Sirloin Nordic Tapas by Wendy Barrie

SCOTLAND’S foodie, Wendy Barrie is a highly respected campaigner for local sustainable food, popular cookery show presenter and a food writer.

Founder and director of the award-winning Scottish Food Guide and The Scottish Cheese Trail, Wendy is also Leader in Scotland for Slow Food Ark of Taste & Slow Food Chef Alliance Member.

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2 Macbeth’s sirloin steaks
75g St Andrews Farmhouse Anster Cheese, grated
100g chestnut mushrooms, sliced
1 medium onion, peeled and sliced
500g early potatoes
1 generous spoonful Galloway Chillies Original Preserve 
Isle of Skye Sea Salt & freshly milled black pepper
Chopped parsley/chives
1tbsp Orkney Craft Bere Malt Vinegar
25g butter 
Summer Harvest rapeseed oil


1 Scrub and scrape potatoes as required. Place in a pan and boil for approximately 15 minutes or until tender.
2 To cook the steaks, brush them with a little rapeseed oil. Cook in a hot dry pan for 3 to 4 minutes per side for a medium steak. Season with Isle of Skye Sea Salt. Remove from pan, wrap loosely in foil and allow to rest for 10 minutes.
3 To make the dressing, place 3 tablespoons of oil, along with vinegar, salt, a twist of black pepper, fresh herbs and grated Anster into an empty jam jar. Put the top firmly on the jar and shake well.
4 Drain the potatoes and toss in the dressing. 
5 Meanwhile, heat a drizzle of oil with a knob of butter in a hot pan and add the onions and mushrooms. Sauté quickly over a high heat. After a few minutes, once nicely roasted, add sufficient chilli preserve, according to taste, and combine.
6 To serve, finely slice the steak onto a platter and serve with the mushroom combo and dressed potatoes in separate bowls. Enjoy! 
It is equally wonderful served hot or just warm. 

Chefs Tip: Don’t waste those steak juices! Drizzle over sliced sirloin or grab a slice of artisan bread and mop up those juices as a tasty cook’s treat.

In association with Taste Communications.