麻豆约拍

Carpaccio<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

INGREDIENTS:

o听听 Single rump muscle: 1.5-2kg (@ room temperature)

o听听 50ml sunflower oil

o听听 25g salted butter

METHOD:

o听听 Heat oil in large frying pan, sear all sides of meat, this should take 4 turns; 2 minutes each turn.

o听听 Put the butter in the pan, baste and roll the rump.

o听听 Remove rump from pan, leave to cool.

o听听 Roll tightly in cling film and freeze for 24 hours.

o听听 To serve, slice from partially defrosted, on a meat slicer, 3mm slices.

o听听 Store in fridge between layers of cling film.

听

Corned Beef

INGREDIENTS:

o听听 1 flank of beef: 1.5-2kg

o听听 2 pints of water

o听听 50g coarse sea salt

o听听 25g pink salt

o听听 2 cloves, 2 bay leaves, 2 star anise

o听听 250g lard

METHOD:

o听听 Heat water with salts and spices until all the salt has dissolved. When cool. Carefully place flank into the brine, ensuring fully submerged.

o听听 Leave to marinade for 3 days in the fridge.

o听听 After 72 hours, remove flank and wash off under cold running water.

o听听 Roughly chop 1 carrot, 1 onion, 1 bulb garlic, 1 head celery.

o听听 In a large pan, boil 4 litres of water and add the vegetables. Carefully place the flank into the stock.

o听听 Cover the pan with a lid or foil and braise until soft (4 hours @ 250掳c/Gas mark 6)

o听听 Leave to cool in liquor for 1 hour, remove flank and discard liquor/vegetables.

o听听 Remove excess fat from flank and Pull flank apart into thin strips and finely chop, melt and pass the fat, which has been removed from the flank, add this to the melted lard and mix thoroughly with flank. Season with ground ginger.

o听听 Set the meat in a lined tray for approximately 5 hours.

o听听 To serve, dice to required size.

听

Red Wine Octopus

INGREDIENTS:

o听听 2kg frozen octopus

o听听 750ml red wine + enough water to cover octopus

o听听 1 bulb garlic, halved

METHOD:

o听听 Fully Defrost octopus

o听听 Remove head of octopus

o听听 Place all ingredients in large pan, ensuring octopus is fully submerged.

o听听 Braise slowly on a medium heat until tender (45mins to an hour)

o听听 Leave to cool in liquor

o听听 Once cool remove octopus tentacles and discard the rest.

o听听 Store in fridge until needed.

听

Sweet and Sour Onions

INGREDIENTS:

o听听 550ml distilled malt vinegar

o听听 500g caster sugar

o听听 5 medium Spanish onions, halved and finely sliced

METHOD:

o听听 Heat vinegar and sugar until boiling add onions

o听听 Cook on a gentle heat until golden. Remove from heat and allow to cool before serving.

听

Pickled Onions

INGREDIENTS:

o听听 4 Baby silverskin onions

o听听 2 juniper berries

o听听 2 black peppercorns

o听听 125ml cranberry juice

o听听 25g caster sugar

o听听 20g sherry vinegar

METHOD:

o听听 Peel and quarter onions, separate layers

o听听 Bring the remaining ingredients to the boil and drop the onions into the mixture

o听听 Cook for 1 minute on a medium heat.

o听听 Remove and allow to cool in liquor before serving.

听

听

Chive Cr猫me-fraiche

INGREDIENTS:

o听听 250ml cr猫me-fraiche

o听听 15 chives, finely sliced

o听听 Juice of 陆 a lime

o听听 25ml double cream

o听听 Salt and ground ginger to taste

METHOD:

o听听 Whisk cr猫me-fraiche, lime juice, chives and double cream until stiff.

o听听 Season with salt and ginger to taste.

听

Black-pepper oil

INGREDIENTS:

o听听 200ml sunflower oil

o听听 50g crushed black peppercorn

METHOD:

o听听 Warm oil with peppercorns, remove from heat and allow to steep for 24hours.

听

Garnish

o听听 Rocket or Mizuna leaves

INGREDIENTS:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

o听听 Single rump muscle: 1.5-2kg (@ room temperature)

o听听 50ml sunflower oil

o听听 25g salted butter

METHOD:

o听听 Heat oil in large frying pan, sear all sides of meat, this should take 4 turns;2 minutes each turn.

o听听 Put the butter in the pan, baste and roll the rump.

o听听 Remove rump from pan, leave to cool.

o听听 Roll tightly in cling film and freeze for 24 hours.

o听听 To serve, slice from partially defrosted, on a meat slicer, 3mm slices. (They do not have a meat slicer and have suggested it be hand sliced

o听听 Store in fridge between layers of cling film.

听

Sweet and Sour Onions

INGREDIENTS:

o听听 550ml distilled malt vinegar

o听听 500g caster sugar

o听听 5 medium Spanish onions, halved and finely sliced

METHOD:

o听听 Heat vinegar and sugar until boiling add onions

o听听 Cook on a gentle heat until golden. Remove from heat and allow to cool before serving.

听

Pickled onions

INGREDIENTS:

o听听 4 Baby silverskin onions

o听听 2 juniper berries

o听听 2 black peppercorns

o听听 125ml cranberry juice

o听听 25g caster sugar

o听听 20g sherry vinegar

METHOD:

o听听 Peel and quarter onions, separate layers

o听听 Bring the remaining ingredients to the boil and drop the onions into the mixture

o听听 Cook for 1 minute on a medium heat.

o听听 Remove and allow to cool in liquor before serving.

听

听

Chive Cr猫me-fraiche

INGREDIENTS:

o听听 250ml cr猫me-fraiche

o听听 15 chives, finely sliced

o听听 Juice of 陆 a lime

o听听 25ml double cream

o听听 Salt and ground ginger to taste

METHOD:

o听听 Whisk cr猫me-fraiche, lime juice, chives and double cream until stiff.

o听听 Season with salt and ginger to taste.

听

Black-pepper oil

INGREDIENTS:

o听听 200ml sunflower oil

o听听 50g crushed black peppercorn

METHOD:

o听听 Warm oil with peppercorns, remove from heat and allow to steep for 24hours.

听

Garnish

o听听 Rocket or Mizuna leaves