Steak Preparation

• If you don't cook sous vide (yet) or bbq, you can pan sear the steak and finish in the oven.
• About 3.5 hours before serving time, setup the sous vide for a temperature of 134 F., for medium, or your preference. It may take up to 30 mins to reach a stable 134 degrees.
  
• Place each steak in a separate bag. Toss in a knob of butter and two drops of liquid smoke, per bag. Vacuum seal the bags and keep in the fridge until the sous vide is up to temperature.
  
• When the sous vide temperature is stable, toss in the bags of steak. They can cook for three hours or so, depending on your timing of the steak fries and final serve time.
  

Steak Fries

• About 1.5 hours before serving time, you can start to prepare the fries.

  Turn on the oven and set to 350 F. Place an ovenproof dish on a high shelf in the oven. The dish should be large enough to hold all of the fries on a single layer…no touching…

  Wash the spuds but do not peel. Cut lengthwise into chunky steak fries and place in a pot of cold water. Bring the water to a boil and par-boil for two minutes.

  Drain the water and let the potatoes steam for a couple of minutes to dry off.

  Meanwhile, melt three tablespoons of butter, and when the spuds are dry, toss the butter into the pot. Put the lid back on and shake around until the fries are coated evenly with the butter.

  Sprinkle in the semolina, put the lid back on and roughly shake the pot so the fries are a bit bashed up…but not broken.

  When the oven is at 350 degrees, pour in the fries and space out.

  They will take about one hour to cook to a golden brown on the outside, but fluffy on the inside.
• Once the fries are in the oven, you can go and do something else for 30 mins…"but be, back, soon…"

Pepper Sauce

• About an hour before serving time you can start to prepare the pepper sauce. It doesn't actually take that long, but best not to rush this part.

  You can always keep it warm on the stove top after it's finished, just make sure it doesn't reduce too much and burn.
• Crush the pepper corns with the side of a chef's knife. Do not use a coffee grinder or pestle & mortar as both tend to make some of the pepper grounds too small and dusty.

  Pour the Dijon mustard into a shallow saute pan.

  Add the crushed pepper corns to the mustard and set to medium heat on the stove top.

  When the mustard starts to bubble, add the brandy. You can flame the brandy if you like, or just leave it be until the alcohol evaporates. Then add the beef bouillon. Stir well and let reduce for a few minutes, stirring frequently.

  When it has reduced to about half the original volume, you can stir in the cream. Reduce some more until the sauce thickens to a nice saucy consistency. And who doesn't like a nice creamy sauce eh…

Healthy Balance…

• You are going to need some green veggies to complement the meal, so go ahead and prepare those now.

Finishing the Steak

• About 40 minutes before serving time crank up the barbie so it will be nice and toasty when you need it, soon.
• 15 minutes before serving time, take the steak out of the sous vide bags and pat dry with paper towel. Brush lightly with olive oil and toss them on the bbq. Turn them over every 15 seconds or so. Cook for about a 1-1.5 minutes in total until both sides have a rich crust formed.

  Remove from heat and transfer to a cutting board.

  Serve immediately onto plates.

  Remove fries from oven and sprinkle with the Malden salt.

  Some of the pepper sauce can be drizzled over the steak, but pour most of it into a gravy boat or similar for self-serve at the table.

  Add your green veggie and viola!

• Mix 2 tablespoons of the olive oil with the chilli garlic sauce, in a small bowl.

  Toss in the seafood and thoughly mix, with a clean hand…
• Turn on the barbeque so it will be nice and hot when you are ready to cook the seafood.
• Bring the pasta water to the boil. Add two pinches of salt and a lug of olive oil. Toss in the pasta and set timer for the recommended time for al dente, or your preference.
• Pour the rest of the olive oil into a large saute pan and heat on low-medium.

  Toss in the garlic and heat until fragrant, being careful not to let it burn…if it does turn brown, or worse, start again with a clean pan and fresh garlic.
• Cook scallops first on the bbq making sure you don't overcook. They should be seared on both sides and still very soft in the middle.

  Remove from heat and keep warm in foil. Cook the prawns, turning once. When done, add them to the scallops in the foil and head indoors.
• When the pasta is done, remove from heat and drain, retaining some of the pasta water in a measuring cup.
• Tip the drained pasta into the saute pan with the garlic and toss with some tongs until the garlic and olive oil coats the pasta evenly. Turn up the heat to medium.

  Sprinkle on the parmesan and add some of the pasta water to keep a creamy consistency, otherwise the cheese can make it too dry. Toss the pasta around with the tongs until evenly coated.

  Add the freshly ground black pepper.

  Toss in the seafood and mix thoroughly. Keep moving the pasta around so it doesn't get overcooked on the bottom of the pan.
• Serve onto heated bowls or plates.

  Sprinkle some more parmesan on top and garnish with the fresh basil.

  Enjoy!