Aberdeen Angus Beef Olives With Kidney Gravy Skirlies With Champit Potatoes Fondont Turnips And Pureed Carrots


Ingredients for beef olives 4 spaul (featherblade) steaks or small topside steaks 4 rashers rindless streaky bacon, finely chopped 1 onion, finely chopped 75g fresh breadcrumbs 75g shredded beef suet tsp dried mixed herbs 2 tsp finely chopped parsley lemon, zested 1 tsp lemon juice 100g good pork sausage meat tsp sea salt flakes tsp ground black pepper 1 beaten egg 1 tbsp Scottish mustard 2 tbsp seasoned flour 2 tbsp olive oil knob of butter 1 tbsp flour 2 onions, finely sliced 175g cored and diced kidneys 1 tbsp tomato puree 100ml red wine 300ml good beef stock Ingredients for skirlies 50g shredded beef suet 1 onion finely chopped 175g oatmeal 2-3 tbsp good chicken stock 1 tbsp rapeseed oil, for frying Ingredients for champit potatoes 1 kg good floury potatoes, peeled and cut into even sized pieces 50g butter 100ml full fat milk 2 tbsp sour cream 4 spring onions, very finely chopped 2 tsp chopped chives Ingredients for fondant turnip 4 good slices of turnip, about 2cm thick 150g butter 1 clove garlic, just a bit smashed sprig of thyme 75ml chicken stock Ingredients for carrot puree 500g carrots (peeled and cut into coin like slices) Vichy water or Badoit - any alkaline water will do. Zest of half an orange 2 tbsp butter 1 tbsp caster sugar 1 tbsp chopped chervil 1 tsp sea salt flakes black pepper to taste


Method For Beef OlivesPreheat The Oven To 170C/325F/Gas 3. Place Cling Film Over The Steaks And Beat Them Until They Are Really Thin. In A Mixing Bowl Mix Together The Chopped Bacon, Onion, Breadcrumbs, Suet, Mixed Herbs, Parsley, Lemon Zest And Juice, Sa

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