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 |
Method:
- 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.
- Heat the oil and butter in a frying pan, add the burgers and fry for 2-3 minutes each side.
- Reduce heat and continue cooking for 2-8 minutes according to taste.
- Remove from pan and keep warm.
- Add brandy to pan. Remove from heat. Set alight. When flames have died down, stir in cream and remaining peppercorns.
- 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:
- Dip peaches into boiling water for 20 seconds (retain two cups of water) and remove the skins. Halve and remove the stones.
- Put the retained water into a pan, add the peach halves and the sugar and poach for 5 mins. Drain, retaining the syrup.
- 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.
- 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.
- 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 …