(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!
Thursday 27 May 2010
Sprouts a la Brigoule
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
75g/3oz dried chestnuts or 175g/6oz fresh chestnuts
1.1l/2pt water
450g/1lb brussels sprouts
110g/4oz carrot, scrubbed and chopped
1 small onion, peeled and finely chopped
425ml/¾ml stock or water50g/2oz butter
25g/1oz wholewheat floursalt and freshly ground black pepper
3 slices of lemon
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. If you are using dried chestnuts boil them in 1.1L/2pt of 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!
Cooking time 30 mins to 1 hour
Ingredients
75g/3oz dried chestnuts or 175g/6oz fresh chestnuts
1.1l/2pt water
450g/1lb brussels sprouts
110g/4oz carrot, scrubbed and chopped
1 small onion, peeled and finely chopped
425ml/¾ml stock or water50g/2oz butter
25g/1oz wholewheat floursalt and freshly ground black pepper
3 slices of lemon
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. If you are using dried chestnuts boil them in 1.1L/2pt of 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.
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.
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.
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