Ingredients

• 1 Large White Onion
• 1/2 pint milk
• 55g self raising flour and a bit for dusting
• pinch of sea salt and pepper
• 1 tbsp sunflower oil
• 75ml of ale (my new favourite is Leffe)
• Chilli flakes or powder (as much as you think you can handle)
• 1 egg white
• Juice and zest of 1 lime
• Potatoes for chips (we used King Edward tonight as that’s what i had left, Cyprus chippers from our local veg shop are definitely the king of chippers tho)
• Steak….which ever cut is your favourite, i prefer rib eye but Emily prefers fillet.
• 6 sun dried tomatoes
• 12 capers
• Breadcrumbs (approx 50g)
• 7 or 8 beams yellow pear tomatoes….or similar cherry tomato, or 1 big tomato
• 1 table spoon of oil from the tomato jar.
• Basil or oregano
• salt + pepper
• Veg to serve with

Method

1. Pre heat oven to 200 degrees c
2. Cut spuds into chips and soak in bowl of water
3. Cut onion into rings and soak in the milk.
4. Add the flour, chilli, lime, salt, oil and beer into a bowl and mix until smooth, beat the egg in a separate bowl until stiff and fold into the batter, set aside
5. Drain and pat dry the chips….deep fry at 140 degrees until cooked, remove and allow to cool completely.
6. Blend the sun dried tomatoes, oil, herbs, and some of the breadcrumbs.
7. Season steak with salt and pepper and place on lightly oiled baking tray, press the tomato mix onto the steaks and then sprinkle the remaining breadcrumbs on the top.
8. Bake in the oven for 10-15mins – or longer if you like your steak well done
9. Cook accompanying veg.
10. Heat deep fat fryer to 190 degrees and fry chips until golden and crisp …drain and put in oven to keep warm.
11. Remove the onion rings from the milk, dip in the batter and deep fry until golden.
12. Plate up and then serve with a nice cold local beer.