Sunday Best
By: Anonymous
Published: Saturday, February 13, 2010 - 11:23pm

Ingredients




2 tablespoons Olive oil
115 grams Plain flour
4 Eggs
300 mls Milk, plus 2 tbsp milk
1 teaspoon Hot horseradish sauce
1 lrg Potato, peeled, cut into cubes
1 Onion, chopped
500 grams Topside joint
1 tablespoon Black treacle
1 dsh Worcestershire sauce
tablespoon Wholegrain mustard
250 grams Mixed baby courgettes, baby carrots and 
70 grams Butter
1 tablespoon Caster sugar
250 mls Red wine
1 dsh Balsamic vinegar
Beef stock cube
1 teaspoon Cumin seeds, coriander seeds and 1 teaspoon Honey
2 tablespoons Chopped fresh coriander
100 mls Double cream
Salt and pepper





Preparation

1 Preheat oven to 220c/425f/Gas 7. 2 1 Heat 1 tbsp olive oil in an ovenproof saute pan. Beat together the flour and eggs, mix in 300ml/ 1/2 pint milk and horseradish sauce and season. 3 2 Pour the batter into a saute pan, transfer to the oven and cook for 15-18 minutes, or until golden brown and well risen. Cook the potatoes in a pan of boiling salted water until tender and drain. Heat 1 tbsp olive oil in a pan and gently cook the onion to soften. 4 3 Cut the beef in half horizontally and place in a shallow dish. Drizzle over the black treacle, Worcestershire sauce, 1 tbsp softened onions, 1 tbsp wholegrain mustard and season. Spread the mixture over the beef. Allow to marinate for a few minutes. 5 4 Heat a griddle pan, add the beef and cook for a minute or so on each side to seal. Transfer the pan to the oven and cook for a further 8-10 minutes, or until cooked to taste. 6 5 Place the carrots in a small pan with 15g/ 1/2oz butter and caster sugar and pour on enough boiling water to almost cover. Simmer until the carrots are tender and the water has reduced and made a glaze. 7 6 Add the red wine to the onions with a dash of balsamic vinegar and stock cube and simmer rapidly to reduce the liquid by about two-thirds. Beat in 25g/1oz butter and season. 8 7 Heat a wok, add the cumin, coriander and caraway seeds and cook for a few minutes to roast. Tip the spices into a mini food processor and blitz to grind. 9 8 Thinly slice the courgettes lengthways. Heat 15g/ 1/2oz butter in a wok, add the beans, courgettes, honey and 1 tsp ground roasted spices and stir fry quickly to soften the vegetables. Season and stir in the chopped coriander. 10 9 Warm the cream in a pan with 2 tbsp milk and 15g/ 1/2oz butter. Place the drained potatoes in a mini food processor with 1/2 tbsp wholegrain mustard and warm cream mixture, season and blitz briefly to give a soft mash. 11 10 Serve the beef on a plate and spoon the mash on top. Arrange the vegetables around the outside and pour over the gravy. Serve the Yorkshire pudding on a plate. 


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Preparation

 1  Preheat oven to 220c/425f/Gas 7.  2  1 Heat 1 tbsp olive oil in an ovenproof saute pan. Beat together the flour and eggs, mix in 300ml/ 1/2 pint milk and horseradish sauce and season.  3  2 Pour the batter into a saute pan, transfer to the oven and cook for 15-18 minutes, or until golden brown and well risen. Cook the potatoes in a pan of boiling salted water until tender and drain. Heat 1 tbsp olive oil in a pan and gently cook the onion to soften.  4  3 Cut the beef in half horizontally and place in a shallow dish. Drizzle over the black treacle, Worcestershire sauce, 1 tbsp softened onions, 1 tbsp wholegrain mustard and season. Spread the mixture over the beef. Allow to marinate for a few minutes.  5  4 Heat a griddle pan, add the beef and cook for a minute or so on each side to seal. Transfer the pan to the oven and cook for a further 8-10 minutes, or until cooked to taste.  6  5 Place the carrots in a small pan with 15g/ 1/2oz butter and caster sugar and pour on enough boiling water to almost cover. Simmer until the carrots are tender and the water has reduced and made a glaze.  7  6 Add the red wine to the onions with a dash of balsamic vinegar and stock cube and simmer rapidly to reduce the liquid by about two-thirds. Beat in 25g/1oz butter and season.  8  7 Heat a wok, add the cumin, coriander and caraway seeds and cook for a few minutes to roast. Tip the spices into a mini food processor and blitz to grind.  9  8 Thinly slice the courgettes lengthways. Heat 15g/ 1/2oz butter in a wok, add the beans, courgettes, honey and 1 tsp ground roasted spices and stir fry quickly to soften the vegetables. Season and stir in the chopped coriander.  10  9 Warm the cream in a pan with 2 tbsp milk and 15g/ 1/2oz butter. Place the drained potatoes in a mini food processor with 1/2 tbsp wholegrain mustard and warm cream mixture, season and blitz briefly to give a soft mash.  11  10 Serve the beef on a plate and spoon the mash on top. Arrange the vegetables around the outside and pour over the gravy. Serve the Yorkshire pudding on a plate.