welcome to how to cook great food calm hi welcome to how to cook great food calm today we're going to be making a very straightforward steak and chips so a beef steak with some big chunk of french fries and the little sauce we're gonna make this is gonna fry some onions creamed horseradish a little bit of English mustard some dried oregano some garlic and some salt pepper I think it's super nice a couple little stakes there they're very small a nice little marble in them so they're fine nicely go do them really simply and had the sauce the sauce go to quite rich creamy and fiery with the mustard and the horseradish I've got some chunk potatoes cooking now I'm gonna parboil them before i fry then that just gives them a little edge and makes them beautiful okay let's get on with this simple so you have got some salt water is boiling away just gonna do these for five minutes I don't wanted to be stopped really but just sort cook through a bit they fry much nicer so they're gonna straighten them off in a few more minutes set them to one side then we could fry them okay let's do our sauce okay so either these subside shallow pan here and drop a little bit of olive oil in there it's very simple but the garlic that's about a teaspoon teaspoon dried or you garner a little bit of salt and pepper chopped onions in you may have noticed up that's these very it's finding away I want to cook down I don't want big chunks of fine in there pile up simply let's just fry this up on a decent of the medium for high heat I'll be back in a couple of minutes and you'll see that these are you nice and cooked already for the sauce which is so simple tastes amazing but it's so simple see the minute them okay so it's a couple of minutes you can see the piece of so to cook nicely smells amazing I mean that's just what's in there now it's fantastic but watch this I've got some cooking cream we have speak this cool thick green long life between huge fresh cream double cream this is 250 milliliters in there like that then I'm going to put in my vault radish with a little bit of English mustard the English mustard will give it that little extra kick we're simply gonna mix this up which is going to be ready in that 30 seconds or so this sauce is now ready you won't believe how incredible they love it the nice kick from the mustard and put the horseradish and obviously a nice kind of smooth texture from the cream the garlic is knocking around in there as well that's it let's now remove our potatoes and get them fried I'm on a big mistake at the last minute what the chips really are chunky fries really and this sauce ready because of the steak I want coupla minutes on each side straight onto the plate okay let's move on to those chips now okay so I've dreamed up those potatoes as you can see they're stinging up nicely it's just a little stop this about them but not too much just try this pan so just a little bit of water in there okay so I'm using the first sunflower I've got my pan in hot the secret of making chips is hot and plenty of oil and let's get this in there I mean I wish you don't put too much she knows when you put the contents that overflow but there's a great amount of deep fine if you put these in now while the oils not hot you would have this large surface price disastrous so let's get this lovely and hot and then we'll pop back and then get them in their final scene a few minutes okay this has been a few minutes now let's just check it out by just dropping money that's the effect you want that's perfect that whale map it's not too bad so now you're part boiled these potatoes so make sure that there's no wall treatment because obviously water and oil do not mix add salt very well you can just slowly drop these in if I finish up doing this and then we'll give them a little stir just to sort of make sure they're okay in there so they're not stuck together but until they call of Grandma I mean everyone knows what fries look like in a few minutes these are really nearly done now as you can see they're nice golden this to them it's still a little bit white I'm just gonna cook them a little bit longer but those they'll be absolutely delicious so two or three more minutes and then we're done here all right here we are they're looking absolutely gorgeous I'm simply gonna just put them back into my colander here I'm a sieve this will drain off any excess oil you can if you like then put them on some paper towel kitchen towel down pin them down I don't find it necessary lots of them this they'll be fine I can't wait to you these I really can't amazing so our next job which go to straight away is to cook our steak so let's get straight into that right now how'd you can see this fantastic hang on here the frying pan so there's gonna get this nice and hot I'm waiting I'm just gonna drop a little bit of salt on these now shake up there beautiful I've got a little bit of salt in there don't worry we need some salt so little olive oil now lots of people cook their steak on it but I think Fred would be hot pan or surf the fish dish it's a terrible idea you're not it's too too hot so this is good let's get those in there nice and gently when it's when it's too hot you put the meat in and it basically just it gets very tense in this truce and gets it tight so start it off nice and gently I'm having a single thing to this well a little bit of salt that's it I thought no waste this is fantastic bread British steak and cover of loads of different stuff so did a bit of salt a little bit of olive oil I don't forget that our and our sauce is very rich cream English mustard which is very strong horseradish it's got a real kick so we can keep this nice and simple couple of minutes each side for me people who have their steak rare medium rare well-done firm crispy whatever just do it as you want wonder if you might for a couple of minutes as you said what some fat on here don't worry about fat on on steak it's a wonderful thing in fact especially the marbled effect you get in the center of different cuts of meat so okay couple of minutes either side and I think we'll be done mr. Lee and I don't want to kick the hell out of them okay so here we are they're not finished but something amazing chips they're just like my mother used to make you in fact I've got those beautiful tomatoes which just incidentally have from my garden I'm very proud of them beautiful simply cooked steak not tense just a little bit of salt and we've got that lovely lovely sauce which is little cream English mustard nice kick to that much stronger than most other mustard in the world horseradish it's all coming together beautifully you can't get much more British or English than that I'll see you again next time take care bye bye how to cook great food calm don't forget to subscribe to our Channel