Monthly Archives: May 2012

A Meat Lover’s Terrine

Standard

This is a great little terrine, as it is quite easy to prepare but still really really yummy! It contains three different types of meat, but the mix of fresh herbs and spinach ensures remains really fresh for Summer. You can buy pre-minced meat, however, me being the true artisan, I like to purchase the meat and then mince it myself, however this makes it quite a bit more work!

Meat Lover's Terrine

Meat Lover’s Terrine

Ingredients

  • 10 rashers of bacon
  • 1 bunch of fresh baby spinach (use pre-frozen spinach at your own peril!)
  • 250gm of veal mince/meat ready to mince (can simple double the pork mince amount if veal is not easy to find or too expensive)
  • 250gm of pork mince/meat ready to mince
  • 1/2 cup of diced bacon
  • 350gm of chicken mince/meat ready to mince
  • A handful of fresh sage leaves
  • 1/2 cup of fresh parsley
  • A bunch of fresh thyme leaves
  • 1/2 teaspoon of all-spice (European, not asian all spice – two very different spice mixes!)
  • 50ml of cognac
  • 1 egg, lightly beaten
  • Salt and Pepper
  • 1 terrine dish – usually in ceramic and the shape of a loaf tin
Method
  1. Preheat the oven to 160°C
  2. Next lay the rashers of bacon in the terrine dish, lining it (as pictured below)
  3. If you have chosen the to start with meat, rather than mince, it is now the time to make your mince. A mincer is best, but a sharp knife and a lot of patience works too!
  4. Now you will need to wilt your spinach, do this by placing it in a heatproof bowl, and cover it with boiling water for a couple of mince. Drain, scrunch in your hands to remove as much water as possible, then chop
  5. Next, add your meat into a bowl and combine well, I use my hands here, but you can use a fork if you wish
  6. Next add your sage, thyme, parsley, spinach, all spice, cognac, egg, salt and pepper
  7. Press the mix into the bacon lined terrine dish and cover with foil
  8. Fill a roasting pan half way up with water, then place the terrine dish into the water
  9. Place in the oven and roast for 1 hour at 160°C, then drop the heat to 140°C and cook for a further 20 mins or until juices run clear, if still pink cook a little longer
  10. Once cooked, remove from the oven, and place to heaving cans on top of the foil, this will ensure it compresses as it  cools
  11. Place in fridge
  12. Serve cold with a fresh salad, crusty bread and a glass of Medoc!
Bacon lined Dish

Bacon lined Dish

With Spinach and Spices

With Spinach and Spices

Terrine Ready for the Oven

Terrine Ready for the Oven

Sliced Terrine

Sliced Terrine

Beef Wellingtons with a Mushroom Farci, served with Carrot Mash, Fresh Green Beans on a Bed of Roasted Potatoes

Standard

The origins of this dish are unclear, over here they call it filet de bœuf en croûte, but in English speaking cultures it is commonly referred to as Beef Wellington. The key to this dish is having a very nice cut of beef, fillet is best and ensuring it is not over cooked on service! I like to serve it with quite simple sides, as to leave the attention on the meat!

Beef Wellington

Beef Wellington

Ingredients (2 for main)

  • 2 eye fillet steaks (one one whole fillet)
  • A knob of butter
  • 1 egg yolk beaten
  • 1 sheet of puffed pastry
  • 250gm of mushrooms
  • A bunch of parsley
  • A handful of chopped bacon
  • 2 shallots
  • 6 carrots, peeled and chopped roughly
  • 1 cube of beef stock
  • A couple of handfuls of fresh green beans
  • 1/3 cup of cream
  • 1 tablespoon of parmesan
  • 4 potatoes, sliced thinly
  • 1 glove of garlic, chopped very finely
  • 1 sprig of fresh rosemary
  • Olive oil
  • Salt and Pepper

Method

  1. Start with your potatoes, rub the slices with olive oil, garlic, and rosemary – arrange, overlapping as a flatish layer and place in pre-heated oven (200°C)
  2. Next, bring a pot of water to the boil and stir in stock cube, add carrots and cook until tender
  3. Next prepare the meat – first you will need to make the mushroom farci (type of stuffing)
  4. To do this heat a pan, add the butter and sauté the shallots, add parsley, half of the bacon and then mushrooms
  5. Once most of the liquid has evaporated, add salt and pepper and purée the mix
  6. Next, bring a pan to a very hot heat, add olive oil and very quickly brown the beef, remove from pan and let cool slightly on a plate
  7. Once cooler, cover the meat with the farce, then wrap in pastry
  8. With a pastry brush, brush the egg yolk over the pastry (this will give it a nice glaze) and place in the oven
  9. Next, bring a pot of salted water the the boil, plunge the beans in the water for a couple of minutes then place in water fill with ice cubes (this will ensure the beans remain bright green)
  10. By this time your potatoes should nearly be cooked, so it is time to mash your carrots
  11. Add the cream, parmesan, salt and pepper to the carrots and mash until smooth
  12. Next, bring a pan to hot heat, add olive oil, shallots and the other half of the bacon, then add the beans and sauté just for a couple of minutes
  13. By this time your meat and potatoes should be ready – the key is to ensure the meat is still pink in the middle (or cooked to your liking)
  14. Remove from the oven and place start to serve by placing the layer of potatoes on the plate
  15. I like to serve the carrots and and beans in a separate glasses, however you can serve on the plate also
  16. Place the beef wellington on the top and enjoy with a nice Bourgogne Pinot Noir!
Before the oven (with two roses ;))

Before the oven (with two roses ;))

Potatoes out of the oven

Potatoes out of the oven

Pink in the Middle

Pink in the Middle

Pan Fried Rouget on a Bed of Tomatoes and Crunchy Spring Veges

Standard

The taste of this fish is delicious, and its bright color lights up the plate! It calls for something fresh with lot’s of flavor! This recipe matches three different kinds of tomatoes, (roma vine ripened, yellow and cheery)with basil, fennel and courgettes!

Pan fried Rouget on a bed of Seasonal Vegetables

Pan fried Rouget on a bed of Seasonal Vegetables

Ingredients (2 for entrée)

  • 2 Rouget (or similar fish i.e. gurnard)
  • A good sized bunch of basil
  • 1 shallot
  • 2 cloves of garlic
  • Bunch of parsley
  • 2 vine ripened roma tomatoes
  • 1 yellow tomato
  • A handful of ripe, sweet cherry tomatoes
  • Dry white wine
  • Good quality olive oil
  • Half a courgette, sliced
  • 1 quarter of a fennel bulb, sliced
  • 1/4 red capsicum, sliced

Method

  1. Fillet and scale your rouget
  2. Mix your sliced courgette, fennel and capsicum with a drizzle of olive oil, together with some basil and parsley and salt and pepper and place in a baking paper envelope – place in oven (180°C)
  3. Now – prepare your tomatoes – slice the roma and yellow tomatoes very fine – carpaccio
  4. Drizzle them with olive oil, and mix them gently with salt, pepper and basil
  5. Now heat a pan, add olive oil, garlic, shallot, cherry tomato, parsley and basil
  6. Add a little white wine, and once evaporated add the rouget – cook for about 5-8 mins each side
  7. Remove the vegetables from the oven
  8. Place your sliced tomatoes on a plate, top them with the spring vegetables and place the rouget on top
  9. Enjoy with a nice fresh NZ sauvignon blanc!
Pan Fried Rouget

Pan Fried Rouget

Tomato Carpaccio

Tomato Carpaccio