6-7 maris piper potatoes
2 litres vegetable/sunflower oil for frying
100ml extra virgin olive oil
1 850g tomahawk steak
1 onion
5 tomatoes
2 bulbs of garlic
2 red peppers
2 red chillies
1 teaspoon smoked Paprika
sea salt
1 teaspoon pate bomba 
2 egg yolks
apple cider vinegar
1 teaspoon of white miso
  1. Top and bottom 6-7 large Maris Piper potatoes. Use an apple corer to cut 3-4 cylinder chips from each potato.
  2. Steam chips for 10 minutes and then put in fridge for 30 minutes to chill.
  3. Quarter 1 onion, 2 red peppers and 5 tomatoes and 2 red chillies. Peel 5-6 garlic cloves. 
  4. Put in roasting tray with plenty of quality extra virgin olive oil, sea salt and smoked paprika. Roast at 180 degrees for 45 mins.
  5. Take top off garlic bulb and wrap in tin foil with salt and olive oil. Roast in oven at the same time.
  6. Remove vegetables from oven and blend in food processor until smooth. Add in a heaped teaspoon of Pate Bomba chilli paste and put to the side.
  7. Add in 2 egg yolks with a splash of vinegar and salt to a food processor.  Squeeze in roasted garlic and add a heaped teaspoon of white miso. Blend while slowly drizzling in neutral oil until you have a good thick consistency. Add to the bowl and add in a drizzle of extra virgin olive oil and season to taste.
  8. Fry chips at 140 degrees for 10 minutes and remove to cool.
  9. Season tomahawk steak well with sea salt and add to hot skillet for 6 minutes each side. Add into hot oven for 6-7 minutes after. Leave to rest for 10-15 minutes before serving.
  10. While steak is resting. Fry off chips at 180 degrees for 5 minutes.
  11. Slice steak and serve on a large plate with chips and sauces to share.

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