THIS WEEK
We're totally dead excited because we're now shooting a news programme every Friday. We have stories on things you'll be interested in, What's On, and reports made by young people during the week - even a weather forecast (although most forecasts are largely fiction as you know...)
And you can come along and present or be a reporter.
We film the presenters in front of a green screen. Then we add the weather maps and a vast expensive-looking studio with the box of wires which Liam is operating in the bottom picture. What fun!
recently we filmed the Queen opening the new Borders railway at Tweedbank. The team were there to catch the atmosphere - and even capture an exclusive word from First Minister Nicola Sturgeon. And we also had cameras in Edinburgh and at various points along the route to film the Union Of South Africa - the classic steam locomotive which pulled the train from Edinburgh.
Making the news at VOMO
Dawn Berry, David Chipakupaku, Flynn Fraser and Zoë Daniel at Tweedbank to film the Queen at the opening of the new Scottish Borders Railway.
This week's recipe
Scotch Beef Sirloin Steak with Bernaise Sauce
Serves 2 - 4
Prep time: 20 minutes
Cooking time: 15 minutes
Ingredients
• 2 medium to thick cut Scotch Beef Sirloin Steaks (or Steak of your preference)
• 1 tablespoon vegetable oil (I use rapeseed)
• 2 tablespoons white wine vinegar
• 4 tablespoons white wine
• 1 tablespoons water
• 1 Shallot (very finely chopped)
• 2 tablespoons of fresh Tarragon leaves picked, stalks saved (finely chopped)
• 2 large free range egg yolks
• 150g Butter (chilled and cut into small cubes)
• Juice of M2 lemon juice
• 2 black peppercorns
• Salt & pepper to taste
• Bag of watercress
Method
1. Remove the steak from the fridge and let it come up to room temperature.
2. Begin the sauce by combining the vinegar, water shallots, black pepper, and the tarragon
stalks in a small saucepan.
3. Cook over medium heat until reduced to 1 tablespoon which will take 5 to 10 minutes. Once
reduced sieve through a fine sieve and return to the pan. Place to one side.
4. Place a griddle pan onto a high heat until it is very hot.
5. Rub the oil onto both sides of the steak and sprinkle some salt and pepper over both sides of
the meat.
6. Place the steak into the griddle pan (you want to hear a nice sizzle when the steak hits the
pan, which tells you it’s hot enough).
7. Let the steak cook for around 3 minutes on the first side - you want a nice brown colour on the
outside. Then turn it over and let it cook for 3-5 minutes on the other side. Do the pressure test
to see how well cooked it is. If you are using a meat thermometer then the temps you are
looking for are: (medium rare c.55 degrees Celsius, medium c.60 degrees, well done c. 70
degrees celsius). Let the meat rest for at least 5 minutes loosely covered with tin foil.
8. While the meat is resting, finish off the bernaise sauce. Add the egg yolks and 1 tablespoon of
water to the reduced mixture. Whisk until thick and pale, about 2 minutes. Set pan over
moderately low heat and continue to whisk taking care to reach all over the insides of pan.
9. As they cook, the eggs will become frothy and increase in volume, then thicken. When the
bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth,
remove from heat.
10. Add the softened butter, in small pieces to start with whisking constantly. As the emulsion
forms, add butter in slightly larger amounts whisking until fully absorbed.
11. Season with salt, finely chopped tarragon and a squeeze of lemon.
12. Serve with the sirloin steak and lightly dressed watercress.
Now don't you think it would be cool to get your videos on VOMO tv?
(Maybe you'll get a Go Pro for Xmas and plan to gaffer tape it to the hamster...
(Only kidding - we at VOMO would never condone cruelty to Go Pros.)
Anyway, here's a video with some advice on what to do. And if you upload your stuff give us a shout through the contact page of this website and we might stick it in the news programme...