Sirloin steak charred in butter, with stir-fried vegetables and a sauce of fried peppercorns, red wine and cream
Sirloin steak with pepper sauce
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Monthly Archives: April 2011
Slow-roasted pork “Donnie Brasco”
Remains of the 16lb shoulder of pork after the onslaught of ten hungry party people. Hugh Fearnley-Whittingstall’s “Donnie Brasco” method, joint coated with fresh and ground ginger, cinnamon, star anise, crushed pepper, garlic, muscovado sugar, honey, soy sauce, smoked seasalt flakes, smoked paprika, chilli and oil, sizzled at 230C for half and hour, then slow-roasted for 20 hours. Yes TWENTY. Meat was so soft you could serve it with a spoon
Fillet steak with whisky sauce
Aberdeen Angus fillet steak with a sauce of mushrooms, whisky, double cream, mustard and fried peppercorns
Lemon sole with anchovy cream sauce
Lemon sole with button mushrooms fried in butter with an anchovy cream sauce
Salt pork risotto
Salt pork risotto, made with arborio rice, on a bed of spring greens
Mince and onions
Beef mince with onions, mushrooms and peppers in a rich herb stock with new potatoes, spring greens, broccoli, red cabbage sauteed in butter then finished with apple juice. Served with cherry tomatoes, rolled in olive oil and seasoned, then roasted
Cod and scallops
Baked cod on a bed of redskin mash, scallops browned in herb butter and home-grown french beans. Served with a cheese, parsley and smoked paprika bechamel and fresh chives
Chicken with ginger and rosemary
Chicken, mushrooms and peppers in a ginger, rosemary, wine and cream sauce with Jersey Royals and sweetheart cabbage
Pork and red cabbage
Pan-fried medallions of pork fillet, sauteed mushrooms and new potatoes on a bed of red cabbage, steamed in wine and butter with raisins, finished wtih a caramelised apple sauce
Lasagna
Lasagna. Sticky. Scented. Meaty….