Beef Fillet with Mushrooms

Ingredients

4 Beef fillet steaks
4 Oyster mushrooms
4 Brown mushrooms
4 Button mushrooms
4 Shiitake mushrooms
1 Clove garlic
50gr Butter
200ml Rich gravy or Jus
100 ml Red wine

Method

Heat a frying pan until hot, add 1 tbsp of cooking oil, add the steaks and brown all the sides by turning them over when they are brown. Season with salt then transfer to a tray suitable to put in the oven.

Place in a preheated oven (180 degrees), for approximately 8-10 minutes, turn the steaks over after five minutes and place back in the oven.

Remove from the oven to rest somewhere warm for about 10 minutes.

While the steak is resting, place the frying pan back on the stove. Add the garlic, butter and mushrooms and a pinch of salt and heat until the mushrooms are cooked.

Add the stock and wine and reduce until is tasty , thicken with cornflour if needed

To serve, place a spoon of hot polenta in the middle of the plate, place a spoon of Ratatouille on top of the polenta.

Place the steak on top of the ratatouille and spoon the mushrooms over and pour some hot sauce around and serve.

Note. You can use kumera, pumpkin or mashed potato instead of the polenta

Pea & Wasabi Sauce

Ingredients

500g Watties Baby peas
30g onions finely diced
10g garlic, finely chopped
2 tbsp oil
1 tsp wasabi powder
10 big leaves of raw spinach
2 cup chicken stock.
30g Butter

Method

Heat pan add oil. Add onion and garlic and sauté until soft without colour

Add the peas and chicken stock to the onion & garlic pot stock and bring to a simmer.

Then add washed spinach leaves and cook until just wilted.

Strain out most of the liquid, keep the liquid.

Place pea and spinach mixture and butter in the blender and blend to smooth. You might have to add a little cooking liquid to enable the pea mixture to puree

Pass through sieve if your blender doesn’t puree it smooth enough

Place in plastic container and place in fridge until required

When ready to use, place in pot and warm up slowly, add wasabi powder, mix thoroughly. Check seasoning.

Serve with pan fried salmon or snapper or Lamb

Garnish with pea tendrils, reduced soya sauce and tomatoes

Garlic prawns with five spiced pears and black truffle mayonnaise

Ingredients

12 Prawns, raw and shelled
2 Tbsp oil
½ Clove garlic, finely chopped
1 Tbsp butter
¼ Cup mayonaise
1 Tsp black truffle oil
1 Pear
½ Tsp Chinese five spice powder
100g Mixed lettuce leaves
50ml Vinaigrette

Method

Peel the pear and cut in half removing the stalk and seeds.

Cut the pear into even 1cm dice

Heat a pan till hot, add 1 tbsp of oil and then add the diced pear and five spice powder and cook over a moderate heat, moving the pear around so it cooks evenly with the aid of a wooden spoon. Let the pear turn a golden colour

Cut through a piece to see if it is cooked all the way through, or just try it!

When the pear is cooked remove from the pan and place in a container in the fridge till required

Heat a pan on the stove until hot, add 1 tbsp oil then both the prawns and garlic
Keep the prawns moving around the pan to ensure they cook evenly

When the prawns start to go slightly pink they are getting close to being cooked. Add 1 tbsp butter.

When the prawns are cooked take off the stove and place in a clean container

Mix the salad leaves with the vinaigrette and a pinch of salt

Arrange the salad evenly between four plates

Place three prawns on top of each plate of salad

Sprinkle some of the pear over and around the salad

Mix the mayonnaise and Truffle oil together and place a spoon on the middle of each plate