Ingredients
- 4 x 200g bacon ribeye or loin eye steaks, preferably rare breed or dry cured
- 1 large bunch watercress
- olive oil, for brushing
- 700 ml chicken stock
- 200 g coarse polenta
- 50 g blue cheese
- 50 g parmesan
- 50 g creamy goats' cheese
- 8 tsp onion jam
- 20 baby beetroot
- 50 ml olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic, crushed
- 2 sprigs thyme
Description
Paul Bloxham Cooks A Striking Gastropub-inspired Main Course With Roast Baby Beetroot Accompaniment
UK TV
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