Duo of Beef Fox at Willian

Sacombe Hill farm braised beef with half sirloin steak, shallot and horseradish puree, fondant potato, caraway savoy cabbage and red wine jus.

Ingredients (serves 4)

• 2 x 10z sirloin Sacombe Hill steaks (cut in half to get 4 portions)
• 200g diced stewing Sacombe Hill beef
• 100g pigs caul fat/crepenette (ask your butcher)

To make the liquor:

• 1 x knob of butter
• 1 x onion
• 2 x cloves garlic
• 1 x leek
• 3 x celery sticks
• 2 x bay leaves
• 2 x sprigs of thyme
• 2 x sprigs of rosemary
• 1 x bottle red cooking wine

For the shallot & horseradish puree:

• 5 x large shallots finely sliced
• 1 x knob of butter
• 50ml white cooking wine
• 50g creamed horseradish sauce
• 20ml double cream
• Seasoning

Method

• To make the braised beef faggot:
• Seal the braising steak with a knob of butter and a splash of oil in a suitable pan on a high heat.
• When golden brown add the vegetables and cook for a further 2 minutes.
• Add the herbs and red wine. Place on a low heat with a lid on the pan and cook until tender. This should take approximately 2.5-3 hours.
• When the beef is tender remove from the cooking liquor and set aside. Strain the cooking liquor and reduce to make a beef jus.
• When the braised beef has cooled, combine a little of the jus with seasoning to taste and shape into round faggots and wrap with the crepenette to hold the shape. Leave these in the fridge to set.
• To make the shallot & horseradish puree:
• On a medium to low heat, sweat off the shallots with a knob of butter for 2 minutes.
• Add the white wine and reduce until all the wine has evaporated.
• Add the horseradish and double cream and reduce by half.
• Season to taste and blitz in a hand blender until you reach a smooth paste.
• To assemble the dish, heat up the braised beef faggots in an oven gas mark 5 for 10 minutes, until hot. Season and sear the sirloin steaks in a hot pan in a little oil and finish with butter and cook until medium rare. This should take approximately less than 1 minute on each side. Leave to rest. Spoon the puree onto the plate. Place the braised beef faggot on the plate, carve the sirloin steak and dress with the beef jus.
• We suggest serving the duo of beef with fondant potato, shallot & horseradish puree, caraway savoy cabbage and red wine jus. However other seasonal vegetables would work equally as well. Other options include oxtail instead of braising beef for the faggots or fillet or rump steak instead of sirloin.

Roast Topside or Aitch Bone with Herb Roasted Vegetables

• A joint of Topside or Aitch Bone
• Salt & Pepper
• New seasons vegetables
• Mixed dried herbs

Method

• Prepare your vegetables and part boil them, drain and toss with your chosen herbs.   Place you joint of beef in the centre of the roasting tin and sprinkle with salt and pepper.   With you oven set at 180c, depending on the size of the joint, allow 20 minutes a cooking time of 20 minutes per pound of meat and 20 minutes over, depending on how well done you like your beef cooked.
• Allowing 40 minutes roasting time for your vegetables add them around the joint and sprinkle with a little olive oil.
• When the beef and vegetables are ready allow the joint to rest for five minutes while making gravy with the pan juices and then serve with horseradish cream or horseradish or garlic mayonnaise.

Meat Patties

• 100% Minced Beef
• Shortcrust Pastry
• 1 very finely chopped onion or Small bunch of chopped parsley
• Salt & Pepper
• 1 Lightly beaten egg

Method

• Lightly grease a bun tin tray
• Roll out the pastry – not too thick
• With a pastry cutter, cut out double the number of rounds per tin.
• Place one round in each bun space
• Fill each case with minced beef
• Add a little chopped onion or parsley
• Sprinkle with salt & pepper
• Brush one side of the remaining pastry rounds and place on top of the mince
• Gently press down to seal the edges
• Brush the tops with the lightly beaten egg
• Cook in a hot oven 200c for 25 – 30 minutes

Pork Fillet in a creamy Leek & Pepper Sauce  (Serves 4)

• 800 grams of Pork Fillet (Tenderloin)
• Creme Fraiche
• 250 grams of Leeks
• 2 Teaspoons Red/White and Green peppercorns
• 1 Tablespoon Butter
• 2 cloves garlic optional

Method

• Prepare the leeks and chop finely
• In a frying pan place the butter and gently cook the leeks and garlic
• Remove from the pan
• Prepare the pork fillet by removing any fat
• Slice the Fillet at an angle into 1 inch wide slices
• Place the slices in the frying pan and cook for 5 minutes on each side.   Turn down the heat and cook for another 10 minutes
• Return the leeks to the pan with the peppers, crème fraiche and a pinch of salt
• Simmer gently, stirring occasionally for 5 minutes
• Serve with rice or a tossed salad

Stuffed Marrow

• 500 grams of Premium mince
• 1 packet of Sage & Onion or Cranberry stuffing
• 1 medium sized marrow
• 75 grams of butter

Method

• Peel the marrow & cut in half length ways
• With a tablespoon scoop out the pith and seeds from the centre leaving a nice hollow along its length
• Mix the packet of stuffing with boiling water and a large knob of butter
• Divide the stuffing in 2 and place half of the stuffing in each hollow of your marrow
• Then place your mince on top of the stuffing and press
• Sprinkle with salt & pepper
• Heat the oven to 200c
• Cut a large piece of foil big enough to roll all of your marrow in
• Butter one side of the foil
• Lay both halves of your marrow on their sides and press together
• Place on your buttered foil and rotate so that they join together at the sides
• Sprinkle a little salt & pepper over the marrow and  add a few knobs of butter
• Fold the foil around the marrow and seal the edges by rolling the foil together
• Place in a roasting tin and cook in the hot oven for 40 minutes
• Remove from the oven and open the foil.   Cut into wedges and serve with new or baked potatoes

Honey & Ginger Lamb

 (serves 4 – 8 people depending on the size of the joint)

• 1 Leg or Shoulder of Lamb
• 2 Tablespoons of Honey
• 2 Teaspoons of Ground Ginger
• 2 Sprigs of Rosemary
• 2 Cloves of Garlic (if liked by the family)
• Salt & Pepper

Method

Preheat the oven to 200c

• Peel the cloves of garlic if using and slice thinly
• With a pointed knife make small incisions all over the joint and place a sliver of garlic in each incision
• Pull the fleurettes of rosemary off the stems and repeat the same as for the garlic, placing a fleurette in each incision.
• Sprinkle with salt & pepper
• In a small saucepan heat the honey and ginger till runny and pour over the lamb joint
• Place in the preheated oven
• Cook for 20 minutes per pound in weight plus 20 minutes
• Baste occasionally with honey & juices
• Remove from the oven
• Place the joint on a serving dish and cover with foil and a clean tea towel and leave to stand for 20 minutes before serving
• Return the roasting pan to a hot ring and add 1 pint/500ml of water to it
• Gradually add 1oz/50 grams plain flour and with a large spoon or balloon whisk scrape all of the cooking juices off the pan and beat thoroughly
• Bring to the boil and pour into a gravy dish
• Serve with spring vegetables

Sausage Plait

• 500 grams of Traditional Sausagemeat
• 1 pack (approx 750 grams) of Shortcrust pastry or homemade
• 4 small Eggs
• 1 Teaspoons chopped parsley
• 1 Teaspoon of chopped Chives
• 2 Spring onions chopped finely
• 1 Lightly beaten egg to brush the plait

Method

• Set the oven to 200c
• Lightly flour a baking tray
• Roll out the pastry 4 inches longer than the sausagemeat tube and 6 inches wider and place on the baking tray
• Remove the sausagemeat from the tube by cutting the tube with a sharp knife
• Please the sausagemeat in the centre of the pastry and flatten slightly
• Make four indentations in the sausagemeat deep enough for the eggs
• Put some slices into the pastry one inch each side of the sausagemeat to the outside and one inch apart
• Crack an egg into each indentation
• Sprinkle with chopped chives and parsley
• Sprinkle with salt & pepper
• Brush a little lightly beaten egg over one right side of the pastry
• Fold over one end of the pastry, then from the left fold over the first strip of pastry followed by one from the right.
• Continue down the sausagemeat and fold over at the end
• Lightly brush the plait with egg and place in a hot oven for 40 -45 minutes
• Serve with fresh vegetables or cold with a salad