Recipes

 Beef Red Wine Sauce (makes 1/2ltr)

1kg Beef trimmings cut small

125gr Sliced shallots

250gr Sliced Button mushrooms

50ml Groundnut oil or none scented

200ml Port

50ml Cream

.7 litre (1 bottle) Pinot Noir Red wine

.5 litre Chicken stock

350ml Veal Glace

3 Sprigs Tarragon

5 Black pepper corns

4 Sprigs of thyme

Method

Place the oil into a roasting tray and heat on top of the stove, add the beef trimmings and lightly colour.

Add the sliced shallots and sweet no colour; now add the sliced button mushrooms and sweet for a further 3 minutes until they are slippery in look.

Add the red wine and port and reduce slowly until 2/3.

Now add the chicken stock, veal glace, tarragon, thyme, peppercorns and cream. Bring to the boil skim.

Transfer to a saucepan, bring back to the boil and cook out for 45-minute/1 hour.

Strain through a colander and then pass through a chinoise, place back into a saucepan and reduce to consistency.

Season with salt and pepper pass through muslin.

Shallot Puree

300gr Chopped shallots

100gr Butter

1 Sprig thyme

Salt & Pepper

Method

Melt the butter in a saucepan and add the sliced shallots and thyme.

Confit slowly for 30 minutes stirring time-to-time adding a drop of water when needed. No colour

Blend everything in a food processor.

 Glazed button onions

350gr Button onions

40gr Butter

4gr Salt

1gr Pepper ground white

10gr Sugar castor

500ml Water

2 Sprigs of thyme

Method

Place the water, butter, sugar, pepper, thyme and button onions into a saucepan

Bring to the boil and reduce the cooking liquid.

Once the stock has reduced colour slowly

Deglaze with a drop of water and then leave to drain in a sieve

Once cool place into a storage container until use