Tag Archives: lunch

Steak and chips with Maite d’Hotel butter.

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There’s nothing particularly amazing about a bloke cooking himself a steak and chips as a lonely writer’s Friday lunch. This lunch, though, is all about the butter.

It’s a good steak – ribeye today – cooked in one of those ribbed pans. A minute or two on each side until it’s done as you like it, served with a couple of handfuls of oven chips. In our house, the children favour those “American style chips”, skinny chips we call them.

What peps this up is the butter. I normally make a little tarragon butter and add crushed garlic, shakes of Tabasco, something sharp (lemon or vinegar) and plenty of salt and pepper. But today with the tarragon in the garden having gone a big leggy, I picked a small bunch of curly parsley. A niggling voice in my head said – woah, try something different.

It was one of those rare moments of clarity, I pulled out Larouse. Maitre d’Hotel butter. It’s good to cook something classic every now and then. Find a book, look it up, and stick to the recipe. I’ve so long been doing that tarragon butter thing that I had all but forgotten how fabulously simple this parsley butter is.

I was going to write the recipe for the butter in my own words, but it seemed more appropriate to offer you the original Larouse version, so here it is, verbatim:

BEURRE À LA MAÎTRE D’HÔTEL – Mix ¾ cup (200grams) of fresh butter with 1½ tablespoons of chopped parsley, 1 teaspoon (6 grams) of fine salt, a small pinch of freshly ground pepper and a dash of lemon juice and stir with a spoon until it forms a smooth paste.

Once you’ve made it, wrap it up like a sausage with clingfilm and put it in the fridge to firm up. Whilst you’re cooking the steak, take the butter out of the fridge, unwrap it and cut a decent slice from the middle. Place it on top of the steak. Watch it slowly melt as you eat.

The leftover (there will be plenty from the quantity above!) can be kept in the fridge for a few days. It also freezes remarkably well.

One last quick thing, I suggest you rub your steaks with a wee-splash of dark soy sauce before frying or grilling them. It does great things for the flavour.

New Year – New Blog

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My new year’s resolutions:
Don’t keep putting things off (like starting this blog).
Cook everything that The Saladman brings (he delivers a weekly veg-box every Friday).
Other than that, it’s just the usual guff about restraint, compassion, helpfulness and other such niceties.

At the end of last year my publisher, Anne at Grub Street, cajoled and persuaded me to take up twittering. I honestly believe that the contract for my second book landing on my doormat shortly after my first twitterings was an unrelated matter – purely coincidental timing. Anyway, it turns out I didn’t need to be afraid of twitter, and I even enjoy it, on most occasions. Twitter is quite a busy forum for foodwriters so I’m feeling right at home there. I’ll get a link and a feed to my twitterings up on this site as soon as I can figure out the techie stuff.

The other person in my professional life is Juliet. We’ve started a little fledgling TV production company together. She wants me to “blog and build a web-presence”. I’ll have to look that up. Our plan is simply to make some brilliant TV shows. Inevitably these’ll have an emphasis on food, and there’s already a couple of things in the “pre-production” stage. I will be in some of the shows. It’s very exciting. We’re also taking a micro-crew to Budapest at the end of January to film some showreel footage and do some rehearsals. I expect bits of that will get posted on here in time.

Whilst food writing is necessarily autobiographical (how can I possibly write about food and recipes if I haven’t experienced, cooked and eaten it all myself first), I’m not terribly comfortable writing about myself in a broader sense. So by way of an introduction, here is the blurb from the back of my first book Five Fat Hens, I haven’t changed a word, which explains the slightly out of place (on a blog) use of third person narrative:

Tim Halket was born in Bromsgrove in 1967. Aged ten his family moved to Cambridge. He left school at sixteen with few formal qualifications and worked for a while as a draughtsman. He met his future wife, Annie, on his seventeenth birthday. In his early twenties he opened an art gallery in Cambridge, later enrolling at the Architectural Association to study Architecture. He has spent his recent years as a full-time house-husband and fits his writing in around his children’s needs. Throughout his life food has remained a constant comfort and he continues to write about food, whether it is for his local parish magazine or his next book. Any spare time is spent with his family and friends or trying to keep his old sportscars on the road. He lives in Suffolk with his wife and three children. He cooks for them everyday.

So plenty to do, and it will get done eventually. Recipes, food issues, video clips and general ramblings – all regularly updated. So please keep coming back, or sign up for automatic notifications (just as soon as I’ve figured that bit out).