Beef
Fillet of Beef Wellington
Ingredients:
1.6-2.kg whole fillet Aberdeen Angus Beef  2 tbsp butter
1/2 oz dried porcini mushrooms, rinsed
2 x shallots, peeled and finaly choped
3 1/2 cup large flat mushrooms, finely chopped
2 garlic cloves, peeled and chopped
2 tsp chopped fresh thyme
13 oz/375g ready-made puff pastry
1 egg, beaten
Method:
1.Heat 25g/1pz of butter in frying pan. When foaming, add the beef and brown all over. Place on a rack over a roasting tin and roast at 220 deg C/425 deg F gas mark 7 for 20 minutes. Set aside and cool.
2. Soak the dried porcini mushrooms in 30ml (2 tbsp) boiling water for 15 minutes.
3. Melt the remaining butter in a pan, add the shallots and fry for 2 minutes. Add the garlic, cook for 30 seconds. Cook for 5 minutes until dry, then add the thyme, season to taste and let cool.
4. Roll out a quarter of the pastry to a rectangle 2.5cm (1 inch) larger than the beef, and prick with a fork.
5. Bake at 220 deg C/425 deg F/Gas Mark 7 for 10-12 minutes until crisp and golden
6. Allow to cool then trim to the size of the beef and place on a baking sheet
7. Roll out remaining pastry to rectable about 30 x 40xm. Cut a small square off each corner. Keep the trimmings
8. Place the meat on the cooked pastry rectangle. season the beef and spread the mushroom all over then brush lightly with a little egg
9. Wrap the uncooked pastry around the beef, tucking it uner the bastry base. Refridgerate until ready to cook.
10. Make a slit in the top of the pastry and brush with beaten egg. Decorate with shapes cut from pastry trimmings
11. Bake at 220 deg C/425 deg F/Gas mark 7 for 35 minutes for medium rare beef of 40-45 minutes for medium.
Hot Smoked Salmon
with an Apple and Radish Salad
By Adam Gray, Executive Chef - Rhodes 24
Ingredients: (Serves Four)
4 x 100g John Ross Hot Smoked Salmon fillets
2 Braeburn Apples (skin left on)
10 Radishes (Trimmed either end and washed)
100g Japanese White Radish (Peeled)
1 Tablespoon Copped Chives
50 ml Walnut Oil
100ml Farrington’s Mellow Yellow Rapeseed Oil
100g Mayonnaise
2 Tablespoons English Mustard
Salt
Pepper
1 Lemon
Method:
- Cut the apples very thinly into discs (excluding the core) on a mandolin or with a sharp knife and then cut into matchstick size pieces and place into a bowl.
- Cut the radishes and the Japanese radish exactly the same way and mix together gently with the apples, chopped chives and walnut oil. Season to taste.
- Mix thoroughly the mayonnaise and the English mustard. If the flavour of the English mustard is too strong for your taste add a little more mayonnaise and a few drops of lemon juice.
- Heat a non stick frying pan to a medium heat and add the Rapeseed oil.
- Place the John Ross smoked salmon fillets in the frying pan.
- Sear the smoked salmon fillets for 2 minutes either side until golden brown.
- Remove the smoked salmon fillets from the frying pan; squeeze a little lemon juice over them and season with some freshly milled pepper.
To Serve:
Place a pile of the radish and apple salad at the top of the plate.
Then spoon a pool of the mustard mayonnaise at the bottom of the plate and sit the seared smoked salmon on top.
Smoked Salmon
Fish cakes
 Ingredients
250g floury potatoes cut into large chunks, 2tbsp cream cheese, 200g John Ross Smoked Salmon, 2 tbsp roughly chopped fresh dill, 1 lemon (zest only finely grated), 1 tsp horseradish sauce, 1 tbsp drained capers (chopped) salt and pepper, 4 heaped tbsp fresh breadcrumbs, oil oil
Pre the oven to 200C/400F/Gas 6. Boil the potatoes in unsalted water for about 20 minutes until tender. There is no need to add salt to the water as the smoked salmon will provide the required saltiness. Drain, leave to cool for a couple of minutes, allowing the steam to evaporate and then mash with cream cheese until smooth. Chop the smoked salmon and mix with the mashed potatoes, dill, lemon zest, horseradish and capers and season with salt and pepper. Shape into walnut-sized balls and flatten gently. Lightly coat each one witht the breadcrumbs and place on an oiled baking sheet. Either cook straight away or refridgerate until needed. To cook, drizzle over a little olive oil and bake in the oven for 10-12 minutes, turning after 5 minutes or until golden.
Smoked Salmon
Wraps with cream cheese and chives
Ingredients:
200g / 7oz John Ross Jr Scottish Smoked Salmon  8 plain tortilla wraps
1 small carton (4oz) cream cheese
Bunch of fresh chives, snipped into 7cm lengths
(keep some chives uncut)
Pepper to season
Method:
1. Take one of the tortilla wraps and lay it flat onto a clean surface
2. Using roughly one heaped tablespoon of cream cheese smooth it over the middle of the
tortilla wrap
3. Open the John Ross Smoked Salmon and remove enough salmon to cover the cream cheese
4. Take the pre prepared chives and place 6 – 7 of them across the width of the tortilla
5. Season with a little pepper
6. Tightly roll the tortilla from edge to edge
7. You can then cut the tortilla in half and wrap carefully with chives |
on orders over £100
