Grilled Scallop Onshore

Beef With Sarawak Peppercorn and Walnut Pesto

Ingredients:
150g- walnut pieces
2 garlic cloves - roughly chopped
50g - can anchovies
2 tablespoon - hot horseradish sauce
25g - chopped parsley
1 tablespoon - Sarawak Peppercorn, crushed
2 tablespoon - olive oil
1.5kg - rolled topside or top rum of beef
1 large onion - finely chopped
2 celery sticks - chopped
300ml - red wine
150ml - beef stock
4 carrots - roughly cut
300g - baby turnips
500g - potatoes
200g - french beans
salt and pepper
chopped parsley, to garnish

Method:

• Put the walnuts in a food processor or blender with the garlic, anchovies and their oil, horseradish, parsley, 1 tablespoon of oil and plenty of Sarawak black peppercorn and blend to thick a paste, scraping the mixture down from the sides of the bowl.
• Untie the beef and open it out slightly. If there is already a split through the flesh, make the cut deeper so that it will take the stuffing. If it is a perfectly rounded piece of beef, make a deep cut so that you can pack in the stuffing. Once the stuffing is in place, reshape the meat into a roll. Ties with string, securing at 2.5cm intervals. Pat the meat dry with kitchen paper, and season with salt and pepper.
• Heat the remaining oil in a flame proof casserole and fry the meat on all sides with salt and pepper. Add the onion and celery to the pan and fry gently for 5 minutes. Return the meat to the pan, and pour the wine and stock over it. Add the carrots and turnips. Bring just to the boil,cover with a lid and place in a pre-heat oven, 160 Degree Celsius. Cook for 30 minutes.
• Tuck the potatoes around the beef and sprinkle with salt. return to the oven for a further 40 minutes until the potatoes are tender. Stir in the beans and return the oven for 20 minutes until the beans have softened. Leave to rest for 15 minutes before carving the meat. After you carving the meat, put in clean dinner plate, arrange nicely up to your needs and garnish with the rest of the vegetables and chopped parsley.
  

Spice Lamb With Bean Pure

(Serves 2-3)
Ingredients:
2 large potatoes, cut into 1.5cm pieces
4 tablespoons olive oil
40g breadcrumbs
1 garlic clove, crushed
2 tablespoons freshly-chopped coriander
1 teaspoons ground coriander
1 teaspoon ground cumin
1 egg-yolk
1 rack of lamb, chimed and trimmed
4 large flat mushrooms
150g baby frozen broad beans
1 tablespoon freshly-chopped mint
100ml white wine
salt and pepper

Method:

• Toss the potatoes with 2 tablespoons of the oil and salt and pepper in small, sturdy roasting pan. Roast in a preheated oven 200 degree Celsius, for 515 minutes.
• Mix together breadcrumbs, garlic, fresh coriander, spices and seasoning. Cut away any thick areas of fat from the skinned side of the lamb. Brush the lamb with egg-yolk and spoon the breadcrumb mixture over, pressing down gently with back of the spoon. Brush the mushrooms with the remaining oil and a little seasoning.
• Turn the potatoes in the pan and add the lamb, crusted-side uppermost. Return to the oven for 30 minutes. (the cutlet will still be slightly pink in the middle after this time, so cook for a little longer if you prefer them well done)
• After 15 minutes of the cooking time, turn the potatoes in the oil and add the mushrooms.Return to the oven for the remaining time. Drain the meat to a board. Cover with foil and leave to rest for 15 minutes. Transfer the potatoes and mushrooms to a warmed serving dish.
• Add the broad beans, mint and wine to the roasting pan, and cook over a gentle heat for 5 minutes until the beans are tender. Tip into a blender or processor and blend until smooth. Check the seasoning and spoon on to warmed serving plates. Carve the lamb into cutlets and add to the plates with mushrooms and potatoes. Garnish to your perfection and it`s ready to serve hot. 
  

Table Setting View

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