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Warm Goat Cheese & Peach Tartine – Open Face, Insert Summer

I usually don’t mention the time of year during
these videos, since I have no way of knowing when someone will actually
view them, but when it came to this goat cheese and peach tartine, I couldn’t
help myself. For me, this is summer on a slice of bread. My apologies to those of you reading/watching this in February.


August is national goat cheese month (no, I don’t know who
decides these things), and what better way to enjoy chèvre than by topping it
with sweet, ripe, impossibly juicy peach slices? Mix in a little thyme and
black pepper to keep things interesting, and you’re looking at a very special
treat. Just make sure to use stale bread.

As I bemoaned in the clip, I used a fresh loaf, which while
perfectly delicious, wasn’t perfect. Staler bread would have produced a
crunchier stage for our co-stars, as there’s more then enough moisture
provided by the cheese and fruit.


By the way, if you don’t have any day-old bread, but still
want to enjoy this post haste, simply toss the toasted, olive-oiled slices into
a 350 F. oven for a few minutes, to dry out and crisp up before you top with
the cheese. Either way, you’re in for a significantly tasty summer treat. I hope
you give this a try soon (while it’s still summer!). Enjoy!


Ingredients for each Warm Goat Cheese & Peach Tartine:
1 thick slice French bread, sourdough or not
1 tbsp olive oil, or as needed
2 oz fresh goat cheese
3 slices fresh peach
fresh thyme leaves and freshly ground black pepper to taste
salt to taste

Turkey roll

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

A delicious, moist and tender beef fillet wrapped in crusty puff pastry. A red wine sauce accompanies the beef. Great for Sunday lunch or dinner celebrations

  • Serves: 12
  • Prep time: 45 mins
  • Cooking time: 1 hr 20 mins
  • Total time: 2 hrs 5 mins
  • Skill level: Bit of effort
  • Costs: Mid-price
  • Salt and freshly ground black pepper
  • 1-1.5kg (2¼-3lb) beef fillet
  • 60g (2oz) butter
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 250g (8oz) chestnut mushrooms, finely chopped
  • 2 teaspoons chopped fresh thyme leaves
  • 250g tub mascarpone cheese
  • 2 tbs wholegrain mustard
  • 2 x 80g packs Parma ham
  • 375g packet ready-rolled puff pastry
  • 1 medium egg, beaten

For the sauce:

  • 2 tbs olive oil
  • 350g (12oz) shallots, peeled and chopped
  • 2-3 cloves garlic, peeled and crushed
  • 3 tbs tomato purée
  • 2 tbs balsamic vinegar
  • 200ml (7fl oz) red wine
  • 300ml (½ pint) hot beef stock

This recipe is a great idea for an alternative to turkey for Christmas dinner.

  1. Season beef well. Heat 30g (1oz) butter in a large frying pan over a medium heat and, when foaming, put the fillet in pan and brown it all over for 4-5 mins, taking care not to let the butter burn. Cool meat, and cover.
  2. Meanwhile, melt rest of butter in the pan, add the chopped shallots and cook for 1 min. Add the garlic, mushrooms and thyme and fry for a few mins.
  3. Beat the mascarpone with the mustard until smooth. Mix in mushroom mixture. Season.
  4. Lay half the Parma ham slices on a large piece of cling film with slices overlapping. Spread half the mushroom mixture on one side of the beef, then turn it over on top of the Parma ham. Spread rest of mushroom mixture over top and sides of beef, then wrap the rest of the Parma ham slices round, overlapping on top of the mushroom mixture. Wrap in cling film and chill in the fridge.
  5. Heat the oven to Gas Mark 7 or 220°C. Unroll the pastry and cut off a third. Roll out the smaller piece to 5mm (¼in) thickness and 2.5cm (1in) bigger than the beef. Prick several times with a fork. Transfer to a baking sheet and bake for 12-15 mins or until brown and crisp. Allow to cool for a few mins, then trim to the size of the beef. Remove the cling film from the beef and place on the cooked pastry, brushing pastry edges with egg.
  6. Roll out the rest of the pastry to a rectangle 25 x 30cm (10 x 12in). Cut 10 diagonal slashes in the pastry. Cover the beef with the pastry, tucking the ends under the cooked pastry base. Brush with beaten egg. Cook on a baking sheet for 40 mins for rare to medium-rare; 45 mins for medium. Leave to stand for 10 mins before serving.
  7. For the red wine sauce: Heat the olive oil in a pan, and fry shallots until soft, about 10 mins. Add garlic and tomato purée and cook for 1 min, then add the balsamic vinegar. Bubble for 1 min, before adding red wine. Continue to boil for a few mins to reduce, then add the beef stock and boil for 10 mins more until reduced by a third. Serve with the beef. Freeze unbaked. Defrost overnight in the fridge. Cook as above.

By Woman’s Weekly

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Gordon Ramsay’s Herb Crusted Rack of Lamb ? F Word Series One

Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word[1]. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

Ingredients for the Lamb:

  • 2 large racks of Lamb cut in half with 3 bones per serving
  • Salt
  • Pepper
  • Olive Oil

Ingredients for the Crust:

  • 4 slices of stale bread made into crumbs.
  • 7 Tbs. grated parmesan (roughly 1/2 a cup)
  • Sprig parsley
  • Sprig thyme
  • Sprig coriander
  • Sprig rosemary
  • 2 tablespoons English mustard (or sub with dijon)
  • splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place  all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. I’ll gladly post the recipe for the side dishes if someone wants it. Just ask for it in a comment.

Let me know how this recipe turns out for you.

EDIT: I’ve added one of the side dishes, Gordon Ramsay’s Potatoes Boulangère[2]. I will add the other soon and update this post with it’s link.

References

  1. ^ F Word (www.amazon.com)
  2. ^ Gordon Ramsay’s Potatoes Boulangère (gordon-ramsay-recipe.com)

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