A Quick Note
Inside your box you will find all the ingredients for a classic Quality Chop House dinner for two. Please make sure to refrigerate everything on the day you get your hands on it, and enjoy within 2-3 days.
We’ve written the following guide to lead you step-by-step through the preparation of your meal. Hopefully this means soon enough, delicious things will start flowing from your kitchen, giving you a nice little reminder of being sat here in the Chop House with us. However, if you have any questions or issues, do drop us an email at firstname.lastname@example.org
Once again, we’d just like to say a huge thank you for your support.
Before you begin
As much as possible, we’ve tried to take all the hard work off your hands, but before you crack on, there are a couple of things to note.
Firstly, we’d definitely recommend taking a read through all of the instructions, just so you know what’s coming and can adjust the timings if you need a brief pause!
Secondly, to apply the finishing touches you will need the following equipment: an oven, a hob, tin foil, 1 x baking tray, 1 x grater, 1 x large frying pan plus salt, pepper, vegetable oil and a selection of your most beautiful (vintage!) crockery. A nice bottle of wine wouldn’t hurt either!
Finally, full details of each course’s preparation begin below, but to help you plan, here’s a quick overview of what you’ll need to do:
- Pre-heat your oven to 200°C and warm your sourdough
- Decant your smoked cod’s roe and cover in grated cured egg yolk and turn the oven down to 90°C
- Render the fat of the sirloin in a frying pan starting over a low heat. Slowly increase to medium over 5 minutes, before turning the steak onto its side and caramelising each side for 2 minutes. Add the butter and cook each side for another 2 minutes, adding the garlic and thyme for the last 30 seconds.
- Rest for 5 minutes and transfer the sirloin to your oven at 90°C for up to 25 minutes. You are aiming for the meat to be between 48–52°C.
- As the sirloin rests again, warm the brown butter jus in your pan with the resting juices
- Whilst the sirloin is in the oven, begin frying your confit potatoes in 2cm vegetable oil for 2-3 minutes on each side. When golden and crisp all over, drizzle in dijon dressing
- Serve your brownie with a dollop of clotted cream
Sourdough, Jersey Butter With Smoked Cod’s Roe, Cured Egg Yolk
Preheat your oven to 200°C. Unwrap your loaf, cover in tin foil and place it on a baking tray in the centre of your oven. Before baking, a small sprinkle of tap water over the loaf will help to moisten the bread. Your loaf is already baked so should only take 5 minutes to heat through and be ready to serve with the butter at room temperature.
The cod’s roe can come straight from the fridge, just remember to finely grate a huge helping of the cured egg yolk over the top. At the restaurant we use a microplane, but any fine grater will work just as well. Now it’s ready to smother the warm bread.
Bone-in Sirloin, Brown Butter Jus
Unusually, we cook steaks directly from the fridge rather than letting them get to room temperature – this can quicken the process but it can also mean the centre of the steak cooks too quickly. Our method ensures an even cook.
Season the steak with salt and put in a pan. Turn the heat to low. Start by cooking the sirloin standing upright, fat side down, to render it. Gradually increase the heat to medium; after about 5 minutes when there is a pool of bubbling fat sufficient to caramelise the steak in, turn the steak onto its side. Turn up the heat. Flip the steak after 2 minutes and cook the other side for an additional 2 minutes. At this point, you may wish to open a window or turn off your fire alarm.
When both sides are nicely browned, add 80g of the butter to the pan. Cook for another 2 minutes on each side. If the butter starts to brown but the steak hasn’t caramelised (you’ll know if the steak has caramelised because the crust of the steak should be nut- brown like a light ale and smell sweet rather than burnt) add some more butter.
For the last 30 seconds, add the clove of garlic, crushed, and the sprigs of thyme. Finally, transfer to a baking tray to rest for 5 minutes.
Probe the centre of the steak with a meat thermometer; it should be just under 20°C. If it’s higher you should reduce the oven time (5 minutes in the oven will result in a 5°C increase in core temperature). Transfer to the preheated oven and cook for up to 25 minutes, then remove and probe the centre of the steak again – you are looking for it to be between 48–52°C. It may need a bit longer back in the oven.
Rest for 5 minutes (and turn your attention to the confit potatoes!)before removing the bone from the meat and slicing. Heat the brown butter jus in your pan with the resting juices then pour over your steak and season with a pinch of sea salt and some freshly ground black pepper.
Confit Potatoes, Dijon Dressing
As you take the sirloin from the oven to rest, put a medium pan over a medium-high heat with roughly 2cm of oil in the base.
Fry the potatoes for 2.5 minutes per side but be sure not to overcrowd your pan.
Once done, use a little kitchen towel to remove any pesky excess oil, pop into your finest side bowl and season with a little extra sea salt.
To complete the full effect, snip the corner of the dijon dressing pouch and drizzle across the potatoes. Tuck in.
Chocolate and salted caramel brownie, clotted cream
This one’s pretty easy.
Find your two nicest dessert-appropriate plates, split the gooey brownie between the two of them.
For extra decadence, you could even pop it in your slowly cooling oven for 5 minutes to heat through.
Finish with a suitably large dollop of clotted cream.
White Chocolate Fudge to finish
Serve with after dinner coffee or, alternatively, may be used as a handy bribe to convince someone else that it’s their turn to do the dishes...
We really hope you enjoy this little taste of QCH in your very own kitchen, and we’d love to see how you get on with everything, so make sure to tag @qualitychop in any suitably celebratory snaps!
We’ll see you back in the restaurant very soon.