beef pho (viet nam)

Beef broth

40g fresh ginger, peeled, cut up into pieces

350g shallots, peeled, thinly sliced

4 star anise

2 cinnamon sticks

½ tsp fennel seeds

900g/2lb beef shin

1kg/2lb 3oz beef marrow bones

2 sticks celery, thickly sliced

2 carrots, peeled, thickly sliced

2 onions, peeled, thickly sliced

8 cloves

1 tsp black peppercorns

5 litres/8 pints 16fl oz water
Salt

Noodles
300g/10½oz dried 1cm/½in wide flat rice noodles

200g/7oz fillet steak

2 tsp fresh Thai sweet basil

2 tsp fresh mint leaves

2 tsp fresh coriander leaves

5 red bird's eye chillies, thinly sliced

2 limes, cut into wedges
8 sping onions, sliced, green and white parts separated

4 tbsp fish sauce

100g/3½oz bean sprouts

For the beef broth:

Place the ginger and shallots onto a chopping board and bash them lightly with a rolling pin.
Heat a large, heavy-based frying pan over a high heat, then add the star anise, cinnamon sticks and fennel seeds. Dry fry for a few seconds, shaking the pan frequently to prevent the spices from burning, until the spices darken slightly and release their aromas. Tip onto a plate and set aside.

Return the pan to the heat and add the bruised ginger and shallots and fry for 8-10 minutes, shaking the pan occasionally, until the ginger and shallots are golden-brown. Transfer to the plate with the toasted spices.

Place the shin of beef, beef marrow bones, celery, carrots, onions, cloves, black peppercorns, roasted spices, ginger and shallots into a large, deep pan and pour over the water. Bring to the boil, skimming off the scum as it rises to the surface.

Lower the heat, then add the salt and allow the broth to simmer for 3-5 hours (the longer the better). Strain the broth into a clean pan or container. If preferred, chill the broth overnight so that the fat solidifies at the surface, making it easier to remove. If serving immediately, bring the broth back to the boil in a clean pan and keep warm.

For the noodles:

Bring a pan of water to the boil and add the dried rice noodles, ensuring that they are completely submerged in the water. Remove the pan from the heat and allow the noodles to soak for ten minutes, or until al dente. Drain and divide the noodles among four deep soup bowls.

Finely slice the beef as thinly as possible and arrange on top of the noodles. Place the basil, mint, coriander, red chilies and lime wedges into separate small bowls.

Add the white part of the spring onions and the fish sauce to the hot broth.

Sprinkle the green part of the spring onions and the bean sprouts over the noodles and beef. Ladle over the hot stock and serve with the fresh herbs and chilies, with each diner adding them to their own bowl according to taste.

Lamb, red wine and rosemary casserole with herby potato stacks and braised red cabbage

Preparation time: 30 mins to 1 hour
Cooking time: over 2 hours
Serves 4
Ingredients

For the casserole
§ 650g/1lb 7oz boned shoulder of lamb, cut into 2cm/¾ inch cubes
§ 2 tbsp plain white flour, seasoned
§ 1 tbsp olive oil
§ 25g/1oz butter
§ 1 tbsp tomato puree
§ 300ml/½ pint red wine
§ 300ml/½ pint chicken and beef stock
§ leaves from 1 sprig of fresh rosemary, finely chopped
§ 1 garlic clove, crushed
§ 1 carrot, cut into 1cm/½in dice
§ 1 onion, cut into 1cm/½in dice
§ 2 celery sticks, cut into 1cm/½in dice
§ salt
§ freshly ground black pepper
For the potato stacks
§ 4 large Maris Piper potatoes
§ 75ml/2½fl oz fruity olive oil
§ plus extra for greasing
§ 2 tbsp roughly chopped fresh rosemary
§ 1 tbsp roughly chopped fresh thyme
§ salt
§ freshly ground black pepper
For the braised red cabbage
§ 50g/2oz butter
§ 750g/1lb 10oz red cabbage, cored and thinly sliced
§ 2 tbsp redcurrant jelly
§ 3 tbsp red wine vinegar or sherry vinegar
§ 1 orange, finely grated zest and juice
§ 250ml/9fl oz ruby port
§ salt
§ freshly ground black pepper
§ 85g/3oz raisins
Preparation method
1. Preheat the oven to 180C/350F/Gas 4.
2. Put the cubes of lamb in a plastic bag with the seasoned flour and give the bag a good shake so that the meat becomes well coated with the flour.
3. Heat a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Don't crowd the pan; cook in batches if necessary. Transfer to a casserole dish and set aside.
4. Add the tomato puree and red wine to the pan and bring to the boil, scraping up all the little bits that have stuck to the bottom. Pour this into the casserole dish and add the stock, rosemary, garlic and diced vegetables.
5. Add a little seasoning, cover with a tight fitting lid and bake for 1-½ hours or until tender. (If using a slow cooker, cook on auto for about eight hours).
6. Remove from the oven and check the seasoning.
7. To make the potato stacks - preheat the oven to 180C/350F/Gas 4.
8. First slice the potatoes (no need to peel them) about two mm thick, either by hand, if you can trust your hand and knife co-ordination, or on a mandolin slicer. Dump the potatoes into a large bowl, without washing, and add the olive oil and herbs.
9. Toss well with your hands, making sure the potatoes are evenly coated. Season with a little salt and pepper and toss again to mix.
10. Brush a heavy baking sheet with a little olive oil and start to build eight stacks of the potato slices. Try to make them look random, and incorporate as many of the herbs as you can. Sprinkle any remaining herbs and olive oil left in the bowl around and over the potato stacks.
11. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. You can test this by inserting a thin skewer through the middle of a stack - it should slip through easily. Serve immediately or turn the oven low and keep warm for up to 30 minutes.
12. To make the cabbage - melt the butter in a large ovenproof saucepan.
13. Add the cabbage and stir to coat in the butter. Add the redcurrant jelly and stir until it is melted.
14. Add the vinegar, orange zest and juice, the port and some seasoning. Bring to the boil, cover and simmer gently for approximately one hour or cook in an oven, preheated to 160c/325F/Gas 3.
15. Stir in the raisins and simmer. Cook gently for another 30 minutes.

Beef Wellington

(Gordon Ramsay)

Ingredients for 6
· a good beef fillet (preferably Aberdeen Angus) of around 1kg
· 3 tbsp olive oil
· 250g chestnut mushrooms , include some wild ones if you like
· 50g butter
· 1 large sprig fresh thyme
· 100ml dry white wine
· 12 slices prosciutto
· 500g pack puff pastry , thawed if frozen
· a little flour , for dusting
· 2 egg yolks beaten with 1 tsp water

Cook 1 hr 50 mins - 2 hrs

1. Heat oven to 220C/fan 200C/gas 7. Sit the beef on a roasting tray, brush with 1 tbsp olive oil and season with pepper, then roast for 15 mins for medium-rare or 20 mins for medium. When the beef is cooked to your liking, remove from the oven to cool, then chill in the fridge for about 20 mins.
2. While the beef is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don't become a slurry.
3. Heat 2 tbsp of the oil and all the butter in a large pan and fry the mushrooms on a medium heat, with the thyme sprig, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over the wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
4. Overlap two pieces of cling film over a large chopping board. Lay the prosciutto on the cling film, slightly overlapping, in a double row. Spread half the duxelles over the prosciutto, then sit the fillet on it and spread the remaining duxelles over. Use the cling film's edges to draw the prosciutto around the fillet, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
5. Roll out a third of the pastry to a 18 x 30cm strip and place on a non-stick baking sheet. Roll out the remaining pastry to about 28 x 36cm. Unravel the fillet from the cling film and sit it in the centre of the smaller strip of pastry and brush the pastry's edges, and the top and sides of the wrapped fillet, with beaten egg yolk. Using a rolling pin, carefully lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a fork or spoon handle. Glaze all over with more egg yolk and, using the back of a knife, mark the beef Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
6. Heat oven to 200C/fan 180C/gas 6. Brush the Wellington with a little more egg yolk and cook until golden and crisp - 20-25 mins for medium-rare beef, 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.
Sealing the pastry Use the rounded end of a fork or spoon handle to seal the edges rather than the prongs of a fork - using the prongs will only pierce the pastry rather than joining it.
Keep it air-free Drape over the top layer of pastry very carefully, smoothing it down with your hands as you go. You don't want any air trapped between the pastry and the meat.
Trim carefully Lower the chances of the edges separating by giving yourself lots of room - and don't trim the pastry too close to the meat.
Gordon's tips Brush the meat as well as the pastry with egg wash. This will make the top layer of pastry stick to the meat and stop it from rising and leaving a gap.

Red wine sauce
500ml/18fl oz chicken stock
150ml/5fl oz red wine
dash balsamic vinegar
tbsp butter

Place the stock and red wine into a saucepan and bring to the boil. Reduce the liquid by a third then add the balsamic vinegar and butter, whisking well to dissolve. Season the sauce, to taste, with salt and freshly ground black pepper.

...can't get more British than beef in pastry!

Sprouts a la Brigoule

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

• 75g dried chestnuts or 175g fresh chestnuts
• 1.1l water
• 450g brussels sprouts
• 110g carrot, scrubbed and chopped
• 1 small onion, peeled and finely chopped
• 425ml stock or water
• 50g butter
• 25g wholewheat flour
• salt and freshly ground black pepper
• 3 slices of lemon

1. Preheat the oven to 180C/350F/Gas 4.

2. If you are using dried chestnuts boil them in 1.1L water in a covered pan for 40 minutes or until they are fairly soft.

3. Keep the cooking liquid for the stock.

4. Clean and chop the sprouts in half.

5. Chop the carrot and onion very finely and cook them in the stock for 10 minutes, adding the brussels sprouts during the last few minutes of cooking.

6. Put the cooked or fresh chestnuts, vegetables and stock into an ovenproof dish.

7. Mix the butter with the flour and stir this into the vegetables.

8. Bring the mixture to the boil, then season to taste and put the slices of lemon in amongst the vegetables.

9. Cover with foil or a matching lid and bake for 25 to 30 minutes.

....or try poaching them in dry white wine - just cover and simmer until the liquid has almost all been absorbed. The best for flavour but a little extravagant for sprouts!

Barnet soup

Great for left over roast veg! Use what you have and substitute instead of those below roasted from scratch.

Oliver Rowe from Urban Chef

For 4

2 parsnips, peeled
3 large beetroot, peeled
2 large waxy potatoes (such as charlotte or pink fir apple), peeled
2 large carrots, peeled
2 cloves garlic, peeled and crushed
salt and freshly ground black pepper
8 tbsp olive oil
1 large onion
4 sticks celery
2 large leeks
850ml/1½ pints chicken or vegetable stock (water is fine if you don't have either)
1½ tsp freshly grated horseradish

To serve
4 tbsp crème fraîche
1 tsp olive oil, plus extra for drizzling
a squeeze of lemon
4 slices of good, crusty white bread
butter

Method
1. Preheat the oven to 240C/460F/Gas highest setting.
2. Chop the parsnips, beetroot, potatoes and carrots into generous chunks. Toss them in a large bowl with the garlic, salt, pepper, and 4 tbsp of the olive oil. Spread them out on a baking tray in a layer no more than one deep and place in the middle of the oven. Cook the vegetables until they're soft and have taken on a bit of colour.
3. While the root vegetables are cooking, peel and chop the onion into 1cm/½inch pieces. Wash, peel and chop the celery and clean the leeks. Leeks can hold earth between the leaves so once you've trimmed off most of the green parts, split them nearly all the way down lengthwise, just stopping short at the root end, and rinse them well in cold water. When they're really clean, quarter them lengthwise and slice into 1½ cm/¾-inch slices.
4. Heat the remaining 4tbsp of olive oil in a large stainless steel saucepan or stockpot until almost smoking. Add the onions, give them a good stir and add a nice pinch of salt. When they've softened turn the heat down to medium. When they've started to go a lovely golden brown, add the celery. When that's softened add the leek. When that in turn is nice and soft but not browned, add the stock and the roast vegetables when they're ready. Simmer for fifteen minutes.
5. While the soup is cooking, stir the horseradish into the crème fraîche with a teaspoon of olive oil and the lemon juice and season well.
6. Allow the soup to cool slightly, then purée in a food processor or using a hand-held blender. Return to the pan, thin to the desired consistency with water, and check for salt - I always find that soups need more seasoning than I think. Toast the slices of bread and butter them.
7. Bring the soup back to a simmer then serve, piping hot, with a dollop of the crème fraîche, a drizzle of olive oil and a twist of black pepper. I like the toast with plenty of butter so it melts as I dip it into the soup.

Hatley Road at Christmas

Hatley Road at Christmas
December 15th 2007

Canapés
Sumarocca Extra Brut Cava

Barnet soup
the Society’s Vin d’Alsace

Beef Wellington
with red wine and shallot sauce
Salmon en croute
with parsley sauce
Sprouts a la brigoule en croute
Roast potatoes parsnips and onions
Winter greens with juniper
the Society’s Exhibition Haut Medoc 2004

Salad

Apple & pear tart
Chocolate gâteau
Nahe Scheurebe-Eiswein 1998

English cheeses
the Society’s Special Reserve Port
Henriques & Henriques Sercial, 1997

Salmon/fish terrine

Serves 8

Ingredients

250g (9oz) skinless salmon fillets
250g (9oz) small skinless monkfish fillets, halved if large
250g (9oz) skinless haddock fillets
250g (9oz) skinless whiting fillets
1 carrot, very finely diced
2 shallots, very finely chopped
2 celery sticks, very finely diced
2 small radishes, very finely diced
Bouquet garni made from a few sprigs each of parsley, thyme and dill, tied together
Salt
4 tablespoons flat-leaved parsley, torn
Black pepper
Juice of 1 lemon
½ teaspoon paprika
Pinch of powdered saffron
Pinch of grated nutmeg
2½ teaspoons powdered gelatine
To garnish:
1 tablespoon finely chopped shallot
Finely pared zest of 1 lemon
4 tablespoons finely chopped parsley

Preparation method
1. Put all the fish in a large saucepan or or casserole. Add 225ml (8fl oz) water, the carrot, shallots, celery, radishes, bouquet garni and salt. Slowly bring to the boil, then reduce the heat, cover and poach gently for 10 minutes. Remove from the heat and leave to cool in the cooking liquid.
2. When completely cool, discard the bouquet garni. Remove the fish from the pan and place on a tray. Slice the monkfish into medallions and break the remaining fish into generous bite-sized pieces. Place all the fish in a large mixing bowl. Strain the cooking liquid into a jug and transfer the strained vegetables to a plate. Add the parsley and some pepper. Set aside.
3. Place 125ml (4fl oz) of the reserved cooking liquid in a heatproof bowl. Add the lemon juice, paprika, saffron and nutmeg and stir to mix. Add salt to taste. Sprinkle the gelatine over the surface and leave to soak for 5 minutes.
4. Heat a large frying pan of water to just below boiling point. Set the bowl of gelatine bouillon in the pan and heat gently for 3-5 minutes until the gelatine has dissolved completely and the bouillon is clear.
5. Line a small Pyrex loaf pan, terrine mould or bowl with cling film, allowing a generous amount to hang over each side. Layer the fish pieces and vegetables in the mould, arranging them so that there is an attractive mix of colours and textures. Pour the gelatine mixture evenly over the fish.
6. Fold the excess cling film back over the surface of the terrine and place a lid or plate on top to weigh it down. Refrigerate for 6-8 hours or until completely set.
7. To serve, use the excess cling film to lift the fish terrine out of the mould and turn out on a serving plate, removing the cling film. Put the shallot, lemon zest and parsley in a small bowl and stir to mix. Sprinkle the mixture over the terrine, pressing it down lightly. Serve in slices with a leafy salad.