Tom Kerridge

This week Paul is joined in the studio by his best friend, and holder of 3 Michelin stars, Tom Kerridge. The ‘GQ Chef Of The Year’ explains why dinner parties are his worst nightmare, how Boris Johnson will never get an invite and what happens when an Espresso Martini-fuelled Liam Gallagher moonwalks into your restaurant kitchen. Knives, Forks & Tunes playlist – Rib Eye Steak served with Triple Cooked Chips Triple cooked chips Ingredients: 12 large potatoes- ideally Maris Pipers or King Edwards Fine salt Method: Peel potatoes and cut into 5cm/2inch chips Heat your fryer to 110oc Now place chips in, and cook until soft but no color, 8-10 minutes, the chips shouldn’t be frying at this stage Once cooked with no colour, cool on a large flat tray, the edges of the potatoes should be soft and slightly roughed up to achieve the ultimate crispy chip Heat fryer up to 190/200oc Now place chips in fryer until golden brown and crispy for about 3-5 minutes, leave them for as long as possible to achieve the perfect crunch Strain onto a tray lined with a cloth, season with fine salt and flaked sea salt Rib eye steak Ingredients 1 x 600-700g bone in rib eye steak (enough for 2 people) 60g unsalted butter 3 sprigs thyme 1 sprig rosemary 3 cloves garlic Salt for seasoning Rapeseed oil for cooking Method Pre heat an oven to 150c and make sure you beef has been out at room temperature for at least a couple hours as you should never cook a cold steak Rub some oil all over the beef and season well with fine salt In a hot frying pan add the steak and leave to colour on all sides for a few minutes, add the thyme, rosemary and crushed garlic cloves to the pan and then add the cold butter. Lightly baste the steak all over with the foaming butter making sure not to burn the butter! Turn the heat down if needed Remove the steak from the pan and place directly onto a shelve or a wire rack you can place into the oven Cook the steak in the oven making sure to turn the beef over onto the opposite side every 3 minutes, this allows even cooking through the meat, repeat this process for about 15-18 minutes or using a food thermometer the core temperature should be about 50c which will be a blushing pink/medium which I think is best for rib eye. Remove the steak from the oven and leave to rest on a rack at room temperature for 20 minutes If the steak has cooled too much re warm in the oven and then carve and enjoy with the triple cooked chips Hosted on Acast. See acast.com/privacy for more information.

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Tom Kerridge is an episode from Knives, Forks & Tunes with Paul Ainsworth.

This episode is 1:00:45 long.

This episode was published on Sep 29, 2021.

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