Peppered Steak Anyone?

Learn how to do Peppered Steak Anyone? for your friends and family. this revenue from Peppered Steak Anyone? it is delicious

Make Peppered Steak Anyone?

Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricey) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery or boozy. If you serve it with scallion-mashed potatoes, your home cooked steak au poivre will put the best neighborhood bistro to shame.

Simple Steak au Poivre

Ingredients

Serves 4

Prep Time:  30 minutes

4 beef tenderloin steaks, 6 ounces each, cut 1 inch thick 

Salt 

1 tablespoon coarsely crushed black pepper 

1 teaspoon coarsely crushed Sichuan pepper 

2 tablespoons unsalted butter 

2 large shallots, finely diced 

1 1/2 cups rich beef or chicken broth 

1 tablespoon Cognac or bourbon 

1/4 cup crème fraîche 

1 bunch watercress, for garnish

Directions

Put steaks in a shallow dish and season well on both sides with salt. Sprinkle black pepper and Sichuan pepper evenly over steaks. Press pepper into both sides with hands and leave for 10 minutes. 

Put a large cast iron skillet over high heat. When surface is nearly smoking, swirl 1 tablespoon butter in the pan and add steaks. Adjust heat as necessary to keep steaks sizzling briskly. 

Cook for 2 minutes on first side; seared side should be nicely browned. Flip and cook for 2 minutes more. Transfer steaks to a warm platter. 

Make the sauce: Reduce heat.  Add 1 tablespoon butter to the steak pan. Add shallots and sauté for a minute or so, stirring, until they begin to brown. Add broth and bring to a brisk simmer. Add Cognac and continue to simmer until reduced by half, 3 to 4 minutes. Stir in crème fraîche and cook until sauce is lightly thickened. 

Return steaks to pan to warm, spooning sauce over them and turning once. Arrange steaks on platter or individual plates and top with more sauce. Garnish with bouquets of watercress and serve immediately.

Share this recipe from Peppered Steak Anyone? with your friends and groups

Crab Claws..Impressive!

Learn how to do Crab Claws..Impressive! for your friends and family. this revenue from Crab Claws..Impressive! it is delicious

Make Crab Claws..Impressive!

Crab claws look particularly impressive as a starter, and once released, the delicate flesh works particularly well with the Asian flavors. Chilli, garlic, ginger, fish sauce and coriander add plenty of punch, and this recipe is quick and easy to throw together.

Stir-Fried Crab Claws with Spring Onion, Chilli and Garlic

Ingredients

Serves 4

Total time: 30 minutes

8 crab claws

1 red chilli

4 garlic clove

1 tsp root ginger, grated

3 oz of root ginger, sliced

3 tsp rice wine vinegar

2 tsp caster sugar

1 tsp sea salt

1 cup of vegetable oil

1 tsp chilli paste

4 tbsp of fish sauce

8 spring onions

1 handful of coriander leaves

salt

pepper

Directions

Bring a large pot of water to the boil. Drop in the crab claws and cook for 12 minutes. Remove from the boiling water and refresh in ice cold water.

Remove the crab claws from the water and place onto a chopping board. Break open the shell with the back of a large chefs knife and remove the flesh in the same way you would a lobster claw.

For the stir-fry sauce. Blend the chilli, garlic and 3 oz. of sliced ginger in a food processor until a rough paste is formed. Add the rice wine vinegar, sugar and salt and blend until combined.

In a large wok, heat the vegetable oil over a medium heat. Add the chilli paste and stir for 1-2 minutes. Add the grated ginger and crab claws, fish sauce and spring onions.

Toss all the ingredients thoroughly, reduce the heat and place a lid on top. Cook for 2-3 minutes making sure to shake the wok after each minute.

To serve, season with salt and pepper to taste and top with a garnish of sliced spring onions and coriander leaves.

Share this recipe from Crab Claws..Impressive! with your friends and groups

Flaxseed Crackers - Meet the “Flackers”

Learn how to do Flaxseed Crackers - Meet the “Flackers” for your friends and family. this revenue from Flaxseed Crackers - Meet the “Flackers” it is delicious

Make Flaxseed Crackers - Meet the “Flackers”

I usually try new recipes, or techniques because they sound delicious, or unusual, but once in a while I’ll try something just because it sounds impossible, and that was the case with these flaxseed crackers. 

I heard that if you mix flaxseeds with an equal amount of water, let it hydrate, spread it thin, and bake it in a low oven, you’ll get light, crispy, and surprisingly tasty crackers. I heard right.

I generally like to leave eating seeds to the birds, but these have a very mild nutty/earthy flavor, and while quite light, they’re still study enough to use with your favorite dips and spreads. Above and beyond the taste, I find that these start to lose their crispiness after about a day, so if you make them ahead of time, I’d re-crisp them in the oven again for maybe 30 minutes to dry them back out.

Also, please feel free to season these more creatively than I did. Although a plain cracker is perfect for pairing with a slice of cheese, I can’t help but think there are so many other ways these could’ve been spiced-up. Regardless of what you add to yours, I really hope you give them a try soon. Enjoy!

PLEASE NOTE: I've been told that whole flax seeds are not fully digestible, and to get the health benefits you should use flaxseed meal, but other sources are telling me that the soaking, and chewing takes care of that, maybe. Probably not a big deal unless you're going to eat a whole batch, but consider yourself warned if you are sensitive to high-fiber foods!
 
Ingredients for 32 Flaxseed Crackers:

1 cup raw flax seeds

3/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne

1 cup cold water

- Soak overnight, then bake at 200 F. for 3 hours, or until crispy.

Share this recipe from Flaxseed Crackers - Meet the “Flackers” with your friends and groups

Steak, Ale & Stilton Pie

Learn how to do Steak, Ale & Stilton Pie for your friends and family. this revenue from Steak, Ale & Stilton Pie it is delicious

Make Steak, Ale & Stilton Pie

Steak, Ale & Stilton Pie

This is a wonderfully delicious pie full of rich flavours- the perfect pie for chilly weather!

Serves 4-6

Preparation time: 15 minutes

Cooking time: 2 hours

Ingredients

For the pie filling

3-4tbsp olive oil

200g smoked streaky bacon rashers, cut into 1cm strips

2 medium onions, peeled, halved & sliced

2 garlic cloves, peeled & finely chopped

3tbsp plain flour

1.5kg good quality stewing steak, cut into 2.5cm cubes

450ml bottle of real ale (I used Newcastle Brown Ale)

500ml good beef stock

2tbsp tomato puree

1tbsp creamed horseradish sauce (optional)

3-4 sprigs of fresh thyme, leaves stripped from stalks & finely chopped

2 bay leaves

2 tbsp cornflour

150g stilton, crumbled

For the pie

325g ready-made short crust pastry

325g ready-made puff pastry

1 egg, beaten to glaze

To Serve

Mashed potato

Seasonal Vegetables

Method

1.  Heat 1 tablespoon of oil in a large non-stick frying pan.  Fry the bacon and onions until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly.  Set aside using a slotted spoon.

2.  Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches.  Fry the meat until it is well browned all over.  Add more oil if necessary.  Set aside.

3.  Deglaze the frying pan with half of the ale.  Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan.  Transfer the steak and bacon to the frying pan then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish.  Bring to the boil and then cover, simmer for 1 ½ hour or until the meat is very tender.  Mix the corn flour with 2tbsp of cold water and add to the pan.  Continue to simmer uncovered for a further 5 minutes or until the juices are thick.  Season to taste and allow to cool.

4.  In the meantime preheat the oven to 200°C/Fan 180°C/Gas 6.   Remove the bay leaves and then strain the liquid from the meat but add some of the gravy to suit your taste.  Set aside the rest of the gravy to serve with the pie.

5.  Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.   Spoon the cooled beef mixture into the dish and sprinkle over the stilton cheese, brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Serve with mash, seasonal vegetables and the remaining gravy.  Enjoy!

Share this recipe from Steak, Ale & Stilton Pie with your friends and groups

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

Learn how to do Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream for your friends and family. this revenue from Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream it is delicious

Make Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream

This decadent cauliflower gratin made with the King of cheeses is the perfect addition to any Christmas dinner.  It is simply divine!

Serves 4-6

Prep time: 10 minutes 

Cooking time: 30 minutes

Ingredients

1 large cauliflower (600g-750g), cut into bite-size pieces

10 cooked chestnuts, chopped

600ml double cream

60g Parmigiano Reggiano* cheese, grated

½ tsp fresh thyme, chopped

Freshly ground salt & pepper

For the Herb Breadcrumb:

70g sourdough bread

1 small garlic clove, peeled & finely chopped

1 tbsp. olive oil

1 tbsp. fresh parsley

½ tsp fresh thyme leaves

½ tsp fresh rosemary leaves

1 tbsp. Parmigiano Reggiano cheese, grated

Freshly ground salt & pepper

Method

1.    Preheat oven to 200°C/Fan 180°C/Gas mark 6.

2.    Add the cauliflower, chestnuts and cream to a large pan and bring to the boil, reduce to a simmer and cook for 10-12 minutes or until tender.  Remove the cauliflower and chestnuts with a slotted spoon and set aside.

3.    Now add the Parmigiana Reggiano and thyme to the cream and return to the boil then reduce to a simmer for 10 minutes or until the cream thickens.

4.    Meanwhile make the herb breadcrumbs, place the bread into a food processor and blitz until you have fine breadcrumbs, now add the remaining ingredients and blitz until fully combined.

5.    Return the cauliflower to the cream mixture and season to taste.  Spoon the cauliflower and Parmigiano Reggiano cream into an ovenproof dish and sprinkle over the herb breadcrumbs.

6.    Place in the oven for 5-10 minutes until golden and the sides are bubbling.  Enjoy!

*         Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago.

*         A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium.

*         The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility.

*         Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

For more information please visit https://www.parmigianoreggiano.com/english/default.aspx

Share this recipe from Cauliflower & Chestnut Gratin with a Parmigiano Reggiano Cream with your friends and groups

Spicy, Tangy, Zesty and More!

Learn how to do Spicy, Tangy, Zesty and More! for your friends and family. this revenue from Spicy, Tangy, Zesty and More! it is delicious

Make Spicy, Tangy, Zesty and More!

This spicy roast chicken recipe  is packed with zingy flavor, thanks to a buttery baste made from coriander, Tabasco and spring onion.Ask your butcher for a"spring" or young  smaller chicken. 

Green Tabasco and Coriander Butter Roasted Spring Chicken

Ingredients

Serves 4

Total time: 60 minutes, plus time to allow the birds to come up to room temperature out of the refrigerator, 30 minutes.

4  1-2 lb. chickens, small (young/poussin)

3/4 (3 tbs.) stick of unsalted butter, softened

1 bunch of coriander, finely chopped

2 spring onions, finely chopped

4 tbs. of Tabasco green

4 tbs. of extra virgin olive oil, plus extra for drizzling

4 tbs. of pine nuts, lightly toasted and roughly chopped

sea salt

pepper

salad leaves, to serve

Directions

Preheat the oven to 400°F

Take the chickens out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.

Place the softened butter in a bowl along with half the spring onion, half the chopped coriander and 2 tablespoons of Tabasco. Season with salt and pepper and mix thoroughly to combine.

Place the chicken on a board with the cavities facing you. Carefully use your fingers to separate the breast skin gently away from the flesh to create a little pocket. Push a quarter of the butter mixture under the skin of each bird, ensuring that it is evenly spread into the pocket. Once the butter is under the skin, you can massage the breast from the outside to ensure the butter is evenly distributed.

Drizzle the birds with a little olive oil, season with salt and pepper and roast in the oven for 35 to 45 minutes, basting with juices halfway through cooking. To check  if they are cooked,  pierce the thickest part of the thigh, the juices should run clear. If not, give the birds another 5 to 10 minutes.

Remove the chickens from the pan and wrap them individually in foil. Rest breast-side down for 10 minutes before serving.

While the chickens are resting, place the remaining chopped coriander and spring onion in a bowl, along with the rest of the Tabasco, olive oil and chopped toasted pine nuts.

Serve the chickens with a little of the mixture on top and have the bowl of coriander and pine nut dressing on the side for your guests. Serve with a crisp cold salad of baby greens.

Share this recipe from Spicy, Tangy, Zesty and More! with your friends and groups

Sublime

Learn how to do Sublime for your friends and family. this revenue from Sublime it is delicious

Make Sublime

French onion soup is a classic dish, loved for the simplicity of its ingredients - onions, stock, wine, a few herbs. But in order to create the perfect French onion soup recipe, there is another essential ingredient – patience. It takes time to create this dish. Time for the onions to slowly mellow, to gently caramelize without burning, otherwise they will add a bitter note to the soup. It cannot be rushed.

French Onion Soup

Ingredients

French Onion Soup

2 lbs. medium onion, sliced

5 tbsp of olive oil

6 sprigs of thyme

salt

pepper

1 tsp soft brown sugar

2 garlic cloves, large, peeled and crushed

1 cup of dry white wine

6 1'4 cups of beef stock

3 tsp veal stock

Gruyère Toasts

12 slices of baguette

8 oz of Gruyère

Directions

Preheat the oven to 400°F.

Add the sliced onions, olive oil and thyme sprigs to a large heavy duty roasting tray, season with salt and pepper and toss to combine. Cover with foil and place in the oven for 45 minutes, giving the onions a stir halfway through.

After 45 minutes, remove the foil and the thyme springs. Stir and sprinkle over the sugar then roast uncovered for 15 minutes.

Add the crushed garlic, stir well again and roast uncovered for a further 15 minutes.

Remove the tray from the oven and place the onions in a stock pot over a medium heat. Add the wine, stir well and allow to bubble briskly for a 3–4 minutes.

Spoon the onion and wine mixture into a large saucepan and add the beef stock. Bring the soup to a gentle simmer and cook for 10 minutes.

Meanwhile, toast the baguette slices in the oven for 10 minutes, turning them over halfway through until crisp and only lightly toasted.

Preheat the broiler its highest setting.

Add the veal stock to the onion soup to taste, season with salt and pepper if required and stir well. Continue to simmer for a further 5 minutes.

Ladle the soup into heatproof bowls and top each with two toasted baguette slices.

Scatter over the baguette slices the grated Gruyère and sprinkle over a few thyme leaves. Place the bowls under the grill until the cheese is bubbling then serve immediately.   Do not burn!

Share this recipe from Sublime with your friends and groups

Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

Learn how to do Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise for your friends and family. this revenue from Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise it is delicious

Make Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise

An absolutely delicious way to start the day!

Light, Crisp & flourless savoury waffles topped with a poached egg and lashings of goats’ milk yogurt hollandaise that you can enjoy without any guilt!  I much prefer this Guilt Free Yogurt Hollandaise sauce better than the full fat version because while super creamy, and decadent it’s so much lighter!

St Helen’s Farm Goats Milk yogurt is creamy & smooth, gentle on the stomach, easy to digest and tastes amazing.

Serves 4

Prep time:   15 minutes

Cooking time: 25 minutes

Ingredients

For the waffles:

150g oats (gluten free if desired)

150ml goats milk yogurt

60g cornflour

1 tsp caster sugar

1 tsp mustard powder

¼ tsp smoked paprika

2 heaped tbsp. parmesan cheese

1 garlic clove, peeled & crushed

80ml goats milk, semi-skimmed

2 eggs, beaten

A pinch of salt & pepper

A few sprays of cooking spray, to grease the waffle machine

For the Guilt Free Yogurt Hollandaise:

250g goats milk yogurt

3 egg yolks

1 tsp lemon juice

1 garlic clove, crushed

¼ - ½ tsp cornflour (optional)

1 tsp Dijon mustard

¼ tsp paprika

1/8 tsp cumin

A good pinch of salt, pepper, chilli flakes & sugar

To serve

Poached eggs

Method

1.    For the waffles, place the oats into a food processor and blitz until you have a fine powder.  Now add the remaining waffle ingredients and blitz until fully combined.  Leave to rest for 5 minutes.

2.    Preheat the waffle machine, as per instructions and grease with the cooking spray.  Ladle the waffle batter into the centre of the waffle machine and bake to your liking.  Keep the waffles warm in the oven until needed.

3.    For the Hollandaise, boil a large pan of water and reduce the heat to a simmer.  Place the yogurt, egg yolks and lemon juice into a heatproof bowl that fits over the pan and beat with a large balloon whisk, stir in the garlic.  Now stir frequently for 10 minutes until the sauce thickens, if the sauce does not thicken to your liken gradually add the cornflour (mix with some of the sauce before adding to the hollandaise).

4.    In the meantime, prepare your poached eggs.

5.    Now stir through the remaining ingredients, taste and add additional Dijon, salt, pepper, sugar and/or chilli flakes until you get your desired taste.

6.    Place the waffles onto serving plates and top with a poached egg and a good serving of hollandaise.  Enjoy!

·         Check out the link for stockists of St Helen’s Farm Goats milk yogurt http://www.sthelensfarm.co.uk/where-buy

Recipe commissioned by St Helen’s farm, as always all opinions our my own.

Share this recipe from Goats Milk Yogurt & Oat Savoury Waffles topped with Poached Eggs & Guilt-Free Yogurt Hollandaise with your friends and groups

Simply Elegant

Learn how to do Simply Elegant for your friends and family. this revenue from Simply Elegant it is delicious

Make Simply Elegant

Traditional French crêpes are given a beautiful twist in this recipe.  Grand Marnier and a touch of rum add a subtle depth of flavor to these lemon and raspberry crêpes. Perfect for a Sunday brunch or holiday morning get together.

Lemon and Raspberry Crêpes

Ingredients

Makes 6 crepes
Prep time: 1 hour 15 minutes

Lemon and Raspberry Crêpes

2 large oranges

1/2 stick of unsalted butter

4 tbsp of caster sugar

1 1/4 cup of plain flour

4 eggs

1 tbsp of Grand Marnier

1 1/2 tsp dark rum

4 tbsp of whole milk

3 tbsp of corn oil

2 tbsp icing sugar

2 pints of  raspberries

Sauce Suzette

7 oz of caster sugar

4 tbsp of water

4 tbsp of lemon juice

Crêpes

Finely grate the zest of both oranges. Melt the butter in a pan on a medium heat until a light brown.

In a mixing bowl, stir together the eggs, 3 tbsp of caster sugar, flour, orange zest, Grand Marnier, rum, milk and the melted butter. Put in the fridge and rest for an hour.

Sauce Suzette

While the batter is resting, make the sauce Suzette. Heat caster sugar in a pan until golden. Deglaze with water and lemon juice and set aside.

Wash and slice the raspberries. Cook the crêpes in a small non-stick pan that has been brushed with the corn oil. Sprinkle on some icing sugar when cooked.

Fold each crêpe into a wallet shape and add raspberries to the top. Drizzle some sauce Suzette on each.

Share this recipe from Simply Elegant with your friends and groups

Banana Loaf Cake

Learn how to do Banana Loaf Cake for your friends and family. this revenue from Banana Loaf Cake it is delicious

Make Banana Loaf Cake

Banana Loaf Cake 

A delicious and moist banana loaf cake with a wonderful banana frosting topping! This is a perfect cake for afternoon tea.

Serves 8-12

Prep time:  15-20 minutes

Cooking time:  35-40 minutes

Ingredients

For the cake

100g butter, softened, plus extra for greasing

200g light brown sugar

1 tsp ground cinnamon

2 medium eggs

300g over-ripe bananas

60g plain chocolate, chopped or in buttons

80g walnuts, toasted & roughly chopped

180g plain flour

1 tsp bicarbonate of soda

For the frosting

100g full-fat cream cheese

100g unsalted butter, softened

250g icing sugar, sifted

30g banana, mashed

Preparation method

1.  Preheat the oven to 175°C/155°C/Gas mark 4 and grease a 23cm x 13cm loaf tin with butter.

2.  Place the butter, light brown sugar and cinnamon in a mixing bowl and cream together until pale and fluffy.  Beat the eggs lightly and slowly add to the mixture while mixing on high speed.

3.  Mash the bananas and add to the cake mix, followed by the chocolate and the walnuts.  Sift the flour and bicarbonate of soda together and add to the cake mix on a low speed until combined.  Pour the mixture into the loaf tin and bake for 35-40 minutes.  Take out and leave to cool.

4.  For the frosting, place the cream cheese in a mixing bowl and beat until smooth and creamy.  Place the butter and icing sugar in a separate mixing bowl and cream together until pale and fluffy.  Add the cream cheese, a little at a time to the butter mixture and mix at a high speed until the frosting is combined.  Add the mashed banana.  Once cool, cover the top of the cake with frosting and chill for 30 minutes to set the frosting.  Serve at room temperature and enjoy!Share this recipe from Banana Loaf Cake with your friends and groups

Savory Doesn't Even Begin to Cover it!

Learn how to do Savory Doesn't Even Begin to Cover it! for your friends and family. this revenue from Savory Doesn't Even Begin to Cover it! it is delicious

Make Savory Doesn't Even Begin to Cover it!

Smoked eel, pork belly, Emmental cheese and green apple all wrapped up in puff pastry and baked to a golden flaky deliciousness!

Smoky Eel Puff Pastries with Pork Belly, Emmental and Apple

Ingredients

Serves 10

Total time:  5 hours

Smoked eel puff pastries

1 lb of puff pastry

7 oz of Emmental*, grated

2 egg yolk

sea salt

black pepper

11 oz of smoked eel (can substitute a mild smoked fish)

2 Granny Smith apples

Pork belly

1 lb of pork belly

3 1/4 pints of vegetable stock

2 sprigs of thyme

1/2 oz of parsley

1 garlic clove

1 celery

2 carrot

* Firm cheese with a pale yellow color and a buttery, mildly sharp, slightly nutty taste. Has an excellent melting quality.

Heat the oven to 350°F. 

Place the pork belly in a roasting pan into which it fits snugly and cover with the vegetable stock, herbs, garlic, celery and carrots. Cover and braise in the oven for 3 hours. When cooked, lift out and drain.

Place the pork belly on a cookie sheet, cover with a piece of plastic wrap and put another cookie sheet on top. Weigh the top tray down with cans of food or weights.

Let the meat cool at room temperature and then chill in the fridge until completely cold. Peel off the skin and cut off the excess fat, then slice up what is left. Keep the slices cold until ready to use.

Roll out the puff pastry into a large rectangle, approximately 1/4 in thick.

Brush the entire surface of the puff pastry with beaten egg yolk and season lightly with Maldon salt and black pepper.

Slice the trimmed smoked eel very thinly and lay over the pastry leaving a 2 in gap around the edge. This is so you can join the edges neatly when rolling the pastry.

Top with a layer of sliced apple, then the Emmental and finally the pork belly. Season again with Maldon salt and pepper.

Roll the pastry up, away from you, like a Swiss roll. Keep the roll nice and tight. Chill until firm.

Heat the oven to 375°F. Slice the roll into 2 inch thick rounds. Place each round, cut side up, on a silicone mat.

Brush lightly with the egg yolk, add a little salt to each pastry and bake for 12-15 minutes or until golden and risen.

Remove from the oven and serve warm.

Share this recipe from Savory Doesn't Even Begin to Cover it! with your friends and groups

The BEST Slow Cooked Beef Stroganoff

Learn how to do The BEST Slow Cooked Beef Stroganoff for your friends and family. this revenue from The BEST Slow Cooked Beef Stroganoff it is delicious

Make The BEST Slow Cooked Beef Stroganoff

The BEST Slow Cooked Beef Stroganoff

This is a beautiful melt-in-the mouth dish that tastes better if you cook it a day in advance!

Serves 6

Prep time: 15 minutes

Cooking time: 2 ½ - 3 hours

Ingredients

4 tbsp olive oil

500g chestnut mushrooms, sliced

1.5kg stewing beef, cut into 3cm cubes

350ml beef stock

3 onions, peeled & sliced

3 garlic cloves, peeled and crushed

150ml dry white wine

100ml brandy

1tbsp Dijon mustard

½ tbsp paprika

Freshly ground salt & pepper

300ml double cream

For the buerre manié

3tbsp butter, softened

3tbsp plain flour

To serve

Basmati rice follow packet instructions

Method

1.  Preheat the oven to 150°C/130°C/Gas mark 3.

2.  In a large ovenproof casserole heat 2 tbsp of olive oil and lightly fry the mushrooms in batches until slightly golden.  Put on a plate and set aside.  Next brown the meat in batches and set aside, add more oil if necessary.

3.  Now fry the onions until softened and lightly golden, add the garlic towards the end adding more oil if necessary.  Add half of the beef stock and bring to the boil to deglaze the pan.  Return the meat and mushrooms to the pan and add the rest of the stock, wine and brandy.  Add the Dijon, paprika and season to taste, stir well and simmer.  Cover the pan and place in the oven and cook for 2 – 2 ½ hours until the meat is tender.

4.  Make the beurre manié by mixing the butter and flour to create a paste.  Set aside.

5.  Remove the dish from the oven and strain the liquid into a pan.  Keep the meat and mushrooms warm in a covered casserole.  Pour the cream into the pan with the liquid and boil, uncovered for a few minutes until the sauce has slightly reduced and has a good flavour.  Season to taste if required.

6.  Place the beurre manié into the boiling liquid, 1 tbsp at a time and whisk until the sauce thickens slightly.  Now pour the sauce over the meat and mushrooms and stir gently.  Keep warm until ready to serve with the rice.  Enjoy!

Share this recipe from The BEST Slow Cooked Beef Stroganoff with your friends and groups