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| Meats
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| Drink Master
Cooking receipe to make Southern Belle under category Drink Master. You may find some video clips related to this receipe below. 1 1/4 oz Tennessee Whiskey 8 oz Pineapple Juice 3/4 oz Triple Sec 2 oz Orange Juice 1 splash Grenadine Combine Tennessee Whiskey, Triple Sec, and juic
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| General Recipes
Cooking receipe to make sweet chilli and pepper salsa under category General Recipes. You may find some video clips related to this receipe below.sweet chilli and pepper salsajamie olivernaked chef2 red peppers1/2 red onion finely chopped 4 medium red chillies de seeded and finely chopped1/2 clove o
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| General Recipes
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Cooking receipe to make fillet steak with wild mushroom sauce under category Aga Recipes. You may find some video clips related to this receipe below.
fillet steak with wild mushroom sauce
4 x 175g thick fillet steaks
olive oil
salt and freshly ground black pepper
a little butter chopped fresh parsley
sauce:
25g butter
1 clove garlic crushed
2 level tablespoons plain flour scant
65m1madeira
1 x 295g tin of campbells concentrated beef consomme
175g mixed wild mushrooms (chestnut oyster and shiitake) sliced
2 generous tablespoons creme fraiche
1 tablespoon chopped fresh parsley
Oil the steaks lightly on both sides and season well.
Preheat the grill pan first on the simmering plate then on the boiling plate until very hot.
Sear the steaks for 2 minutes each side for medium rare a little longer if you like the steaks well done.
Place on lift off paper on a baking sheet. When cold place in the fridge covered with clingfilm. (Or of course you can carry straight on!)
To make the sauce melt the butter on the simmering plate and add the garlic.
Blend m the flour off the heat followed by the madeira and consomme.
Add the sliced mushrooms.
Return to the simmering plate and bring to the boil stirring until thickened.
Add the creme fraiche and parsley and check the seasoning.
Bring the steaks to room temperature for 30 minutes then uncover.
Still on the lift off paper smear the smallest amount of butter on top of each steak then place on the grid shelf in the centre of the roasting oven for 7 minutes. Dont be tempted to leave it longer otherwise the steaks will be overcooked. Reheat very thin steaks for 6 minutes.
Reheat the sauce in a pan on the simmering plate.
Serve the steaks immediately with a tablespoon of mushroom sauce alongside.
Sprinkle with freshly chopped parsley and serve the rest of the sauce separately.
A foolproof way of cooker fillet steaks ahead. Serve with a delicious mushroom sauce which can also be made ahead
Serves 4
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