| Clipstone is a small village in North | | | | |
| Nottinghamshire. Many of the villagers | | | | Heat oven to 210c |
| experiment with recipes gathered from around | | | | |
| the world. This is my recipe that was | | | | 45 Minutes |
| published in the village newsletter. | | | | |
| | | | Put tray of chipped potatoes into oven |
| Recipe for T Bone Steak Japanese Style | | | | |
| | | | Peel and slice the button mushrooms |
| Ingredients: | | | | |
| | | | 25 Minutes |
| T Bone or Porterhouse Steak per person. (The | | | | |
| Porterhouse contains a larger portion of the | | | | Heat a frying pan lightly coated with olive |
| tenderloin than does the T-bone and thus is | | | | oil until VERY HOT |
| even more mouth-wateringly tender.) | | | | |
| | | | 20 Minutes |
| Teriyaki Sauce (most Supermarkets sell this) | | | | |
| | | | 1. Lay the steaks in the frying pan. Try to |
| Fresh Button Mushrooms | | | | keep the chillies previously pressed into the |
| | | | meat (keep the heat ON) |
| Packet/ready made mix of Brandy & Peppercorn | | | | |
| Sauce | | | | 2. Start cooking the asparagus and Corn (slow |
| | | | boil) |
| Red and green chillies (half of each per | | | | |
| steak) | | | | 15 Minutes |
| | | | |
| King Edward potatoes | | | | Turn steaks (keep the heat ON) |
| | | | |
| Olive Oil | | | | 10 Minutes |
| | | | |
| Corn-on-the-Cob | | | | 1. Turn steaks (turn heat down to simmer) |
| | | | |
| Asparagus | | | | 2. Add mushrooms and pepper sauce |
| | | | |
| Side salad | | | | Serve Order |
| | | | |
| Preparation: | | | | 1. Chips from oven |
| | | | |
| 1. Take the steaks out of the vacuum | | | | 2. Asparagus |
| packaging two or three hours before serving. | | | | |
| Wash and place in a bowl. Pour over the | | | | 3. Corn |
| Teriyaki Sauce and prod the steaks with a | | | | |
| fork. | | | | 4. Steaks |
| | | | |
| 2. Chop up the chillies and press into the | | | | 5. Pepper and Mushroom Sauce |
| meat on both sides. Cover and leave for a few | | | | |
| hours. | | | | 6. Salad |
| | | | |
| 3. Peel and cut the potatoes into 1/4 inch | | | | Times will vary according to your cooking |
| slices/chips. Place on a baking tray and | | | | appliance. The amount of ingredients will |
| lightly coat with Olive Oil, salt and black | | | | depend on the size of your dinner party. |
| pepper. Cover with cling film. | | | | |
| | | | This is an almost foolproof method for |
| 4. Wash and cut the course end from the | | | | cooking steaks, but it works particularly |
| asparagus and place in a pan of cold lightly | | | | well for T bone or Porterhouse cuts. |
| salted water. | | | | |
| | | | Of course, to complement the meal a good, |
| 5. Prepare the Corn-on-the-Cob by removing | | | | strong red wine must be served along with |
| leaves and strings. Wash and place in a cold | | | | good conversation and a lot of laughter. |
| pan of lightly salted water. | | | | |
| | | | The Ideal Entree |
| 6. Make salad from any ingredients to hand | | | | |
| and store in refrigerator. | | | | Oxtail Soup |
| | | | |
| Timings... great cooks and lovers appreciated | | | | The Ideal Dessert |
| the importance of timing. Too early, too late | | | | |
| or just right can be the difference between a | | | | Chocolate Fudge Cake |
| great experience or frustration and | | | | |
| disappointment. | | | | If any of your guests are vegetarian, just |
| | | | serve then the salad and asparagus with a big |
| 1 Hour Before serving | | | | bread roll and lots more wine. |