I wrote a piece the other day about the restaurant that was serving Beetroot as a Tuna Steak which I found ridiculous but here I find myself experimenting with a Swede to make a Peppered Steak! Much to my surprise, it was superb!!
Servings
2
Prep. time:
10 mins
Cook:
10/12 mins
Difficulty:
Very Simples
Ingredients
2 round pieces of swede cut into 2cms thick
2 chopped shallots
green peppercorns (amount to your taste)
Chicken Stock (or vegetable stock V)
100 ml cream (or Vegan substitute)
Salt
Slug of brandy
Step by Step Instructions
Step 1
Peel the swede and cut into two 2cm rings
Chop the shallots finely
Step 3
Remove the cover and on a high heat pour in the peppercorns and flame in brandy.
Add the cream /substitute and reduce the heat and allow to reduce.
Meanwhile sauté some spinach in oil, salt and pepper.
Step 5
Step 2
In a fry/sauté pan melt a knob of butter (or vegan substitute) and a dash of olive oil
Gently sauté the shallots for one minute.
Place in the rings of swede coat with the butter and turn.
Add salt to taste
Cover and cook for five miinutes either side on a medium heat
Step 4
Place the sweded on a hot plate, garnish with the spinach and coat the swede with the sauce.
Serve with your favourite accompaniment (sweet potatoe fries?)
Inroduction
My French Onion Soup
By: Garry Waite
My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.
Servings
6 – 8
Prep. time:
20 mins
Cook:
1 hr
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Servings
6 – 8
Cook:
1 hr
Prep. time:
20 mins
Difficulty:
Easy
Ingredients
- 1 x 2lb 12oz/ 1.25k fresh, whole chicken
- 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
- 4 oz/ 100g long grain rice, washed
- 3 – 4 medium sized carrots, peeled and grated
- Handful of chopped prunes
- Salt and crushed black pepper
Step by Step Instructions
Step 1
In a large pan sauté off the onions, garlic, bacon and apple
Step 3
When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.
Step 5
Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.
Step 2
Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.
Step 4
Add 2 litres of water and the tomato purée.
Step 6
TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.
Bon Appétit !
