Naughty Lundi Gras.

Filet Mignon & Prune Sauce.

. 5 large shallots, peeled and halved
. 3 teaspoons extra-virgin olive oil
. 1 tablespoon chopped thyme
. 1/2 teaspoon salt + 1/2 teaspoon pepper
. 4 4-ounce filet mignon or sirloin steaks
. 3/4 cup Madeira
. 1 can beef broth
. 1 teaspoon butter, softened
. 1 teaspoon all-purpose flour
. 1 teaspoon tomato paste
. 1/4 cup chopped prunes

. Preheat oven to 425°F.
. Toss shallots with 1 teaspoon oil in a small baking pan.
. Roast until beginning to brown, about 25 minutes.
. Combine thyme, salt and pepper in a small bowl; rub mixture over steaks.
. Heat the remaining 2 teaspoons oil in a large skillet over medium heat.
. Cook the steaks, 4 to 6 minutes per side for medium-rare.
. Add Madeira to the pan and cook for 1 minute.
. Add broth and bring to a boil.
. Continue cooking until the liquid is reduced by about half, 10 to 12 minutes.
. Combine butter and flour in a small bowl.
. Stir tomato paste into the pan until dissolved.
. Add the butter-flour paste in small bits, until it’s dissolved.
. Add prunes and continue cooking until the sauce has thickened.
. Add the roasted shallots and steaks to pan along with accumulated juices.
. Turn to coat and cook until heated through, 1 to 2 minutes.

Orange Sole.


. 1 orange
. 10 ounces Pacific sole, or tilapia fillets
. 1/4 teaspoon salt + 1/4 teaspoon pepper
. 2 teaspoons unsalted butter
. 1 medium minced shallot
. 2 tablespoons white-wine vinegar
. 2 tablespoons chopped pecans
. 2 tablespoons chopped fresh dill

. Using a sharp paring knife, remove the skin and white pith from orange.
. Cut to release orange sections into the bowl, also collecting juice.
. Sprinkle both sides of fillets with salt and pepper.
. Coat a large nonstick skillet with cooking spray and place over medium heat.
. Add the fillets and cook 1 minute for sole or 3 minutes for tilapia.
. Gently flip and cook until the fish is just cooked through.
. Add butter to the pan and melt over medium heat.
. Add shallot and cook, stirring, until soft, about 30 seconds.
. Add vinegar and the orange sections and juice.
. Spoon the sauce over the fish and sprinkle each with pecans and dill.

Chorizo and Kale hash.


. 1 tsp mild olive oil
. 80g spicy chorizo sausages
. 1 chopped onion
. about 100g ready-prepared kale
. 400g chopped potatoes
. ½ tsp paprika
. 2 eggs

. Heat the oil in a medium frying pan, and add the chorizo and onion.
. Fry for about 8 mins, until the chorizo is golden.
. Turn up the heat, tip in the kale and stir-fry for 1 min until wilting.
. Stir in the potatoes, paprika and some seasoning.
. Fry everything together for another 5 mins.
. Scrape the bottom of the pan for those all-important crispy bits.
. Meanwhile, fry or poach the eggs, then serve on top of the hash.

Violet Cream.


. 2 gelatine leaves
. 150ml double cream
. 150ml milk
. 100g golden caster sugar
. ½ tsp violet essence
. 85g dark chocolate
. crystallised roses and violets
. shortbread, to serve

. Soak the gelatine in a bowl of cold water and set aside.
. Bring the cream, milk and sugar to the boil.
. Stir to dissolve the sugar, then take off the heat.
. Add the violet essence.
. Gently squeeze the excess water from the gelatine.
. Stir it into the hot cream until completely dissolved.
. Pour into 2 glasses and leave to set in the fridge overnight.
. The next day, gently melt the chocolate over a pan of simmering water.
. Leave to cool, then gently zigzag over the top of the set cream mixture.
. Return to the fridge for the chocolate to set.
. To serve, sprinkle with the crystallised roses and violets.
. Serve with the shortbread on the side.


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