Salmon in Sorrel Sauce

Sorrel gives a tangy zesty taste to sauces and works wonders with rich oily fish like salmon.

Salmon and sorrel sauce for 2 beautiful people

Equipment

• Baking tray
• Medium Pan
• Tin foil

Ingredients

• 2 Salmon fillets
• 6 large Sorrel leaves chopped
• 1 Shallot diced
• 100ml of Chicken stock
• 150ml sour cream
• Salt and pepper
• 30g Butter

Method

• Heat oven to 200 degrees
• Place salmon on baking tray and season well
• Place salmon in the oven for 18 to 20 minutes
• In a medium hot pan fry onions and garlic in melted butter for a few minutes
• Add stock and reduce by 50%
• Add sour cream and stir in for 30 seconds
• Add Sorrel and stir in for 1 minute
• Season well with salt and pepper
• Remove salmon and spoon over the delicious sorrel sauce

Beef Wellington

Equipment

• Blender
• Frying Pan
• Chopping board
• Cling film
• Grease proof paper
• Baking Tray
• Sharp knife

Fillet Beef for Wellington

Ingredients

• 600g Fillet Beef
• Dijon mustard
• 2 tbsp of Olive Oil
• 200g mushrooms + 2 Cloves Garlic (Optional)
• 25g butter
• 6 big slices of prosciutto
• 300g ready made chilled puff pastry
• 1 large egg yolk beaten

Beef Wellington

Method

• Heat oil in frying pan
• Season the beef and then sear all sides in pan then remove and let cool for 30 mins
• Add the mushrooms and garlic to blender and blend until a breadcrumb texture
• Heat butter in a pan and fry mushrooms for a couple of minutes
• Add the Thyme and a splash of wine and stire fry for a few minutes until quite dry consistancy
• On some cling film layout the prosciutto overlapping until big enough to wrap round beef
• Evenly spread out the mushroom mixture over the prosciutto leaving a border without any mushrooms.
• Brush the beef evenly in mustard
• Place in the middle of the prosciutto and ham and wrap round the beef
• Cover in cling film and put in the fridge for 30 minutes
• Roll out the pastry into a triangle big enough to wrap and cover the beef
• Place the beef in the middle of the pastry and brush round the edges of pastry with the half the beaten egg
• Wrap the beef in pastry so covered and trim any parts of pastry that may be too thick
• Cover in cling film and put in fridge for 30 mins to 24 hours until ready to be cooked.
• To cook heat oven to 200c and place beef on grease proof paper on a baking tray
• Brush the rest of beaten egg onto the pastry on beef
• Make a few slits in pastry with the back of a knife gently (do not pierce)
• Place in oven for 20 - 25 mins for Rare and 30-35 for Medium Rare
  
  

  

  Slice of Beef Wellington 

  

  Beef Wellington slice

Moussaka

Equipment:-

• A large frying pan
• 1 pot
• Chopping board
• Baking tray
• A sharp knife
• A small baking dish
• Grater
• Cooking brush
• Grease proof paper

Moussaka

INGREDIENTS

• 3 medium or 2 large aubergines, sliced into 1 cm thick rings
• 1 large onion, finely chopped
• 4 cloves of garlic, finely chopped
• 10 baby tomatoes halved
• 1 tsp cinnamon
• 4 tsp dried oregano
• 1 tbsp of bouillon
• 500g minced lamb or beef
• 2 tbsp tomato purée, mixed with 150ml water
• 150ml red wine
• Small bunch of flat-leaf parsley, chopped

Bechamel Sauce

• 500ml milk
• 60g butter
• 60g plain flour
• 50g Cheddar cheese, grated
• 2 eggs, beaten
• Nutmeg, to grate

METHOD

1. Pre-heat the oven to 180C. Place aubergines on baking sheets. Brush with olive oil and season and turn over and repeat. Bake for about 25 minutes until soft, golden and floppy.

2. Meanwhile, put 2 tbsp olive oil into a large frying pan over a medium high heat and cook the onion until soft. Add the garlic, cinnamon and oregano and cook for a further couple of minutes, then stir in the lamb or beef. Turn up the heat slightly, and brown the lamb well, cooking until the mixture is quite dry. Stir in the tomatoes, wine, bouillon and tomato water bring to a simmer, then turn the heat down low and cook for 30--40 minutes until most of the liquid has evaporated. Season and stir in the parsley.

3. Meanwhile, make the bechamel. Bring the milk to just below boiling point, and melt the butter in another saucepan. Stir the flour into the butter and cook for a couple of minutes, then gradually whisk in the hot milk. Cook until you have a thick sauce, then stir in about 70% of the cheese until melted. Take off the heat and allow to cool slightly, then beat in the eggs and add nutmeg and seasoning

Moussaka

4. Arrange a half of the aubergines in the base of an oven dish, and top with half the meat. Repeat this layer and top with the sauce. Add the left over tomato halves and the rest of the cheese. Season with cracked black pepper and bake for about 35 minutes until well browned, and then leave to cool for half an hour before serving.

Roast Pheasant

Equipment

• Roasting Dish 
• Chopping Board
• Sharp knife
• Tin foil

Ingredients

• 1 Pheasant
• 10 Rashers of streaky bacon (4 slices roughly chopped)
• Small bunch of fresh thyme
• Small bunch of fresh rosemary
• 40g of butter
• Salt and pepper
• Vegetables for roasting (Onion, carrot, parsnip, olive oil, salt and pepper)
• Serve with braised cabbage

Roast Pheasant

Method

• Heat oven to 200 Celsius
• Add half of the streak bacon to the pheasant cavity
• Add half the Thyme and rosemary to the pheasant cavity
• Rub into the skin the butter and season well with salt and pepper
• Add the rest of the herbs onto the pheasant
• Layer streaky bacon rashers over the top of the pheasant
• Place in Roasting dish and surround with the oiled seasoned veg
• Place in oven for 20 mins at 200 Celsius and then 1 hour at 180 Celsius
• Turn pheasant upside down on some tin foil and rest for 15 mins
• Carve it up and serve with the veg

Roast Pheasant

Duck breast in plum sauce

Equipment:-

• A griddle or frying pan
• 2 pots
• Chopping board
• Colander
• A sharp knife
• A small baking dish

INGREDIENTS

• Duck Breasts
• 2 Duck Breasts with skin scored several times
• 2 tsp of dry thyme or 4 sprigs of fresh
• 1 star anise
• 25g of butter
• Salt and pepper

Plum Sauce

• 4 dark red plums de stoned and cut into wedges
• 300ml of beef stock
• 50ml of red wine
• 2 garlic cloves finely diced
• 3 tbsp of Demerara sugar
• 1 large shallot diced finely
• 1 tbsp of olive oil
• Salt and pepper

METHOD

• Heat 1 tsbp of oil in a pan and fry the shallots for 3-4 mins
• Add the garlic and fry for 1 min
• Add the plums and sugar and fry until the sugar has dissolved
• Add the red wine and stock
• Simmer for 15 mins stirring occasionally until it has thickened
• Leave to cool to room temperature
• Heat oven to 180C or Gas mark 4
• Heat Griddle pan to medium/high
• Season duck breast and place on griddle pan skin side down
• Leave to cook for 5 mins
• Then turn the duck and add the butter, thyme and star anise
• Once butter has melted baste the duck a couple of times
• Transfer to a baking dish and put in the oven for 5-6 mins for medium rare
• Remove from oven and let rest on chopping board for 5 mins
• Heat some of the plum sauce and in the mean time slice the duck in thin slices
• Serve up and drizzle some of the butter and thyme sauce over duck
• Add 3 - 4 tbsp of the plum sauce