Our Recipes

For 2 persons

Serve with buttered runner beans or buttered French beans

Beef Wellington

300g Centre Cut Dedham Vale Beef Fillet
50g Mushroom farce
300g Puff Pastry
1 x Egg yolk
Slug of Oil
Salt and pepper

Method
Roll out pastry until 3mm thick. Place in fridge to cool and relax.

Heat oil in pan. Season and seal the beef on all sides until golden.

Cool. Place pastry on a cast iron tray and spread a little farce on one end. Put beef on and continue to cover with remaining farce.

Egg wash around the beef parcel and fold over the pastry. Press down well to seal in.

Egg wash the whole piece. With remaining pastry with a lattice cutter make cuts into pastry and place over Wellington. Trim around the base of the parcel.

Egg wash again and place in fridge until required.

To cook place in a pre heated oven to 180c and cook for approx 25-30 minutes.

Rest for 5 minutes.

Mushroom Farce

2 x Fine diced shallots
100g Fine chopped button mushrooms
2 slice White bread into breadcrumbs
Salt and pepper
25g Minced chicken
Knob of Butter
Sprig of Thyme

Method
Melt butter and soften shallots with thyme.

Add mushrooms. Cook until all liquid has evaporated.

Cool and add all other ingredients. Mix well and check seasoning.

Dauphinoise potatoes

2 x Large peeled potatoes
2 x Peeled cloves garlic, crushed
250ml Whipping cream
Salt and pepper
25g Gruyere cheese

Method
Warm the cream with garlic and seasoning.

Slice potatoes and place in an oven prove dish.

Pour cream over potatoes, cover and cook in oven at 160c until potato is cooked (30mins).

Cool and set aside.

Sprinkle with cheese and reheat when required
.

Roasted shallots

6 x Peeled shallots, root left on
30g Butter
25g Sugar
250ml Chicken stock
Bay leaf
Thyme

Method
In a thick bottomed hot pan add butter. When foaming add shallots and cook stirring all the time until golden brown.

Add sugar and caramelise the shallots.

When dark add stock and herbs.

Reduce the liquor until the shallots are cooked but retain shape.

Cool and use as required.

Can be reheated in micro wave.

Madeira jus

Beef trim
1 x Shallot
1 x Clove garlic
Sprig Thyme
250ml Red wine
300ml Beef stock
20ml Madeira

Method
In a hot pan brown the beef trim.

Add shallot, garlic and thyme.

Cook until soft.

Add wine and reduce until syrupy.

Add stock and reduce by half.

Pass and add Madeira.

Reduce until required consistency.

Check seasoning.