This appeared on the ABC program “The Cook and the Chef” and is truely brilliant albeit counterintuitive. Many thanks to Maggie Beer for a great recipe.
Archive for the ‘Mains’ Category
An afternoon with the work mates
September 23rd, 2005
Getting together with a few mates outside work is great and what better reason than someone returning from 6 months in Japan. Stevie and Jess have been working their way around Japan for food and accommodation and, naturally, everyone wants to catch up and find out what it’s been like.
Starting at about 4pm with platters of cheese with muscatels and quince paste, various p
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Beef Wellington
December 20th, 2002
For a really classy dish, this is extremely simple and has a real WOW factor.
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Roasted Fillet of Beef Rolled in Herbs and Porcini and Wrapped in Prosciutto
December 20th, 2002
We know… another Jamie Oliver recipe. He is, after all, one of our culinary heros!
As far as roasted meat goes, this is extremely fast and simple, yet decadently rich. One of the tricks, whether you buy it in a deli or a supermarket, is to ask them to slice your prosciutto and lay it side by side on to an A3 (ish) sized piece of waxed paper.
Serve this with a full bodied red wine like a Shiraz or a Cab Sav. We had a ‘98 Wynns Coonawarra Cab Sav and it was a stunning compliment.
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