A famous dish the origins of which go way back to the 19 th Century supposedly from Russia, but the recipe for which seems to have become one that you can make up your own interpretation. The one below is I think quite authentic containing the 3 most important ingredients, namely beef, paprika and soured cream.
- Approx 250 gm fillet steak (ask butcher for fillet tails which should be cheaper)
- Olive oil or butter
- 3 shallots – peeled and sliced
- 1 clove garlic – crushed
- 2 – 3 tsp paprika
- 100/150 gm either button mushrooms or chestnut or oyster - sliced
- 150 ml sour cream – if not available use single mixed with the juice of a lemon
- Small glass brandy
- Glass red wine
- 1 tbsp chopped flat leaf parsley
- First cut the beef into strips about 5mm wide.
Heat a frying pan until hot, mix the beef in a bowl with a tbsp olive oil and salt and freshly ground pepper, add to the hot pan and sauté quickly for about 2 minutes to sear the meat, stirring all the time.
Remove to a warm plate and add some more olive oil to the pan along with the shallots. Cook for 2 or 3 minutes then add the garlic and paprika. Stir through then add the mushrooms with more oil if required. Cook for a few minutes before adding the brandy. Either allow to ignite or reduce quickly to a syrup then add the glass of red wine.
Allow to reduce by a half then add ¾ of the sour cream. Let the sauce bubble, taste and correct the seasoning. Finish by placing the beef back in the pan, stirring through then serve, drizzled with the remainder of the sour cream and dusted with a little more paprika.
The stroganoff could be served with rice, pasta or potatoes of your choice.
Caledonian Oyster Chowder
- 4 rashers of Puddledub bacon
- 1 small onion, chopped
- 4 celery sticks, diced
- 1 carrot, diced
- 24 Caledonian oysters, shucked and liquor kept
- 300 ml light fish stock
- 340 g sweetcorn kernels
- 340g frozen garden peas
- 400 ml semi-skimmed milk
- Handful of fresh parsley chopped
- 1 tbsp fresh oregano, chopped
- Salt and pepper to taste
Slice bacon and fry in saucepan until half cooked. Remove and sauté onion in the bacon fat. Add celery, potato, carrot, oyster liquor and fish stock. Simmer until vegetables are tender.
Add sweetcorn, peas, half the milk, parsley and oregano. In a small bowl combine remaining milk with 2 tsp cornflour until smooth. Pour this mixture into the saucepan with the other ingredients and whisk to combine.
Continue to simmer for 5 minutes. Add the oysters and simmer for 3 minutes.
Jesrey Royals with Quail's Eggs, Sprouting Broccoli & Anchovy Cream
- 1 tbsp olive oil
- 2 shallots, finely sliced lengthways
- 12 quail's eggs
- Approx 300 gm Jersey royals or other small new potatoes
- Approx 250 gms purple sprouting broccoli
- 2 tbsp approx light ex virgin olive oil
- 1 tbsp approx lemon juice
- 1-2 tbsp flat leaf parsley-finely chopped
- 1 55 gm tin anchovies in olive oil
- 2 cloves garlic
- 50 gms pine nuts
- Approx 100 mls ex virgin olive oil, fruity
- Juice of half a lemon to taste
Heat the olive oil and add the shallots, sweat down slowly without colour until soft.
Cook the quail's eggs for 4 minutes with lid on, refresh and drain.
Place the anchovies and their oil into a food processor with the garlic and pine nuts. With the machine running, add the ex virgin olive oil in a stream, taste, add the lemon juice and taste again.
Boil the potatoes in lightly salted water until tender, 12 – 15 minutes.
Whilst they are cooking, trim each stem of broccoli and steam or poach for about 3 minutes timing them to be ready just as the potatoes are.
Drain the potatoes, and the broccoli mixing them gently in a bowl with the lemon juice, shallots parsley and seasoning to taste. Divide this mixture between plates. Peel and halve the eggs and place six halves on to each plate with the mixture. Finally drizzle some of the anchovy cream sparingly over the lot and serve the rest separately in a jug.
The dish needs to be served warm or at least at room temperature.