Beef on a budget with Neven Maguire

Minute steak is very thin and cooks quickly – so yes, that’s where it got its name. It is one of my favourite cuts and is a great one for cooks on a budget. In the restaurant it is very important for us to get good quality consistent beef. We have been supplied for several years now by Country Crest and I really think the flavour of their beef is exceptional. People in north Dublin will know their farm shop in Lusk. Well worth a visit.

You could also serve the steak with potato wedges but the bean mash makes for a nice change. Savoy cabbage is one of my favourites. Cut it nice and thin. This is a great way to cook it.

I make this rice pudding regularly at home. It is a great favourite of Amelda’s parents, Brian and Eileen. They live only 20 minutes away and I’m delighted to have regular opportunities to cook for the whole family. I always recommend Thai Gold coconut milk. It is creamy and rich and is perfect for the rice. Instead of the mangoes, I sometimes use sultanas, dried cranberries, or banana.

Happy cooking.

Neven’s Irish Food Trails is on RTÉ One on Wednesdays at 7.30pm.

Minute Steaks with White Bean Puree and Sautéed Savoy Cabbage

Serves four

1. Place one tablespoon of the oil in a shallow non-metallic dish. Add the rosemary and most of the thyme, then season generously with black pepper. Add the minute steaks, turning to coat, then either use immediately or cover with cling film and chill for up to 24 hours – just make sure you allow them to come back to room temperature before cooking, if time allows.

2. Heat a heavy-based frying pan until smoking hot. Add the minute steaks and cook for 90 seconds on each side until well sealed. Remove from the heat and leave to rest in a warm place for about five minutes.

3. Meanwhile, place another tablespoon of oil in a heavy-based pan. Add the onion and garlic and cook over a gentle heat for about two to three minutes until softened but not coloured, stirring occasionally. Stir in the cannellini beans and cook for another few minutes until heated through.

4. To sauté the cabbage, heat a wok or a large frying pan and add the remaining oil. Sauté the caraway seeds for 20 seconds or so, then tip in the cabbage with the rest of the thyme and sauté for one to two minutes until softened but not coloured. Pour in a couple of tablespoons of the stock, season generously and allow to cook for another few minutes until almost all of the liquid has evaporated, stirring.

5. Stir the rest of the stock into the bean mixture and then mash to a rough puree using a potato masher or fork. Fold in the parsley and chives, then season to taste.

6. Divide the bean puree among four warmed serving plates and arrange the rested minute steaks on top, drizzling over any juices from the pan. Add a mound of cabbage to each one to serve.

Coconut, Lemon and Vanilla Rice Pudding

Serves four

1 Place the arborio rice in a medium-sized, heavy-based pan over a medium heat with the coconut milk, regular milk, lemon rind and juice, and the vanilla seeds. Bring to the boil, reduce the heat to medium, then cover and cook for 25 minutes until tender but still with a little bite, stirring regularly.

2 Meanwhile, peel the mango and cut the flesh into slices, discarding the stone. When the rice pudding is cooked, taste it and if you think it needs a bit more sweetness, stir in the honey or maple syrup. Ladle into four shallow wide-rimmed bowls and serve warm with the mango slices on top.