Periodical
JUNE
2025
This issue…
01 HORSE IN FOCUS
02 ON THE TRACK
03 ROYAL ASCOT REVIEW
04 Stud visits
05 Where are they now
06 Clodagh’s Recipe
07 Tattinger Moment
Clodagh McKenna
BBQ RUMP WITH CHIMICHURRI & CHARRED ENDIVES
Clodagh’s recipe
Serves 6
INGREDIENTS:
1 x whole 800g rump steak
3 whole endives
sea salt and freshly ground black pepper
For the Chimichurri
1 bunch of flat leaf parsley, roughly chopped
4 tbsps fresh mint, chopped
1 tbsp fresh thyme leaves, chopped
1 tbsp honey
2 garlic cloves, crushed
3 anchovy fillets, chopped
2 green fresh chilies, seeded and sliced
50ml olive oil
100ml white wine vinegar
METHOD:
1. To make the chimichurri, place all the ingredients in a food processor, pulse until roughly chopped and set aside.
2. Preheat a char-grill pan or barbecue over high heat. Sprinkle the steak with sea salt and freshly ground black pepper and cook for three minutes each side for medium rare. Set aside and keep warm.
3. Cook the endivesfor oneminute each side or until golden. The drizzle some good quality extra virgin olive oil over the grilled endives and season with sea salt and freshly ground black pepper.
4. Thinly slice the steak, spoon over the chimichurri and serve with the grilled endives