Back in May, we were thrilled to host an evening in our Hexham showroom for our sponsored rugby player, Rob Parker and his Tynedale Rugby Club teammates. The evening featured live cooking demonstrations by the esteemed Chef consultant Steven Murray. With an impressive 34 years of culinary experience and a keen interest in Rugby, Chef Stevie brought his passion and expertise when cooking with meats, combining nutritious ingredients with mouth-watering flavours.
“We had such fun with Stevie and the kitchens at InHouse are seriously impressive. We learned a lot and loved meeting the team who support our club. His hands-on approach and engaging personality made the experience not only educational but a real laugh for us all” said Rob Parker, full back of Tynedale Rugby first team.
The evening allowed us to practice cooking new dishes, but also explore the BORA range in our Next125 working kitchen. We tested features such as the downdraft extractor system, which extracts steam, smells and grease right from where they are produced. BORA are the pioneers of downdraft technology and it was incredible to sample how little smell was created from seasoned steaks and vegetables. The X BO steam oven, a professional oven for the domestic home, offers incredible settings for recipes and top tips, enabling us to enter a personalised “Stevie’s Risotto” recipe, which we can use time and time again. All his chosen functions of heat, timings and humidity are now saved to the oven system, allowing us to cook to his level of perfection every time.
Following the event, we asked Stevie what he thought of the BORA induction hob. “I love it, you get so much control. With gas or electric, you can’t get the control and balance quite right. It’s so efficient – 20L water on an induction is a 3 or 4 minute boil, a gas hob would take 10-15. This one particularly intelligent, with a variety of zone sizes which offer maximum flexibility when positioning pans. It also has three heat retention features with constant temperatures, perfect for melting butter or chocolate, or keeping dishes slightly warm to serve. Of course, the pans come at a price as they’re specialist, but it’s absolutely worth it for the cooking ability.”
Stevie crafted a series of delicious dishes and we are delighted to share his unique recipes, bring incredible taste into your own kitchen. Thank you Stevie, we all had a blast!
Meet Your Chef:
Steven, originally from Scotland, lives in Hexham with his wife Claire and two boys. With over 30 years culinary experience, Stevie has created a trustworthy expertise amongst the North of England and Scotland. In 2021, SM Hospitality Consultancy began, providing tailored solutions for a wide array of business’ in the catering industry. Stevie has worked within some of the UK’s most prolific kitchens, alongside Tony Binks, The late Albert Roux and Michel Roux Jr.
INSTAGRAM: @s_mconsultancy
WEBSITE: Coming Soon...
250g plain flour
250g wholemeal flour
15g fresh yeast (7.5g dried yeast)
10g fine sea salt
150g buttermilk
1 tablespoon honey
150g water
Rapeseed oil for greasing the pan
Method
Mix both flours together in a large bowl, break up yeast and lightly rub into flour, then add salt and mix in.
Add buttermilk, honey + water and mix for 4-5 minutes, until you have a fairly firm dough
Cover with kitchen towel and allow to rest for around 30 minutes
Remove dough from bowl onto a lightly floured surface divide into 6-8 equal pieces, roll out to the size of your frying pan.
lightly grease your pan with oil, put pan over a medium heat, then cook flat breads for 1-2 minutes on each side until golden.
If using dried yeast, lightly warm 50g of your water and mix with yeast this will activate the yeast.
1 bunch asparagus
2 red onions
1 courgette
1 yellow bell pepper (Deseed)
1 Aubergine
4 spring onions
Prepare all your vegetables and slice into a nice size for grilling
(except the asparagus and spring onions)
You can grill your vegetables in a pan on the stove, BBQ, Air Fry
400g local rump of beef sliced into even slices (ask your butcher to do this)
70g rapeseed oil
3 clove garlic minced
30g fresh ginger grated
Mix oil, garlic and ginger rub over beef and allow to marinate for 4-6 hours
Chimichurri sauce
60g coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
115g extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano
and crushed red pepper. Process until smooth; season with salt
and pepper. Transfer the sauce to a bowl and pour the olive oil over
the mixture. Let stand for at least 20 minutes.
The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
To serve
Have your flatbreads, grilled vegetables warm ready to serve.
In a skillet heat 20g vegetable oil over a high heat, take your steak, season with salt and pepper place carefully in your hot skillet and sear, when you start seeing the top of your steak showing signs of moisture turn over and seal in the flavours, cook your steak to the require degree remove from the skillet and allow to rest.
Will steak is reasting start to build you flat bread, place bread on plate, lightly spread a little chimichurri, place your seasoned grilled vegetables on top of bread, take a sharp knife and evenly slice your steak and place on grilled vegetables, drizzle more chimichurri on top and serve.
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InHouse Inspired Room Design
Bridge End Industrial Estate, Hexham, Northumberland NE46 4DQ
