| Beefsteak & Burgundy Club, Brisbane |
| Entrée | Main | Dessert | Wine | Wine & Food Master: Mr Tony Musgrave (acting for Kerry Robinson) |
B&B Luncheon, September 2004 |
Home Page 2004 Index |
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Sepie e Polenta
Serves 6
Ingredients:
For the creamy polenta:
Method:Make sure cuttlefish are thoroughly cleaned and fine membrane is removed.Heat olive oil in a large frypan. Add anchovies and fry until dissolved. Add cuttlefish, stir for a few minutes. Stir in wine. Cook for another few minutes. Add parsley and stir well. Season to taste, not too much as the anchovies are salty. Cover and cook for 5-10 minutes. Remove sepia from the pan. Leave aside covered to retain heat. Add a little water (depending on how much liquid had been released from the cuttlefish) reduce sauce in pan. Bring water and salt to the boil then reduce to a gentle boil. Gradually add handfuls of mixed semolina stirring constantly with a whisk. When mixture becomes thicker (about the 3 cup mark) use wooden spoon. When spoon stands up in the mixture, add butter and olive oil stirring constantly. Cook for approximately 40-45 minutes, stirring every few minutes to avoid polenta sticking to the bottom of the pan. At the end of cooking time, bring to rapid boil for a minute until mixture leaves side of the pan. Pour onto a large wooden tray or serving platter. Cool a little and slice in into preferred shapes to serve. Return cuttlefish to pan for a minute or two. Serve with creamy polenta and a small radicchio salad dressed with extra virgin olive oil and balsamic.
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Involtini di vitello stufati
Serves 4
Ingredients:
Method:Prepare the beurre manié by combining the margarine and flour and rolling the mix into little balls. Cover and refrigerate.Place all the filling ingredients in a bowl - carrot, celery, capsicum, chili, shallot, mushrooms, garlic, oil, vinegar and rosemary. Season and mix well (because of the stock be careful with the salt). Place a piece of the veal between 2 pieces of "Go Between" (plastic sheeting). Flatten and spread with a meat mallet until very thin (less than 2 mm thick). Repeat with remaining veal. Halve each piece of veal crosswise if too wide. Place one to two tablespoons of the vegetable mixture in the middle of the veal and roll up. Place on top of two or three fine slices of prosciutto that have been overlapped two cm. lengthways and wrap tightly with the ends folded in to seal the parcel. Repeat with remaining ingredients. Place the parcels in a large oiled baking tray and bake in a fan forced oven at 180ºC for 20 minutes or until the ham is crisp. Pour off the fat and add the stock to the baking dish so that it comes up nearly to the top of the parcels. Spray the potatoes lightly with olive oil and dust lightly with hot paprika. Place the potatoes on and around the parcels and return to the oven at 180ºC for a further 40-50 minutes or until cooked, basting from time to time so the parcels do not become dry. Be sure the stock does not reduce below 2/3 the original quantity (add water if needed). Remove the veal parcels and potatoes; cover and keep warm. Strain the sauce and return to a pan on the stove. Allow to bubble and melt in sufficient of the beurre manié to bring the sauce to a smooth consistency, adding water if needed. Cook for 2-3 minutes.
To serve:Plate out two or three parcels per person, and the potatoes.Spoon the hot sauce over the parcels and serve.
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Butterscotch Upside Down PuddingServes 4Ingredients:
Method:For the butterscotch: Cream butter with brown sugar, lemon rind and juice. Spread over the bottom of an 8 inch (20cm) greased cake tin.Cut pineapple into desired shapes. Arrange a pattern with cherries on top of the butterscotch mixture in tin. Cream margarine or butter with sugar and vanilla. Add egg. Mix well. Fold in milk alternately with sifted flour and salt. Spread carefully over fruit in tin. Being careful not to move the fruit. Bake in moderate oven 35-40 minutes. Allow to stand in tin a few minutes for butterscotch syrup to settle. Turn onto a hot serving dish. . To serve:Serve with custard (crème anglaise)
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