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Corrina’s Dish Of The Month

 Slow Cooked Shin Of Beef Served with Celeriac Mash & Dumplings

Ingredients:

  • 2 tbsp. Hillfarm Oil
  • 1Ib 2oz Unsmoked bacon from our instore butchery
  • 3Ib 5oz Shin of beef cut into cubes from our instore butchery
  • 3 fl oz red wine (optional)
  • 6 Carrots peeled & chopped
  • 1 Swede peeled & chopped
  • 1 Sweet potato peeled & chopped
  • 8 Shallots peeled and left whole
  • 1 3/4 Pints beef stock
  • 1 Teaspoon mixed herbs
  • 2 Garlic cloves
  • 1 Tablespoon Tomato puree

For The Mash

  • 1 Celeriac peeled & chopped
  • 2Ib Saxon white potatoes
  • Good knob of butter
  • Salt & Pepper

For the Dumplings

  • 6oz Self Raising Flour
  • 3oz Suet
  • Water to mix
  • Pinch of salt

To Prepare in a slow cooker

  • Heat oil in a pan and gently fry shin of beef and chopped bacon to seal the meat, then put to one side.
  • Put chopped veg into bottom of slow cooker, then put meat on top slightly mix in.
  • Then add garlic cloves, shallots, teaspoon mixed herbs, tomato puree, red wine (optional), give a little stir then add the beef stock.
  • Put lid on & cook for 6-7 hours on low.

In the meantime prepare the dumplings

  • Put flour & suet together in a bowl with a pinch of salt, add water to mix to a dough, divide into 8 balls.

To prepare celeriac mash

  • Put celeriac & potatoes in a pan of water & cook for 20-25 minutes until soft, drain water & mash together, adding a knob of butter.
  • Cook celeriac mash whilst dumplings are cooking.

Serve together with savoy cabbage & a glass of red wine.

 

 

Rhubarb Fool

Ingredients:

  • 350g/12oz rhubarb

  • 55g/2oz caster sugar

  • 1 orange, juice only

  • water

  • 150ml/¼ pint cream, whipped

  • 1 egg white, beaten until peaked

Method:

Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until the rhubarb is soft.
In a bowl, fold the egg white into the whipped cream.
When the rhubarb is soft, remove it from the liquid with a slotted spoon. Fold the fruit into the egg white and cream mixture. Reserve a little rhubarb for decoration.
Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb and serve.

Rhubarb Panacotta

Ingredients:

For the panacotta:
2 1/2oz castor sugar
5fl oz double cream
2 leaves gelatine, soaked in a bowl of water until soft
11fl oz buttermilk

Roasted Rhubarb:
1lb 2 oz rhubarb (Highhouse Sudbourne)
2 tbsp castor sugar
4 tbsp apple juice

Method:

Place the rhubarb onto a roasting tray, sprinkle it with sugar and drizzle over the apple juice. Roast in the oven at 200c for 8-12 minutes or until tender.
Blend 5 oz of the roasted rhubarb to a puree, reserve the remaining rhubarb.
For the panacotta bring the sugar and cream to a simmer in a pan stirring continuously until all the sugar has dissolved.
Add the softened gelatine leaves and continue to simmer until dissolved.
Add the rhubarb puree and stir well, then remove from the heat and set aside to cool slightly.
Add the buttermilk and stir well.
Place 4 ramekins onto a baking tray. Put the reserved  roasted rhubarb into the bottom of each ramekin. Pour the panacotta mixture on top and chill in the fridge for 1-2hours until set.
Remove the panacotta from the fridge and briefly dip the base of each into a bowl of boiled water and gently slide a knife around the edge, turn out onto a serving plate. Spoon any rhubarb left over onto the edge of the plate with any remaining juice.

 

 

 

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