Traditional food and drink menu

Sunday Slap Up

Bœuf Bourguignonne

Serves 6 people Approximate Time: 2hrs. 30mins.
Ingredients:  
3 tbsp. seasoned plain flour
25g (1oz) fresh breadcrumbs
Salt
1 tbsp. vegetable oil
3 tbsp. brandy

1 onion, finely chopped
2 tbsp. green peppercorns
25g (1oz) butter
150ml (¼ pint) double cream

Method:

  1. Mix together the beef, egg, breadcrumbs, onion and salt. Divide into 8 and shape into small burgers. At this point, you may find it easier to coat your hands with a little flour to prevent the mixture from sticking to your hands! Coarsely crush half the peppercorns. Sprinkle over burgers and press on to the surface.
  2. Heat the oil and butter in a frying pan, add the burgers and fry for 2-3 minutes each side.
  3. Reduce heat and continue cooking for 2-8 minutes according to taste.
  4. Remove from pan and keep warm.
  5. Add brandy to pan. Remove from heat. Set alight. When flames have died down, stir in cream and remaining peppercorns.
  6. Season with salt, reheat gently and pour over steaks just before serving.

 

Pêche Melba

Serves 4 people Approximate Time: 20 mins.
Ingredients:  
4 ripe peaches
225g (8oz) raspberries (and some to leave over for garnish)
50g (2oz) caster sugar
225g (8oz) real dairy vanilla ice-cream

Method:

  1. Dip peaches into boiling water for 20 seconds (retain two cups of water) and remove the skins. Halve and remove the stones.
  2. Put the retained water into a pan, add the peach halves and the sugar and poach for 5 mins. Drain, retaining the syrup.
  3. Boil this down until reduced to about 4 tbsps. Allow it to cool and then add it to the raspberries. Mix thoroughly and leave to stand for 10 mins.
  4. Purée the raspberries either with a fork or a liquidizer and press the mixture through a sieve. Discard the pulp and keep the raspberry sauce. All this can be done up to 12 hours in advance.
  5. To serve, put a large scoop of the vanilla ice-cream in an attractive serving dish, place a peach half on either side and pour around a quarter of the raspberry purée into each dish. Top with a small sprig of mint and a few fresh raspberries. Serve immediately.


    Our thanks to Kelly's Vegies for their contribution …

 

Food and drink Home