These side dish recipes are brought to you by Trevor Bird, chef & owner at Fable Kitchen (Kitsilano, Vancouver), to go with the cuts in your Meatme box. All Meatme steaks go great with Black Pepper Jam.

 

1. Grilled Asparagus

• 1 bunch asparagus
• 1 tbsp grapeseed oil
• 1 tsp salt and pepper

Procedure: 

Clean the asparagus bottoms off and toss in oil with plenty of salt, place on the bbq over high heat for 2-3 minutes rotating evenly. Remove when asparagus becomes a little black and blistered. To finish, shave parmesan on top.

 

2. Smashed potatoes

• 2 lbs potatoes (russet, fingerlings, small red)
• lots of salt (2 tbs)
• lots of oil (100ml)

Procedure: 

1. Cook fingerling potatoes or russet potatoes in simmering water for 20 minutes until the potato is very soft (this can be done the day before).
2. Preheat oven to 450F and line a baking sheet with parchment paper.
3. Smash the cooked potato on the baking sheet and season generously with salt and oil, place in oven for 30-50 minutes
4. Remove and let cool, the potato will be very crisp and fluffy. Add your choice of sour cream or cheese, or better yet, both.

3. Mushroom sauce

• large handful button mushrooms cut in 4
• 100ml grapeseed oil
• 50g butter
• 1 oz brandy
• 1 shallot sliced
• Garlic 1 clove
• 500g Meatme beef stock
• Small pinch dry porcini
• 250 ml Avalon dairy 35% cream
• Salt and pepper 

Procedure:

1. Place a little oil in a large saute pan over high heat. When the oil starts to smoke, place in mushrooms and colour until golden brown. Make sure you're not overcrowding the pan with mushrooms. Put mushrooms in a bowl on the side and continue this until all mushrooms are cooked.
2. Turn the heat to med-low, adding butter and shallot, then season with a pinch of salt. When the garlic and shallot are soft, take the pan off the heat and add in brandy. Let reduce until it’s all gone, then add in beef stock and dry porcini. Reduce until there’s very little stock left, then add in cream. Reduce the sauce for 2 minutes and remove from heat.
3. Season with salt and pepper. Pour sauce over meat.