Medallions of beef,
with wine jus, mushroom and bacon risotto, vegetables, apple tarte Tatin with Chantilly cream. Beef 1½ pounds centre cut fillet of beef Salt and pepper as required 1 tsp oil Have your butcher cut the fillet into 12 thin fillets. If you are doing this yourself, place the fillet into the freezer for 1 hour to firm it up before trying to slice. Pound the slices very gently to ensure they are of even thickness. Over high, heat the oil in a heavy bottomed pan large enough to accommodate all of the beef at one time. Season one side of medallions with salt and pepper. Once the oil is...
Read MoreHam and pea soup,
fresh baked bread, blue cheese, candied walnut and pear salad, baked stuffed apples – Serves 4 generously Pea soup 1 pound split peas Pick over the peas to be sure there are no pebbles or other foreign items. Cover with water and let sit overnight, refrigerated. The other option is to cover the peas with boiling water and let them sit for 1 hour. Drain the peas well. 1 ham hock, approximately 900 gm 1 small onion roughly chopped 1 small carrot roughly chopped 2 ribs celery, roughly chopped 8 cups water or enough to cover all of the ingredients 2 bay leaves Place all of the...
Read MoreFood for the Season
Swiss steak, garlic mashed potatoes, oven roast veggies, poached pears – Serves 4 Swiss Steak 2 lb chuck steak Salt and pepper as required Flour as required 1 tablespoon oil Cut the steaks into 8 even pieces. Season both sides with salt and pepper. Dust with flour. Heat the oil in a pan large enough to hold the steaks in a single layer. Add the oil and heat the pan over high heat. As soon as the oil is hot add half of the steaks and sear well on both sides. Remove the steaks and repeat with the remaining steaks. Remove the steaks from the pan. Do not wash the pan. 1 tsp oil 1...
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