| Entrée |
Mussels Provencale
- Moules à la Provençale
Serves 4
Ingredients:
2kg green lip fresh mussels
100g chopped garlic
100g chopped onion
200g chopped red capsicum
200g chopped green capsicum
450g tin chopped tomatoes
450g tin tomato puree
Handfull chopped parsley
Tblsp chopped rosemary
Tblsp chopped basil
1 cup white wine
salt and pepper
To prepare:
Cook mussels in one pot.
In other pot cook Provençale sauce
- Saute onions, capsicum and garlic
- Add white wine and reduce by ½
- Add tomatoes, puree and herbs simmer for 15 minutes
- Add Provencale to mussels stir for a few minutes and serve with crusty bread.
|
| Main |
Peppered Beef Fillet with Horseradish Mashed Potatoes
Serves 4
Ingredients:
- 500g large Potatoe
- 4 teaspoons grated horseradish
- 500ml distilled white vinegar
- 200ml milk
- 200g butter
- Salt and freshly ground white pepper
- 4 x 200g prime fillet steak
- Freshly cracked black pepper
- 50ml brandy
- 100ml demi glaze (veal stock)
- 2 tablespoons green peppercorns
Method:
- Leaving their skins on bring potatoes to the boil and simmer until tender
- Once cooked, peel and pass through a food mill, mix in horseradish and milk
- Whip in unsalted butter and season to taste with salt and freshly ground white pepper
- Pre heat oven to 240°C
- Roll the eye fillets in cracked peppercorns
- Heat a heavy pan, add a little oil and seal all sides of steaks
- Place in hot oven to cook to medium rare
- Remove and rest in warm part of kitchen on a tray.
- Pour off any excess fat, deglaze pan with brandy and add demi glaze cream and whole green peppercorns
- Reduce to a saucing consistency.
- Whilst this is happening re heat the horseradish mashed potatoes.
- Place cooked fillet to one side of plate and spoonful of potato on other side
- Drizzle pepper sauce over the steak and potato.
|
| Dessert |
Rosewater and Turkish Delight Pears with Rosewater and Pistachio Ice Cream.
Serves 4
Ingredients:
- 4 x Beurre Bosc Pears
- 100g pink rosewater
- Turkish delight segments
- Lite Vanilla Ice Cream
- 100g caster sugar
- ½ cup pistachios
Method:
- Preheat oven to 180°C
- Line a baking tray with baking paper
- Cut pears in half and remove seeds
- Put pear halves on tray and fill centres with pieces of Turkish delight.
- Bake for 25-30 minutes till pears are tender and Turkish delight has melted.
- Allow to cool slightly
- Serve with Rosewater and pistachio ice cream
- Sprinkle with rose petals.
Rosewater and Pistachio ice cream:
- Place 1 litre lite vanilla ice cream in a bowl and let soften but not melt
- Add 3 tblsp rosewater and ½ cup pistachio kernels and stir to combine
- Return ice cream to container and refreeze
- Serve with baked pears.
|