I travel a lot for RTÉ and all over the world I hear compliments about Irish beef. I am full of admiration for the promotional work that Bord Bia do. And also for our farmers who make sure that we have a great product. In these tough times, remember to buy local and support your local farmers who supply us with the very best beef you can buy.

The little bit of fat in the rib-eye steak gives flavour and moisture. You could also us strip loin, or fillet, but remember that the fillet will cook quicker.

I notice in the restaurant that tastes have changed over the years. The well done steak is almost gone. Now it is medium, medium-rare and rare. People are enjoying their meat soft and juicy.

Cashel Blue is an iconic cheese. I have often seen it for sale on my travels. It is a wonderful blue cheese. Sheridan’s Cheesemongers have taught me a lot about cheese. They have several good blue cheeses including Bellingham Blue, Wicklow Blue and Young Buck.

For the sherry trifle there is a bit of skill involved in getting the custard right. Spice of Life in Dunmanway, Co Cork, make a very good-quality fresh custard that you can get in Simply Better at Dunnes. Strawberries are just coming into season and they would be very nice in this trifle.

Happy cooking,

Neven.

Grilled rib-eye steak with Cashel Blue & scallion butter. \ Philip Doyle

Grilled rib-eye steak with Cashel Blue and scallion butter

Serves four

Four x 250g (9oz) rib-eye steaks

Baked potatoes and lightly dressed mixed green salad, to serve

4 tbsp olive oil

Two garlic cloves, crushed

1tsp chopped fresh thyme

For the butter:

50g (2oz) butter, at room temperature

75g (3oz) Cashel Blue cheese

One scallion, trimmed and very finely chopped

Sea salt and freshly ground black pepper

  • 1 To make the flavoured butter, mash the butter in a small bowl. Cut any rind off the Cashel Blue cheese and then cut into small cubes, fold into the softened butter with the scallions and season to taste. Scrape out onto a square of parchment paper and roll into a cylinder, twisting the ends to secure. Chill for at least four hours – up to 24 hours is fine.
  • 2 Trim the rib-eye steaks of any excess fat, then place in a non-metallic dish and add the olive oil, garlic and thyme. Cover with clingfilm and leave in fridge to marinate overnight.
  • 3 Remove the steaks from the fridge at least half an hour before you wish to cook them, then shake off any excess marinade and season to taste. Grill, barbecue or pan-fry the steaks over a fierce heat for six to seven minutes for medium rare, or to your liking. Allow to rest for five minutes on warmed serving plates.
  • 4 Remove the flavoured butter from the fridge. Remove the paper and cut into slices. Place butter slices on top of the grilled steaks and add a baked potato and some salad to each plate.

    • Individual sherry trifles

    Serves four

    For the base:

    Five trifle sponges

    3tbsp raspberry jam

    Ten amaretti biscuits

    250g (9oz) fresh raspberries

    4tbsp sherry

    For the jelly:

    Two gelatine leaves

    300ml (1/2 pint) raspberry juice

    For the custard:

    275ml (10fl oz) cream

    Three egg yolks

    25g (1oz) caster sugar

    1tsp cornflour

    To decorate:

    275ml double cream

    Five amaretti biscuits

  • 1 For the base, cut the trifle sponges in half and spread a little raspberry jam on each piece, then sandwich together. Cut into bite-sized pieces, then divide into individual glass dishes. Roughly crush amaretti biscuits and sprinkle on top followed by a layer of the raspberries. Sprinkle over the sherry and leave to soak into the sponge base.
  • 2 To make the jelly, soak the gelatine leaves in cold water for a few minutes until softened. Heat the raspberry juice until hot but not boiling. Squeeze the excess water out of the gelatine, then stir into the raspberry juice. Make sure all the gelatine is completely dissolved. Then pour over the base of the trifles and allow to set in the fridge for 4-6 hours. When the jelly has set make the custard.
  • 3 To make the custard, heat the cream in a small pan. Blend the egg yolks, sugar and cornflour together thoroughly, and when the cream is hot, pour it over the egg mixture, stirring continuously. Return the custard to the pan and stir over a very low heat until thick, then remove it and allow to cool. Spread the custard over the jelly in an even layer. Allow to cool completely.
  • 4 To decorate, whip up the cream and spread it on the top of the custard layer. Crumble over the amaretti biscuits. Cover and chill for at least three to four hours until set before serving.