Suff and Tuff rose spaghetti, chimichurri chips

Ingredients

For the Chips

• 2 large potatoes, peeled and cut into sticks

• Salt, for seasoning

• Oil, for deep-frying

For the Chimichurri Sauce

• ½ cup fresh parsley leaves, finely chopped

• 1 small red chili, finely chopped

• 2 cloves garlic, minced

• 3 tbsp olive oil

• 1 tbsp red wine vinegar

• ½ tbsp lemon juice

• Sea salt, to taste

For the Steak

• 200g steak (ribeye or sirloin works best)

• Salt and black pepper, to taste

• 1 tbsp butter

• 2 cloves garlic, smashed

• 1 sprig thyme

For the Prawns

• 6 large prawns, peeled and deveined (tails on)

• 1 clove garlic, minced

• 1 tbsp olive oil

For the Rose Spaghetti

• 150g spaghetti, cooked and drained (reserve some pasta water)

• 1 tbsp gochujang (Korean chili paste)

• ½ tsp sugar

• 2 cloves garlic, minced

• 50ml heavy cream

• ¼ cup reserved pasta water

• 1 tbsp olive oil

Method

1. Make the Chips

1. Soak the potato sticks in cold water for 5 minutes to remove excess starch.

2. Parboil in salted boiling water for about 3 minutes, then drain and let dry.

3. Deep-fry once at medium heat, then fry again at high heat for that extra crispiness.

4. Season with salt and set aside.

2. Make the Chimichurri Sauce

1. In a small bowl, mix together parsley, red chili, minced garlic, olive oil, red wine vinegar, lemon juice, and salt.

2. Let it sit while you cook—it gets better as the flavors meld.

3. Cook the Steak

1. Season the steak with salt and black pepper.

2. Heat a pan until smoking hot, then sear the steak on both sides until a crust forms.

3. Add butter, smashed garlic, and thyme, basting the steak continuously.

4. Cook to your desired doneness (I go for medium-rare).

5. Let the steak rest before slicing.

4. Cook the Prawns

1. In the same pan, heat olive oil and sauté garlic until fragrant.

2. Add the prawns, cooking for about 1-2 minutes per side, until pink and just cooked through.

3. Remove from heat and set aside.

5. Make the Rose Spaghetti

1. In the same pan, sauté minced garlic until fragrant.

2. Add gochujang and sugar, stirring well.

3. Pour in reserved pasta water to create the sauce base.

4. Toss in cooked spaghetti, then add heavy cream.

5. Simmer for about 3 minutes, until the sauce thickens and coats the pasta.

6. Add the prawns and sliced steak to the pan, tossing everything together.

6. Assemble & Serve

1. Plate the rose spaghetti and top with steak slices and prawns.

2. Garnish with fresh parsley and grated Grana Padano.

3. Serve with crispy chips and chimichurri sauce on the side.