for the tuesday class
October 8th 2007 19:33
for the tuesday class
Beef Wellington
Serves 8
1.5 kg (3 lb) Fillet of Beef
375g (13 oz) Puff Pastry
225g (8 oz) Button Mushrooms
175g (6 oz) Smooth Liver Pate
1 Egg
40g (1½ oz) Butter
1 tbsp Vegetable Oil
Pre-heat oven to 220°C: 425°F: Gas 7
Trim and tie up the beef at intervals with fine string so it retains its shape.
Heat the oil and 15g (½ oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.
Roast for 20 minutes, allow the beef to cool then remove the string.
Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate.
On a lightly floured surface, roll out the pastry into a large rectangle to a thickness of 0.5 cm (¼ inch).
Spread the pate and mushroom mixture along the centre of the pastry.
Place the meat on top in the centre.
Brush the edges of the pastry with the beaten egg.
Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.
Place on a baking tray.
Decorate with leaves cut from the pastry trimmings, brush with the remaining egg.
Bake for 50-60 minutes, covering with foil after 25 minutes.
Allow to rest for 10 minutes before serving.
finish Mediterranean skewers
Beef Provencale
Beef Provencal Casserole (Week 5 – Sunday)
200g diced lean casserole beef 3 teaspoons canola oil 1/2 sliced onion 1/4 diced red capsicum ¼ diced green capsicum 60g button mushrooms 1 tablespoon chopped fresh mixed herbs ½ Bay leaf 125g canned tomatoes, with its juice 30ml red wine Cracked black pepper Heat a little oil in a deep-sided pan on high and fry onion until golden and put aside. Coat meat in the remaining oil and brown meat in small batches, removing before adding the next. Return meat and onion to pan. Add remaining ingredients, stirring to combine. Reduce heat to low, cover and simmer (cooking gently at a level where bubbles rise to the surface) until meat is tender; about 11/2 – 2 hours. Stir occasionally. Season to taste. If casserole needs thickening simmer with lid off until reduced (about 15-20 minutes). Serve with a selection of vegetables.
over the two days there will be time to produce vegetable accompaniments and stocks
Beef Olives
(Bragioli)SERVES 4In this traditional dish, stuffed beef slices are tied into the shape of oversize olives. Olives are a Mediterranean symbol of blessings and peace, which may be why this dish is shaped to look like them. Ask your butcher to slice the meat thinly, then pound it to about 1⁄16".1 large yellow onion, peeled and chopped2 cloves garlic, peeled and minced6 tbsp. extra-virgin olive oil1⁄2 lb. ground beef or pork, or a combination of the twoLeaves from 3 sprigs each flat-leaf parsley and marjoram, chopped2 hard-cooked eggs, peeled and choppedSalt and freshly ground black pepper4 very thin slices top round steak, about 4" × 8" each1 cup red wine1 cup crushed tomatoes1⁄2 cup bread crumbs (optional)1. Cook half the onions and half the garlic in 4 tbsp. of the oil in a large skillet over low-medium heat for 15 minutes. Add meat, parsley, and marjoram, and cook 10 minutes. Remove from heat and allow to cool. Stir in eggs, season to taste, and mix well.2. Place about 1⁄4 cup filling in the center of each piece of steak. Roll lengthwise, tucking in sides as you go. Tie each roll securely with kitchen string.3. Heat remaining 2 tbsp. oil in a skillet over medium-high heat and brown rolls on all sides. Add remaining onions and garlic, wine, tomatoes, and, if using, bread crumbs. Lower heat and simmer covered till meat is just cooked through, about 10 minutes. Transfer meat to a platter; cook sauce until thickened, about 5 minutes. Pour sauce over meat and serve.
First published in Saveur, Issue #9
Pumpkin soup
Crumb schnitzel
Potato garnishes
Serve and evaluate
Beef Wellington
Serves 8
1.5 kg (3 lb) Fillet of Beef
375g (13 oz) Puff Pastry
225g (8 oz) Button Mushrooms
175g (6 oz) Smooth Liver Pate
1 Egg
40g (1½ oz) Butter
1 tbsp Vegetable Oil
Pre-heat oven to 220°C: 425°F: Gas 7
Trim and tie up the beef at intervals with fine string so it retains its shape.
Heat the oil and 15g (½ oz) of the butter in a large frying pan, add the beef and seal and lightly colour on all sides.
Roast for 20 minutes, allow the beef to cool then remove the string.
Fry the sliced mushrooms in the remaining butter until soft, allow to cool and mix with the pate.
Spread the pate and mushroom mixture along the centre of the pastry.
Place the meat on top in the centre.
Brush the edges of the pastry with the beaten egg.
Fold the pastry edges over and turn over so that the join is underneath, folding the ends under the meat.
Place on a baking tray.
Decorate with leaves cut from the pastry trimmings, brush with the remaining egg.
Bake for 50-60 minutes, covering with foil after 25 minutes.
Allow to rest for 10 minutes before serving.
finish Mediterranean skewers
Beef Provencale
Beef Provencal Casserole (Week 5 – Sunday)
200g diced lean casserole beef 3 teaspoons canola oil 1/2 sliced onion 1/4 diced red capsicum ¼ diced green capsicum 60g button mushrooms 1 tablespoon chopped fresh mixed herbs ½ Bay leaf 125g canned tomatoes, with its juice 30ml red wine Cracked black pepper Heat a little oil in a deep-sided pan on high and fry onion until golden and put aside. Coat meat in the remaining oil and brown meat in small batches, removing before adding the next. Return meat and onion to pan. Add remaining ingredients, stirring to combine. Reduce heat to low, cover and simmer (cooking gently at a level where bubbles rise to the surface) until meat is tender; about 11/2 – 2 hours. Stir occasionally. Season to taste. If casserole needs thickening simmer with lid off until reduced (about 15-20 minutes). Serve with a selection of vegetables.
over the two days there will be time to produce vegetable accompaniments and stocks
Beef Olives
(Bragioli)SERVES 4In this traditional dish, stuffed beef slices are tied into the shape of oversize olives. Olives are a Mediterranean symbol of blessings and peace, which may be why this dish is shaped to look like them. Ask your butcher to slice the meat thinly, then pound it to about 1⁄16".1 large yellow onion, peeled and chopped2 cloves garlic, peeled and minced6 tbsp. extra-virgin olive oil1⁄2 lb. ground beef or pork, or a combination of the twoLeaves from 3 sprigs each flat-leaf parsley and marjoram, chopped2 hard-cooked eggs, peeled and choppedSalt and freshly ground black pepper4 very thin slices top round steak, about 4" × 8" each1 cup red wine1 cup crushed tomatoes1⁄2 cup bread crumbs (optional)1. Cook half the onions and half the garlic in 4 tbsp. of the oil in a large skillet over low-medium heat for 15 minutes. Add meat, parsley, and marjoram, and cook 10 minutes. Remove from heat and allow to cool. Stir in eggs, season to taste, and mix well.2. Place about 1⁄4 cup filling in the center of each piece of steak. Roll lengthwise, tucking in sides as you go. Tie each roll securely with kitchen string.3. Heat remaining 2 tbsp. oil in a skillet over medium-high heat and brown rolls on all sides. Add remaining onions and garlic, wine, tomatoes, and, if using, bread crumbs. Lower heat and simmer covered till meat is just cooked through, about 10 minutes. Transfer meat to a platter; cook sauce until thickened, about 5 minutes. Pour sauce over meat and serve.
First published in Saveur, Issue #9
Pumpkin soup
Crumb schnitzel
Potato garnishes
Serve and evaluate
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Comment by culinarian
when you have set up your blog i would love to have a read so shoot us the link. i could also point you to some food blogs that i found cool. happy blogging regards Dave