Archives: Recipes

Preparation Time: 10 minutes

Cooking Time: 10 minutes, plus resting time

 

Ingredients:

1 lb. thin cut beef steaks, cut into thin strips

2 teaspoons oil

1 x 12oz pack prepared stir-fry vegetables of your choice

 

For the Teriyaki Sauce:

4 tablespoons prepared Teriyaki marinade sauce or Hoisin sauce

1 tablespoon light brown sugar

2 tablespoons lime juice

½ teaspoon Chinese five-spice powder

 

Method:

1. To prepare the Teriyaki sauce; in a small bowl mix all the ingredients together and set aside.
2. Heat the oil in a large, non-stick frying pan or wok under a moderate heat until hot.  Add the stir-fry vegetables and cook for a further 3-4 minutes.  Add the beef.
3. Add the Teriyaki or Hoisin sauce, toss gently and cook for a further 2-3 minutes. Season, if required.
4. Serve immediately with cooked egg, wholemeal or rice noodles.

Preparation Time: 25 minutes

Cooking Time: 45 minutes, plus resting time

Ingredients:

For the daube collar:

4 x 10½oz daube collar portions

1 teaspoon salt

1 tablespoon black pepper

1 teaspoon garlic granules

5 tablespoons canola oil

For the braised cabbage:

2 Hispi /small savoy cabbages

1 onion

4 garlic cloves

Fresh rosemary sprigs

Fresh thyme sprigs

1½ sticks butter

1 cup hot chicken stock

For the pancetta:

8 rashers pancetta

For the fresh green peas:

7oz fresh frozen green peas

For the brown butter mash:

4 large baking potatoes

4 sticks butter

⅜ cup heavy cream

1 teaspoon salt

1 teaspoon black pepper

For the thyme jus:

1 cup good red wine

Large bunch fresh thyme leaves

2 fresh sage leaves

1 head garlic

1 teaspoon salt

2 cups hot beef stock

 

Method:

1. For the daube collar: Mix all the dry ingredients together add the oil and stir to make a paste place your daube collars in a oven roasting tray spoon a spoonful of the paste on each one and rub into the daube collar. Roast in the oven at 350°F for 30 minutes then rest for 30 minutes covered with foil.
2. For the braised cabbage: Cut the cabbage into ¼ leaving the stork on at the bottom to hold the cabbage together.  Heat a pan until hot and fry off the cabbage wedges until coloured, add the onion, garlic and aromats followed by the butter and stock.  Cover the cabbage with parchment and braise on low for 15 minutes until the cabbage is just cooked.
3. For the peas and pancetta: Cut the pancetta into lardons and fry off in a hot pan, add the peas and cook together for 5 minutes.  Be careful not to overcook the peas.
4. For the brown butter mash: Boil the potatoes until cooked, drain and sit in a sieve to let the potatoes steam for 5- 10 minutes.  In a large saucepan add the butter and melt until it starts to turn nut brown in colour and smells like caramel.  When you reach this stage add the cream to stop the cooking process. Don’t be alarmed, the pan will bubble ferociously but should not boil over. Mash the potatoes and add the brown butter mix until smooth, then finish with the seasoning.
5. For the thyme jus: Heat a saucepan until hot, add the red wine, thyme, sage, garlic and seasoning and reduce by half.  Add the beef stock and reduce for a further 15 minutes to achieve a thick glossy texture.
6. To serve: Place a spoon of the brown butter mash and braised cabbage on the plate.  Dress the cabbage with the pancetta and peas, place the rested daube collar on to the plate and glaze with the thyme jus.

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Ingredients:

4 x 7oz bistro rump

8oz green beans

Salt and black pepper

Olive oil

For the fondant potatoes:

4 large potatoes

1 stick butter

1 fresh rosemary sprig

4 cups hot vegetable stock

For pea purée:

½ onion

2 cups green peas

1 sprig fresh mint

¼ cup heavy cream

For the jus:

12 fresh blackberries

1 cup red wine jus

 

Method:

1. For the bistro rump: Seal each bistro rump on all sides in a hot pan, season and place on a roasting tray, place into the oven for 12 minutes at 350°F for medium rare.  Remove from the oven and leave to rest for at least 10 minutes.
2. For the fondant potatoes: Peel the potatoes, cut each potato in half lengthways and from each half cut three circle using a cutter.  Pan-fry in a little olive oil and place in an ovenproof dish. Add the butter, rosemary and stock. Cover with foil and place into the oven at 350°F for 10 minutes. The potatoes should be golden brown on the outside and soft in the middle.
3. For the pea purée: Peel and dice the onion, sweat in a sauce pan with a little olive oil and the peas and sweat for 2 minutes, add the mint and heavy cream, season and cook for 5 minutes.  Blend until smooth and season to taste.
4. For the green beans: Cook the green beans in boiling salted water for 4 minutes, once cooked drain and toss in olive oil and season.
5. For the blackberries: Warm the blackberries in the red wine jus and keep on a low heat until ready to serve.
6. To serve: Place the pea purée in the middle of the plate, add the tossed green beans on top. Place three fondant potatoes around the plate. Slice each bistro rump into 6 slices and arrange over the green beans. Place the blackberries in-between the fondant potatoes and finish by pouring over the jus.