Chef Kevin Doran has produced a number of videos to highlight his unique approach to the production of haute cuisine which we are happy to share with you here.
Sirloin steak with new potatoes
Separate the mushroom stems from caps. Chop mushroom caps into thirds.
Remove tarragon leaves from stems; discard the stems.
Season the steak with salt and pepper on both sides.
Heat a heavy frying pan over high heat. Once very hot (a drop of water should immediately sizzle and evaporate when flicked onto the pan's surface), add a generous drizzle of oil. Add the steak and cook for 4 minutes, turning once.
Remove the steak from the pan and set aside. Tent with foil to keep warm. Discard the oil remaining in the pan.
Reduce the heat and add the garlic, shallot and mushrooms to the frying pan. Cook till softened, stirring frequently to prevent burning.
Add white wine to the frying pan and cook till reduced slightly, then add beef stock. Reduce heat to low and begin adding butter, one piece at a time. Stir well between each addition. Finally, add the tarragon and stir well.
Serve the mushroom sauce over the steak.
Pan-Roasted Cod with Chorizo
Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.
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