Page 6 - Fresh Magazine

ceebaio rosts

Salt and herb crusted rib of beef
Pictured previous page
SERVES 4 TO 6

1 teaspoon rapeseed oil Preheat the oven to 180°C/gas mark 4. Line a Heat a frying pan over a high heat. Rub each
2 x 450g ribs of beef, a two rib joint baking tray with non-stick baking paper. rib of beef with the oil and place on the pan.
is best Prepare the salt crust by placing the our, Add the garlic and fry the beef on all sides,
4 garlic cloves, crushed coarse sea salt, egg whites and thyme in a seasoning well. Remove from the heat and
rock salt and black pepper bowl. Stir to combine, then slowly add the leave for 5 minutes to settle and cool.
4 sprigs of fresh rosemary water to create a dough that’s soft enough to When cooled, remove the salt dough from
4 sprigs of fresh thyme
fresh parsley, to garnish be rolled but not too sticky or too crumbly. the fridge. Place two sprigs each of rosemary
Depending on the choice of joints, either and thyme on the middle of each circle of
FOR THE SALT CRUST two bones together or two bones separated, dough. Place a rib of beef on each disc of
250g plain fl our roll the dough about 1cm thick into one or dough. Brush the salt crust with water and
150g coarse sea salt two large circles that will be large enough to fold the dough over the ribs, pressing to seal.
2 to 3 egg whites enclose the beef. Transfer to the lined baking Brush the dough with water. Bake for 30
1 sprig of fresh thyme, leaves tray and place in the fridge for 10 minutes to minutes for medium and 40 minutes or
stripped and chopped set and rest. more for well done. Serve with the red wine
80ml water, plus extra for brushing hollandaise sauce and garnish with parsley.

Pictured previous page Red wine hollandaise bordelaise sauce

SERVES 4 TO 6
225g butter First you’ll need to clarify the butter, so place lightly simmering water. Whisk continuously
1 small shallot, chopped it in a small pan and allow to melt over a very for 3 to 5 minutes, until the colour lightens
80ml strong red wine, such as low heat. Leave to stand for a few minutes, and the mixture thickens. You need to keep
Shiraz then skim o any foam. whisking the mixture and taking it on and
2 tablespoons red wine vinegar o the heat as required to prevent it from
2 egg yolks Place the chopped shallot, red wine and scrambling.
salt and ground white pepper vinegar in a small saucepan. Bring to the boil
and cook for about 2 minutes, until reduced Remove the bowl from the heat and whisk
by half. Remove from the heat and pass in the clari ed butter a little at a time. Check
through a ne-mesh sieve. the seasoning. If the sauce is still a little too
Heat a large saucepan of water and keep it thick for your liking after you’ve added all the
on a very gentle simmer. Whisk the egg yolks butter, whisk in a drop of water. Set aside in a
and 3 tablespoons of the red wine reduction warm area covered with cling lm until ready
in a heatproof bowl and set it on the pan of to serve.

Spiced cabbage, bacon and butterbean velouté

SERVES 4
1 tablespoon rapeseed oil Heat the oil in a large saucepan set over a medium Butterbeans are a great source of
Butterbeans
100g streaky bacon, chopped heat. Add the bacon and sauté for 2 minutes, until
2 onions, fi nely sliced lightly coloured. Stir in the onion, garlic, thyme protein and can replace meat too. They
4 garlic cloves, chopped and curry paste, then cover with a lid and sweat add extra texture and avour, making
2 to 3 sprigs of fresh thyme, leaves stripped over a low heat for 5 minutes, stirring occasionally, the dish lower in fat and great value too.
1 heaped teaspoon Thai Gold green curry until the onions are softened but not coloured.
paste
1.2 litres vegetable stock, warmed Pour in the vegetable stock and butterbeans
1 x 400g tin of butterbeans, drained and and bring to the boil, then add the cabbage and
rinsed season to taste. Reduce the heat and simmer for
½ head Savoy or green cabbage, shredded 10 to 15 minutes, until the cabbage has softened.
50g butter, optional Remove from the heat and blitz until smooth,
salt and pepper then stir in the butter, if using. Check the
3 tablespoons chopped fresh fl at-leaf seasoning and keep warm until needed. Serve
parsley, optional piping hot and sprinkle with the chopped parsley,
if using.

4 | FRESH SPRING 2017

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