Beefsteak & Burgundy Club, Brisbane

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

B&B Luncheon, August 2004

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Entrée

Scallop Parcels

Serves 4

Ingredients:

  • 500g scallops
  • 100g macadamia nuts, chopped
  • 1 tsp olive oil
  • 2 chopped cloves of garlic
  • 1 Tbsp chopped basil leaves
  • 1 Tbsp low fat yoghurt
  • Filo pastry

 

Method:

Wash and cut the scallops into quarters.
Let them drain on kitchen paper.
Make a pesto by placing nuts, oil, garlic and basil leaves into a mortar and pound to a smooth paste.
Mix in the scallops with the pesto and moisten with a little yoghurt.
Spread a few sheets of pastry out on a tea towel.
Brush with a little extra light olive oil, folding each sheet onto the one beneath it.
Then cut into 6 squares, put a dollop of scallop mix on each sheet and twist into parcels.
This can be tied up with strips of chives or spring onion.
Place on lightly oiled tray and into 180°C oven until golden - say 20 minutes.
2 parcels per serve.
Serve with dollop of sour cream on side with lime wedge.

 
Main

Boeuf Bourguignon

Serves 4

Ingredients:

  • 900g Topside
  • 30ml olive oil
  • 100g streaky bacon rinded and diced
  • 15g plain flour
  • 45ml (3 tbspns) brandy
  • 50ml burgundy
  • 150ml beef stock
  • pinch of thyme
  • 1 bayleaf
  • 1 clove garlic skinned and chopped
  • salt and pepper
  • 6-8 shallots or tiny onions skinned and left whole

 

Method:

Cut the meat into 5cm squares.
Heat 15ml oil in a large pan and fry meat until brown.
A few pieces at a time, drain and place into a large ovenproof casserole.

Fry the bacon in the fat remaining in the pan, add flour and allow to brown and add to the casserole.
Warm brandy in small pan ignite and pour over the meat while still flaming.
Add burgandy, stock, thyme, bayleaf and garlic and season well with S&P.

Cover and cook in oven at 170°C for 2 hours.
Melt the remaining oil and brown shallots, drain and add to the meat.
Turn oven down and cook for a further ½ hour until meat is tender.
Remove bayleaf before serving.

 

To serve:

Serve with baby carrots, small new potatoes and minted peas

 
Dessert

Rice Apple Pancakes.

Serves 6

Ingredients:

  • 1 cup plain cooked calrose rice
  • 1 cup reduced fat milk
  • 2 egg yolks
  • 1 Tbsp honey
  • 1 Tbsp margarine
  • 125g self raising flour sifted
  • Grated rind of 1 lemon
  • 2 tsp lemon juice
  • 2 medium apples grated
  • 1 apple sliced
  • ½ tsp nutmeg
  • 2 egg whites
  • oil for frying
  • natural yoghurt to accompany

 

Method:

Simmer the cooked rice in ¼ cup of milk until milk is absorbed. (10-15 minutes)
Remove from heat, add egg yolks and remaining milk, stir in and set aside.
In a mixing bowl, combine honey, margarine, sifted flour, grated lemon rind, lemon juice, grated apple and nutmeg.
Set aside.
Whisk egg whites until peeks form.
Combine rice with apple mixture and fold in egg whites.
In a lightly oiled pan put separate tablespoons of mixture and cook as small pancakes.

To serve:

Serve hot with natural yoghurt dollop, a few thin slices of red apple, mint leaves to garnish and a little extra honey drizzled on pancakes.

 
Wine

Wine List

Course: Wine:
Aperitif: Pelican Point
Chardonnay Cuvee NV
Entree: 2000 Maglieri
Cellar Reserve Chardonnay
McLaren Vale
Main 1: 2001 Carramar Estate
Durif Riverina
Main 2: 2000 Fowler Blair House
Limestone Coast Shiraz SA
Desert: Wolf Blass
Gold Label
Clare Valley
Botryitis Gewurztraminer
Fortified: Grant Burge
Aged Tawney Port

 

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