Archive for the ‘Beef’ Category
Steaks aux Câpres
Author: admin
4 steaks, 150g (5 oz)-180g
16 oz) each: sirloin, fillet, flank or rib steak
60ml (4 tbls) capers
24 black olives in brine kalamatas)
4 medium-sized ripe tomatoes
2 pinches oregano
30ml (2 tbls) olive oil
salt
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Boeuf a la Milanaise
Author: admin
250g (9 oz) onions
2 cloves garlic bunch of mint bunch of parsley.
60ml (4 tbls) oil salt
2.5ml (1/2 tsp) saffron
10ml (2 tsp) powdered ginger ,800g (13/4 Ib) neck of beef 4ggs
Flank with Parsley Sauce
Author: admin
2 pieces of flank, 350g (12 oz) each
60ml (4 tbls) roughly chopped parsley
60ml (4 tbls) double cream
10ml (2 tsp) French mustard
5ml (1 tsp) crushed peppercorns nutmeg
salt
Salade Suisse
Author: admin
600g (21 oz) potatoes
1 cucumber, thinly sliced
300g (10 oz) fillet
45ml (3 tbls) mustard
75ml (21/2 fl oz) milk
2 raw egg yolks
1 hard-boiled egg
small handful capers
salt and pepper
Sausage with Hot Peppers
Author: admin
500g (18 oz) minced silverside 1.
or chuck
250g (9 oz) prawns, peeled and chopped
200g (7 oz) ham, chopped
1 medium-sized onion
2 cloves garlic
2 fresh hot red peppers
200g (7 oz) shelled peas (petit pois if available)
90m1 (6 tbls) dry breadcrumbs
2 eggs
2 bay leaves
salt
Parsley Terrine
Author: admin
750g (1 lb 10 oz) blade
250g (9 oz) mild-cure bacon 300g (10 oz) cooked ham
1 very large bunch parsley 2 cloves garlic
100g (4 oz) dry breadcrumbs 45m1 (3 tbls) armagnac
45ml (3 tbls) sherry
3 bay leaves
3 sprigs thyme
Beef with Star Anise
Author: admin
1 kg (21/4 lb) rump or silverside,
bound
1 calf’s foot, cut in two
200ml (7 fl oz) rice wine, white
wine or dry sherry
100ml (31/2 fl oz) soya sauce
1 piece ginger root, 2cm by
3cm (3/4 inch by 11/4 inches)
4 heads star anise
15ml (1 tbls) sugar
Terrine de Foie
Author: admin
500g (18 oz) calf’s liver
200g (7 oz) mild-cure bacon
200g (7 oz) sausagemeat
250g (9 oz) sliced bacon
50ml (13/4 fl oz) cognac
50ml (13/4 fl oz) Madeira
2 pinches mixed spice
1 clove garlic
3 sprigs thyme
3 bay leaves
2.5ml (1/2 tsp) thyme leaves
30ml (2 tbls) chopped parsley salt and pepper
Daube de Joue en Gelee
Author: admin
1kg (21/4 lb) cheek of beef 2 calf’s feet
24 small onions
3 carrots
1 clove garlic
1 sprig thyme
1 bay leaf
6 sprigs parsley
1 piece orange peel, 2cm
(3/4 inch) by 3cm (11/4 inches) 15ml (1 tbls) cognac
1//2 litre (18 fl oz) white wine 5ml (1 tsp) peppercorns
salt
Rillettes de Queue de Boeuf
Author: admin
1.5kg (31/4 lb) oxtail (the fleshy part)
750ml (1 bottle) red wine: Beaujolais or Cotes du Rhone 2 large ripe tomatoes
200g (7 oz) carrots 250g (9 oz) onions
6 shallots
2 cloves garlic
100g (4 oz) button mushrooms juice of 1/2 lemon
3 cloves
6 sprigs parsley 1 stick celery 1 bay leaf
1 sprig thyme
1 slice orange peel, 2cm
(3/4 inch) by 3cm (11/4 inches)
15ml (1 tbls) chopped fines herbes: a mixture of parsley, chives, tarragon, chervil
45ml (3 tbls) oil salt and pepper