Recipe of the season

Recipe of the Season

Herb crusted monkfish, steak suet pudding, potato terrine, purple sprouting broccoli, red wine jus.

Serves 6

6 monkfish tails 5oz each                                           Steak Pudding
6 tbsp Dijon mustard                                                130g self raising flour
300g fresh bread crumbs                                           65g suet
½ lemon zested                                                       ¼ lbs. small diced shin beef
½ handful fresh herbs, chopped ½ carrot diced           Plain flour to dust meat, 100ml red wine
½ oinion diced                                                        100ml beef stock
Potato Terrine
18 strips smoked streaky bacon                            
4 maris pipers                                                   
½ onion
2 garlic cloves                                                         Red Wine Jus
Knob butter                                                           300ml brown beef stock
Vegetables                                                             300ml red wine
12 stems sprouting broccoli

Preheat oven to 180 degrees.
Place bread crumbs, lemon zest, herbs and seasoning in a bowl and mix until well combined.
Brush each piece monkfish with dijon mustard and roll in bread mixture until evenly coated.
Place the monkfish on baking parchment in the oven and cook for 10 minutes or until golden brown.

Steak Pudding
Place the beef shin bowl and toss in plain flour until evenly coated, fry of the beef in 5 tbsp olive oil until browned. Place all vegetables, herbs, red wine and beef stock in with the meat, place in oven and cook for 2 hours or until meat is tender and sauce has thickened.
Suet pastry… sift the self raising flour with a pinch of salt in a bowl, add the suet and cracked black pepper. Add 4 tbsp water or just enough and bring together to form a dough, start kneading the dough until it starts forming real smooth texture then roll out on floured surface until 1mm thick.
Butter 6 daroile moulds and line with the pastry, reserving a third of the pastry for your lids, roll out the remaining pastry and roll out into 6 circles 1mm thick.Divide steak filling between the six lined daroile moulds, wet the rim of the pastry place the pastry lid on top crimping the edges and trimming of any excess.
Wrap and seal the moulds in cling film and steam for 15 minutes, unwrap leave to stand for 5 minutes before turning out onto plate.

Potato Terrine
Fry off onion and garlic in butter until cooked not coloured, transfer to food processor and blitz to pulp.
Line mini loaf tins with bacon, 1 slice length ways and 2 across, peel potatoes and slice 2mm thick on mandolin and layer potatoes along with onion mixture then fold over the bacon. Bake in oven 160 degrees 25 minutes.

Purple Sprouting
Trim the stalks of sprouting, bring pot of salted water to the boil then add sprouting and cook for     2 minutes, take out and refresh in ice cold water, warm back through in fresh warm water.

Red Wine Jus
Place beef stock and red wine in pan and reduce by ¾ or until slightly thickened, season to taste.