Foodie Thursday: Raw Dressed Beef Fillet, with Green Olives and Walnuts
Resident cook Nigel Barden brings in raw dressed beef fillet, with green olives and walnuts for Simon and the team to try.
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Queen
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Hazel O’Connor
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- And Then She Kissed Me Vol.1 (Various.
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OutKast
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Dean Martin
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MIKA
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Ella Henderson
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Van Morrison & Clare Teal
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Edwin Starr
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- 100 All Time Classic Dance Hits Of The 1970s (Various Artists).
- Connoisseur.
- 18.
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Frankie Laine
Rawhide
- Rediscover The 60's - Sealed With A K.
- Old Gold.
Raw Dressed Beef Fillet, with Green Olives & Walnuts
by Valentine Warner from The Good Table - Adventures in & Around My Kitchen (Mitchell Beazley / Octopus)Ìý
Serves 4
Ìý
Prep time: 15 mins
Cooking time: none
Ìý
Ingredients
175g beef fillet, trimmed
10 good green olives, pitted & roughly chopped
8 good-quality walnuts, halved
½ medium unwaxed lemon
1 dsp walnut oil
1 dsp olive oil
flaked sea salt & black pepper
a pinch of dried chilli flakes
leaves from 2 sprigs of marjoram
Ìý
Method
- Cut the beef in slices approximately 5mm wide & lay a few between two large sheets of baking paper.
- Beat out each slice paper-thin (about 1mm) with a rolling pin.
- Gently peel each slice from the paper & lay the slices over one large plate, or as four single servings.
- Scatter the olives over the beef followed by the walnuts.
- Finely grate over the zest of the lemon half. Squeeze over the lemon juice, then splash over the oils before scattering generously with flaked sea salt & the dried chilli flakes.
- Follow with a little black pepper & a scattering of the marjoram.Ìý Eat immediately.Ìý
Ìý
Pimientos de Padrón (Padrón Peppers)
Serves 4 as a pre-dinner nibble
Prep time: 2 mins
Cooking time 5 mins
Ìý
Ingredients
250g pimientos de Padrón
2 dsp light olive oil
coarse sea salt
ÌýÌý
Method
- Wash the peppers & drain them in a colander, then pat them dry with kitchen paper.Ìý
- Heat the oil in a frying pan over a medium heat & tip in the peppers.Ìý They should sizzle immediately.
- Fry the peppers for approx. 5 mins until well blistered & browned.
- Serve on a plate lined with kitchen paper, with the peppers scattered generously with chunky sea salt.
Broadcast
- Thu 4 Jun 2015 17:05Â鶹ԼÅÄ Radio 2