Thin French fries, mushrooms, tomatoes and lettuce leaves
With tip of a knife, lightly score each steak to allow the marinade to seep into the steak.
Prepare the marinade by whisking the red wine, olive oil and pepper together.
Place the steaks in a single layer in a dish. Add the shallots, garlic and bay leaves. Pour the marinade over the steaks and turn them in the marinade. Cover and refrigerate for at least six hours, or overnight if possible.
Lift the steaks out of the dish and dry on kitchen paper, reserving the marinade.
Brush a heavy based pan with oil. (A ridged one works well.) Heat the pan and, when it is hot, add the steaks and cook over a medium–high heat, turning once. As a rough guide, allow 1 minute per side for rare, 2 minutes per side for medium–rare, and 3 minutes for medium. Place the steaks on a warm plate and and cover with foil. Rest for 5 minutes, turning halfway through, to allow the juices to settle evenly.
Meanwhile, allow the pan to cool down slightly. Add the reserved marinade to the pan with the redcurrant jelly and half a cup water. Bring the mixture to the boil. Add the butter and boil down until reduced by about half. Season. Remove bay leaves.
Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)
The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.
3 large chicken breasts cut into strips, about 400g (14 oz)
1 tbsp fresh thyme leaves
2 tsp lemon juice
2 tbsp olive oil
1½ tbsp flour, seasoned
1 egg, beaten
2 tsp olive oil
1 cup fresh fine white breadcrumbs (2 slices bread)
oil for frying (not olive oil)
For the sauce
140ml (5 fl oz) crème fraîche (⅔ cup)
1½ tsp Dijon or English mustard
1½ tsp whole-grain mustard
½ tsp horseradish sauce
Can be served with sautéd potatoes (see recipe below) and fine green beans
For the goujons
Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.
Drain the chicken and toss in the seasoned flour, shaking off any excess.
Add 2 teaspoons olive oil to the beaten egg and dip the chicken strips into the mixture.
Finally roll in the breadcrumbs until well coated.
Place on a plate and chill for 15 minutes.
Heat a little oil in a large frying pan/skillet over a medium to low heat and add the chicken. Cook for 10 minutes, turning frequently, until crisp and golden all over. Drain on kitchen paper before serving.
For the sauce
Stir all the ingredients together until combined. Then serve separately in a bowl.
Trim any excess fat from the steaks and put in a single layer in a baking dish.
Stir the rest of the ingredients in a bowl until well blended. Pour over the steaks. Turn the steaks over so they are covered with the marinade. Cover the dish and refrigerate overnight.
Drain the steaks and reserve the marinade. They can be BBQ’d or cooked in a little oil and butter in a frying pan/skillet.
Once they are cooked, transfer to a plate, cover and keep warm. Rest for 5 minutes for the juices to be absorbed back into the steak.
Meanwhile, pour the reserved marinade in a small pan, stir and bring to the boil. (If the steaks were cooked in a frying pan/skillet, use this.) Reduce the heat to low and cook for a further minute. A little water can be added if the sauce reduces too much.
To serve, pour the sauce over the steaks and accompany with baked potatoes and seasonal vegetables.