Recipe Blog 5

Pan-fried Beef Fillet with Fried Quail Egg and Foie Gras Butter with Truffle

16 Jul: Pan Fried Beef Fillet

Trim the foie gras – you will need about 25g (1 oz) to flavour the butter, then cut the rest into four even-sized slices. Place the foie gras trimmings in a bowl with the butter and half the truffle shavings. Mix until well combined, then make into a cylinder shape that is about 5cm long before rolling in the remaining truffle shavings.


16 Jul: Chocolate Ganache Tart

Pour into the cooled tart shell and allow to bake at a 60 °F oven for 60 minutes. Sprinkle with Maldon sea salt and drizzle with shaved chocolate or cocoa, serve at room temperature without even placing in the fridge, whipped cream or Vanilla ice cream is a great compliment.

Burrata Cheese salad

16 Jul: Burrata Cheese Salad

Bring to boil, reduce the heat to low and simmer until the vinegar mixture has reduced to half. Set aside to cool. In a mixing bowl, add plum tomato wedges, red cherry tomato, yellow cherry tomato, salt & pepper and balsamic reduction sauce. In a clean bowl drizzle the rocket salad with olive oil salt and pepper.