Beefsteak & Burgundy Club, Brisbane

Entrée | Main | Dessert | Wine Wine & Food Master: Mr Wayne Hansen

B&B Luncheon, April 2004

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Entrée

Cold Cucumber soup

Serves 4

Ingredients:

  • 1 large green cucumber
  • 1 large dill pickle chopped
  • 1 tablespoon butter
  • 2 tblspoons lemon juice
  • ½ onion grated
  • 11/3 cups low fat yogurt
  • 11/4 cups chicken stock
  • salt and pepper
  • 1 tbsp chopped fresh dill

 

Method:

Peel, seed and chop cucumber.
Place remaining cucumber, dill pickle, lemon juice and onion in food processor.
Process until smooth and fine.
Transfer mixture to a large bowl, stir in yogurt, stock and salt and pepper to taste.
Add dill and stir until combined.
Cover and refrigerate. Serve with extra sprinkling of dill and melba toast.

Make day before serving to give flavour chance to develop fully.

 
Main

Rib Beef Steak on Spinach Pancakes with Cabernet Butter

Serves 6

Ingredients:

  • Leg of lamb (boned)
  • 6 trimmed ribs steaks
  • vegetable oil
  • Seasoning
  • Butter
  • 6 x tablespoons chopped shallots
  • 1 teaspoon minced garlic
  • ½ cup Cabernet Sav
  • 200g butter
  • salt to taste

Pancakes

  • 250g pack frozen chopped spinach
  • 2 heaped tablespoons plain flour
  • 2 med eggs
  • salt and pepper
  • ¼ cup milk
  • ¼ teaspoon nutmeg
  • light olive oil for frying

 

Method:

Rub steaks with oil and season. Sear lightly for 2 minutes each side.
Put on foil tray and refrigerate. Bring to room temp and pour off any juices.
Pre heat oven to 260°C. Put in steaks uncovered in oven for 7 minutes - 10 minutes before serving.
Serve topped with cabernet butter and spinach pancakes with half tomato seasoned.

 

For the Butter

Melt 1 tablespoon of butter in heavy pan add chopped shallots and saute with garlic till soft.
Add cabernet wine and boil until liquid is absorbed, stirring frequently.
Cool completely

For the pancakes

Mix all ingredients together to make a batter.
Make 6 small pancakes in oiled pan.
Approx 1 minute each side.

 
Dessert

Drunken Banana Crêpe with Tia Maria Icecream

Serves 6

Ingredients:

  • 6 large Cavendish bananas
  • juice of 1 lemon
  • 60g butter
  • 4 tablespoons soft brown sugar
  • ½ cup orange juice
  • 3 tablespoons Tia Maria or Bundy rum
  • ½ teaspoon of whole cloves

 

Method:

Peel bananas, halve lengthways and pour lemon juice over to whiten.
Soften the butter and add sugar in a bowl for 2 minutes on microwave high.
Add Tia maria or rum orange juice and cloves to the bowl and cook a further 2 minutes.
Pour mixture into a shallow microwave disj and arrange the bananas around outside edge.
Spoon liquid over bananas, cover dish with plastic wrap and cook on high for 3 minutes.

Wrap in crepe.
Serve with Tia Maria Icecream

 
Wine

Wine List

Course: Wine:
Aperitif: Thomas Hardy and Sons
St James Shiraz
Reynella SA
Entree: Cranswick Smith Reserve
2001 Chardonay
Riverina NSW
Main 1: Individual Vineyard Swan Hill
Karma vineyard
1999 Shiraz
Angaston SA
Main 2: Amberton
1999 Cab Sav
Tanunda SA
Desert: Miranda Golden Botryitis
2002 Semillon Riesling
Griffith NSW
Fortified: Baileys of Glenrowan
Tokay
Glenrowan, Victoria

 

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