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Hanger steak, clams, smoked garlic, sea vegetables

Hanger steak, clams, smoked garlic, sea vegetables

Hanger steak, clams, smoked garlic, sea vegetables

PT45M

Why not try?

1
Heat a large pan with a tightly fitting lid over a high heat. Add the clams and white wine, replace the lid and cook until the clams have opened, for approximately 2–3 minutes. Transfer to a tray to cool
  • 500g of parlourde clams, washed
  • 100g of white wine
2
Once cooled, pick the meat out of the clams and keep in the fridge until needed
3
Preheat the oven to 100°C
4
Cut the garlic bulb in half and pan-fry the flat side in the butter until golden. Remove from the heat and place in the oven for 15 minutes until the cloves are soft. Remove the cloves, pour the butter over the top and reserve until needed
  • smoked garlic, 1 bulb
  • 100g of butter
5
Peel the chervil tubers and blanch in boiling water for 4 minutes, leaving them still slightly firm
  • 12 chervil tubers, small
6
Sear the steaks in a hot pan and add the butter, turning every 30 seconds whilst the butter is foaming. Add the tubers and cook for 4 minutes in total. Leave the meat to rest for 5 minutes
  • 4 Irish hanger steaks, each weighing 200g, trimmed
  • 100g of butter
7
Blanch the sea vegetables for 30 seconds in boiling water
  • 50g of sea purslane
  • 50g of sea campion
  • 50g of sea kale
  • 50g of rock samphire
8
Carve the hanger steak thinly against the grain, season with sea salt and place on the plate. Mix the smoked garlic, clams and sea vegetables together, warm gently in a pan and arrange over the steak. Place the chervil tubers beside the steak and serve
  • sea salt

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Ingredients

Metric

Imperial

Hanger steak

  • 4 Irish hanger steaks, each weighing 200g, trimmed
  • 100g of butter
  • sea salt

Clams with smoked garlic

Chervil tubers

Sea vegetables

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