| Beefsteak & Burgundy Club, Brisbane |
| Entrée | Main | Dessert | Wine | Wine & Food Master: Mr Wayne Hansen |
B&B Luncheon, February 2004 |
Home Page 2004 Index |
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Baked Figs with Prosciutto and Gorgonzola CheeseServes 6Ingredients:
Method:Preheat oven to 180CWrap one slice of prosciutto around middle of each fig and secure with a toothpick. Melt butter add cream and gorgonzola together in a saucepan over a low heat. Place figs in an ovenproof dish, pour cream sauce over and cover dish with foil. Bake for 7 minutes. Remove foil and bake 1 more minute. Place 2 figs an each serving plate and pour sauce over them.
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Braised Lamb with Olives and Lemon and Sweet Pumpkin MashServes 4Ingredients:
Method:Chop boned leg of lamb, remove excess fat and sinew.Brown in olive oil. Set aside. In oven proof dish saute chopped red onion and garlic. Add red wine and reduce by 1/3. Add balsamic, cup of beef stock, tomatoes, cinnamon sticks and bay leaves. Season with salt and pepper. Bring to the boil. Add meat and cook in oven at 180c for 90 minutes. Add pitted olives and 2 tablespoons of oregano leaves and zest of 1 fresh lemon Cook for further 30 minutes. Serve with butternut pumpkin mash.
To serve:Place mash on plate with hollow and fill with lamb stew.
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Mango Napoleon with Lime Cream Custard, Passionfruit Sauce and Angel Wings.Serves 4Ingredients:
Method:Whisk 100g sugar, egg yolks and 35g cornflour until thick and pale.Bring cream, milk, vanilla bean, lime zest to the boil. Pour cream mixture into egg yolk mixture and whisk. Return the mixture to the saucepan and heat, stirring over a medium heat for 4 minutes (until the mixture has thickened) Remove from heat and allow to cool. To make the angle wings.Pre heat oven to 175°CRoll pastry out into a large square about 5mm thick. Sprinkle with castor sugar and roll pastry into logs about 4cm thick. Chill for about 15 minutes. Remove the logs from fridge and cut into 1cm thick disks. Dust bench with castor sugar (not flour) to roll on. Lay pastry disk on castor sugar and roll to form an oval shape about 4mm thick. Place on a baking tray and bake for about 15 minutes or until golden brown. Remove from oven and allow to cool. For passionfruit sauce.Blend passionfruit pulp with orange juice and strain to remove seeds.Place juice into a saucepan with 125g castor sugar. Bring to the boil. Whisk in 20g cornflour to thicken. Remove from heat allow to cool. To serve:Peel mangoes and cut 4 cheeks.Slice each cheek 3 times lengthwise. Place a teaspoon of lime custard onto plate and lay an angel wing on it. Form a layer of mango and lime custard. Drizzle with passionfruit sauce and top it off with an angel wing on top.
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