Recipe of Favorite Grass-fed Tomahawk, Creamed kale and black garlic

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Make Homemade Grass-fed Tomahawk, Creamed kale and black garlic. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Grass-fed Tomahawk, Creamed kale and black garlic, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grass-fed Tomahawk, Creamed kale and black garlic delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Grass-fed Tomahawk, Creamed kale and black garlic is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Grass-fed Tomahawk, Creamed kale and black garlic estimated approx 1 hour.

To get started with this recipe, we have to first prepare a few components. You can cook Grass-fed Tomahawk, Creamed kale and black garlic using 9 ingredients and 10 steps. Here is how you cook that.

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Ingredients and spices that need to be Take to make Grass-fed Tomahawk, Creamed kale and black garlic:

1. 1 kg grass fed tomahawk steak
2. 2 bunches kale, stalks removed
3. 350 ml double cream
4. 2 springs thyme
5. 1/4 cup olive oil
6. Sea salt and ground black pepper
7. 6 red shallots, finely sliced
8. 2 bulbs black garlic, crushed to a paste
9. 1/2 lemon (optional)

Instructions to make to make Grass-fed Tomahawk, Creamed kale and black garlic

1. Remove the steak from the fridge about 20 minutes before cooking.
2. Bring a large saucepan of salted water. Blanch the kale in a boiling water for about 1 1/2 minutes, until tender. Drain well and plunge into the ice water to stop it cooking. Drain again, squeeze out the excess water and roughly chop.
3. Put the cream and thyme into a small saucepan over medium heat. Simmer until reduced by two thirds. Take off the heat and set aside.
4. Rub the steak with a little of olive oil and season well with salt and pepper.
5. Cook in the bbq medium rare and cover the steal loosely with foil and set aside in a warm place to rest for 10 minutes
6. While the meat is resting, heat the remaining oil in a heavy based frying pan over medium heat. Add the shallot and cook without colouring until tender
7. Add the garlic paste to the pan and stir tp dissolve. Add the chopped kale and season well.
8. When it is hot add the reduced cream and toss to coat well. Season with squeeze of lemon juice of you think it is needed.
9. Slice the meat off the bone and serve with creamed kale, drizzled with any extra reduced cream from the pan
10. Serve it immediately. Enjoy

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