their aroma.

Add the diced pineapple and sliced capsicum, stirring well to coat in the paste. Pour in the coconut milk and let it simmer gently for 5 minutes.

Once the gravy has thickened slightly, add the prawns and cook until they turn pink and are just cooked through.

Stir in the remaining curry leaves, sliced chilli, and lime juice. Season with salt and pepper to taste.

Serve hot in bowls with steamed rice or naan.

More like this

Basil Butter Spaghetti

Basil Butter Spaghetti

Recipe by Brent Draper

Serves: 2
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

300g thick spaghetti
⅓ cup butter
2–3 garlic cloves, finely chopped
½ cup grated Parmigiano Reggiano
1 cup fresh basil, roughly chopped
2–3 anchovies, chopped
Chilli flakes, to taste
Coles sea salt and pepper, to taste
Squeaky Gate extra virgin olive oil, for serving

Method

Bring a large pot of salted water to a boil and cook the spaghetti until al dente.

Meanwhile, in a pan over medium heat, melt the butter and sauté the garlic until golden and fragrant.

Stir in the Parmigiano Reggiano, followed by the anchovies and cracked black pepper. Mix well to combine.

Once the pasta is cooked, transfer it directly into the pan with the butter sauce. Add the basil and toss everything together, adding a splash of pasta water to create a silky sauce.

Serve immediately with a drizzle of extra virgin olive oil, a sprinkle of chilli flakes, and extra Parmigiano Reggiano.

More like this

Ricotta Gnocchi with Cheese and Kimchi Sauce

Ricotta Gnocchi with Cheese and Kimchi Sauce

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Ricotta Gnocchi
250g ricotta
2 egg yolks
1 cup plain flour
Sea salt, to taste

Sauce
1 cup Norco Thickened Cream
½ cup gruyere cheese, grated
½ cup parmesan cheese, grated
¼ cup kimchi, finely chopped
Pinch of Coles sea salt
Pinch of black pepper

Method

In a bowl, mix the ricotta, egg yolks, and a pinch of salt. Gradually add ¾ of the flour and combine until a dough forms. Add more flour, one spoonful at a time, until the dough just comes together. Lightly flour a board, turn out the dough, and divide it into four portions. Roll each portion into a log and cut into bite-sized pieces. Lightly dust with flour.

In a large frypan over medium heat, bring the cream to a simmer. Stir in the gruyere, parmesan, and kimchi, then cook until the cheese melts and the sauce thickens.

Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, then allow them to cook for an additional 30 seconds. Use a slotted spoon to transfer the gnocchi directly into the cheese sauce, tossing gently to coat.

Serve with extra parmesan sprinkled on top.

More like this

Chicken & Corn Egg Drop Soup

Chicken & Corn Egg Drop Soup

Recipe by Louis Tikaram

Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

Shredded leftover Coles roast chicken
1L light chicken broth
2 thin slices ginger
1 can sweet corn
1 tbsp soy sauce
4 large eggs
1 tsp salt
1 tsp black pepper
2 tbsp sesame oil
2 green onions, chopped

Method

Preheat the oven to 180°C.

In a pot over medium-high heat, combine the chicken broth, ginger, corn, and soy sauce. Bring to a simmer and cook for 2–3 minutes.

Add the shredded chicken and simmer for another minute.

In a small bowl, whisk together the eggs, salt, and pepper. Reduce the heat to low and slowly drizzle in the egg mixture. Let it sit for 30 seconds to set, then gently stir.

Drizzle with sesame oil, top with chopped green onions, and serve immediately.

More like this

Seaweed & Sesame Crusted Salmon with Miso Dressing

Seaweed & Sesame Crusted Salmon with Miso Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

Salmon
4 Huon salmon fillets, skin off

Crumb
1 cup panko breadcrumbs
2 tbs crushed nori
1 tbs white sesame seeds
1 tbs black sesame seeds
1 lemon, zest
2 spring onions, sliced
3 tbs olive oil
Sea salt, to taste

Miso Dressing
2 tbs miso paste
1 tbs soy sauce
1 tbs rice wine vinegar
1 tbs mirin
1 tsp wasabi paste
1 tsp brown sugar
1 tbs sesame oil
½ lemon, juice
2 bunches bok choy, steamed
Lemon cheeks, for garnish

Method

Preheat the oven to 180°C.

In a bowl, combine all the crumb ingredients and mix until well coated in oil. Carefully press the crumb mixture onto the top side of the salmon fillets, then place them on an oven tray.

Bake for 10 minutes or until the crumb is golden and the salmon is just cooked through.

In a jug, combine all the miso dressing ingredients and blend until smooth.

Serve the salmon alongside the steamed bok choy, drizzled with miso dressing. Garnish with a lemon cheek.

More like this

Korean Corn Ribs

Korean Corn Ribs

Recipe by Brent Draper

Serves: 4
Prep Time: 10 minutes
Cook Time: 12 minutes

Ingredients

3 Coles corn cobs
1 tbsp gochujang
1 tsp soy sauce
1 tsp tomato ketchup
1 tsp rice wine vinegar
½ tsp honey
1 tbsp butter, melted
Spring onions, chopped
White sesame seeds

Method

Cut the corn cobs horizontally into quarters. In a small bowl, mix gochujang, soy sauce, ketchup, vinegar, honey, and melted butter until well combined. Brush the mixture generously over the corn ribs.

Heat a BBQ or grill to high. Place the corn on the grill with the kernels facing down and cook for about 8 minutes. Turn the corn over and cook for a further 3 minutes on the cut side until lightly charred.

Transfer to a serving bowl, drizzle with extra virgin olive oil, and top with chopped spring onions and sesame seeds. Serve immediately.

More like this

Chilli & Bacon Cauliflower with Parmesan

Chilli & Bacon Cauliflower with Parmesan

Recipe by Michael Weldon

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

1 medium cauliflower cut into florets
200g Coles bacon sliced into matchsticks
1 onion finely diced
1 red chilli finely chopped
2 cloves garlic minced
50g Norco butter
1 cup water
½ cup breadcrumbs
Coles sea salt to taste
Coles black pepper to taste
2 tbs Squeaky Gate extra virgin olive oil
Fresh parsley chopped for garnish

Method

Heat a large frying pan over medium heat and add the Squeaky Gate extra virgin olive oil. Once hot, fry the bacon until crispy, then remove and set aside.

Using the same pan, add the onion and cook until softened. Stir in the chilli and garlic, cooking until fragrant.

Add the cauliflower florets, stirring to coat in the oil and aromatics. Pour in the water, cover, and let the cauliflower steam until tender. Remove the lid and allow any remaining water to evaporate.

Stir in the Norco butter and crispy bacon, mixing until the cauliflower is well coated. Season with Coles sea salt and black pepper to taste.

Turn off the heat, sprinkle over the fresh parsley, and toss gently to combine. Transfer to a serving dish and top with breadcrumbs for a crunchy finish.

More like this

Lamb Backstrap with Cous Cous & Herbed Yoghurt

Lamb Backstrap with Cous Cous & Herbed Yoghurt

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 cup San Remo couscous
¼ cup diced dried apricots
¼ cup raisins
1L chicken stock
½ bunch parsley, chopped
1 bag baby rocket
1 lemon, juice
½ cup roasted pumpkin seeds

Lamb
1 lamb backstrap
Coles sea salt
Olive oil

Herb Yoghurt
½ bunch parsley, chopped
1 bunch mint, chopped
1 bunch dill, chopped
1 garlic clove, grated
Coles sea salt
Black pepper
Olive oil

Method

Bring the chicken stock to a boil. In a large bowl, combine the couscous, apricots, raisins, and a pinch of salt. Pour the hot stock over the mixture, add a splash of olive oil, and cover. Let it sit for 10 minutes to absorb the liquid.

Season the lamb with sea salt and coat lightly with olive oil. Heat a frypan over medium-high heat and cook the lamb backstraps to your preferred doneness. Allow them to rest for 5 minutes before slicing.

In a small bowl, mix all the herb yoghurt ingredients until well combined.

Uncover the couscous, add the remaining ingredients, and fluff with a fork until light and airy. Season with salt, lemon juice, and olive oil to taste.

Slice the lamb and serve it over the couscous with a generous spoonful of herb yoghurt on top.

More like this

Salmon with Fresh Summer Tomatoes & Butter

Salmon with Fresh Summer Tomatoes & Butter

Recipe by Louis Tikaram

Serves: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

4 large truss tomatoes
2 Huon skin-on salmon fillets
Coles salt and pepper, to taste
2 tbs unsalted butter
4 thyme sprigs, plus extra for garnish
1 garlic clove, grated

Method

Place a box grater over a medium bowl. Grate the cut side of each tomato half against the coarse side of the grater, stopping at the skin. Discard the skins. You should have 1¾ to 2 cups of grated tomatoes.

Season the salmon fillets with salt. In a skillet over medium heat, melt the butter. Place the salmon skin-side down and cook for 2–3 minutes. Remove the salmon and set it aside.

Add the thyme sprigs and grated garlic to the skillet, cooking for 1 minute until fragrant. Stir in the grated tomato and season with salt and pepper. Reduce the heat to medium-low, then place the salmon skin-side up in the tomato sauce. Simmer for around 4 minutes until the salmon is cooked through.

Serve the salmon in a bowl with the tomato sauce, garnished with fresh thyme sprigs. Enjoy this fresh, summery dish!

More like this

Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing

Prawn Spring Rolls with Fish Sauce Sweet Chilli Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes

Ingredients

Spring Roll Filling
250g prawn meat, minced
100g vermicelli noodles, cooked and cooled
1 carrot, shredded and lightly fried to soften
¼ cabbage, shaved and lightly fried to soften
¼ cup bean shoots, blanched for 20 seconds
1 tsp Ayam soy sauce
1 tsp sugar
1 tsp Ayam sesame oil

20 spring roll wrappers

Fish Sauce
2 tbs Ayam fish sauce
¼ cup sweet chilli sauce
1 Birdseye chilli, diced
½ bunch coriander
1 tbs rice wine vinegar
1 lime leaf, thinly sliced

Method

Mix the spring roll filling ingredients in a bowl, ensuring everything is evenly combined and coated.

Place a spring roll wrapper on a clean surface with a point facing you. Add a large spoonful of filling to the center of the side nearest you. Fold the closest point over the filling, then fold in the sides to form a square. Roll tightly to form a spring roll, sealing the tip with a little egg wash. Repeat until all the spring rolls are assembled.

Heat oil in a deep fryer or pot to 180°C. Fry the spring rolls in batches until golden and crisp.

Combine the fish sauce dressing ingredients in a jug and blend until smooth.

Serve the spring rolls hot with the fish sauce sweet chilli dressing on the side for dipping.

More like this

Beef Scotch Fillet Stroganoff

Beef Scotch Fillet Stroganoff

Recipe by Courtney Roulston

Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

1 x 4-pack Coles thin-cut scotch fillet beef
1 tbs extra virgin olive oil
30 g butter
1 brown onion, peeled and sliced
2 cloves garlic, peeled and finely sliced
300 g small Swiss brown mushrooms, sliced
1 tbs tomato paste
1 tsp sweet paprika
1 tbs plain flour
2 tsp Dijon mustard
1 cup low-salt beef stock
1 tbs Worcestershire sauce
100 g sour cream
¼ cup chopped flat parsley, to garnish

Method

Heat a frying pan over medium-high heat. Season steaks with salt and drizzle with oil. Cook for 2 minutes on each side, or until caramelized. Remove and set aside on a plate to rest.

Using the same pan, add butter, onion, and garlic. Cook for 1–2 minutes, then add mushrooms. Cook, stirring occasionally, for 3–4 minutes or until softened.

Stir in tomato paste and cook for 1 minute. Add paprika, flour, mustard, stock, Worcestershire sauce, and a pinch of salt and pepper. Bring to a gentle simmer and reduce slightly. Stir through sour cream.

Return steaks to the pan along with any juices. Warm in the sauce for 1–2 minutes. Garnish with parsley before serving.

More like this

Mushroom & Chorizo Rice

Mushroom & Chorizo Rice

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

2 tbs oil
1 onion, finely diced
150 g chorizo, sliced
200 g mushrooms, sliced
1 tsp turmeric
½ tsp ground pepper
1 ½ cups rice
3 cups stock
½ cup peas
2 tbs parsley, chopped
1 lemon, cut into wedges

Method

Heat oil in a pan over medium heat. Add onion and cook until softened. Stir in chorizo and cook until golden. Add mushrooms and cook until they soften.

Stir rice into the pan, ensuring all grains are coated in the mixture. Pour in stock and stir to combine. Cook, stirring occasionally, until the stock is absorbed.

When the rice is nearly cooked, add peas and season with turmeric and pepper. Stir well and cook until heated through.

Serve topped with parsley and a lemon wedge on the side.

More like this

BBQ Chicken Salad with Grilled Corn & Jalapeno Yoghurt Dressing

BBQ Chicken Salad with Grilled Corn & Jalapeno Yoghurt Dressing

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 Coles BBQ chicken, meat picked off the bones
Squeaky Gate extra virgin olive oil
Coles sea salt

Dressing
1 cup Jalna Farm To Pot Organic Greek yoghurt
1 bunch coriander
Juice of 2 limes
2 jalapeños, chopped
Sea salt
Extra virgin olive oil

Salad
½ iceberg lettuce, thinly sliced
1 tin black beans, drained and rinsed
1 red onion, diced
1 red capsicum, diced
4 ears of grilled corn, kernels removed
½ cup corn chips, crushed (plus extra for garnish)
½ bunch coriander, leaves picked

Method

In a jug, combine all the dressing ingredients with a pinch of sea salt and a drizzle of olive oil. Blend with a stick blender until smooth.

In a large bowl, combine the salad ingredients. Add the dressing and toss until everything is well coated.

Serve the salad in a large bowl, topping with extra dressing and additional crushed corn chips for garnish.

More like this

Steamed Barramundi with Ginger, Green Onions & Black Bean

Steamed Barramundi with Ginger, Green Onions & Black Bean

Recipe by Louis Tikaram

Serves: 4
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients

2 Coles barramundi fillets, skin on
3 green onions, shredded
1 small red chilli, seeded and finely sliced
1 bunch coriander, leaves picked
Steamed jasmine rice, for serving

Dressing
1 tbs salted black beans, rinsed
2 cm knob ginger, finely chopped
2 tbs Chinese black vinegar
2 tbs white rice vinegar
¼ cup Ayam oyster sauce
1 tbs caster sugar
1 tbs Ayam fish sauce
½ cup grapeseed oil

Method

In a bowl, whisk together the black beans, ginger, Chinese black vinegar, white rice vinegar, oyster sauce, caster sugar, fish sauce, and grapeseed oil. Adjust with additional fish sauce, sugar, or vinegar to achieve a balance of salty, sweet, and sour with a slight heat from the ginger.

Score each barramundi fillet with 4 cuts through to the bone on both sides.

Bring a wok half-filled with water to a boil. Place the fish inside a bamboo steamer and position it over the boiling water. Cover and steam for 3–4 minutes, or until the flesh just begins to come away from the bone where it is scored.

While the fish is steaming, combine the shredded green onions, sliced chilli, and coriander leaves in a bowl. Toss with 2 tbs of the prepared dressing.

Remove the steamer basket from the wok and transfer the fish to a serving platter with a lip. Drizzle the fish evenly with the dressing, reserving some for the salad. Toss the reserved dressing through the green onion salad.

Top the fish with the green onion mixture and serve immediately with steamed jasmine rice.

More like this

Steak with Creamy Anchovy, Caper and Mustard Sauce with Artichoke Chips

Steak with Creamy Anchovy, Caper and Mustard Sauce with Artichoke Chips

Recipe by Michael Weldon

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

Steak Sauce
1 shallot, diced
2 garlic cloves, grated
5 anchovy fillets
½ cup white wine
½ cup beef stock
1 tbs hot English mustard
½ cup cream
2 tbs baby capers
½ bunch dill, chopped
½ bunch chives, chopped
1 lemon, zest and juice

Steaks
4 Coles Graze Eye Fillets
Coles sea salt
Extra virgin olive oil

Artichoke Chips
2 artichokes, cleaned and thinly sliced on a mandolin
Olive oil, for frying
Sea salt

Method

In a frypan, heat a little butter and olive oil over medium heat. Cook the diced shallot until softened. Add the anchovy fillets and garlic, cooking until the anchovies melt into the oil. Pour in the white wine and cook until reduced. Stir in the beef stock, mustard, and cream, reducing the mixture until it thickens. Add the capers, dill, and chives, and keep warm.

Season the eye fillets with sea salt and a drizzle of olive oil. Heat a griddle pan until smoking hot. Cook the steaks to your desired level of doneness, then set aside to rest.

Heat oil in a saucepan to 180°C. Fry the artichoke slices in batches until golden and crispy. Drain on paper towel and season with sea salt.

Serve the steaks topped generously with the creamy anchovy sauce and a pile of crispy artichoke chips. Enjoy!

More like this