| Beefsteak & Burgundy Club, Brisbane |
| Entrée | Main | Dessert | Wine | Wine & Food Master: Mr Wayne Hansen |
B&B Luncheon, June 2004 |
Home Page 2004 Index |
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Soufflé OystersServes 6Ingredients:
Method:Put oysters onto baking tray. Remove rind from bacon, chop bacon into small pieces.Put in frying pan, cook until bacon is crisp and sprinkle evenly over oysters. Heat butter in saucepan add flour stir until combined, remove from heat. Gradually add milk, stir until combined. Add mustard, salt and pepper. Return pan to heat, stir until sauce boils and thickens remove from heat. Add grated cheese, stir until cheese has melted. Add egg yolks stir until combined. Allow mixture to cool, until warm. Beat egg whites until soft peaks form and gently fold into cheese mixture. Spoon heaped teaspoonfuls of mixture on to each oyster. Bake in hot oven 5 minutes or until puffed and golden brown. Serve with wedge of lemon and garnish of parsley. 4 oysters per serve
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Fillet Steak with Whisky Cream SauceServes 2Ingredients:
Method:Press steaks to a neat shape. Cut bead into rounds about the same size as steaks.Heat butter in pan, add mustard, mix well. Brush bread with mustard butter and place on oven tray. Bake in moderate oven 20 minutes or until golden brown. Heat extra butter in pan add steaks, cook until done medium. Remove from pan a nd keep warm. Drain off drippings, leaving 1 tablespoon in pan. Add flour, add finely chopped shallot, stir over medium heat a few seconds. Stir in water, stir until sauce boils add cream, parsley, crumbled stock cube, whisky and lemon juice, reduce heat simmer 2 minutes. Stack steak on bread and drizzle with sauce.
Serve with:Bean bundleIngredients
MethodTop, tail, and string beans. Cook approx 10 minutes in boiling salted water.Drain. Divide beans into 2 bundles secure each with chives tie. Melt butter add lemon juice, stir until combined. Add beans heat gently and season with salt and pepper.
Herbed TomatoesIngredients
MethodSlice off stem end of each tomatoPut tomato into ovenproof dish. Sprinkle lemon juice over cut top of tomatoes then salt and pepper. Bake in moderate oven dot each tomato with butter, sprinkle combined parsley, chives and basil over. Bake for a further 5 minutes. |
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Poached Pears with Pastry TwistsServes 10Ingredients:
Method:Core pears using melon baller, Leave stems attachedCombine wine, water, sugar, cinnamon, vanilla, rinds and juices in large pan. Stir over heat without boiling until sugar dissolves. Add pears simmer covered about 12 minutes or until pears are soft. Remove from heat. Top with plastic wrap to keep pears submerged. Cool. Refrigerate for 3 hours until cold. Remove pears from liquid and strain. Boil liquid in pan uncovered until reduces to 375ml (1 ½ cups) Stir in extra sugar and liqueur. Stir over heat, without boiling until sugar is dissolved then simmer uncovered 2 minutes. Cool. Cover and refrigerate until cold. Serve pears with liqueur syrup and pastry twists. Pastry twistsIngredients:
Method:Grease oven trays, cover with baking paper.Brush 2 sheets of pastry with some of the egg white. Sprinkle 1 sheet with ¼ cup of the sugar, top with second sheet, egg white side down. Brush pastry with more egg white sprinkle with 1 tablespoon extra castor sugar. Cut pastry in half lengthways then into 2cm strips. Twist pastry place on prepared trays, brush with more egg white, sprinkle with more sugar. Bake in hot oven about 12 minutes or until crisp. Repeat with remaining pastry, egg white and sugar. Serve say 3 twists per serve.
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