Beefsteak & Burgundy Club, Brisbane

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B&B Luncheon, March 2004

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Entrée

Yabby and Sour Cream Stack with Watercress Salad

Serves 6

Ingredients:

  • 400g yabby tail flesh
  • 3 tablespoons butter
  • 1 diced red onion
  • 2 tablespoons plain flour
  • 1 cup fish or chicken stock
  • 1 cup light sour cream
  • 2 cups grated low fat tasty cheddar cheese
  • ½ cup coarsely crumbled dry biscuits
  • 1/4 cup melted butter extra
  • Pinch of salt, pepper and cayenne.

 

Method:

Fry onion in 3 tblspoons butter and add yabby flesh and cook for 3 minutes.
Stir in flour, cook gently for 2 minutes then pour in stock and stir constantly till boils and thickens.
Add sour cream
Add cheese and take off heat.
Season.
Pour into individual ramekins.
Mix ¼ cup butter with crumbs and sprinkle over ramekins and bake for 25 minutes @ 180°C

Serve with watercress salad.
Wash a bunch of watercress and remove sprigs.
Pat the sprigs dry and place in a large bowl.
Add some roughly chopped walnuts, splash with a little white wine vinegar and olive oil and toss to combine.

 
Main

Carbonade Flamande

Serves 4

Ingredients:

  • Flour, salt and pepper
  • 250g lean bacon cut into chunks
  • 1kg chuck steak lean trimmed and chunked
  • 2 x tablespoons butter
  • 3 x large onions sliced
  • 1 x teaspoon sugar
  • 1 x tablespoon dijon mustard
  • 1 x bay leaf and thyme
  • 1 x stubby Tooheys Old Beer (Brown beer)
  • 12 pitted olives
  • 2 tablespoons chopped oregano leaves
  • Zest of 1 fresh lemon

 

Method:

Combine flour salt and pepper and dredge beef chunks in it.
Cook bacon till crisp in oil sprayed skillet.
Place bacon in casserole dish.
Brown onion in skillet and add to casserole.
Add butter to casserole.
Brown beef an all sides. Smear with mustard and add to casserole.
Add bay leaf and thyme and add bottle of beer.
Allow to simmer covered on low heat for 1 hour.
Serve with gremolata.

 

To serve:

Serve with 4 small new potatoes and helping of green beens.

 
Dessert

Maple Mousse

Serves 4

Ingredients:

  • 3 x egg yolks
  • ¾ cup maple syrup
  • 2 x cups heavy cream

 

Method:

Beat egg yolks in the top of a double boiler (off heat) until lemon coloured.
Heat maple syrup to boiling point, pour very slowly into egg yolks, whisking continuously.
Cook over boiling water until eggs coat a spoon.
BE CAREFUL NOT TO HEAT MIXTURE TOO FAST.
Cool mixture over ice while stirring to room temp.
Beat well chilled cream stiff and doubled in volume.
Fold in maple-egg mixture until well blended.

To serve:

Fill parfait glasses, refrigerate until ready to serve.
Garnish with strawberry and sweet biscuit.

This is how it should look when finished, and this is how not to eat it !

 
Wine

Wine List

Course: Wine:
Aperitif: Taltarni
Entree: Whitton Estate
2002 Sav Blanc
Riverina Griffith NSW
Main 1: 1998 Tatachilla Cab Sav
McLaren Vale South Aust
Main 2: Garry Chrittenden Sangiovese
Desert: Tempus Two
Fortified: White Port

 

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