Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: beef, carpaccio, cheese, dijon, gorgonzola, italian, know your onion, know your onions, knowyouronion, knowyouronions, mustard, rocket, starter, tenderloin | No Comments »
If you want your carpaccio to be round, you can wrap it very tightly with cling film and leave it in the freezer for about an hour. Freeze it only partially, so you`ll be able slice it more easily with a sharp knife. Don`t cut it too thin, so that it stays more rustic and the flavour remains intense. Whisk together the mustard, lemon juice, oil, salt and pepper to taste. Season the baby rocket with this vinaigrette at the last moment and serve it on top the meat, along with crushed walnuts and crumbled cheese
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, dijon, endive, grilled, gruyère, ham, italian, know your onion, know your onions, knowyouronion, knowyouronions, mustard, smoked, starter | No Comments »
Drop the endives in a pan of boiling salted water, for 5 minutes. Drain and gently squeeze the water out. Cut each one in half and wrap it in a slice of ham. Then arrange them in an ovenproof dish. Pre-heat the oven to 200C/400F. To make the sauce, melt the butter and stir in the flour, mixing and cooking for 2 minutes. Add the mustard and pour in the milk gradually, stirring vigorously. When it boils and thickens, turn down the heat and add the cream and cheese. Cook for a further 5 minutes. Season to taste. Pour the sauce over the endives and finish them in the oven, until brown.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: balsamic, cheese, dijon, gorgonzola, grilled, italian, know your onion, know your onions, knowyouronion, knowyouronions, mustard, pear, pears, salad, walnut | No Comments »
Peel, halve and deseed the pears. Cut each half in 4 slices. Heat the balsamic vinegar in a frying pan and, as it boils, throw in the pears, cook for about 1 minute. Drain and let them cool. In a bowl, whisk the lemon juice, sugar, Dijon and seasoning, gradually add vegetable oil until thickens. Adjust seasonings to taste. Toss the leaves in the dressing and serve them on plates. Sprinkle some walnuts and gorgonzola and finish with the grilled pears.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: capers, dijon, french, know your onion, know your onions, knowyouronion, knowyouronions, lemon, mayonnaise, mustard, onion, onions, parsley, pickled, relish, sauce, tarragon, tartar | No Comments »
In a bowl, fold together the chopped relishes, capers, parsley and tarragon leaves with the rest of the ingredients. Adjust the seasoning, to taste. Cover and refrigerate until ready to serve, giving the sauce 1 hour to stand before serving for the flavours to blend. (If using homemade mayonnaise, the tartar sauce must be refrigerated and used within 24 hours.)
