Steak Sandwich with Piperonata, Cashel Blue Butter and Toasted Hazelnuts

4 x 50g (2oz) minute steak

salt and freshly ground pepper

extra virgin olive oil

4 x French bread (small baguette)

Lettuce

1/2 quantity Piperonata (see recipe)

Cashel or Crozier Blue Cheese butter (see recipe)

Accompaniment

Green salad and cherry tomatoes and rocket leaves or flat parsley 

Heat a pan grill until very hot.  Season the steak with salt and freshly ground pepper.  Drizzle with extra virgin olive oil.  Slap onto the hot grill pan, cook for 1-2 minutes on each side.

Meanwhile split the loaf along one side but keep attached on the other side.  Char grill the crumb side.  Spread the bottom with a little Cashel Blue butter.  Top with a few salad leaves, and the steak.  Add a few spoons of piperonata and finally a few slices of Cashel Blue butter.  Press down the top.  Pop onto a plate and serve immediately with some good green salad.  Repeat with the other baguettes.

Cashel or Crozier Blue Cheese Butter

Serves 8 – 10

110g (4oz) unsalted butter

50g (2oz) Cashel Blue cheese

1 teaspoon freshly ground pepper

1 tablespoon chopped parsley,optional

Mix all the ingredients together in a bowl or better still, whizz in a food processor.  Form into a roll in tin foil or pure cling film, tighten the ends.  Chill or freeze until needed.

Piperonata

This is one of the indispensable trio of vegetable stews that we always reckon to have to hand. We use it not only as a vegetable but also as a topping for pizzas, as a sauce for pasta, grilled fish or meat and as a filling for omelettes and pancakes.

Serves 8-10

2 tablespoons olive oil

225g (8oz) onion, sliced

a clove of garlic, crushed

2 red peppers

2 green peppers

6 large tomatoes (dark red and very ripe) (use tinned if fresh are out of season)

salt, freshly ground pepper and sugar

a few leaves of fresh basil

Heat the olive oil in a casserole, add the onion and garlic, toss in the oil and allow to soften over a gentle heat in a covered casserole while the peppers are being prepared. Halve the peppers, remove the seeds carefully, cut into quarters and then cut the pepper flesh into 2-2 1/2cm (3/4 – 1 inch) squares.  Add to the onion and toss in the oil; replace the lid and continue to cook.

Meanwhile peel the tomatoes (scald in boiling water for 10 seconds, pour off the water and peel immediately). Slice the tomatoes and add to the casserole, season with salt, freshly ground pepper, sugar and a few leaves of fresh basil if available. Cook until the vegetables are just soft, 30 minutes approx.

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