BARBECUED GRASS-FED IRISH RIB-EYE MARINATED IN BLACK GARLIC AND TREACLE
Begin by preparing the marinade by placing the crushed black garlic, rapeseed oil, soy sauce, black treacle, cider vinegar and salt into a large mixing bowl. Then beat together until combined.
Add the rib-eye to a large mixing bowl and pour over the marinade, massaging the beef with your hands until it is well coated. Place the beef onto a plate and pour the excess marinade over before refrigerating for 4-6 hours.
Preheat the over to 100C (fan) and place the beef onto a wire try before roasting for 45 minutes. Reserve any excess marinade to brush over the beef before you serve.
Then remove the beef from the oven and baste with the excess marinade before seasoning lightly with sea salt.
Place the rib-eye onto a hot BBQ and sear on each side for 1-2 minutes until dark and caramelised.
Rest the beef on a wire rack for 10-20 minutes before carving. To carve the beef, take a sharp knife to its tip and find the bone. Run the knife down the bone away from the steak to remove it in one piece. Slice the rib-eye into strips and season with sea salt before serving.
CHARRED LEAK AND POTATO SALAD
Peel the potatoes and add to a saucepan before covering with cold, salty water. Bring to a boil and simmer until a knife can be gently pressed through them without resistance. Strain the potatoes straight away and allow them to cool before mixing with the dressing.
Place the stemmed leeks onto a hot BBQ and char until their outer layers are completely blackened. Then wrap the leeks in a tin foil parcel and place back onto the BBQ to cook for 15 minutes, until the leeks are tender.
Once the leeks are cooked roughly chop them and place into a large mixing bowl along with the rapeseed oil, gochujang paste, soy sauce, cider vinegar, sugar and salt before folding through the warm spuds.
BLACK CABBAGE WITH A MUSTARD AND CORIANDER DRESSING
Place the cavolo nero into a large mixing bowl and grate over the rind of 1 lemon before squeezing over all of its juice. Season the cabbage with a little salt before massaging the lemon juice in.
Prepare the dressing by adding the mustard and coriander seeds to a small pan, placing the pan over a medium heat to toast the spices.
Add the spices to the diced shallot, cider vinegar and rapeseed oil. Mix the ingredients together well and set aside ready to dress the cavolo nero just before serving.