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Chef's Specials & New Ideas
Orange Scented OxTail
Don't be put off by the appearance of the oxtail before it is cooked because it makes a wonderful meal.
Ingredients
75g / 3oz flour
˝ tsp English mustard
˝ tsp ground coriander
˝ tsp ground cumin
1 ˝ tsp dried thyme
2Kg / 4lb 8oz oxtail, trimmed and cut into 6cm / 2 ˝ inch pieces
65ml / 2 ˝ floz oil
2 onions, sliced
2 stalks celery, sliced
4 cloves garlic, sliced
350ml / 12 ˝ floz dry white wine
750ml / 1 pnt 6floz quality beef stock
400g / 14oz canned chopped tomatoes
Pared zest 1 orange
6 parsley stalks
1 tsp dried basil
1 bay leaf
Lemon juice, to taste
Dijon mustard, to taste
Seasoning
Instructions
1. Mix together the flour, mustard powder, coriander, cumin and ˝ teaspoon of the dried thyme.
2. Lightly dredge the oxtail with the seasoned flour
3. Heat the oil in a frying pan and brown the oxtail in batches, transferring each batch to a casserole dish.
4. Deglaze the frying pan with some of the wine and add it to the casserole.
5. In the same pan, sweat the onions , celery and garlic until soft.
6. Pour the remaining wine into the frying pan and boil until reduced by about half.
7 Add the onion mixture to the casserole with the stock, tomatoes, orange zest, parsley stalks, dried basil, bay leaf and 1 teaspoon of dried thyme.
8. If the meat is not yet covered, add water as necessary, then bring the casserole to the boil on the stovetop.
9. Transfer the casserole to an oven set to 140C / Gas 1 and cook for 3 to 4 hours or until the meat is tender and pulls away from the bone.
10. Strain off the liquid from the casserole and discard the parsley stalks, orange zest and bay leaf.
11. Set the meat aside in a warm place until ready to serve.
12. Liquidize the sauce, then adjust the seasoning to taste, adding lemon juice, Dijon mustard and salt and pepper as necessary.
13. Reheat the sauce before serving it with the oxtail.
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This week we are featuring a recipe from Jerome Barbancon who is Head Chef at Brockencote Hall, near Kidderminster in Worcestershire.
This lovely family run hotel puts a heavy emphasis on relaxation and comfort, and has been awarded two AA Rosettes in 1999 for their very high standards and imaginative dishes. Jerome has offered us this recipe using Ostrich Fillet, and has kindly made his instructions easy to follow so that we too can produce elegant food for our dinner guests.....go on, give it a try !!
Poached Fillet of Ostrich scented with Horseradish, served with Chargrilled Potato, Tomato and Basil Beignet, Red Wine and Olive Jus.
Ingredients (for 10 people)
10 x 6 oz Ostrich Fillets
1/2 Fresh Horseradish
10 Slices Air Dried Ham
5 Large Maris Piper Potatoes
5 Plum Tomatoes
20 Leaves of Basil (or a bunch)
10 Bosciola Olives
10 Baby Fennel (small)
2 Cloves of Garlic
2 Shallots
2 Aubergines
1lb Wild Rocket
1/2 Litre Red Wine
Extra Olive Oil
1/2 Litre Chicken Stock
50g Fresh Butter
Batter
1 Tbsp Flour
1 Egg White
1 Tbsp Milk
1 Tbsp Cornflour
Method
Wrap the Fillets with ham and horseradish, and then wrap again in cling film, cooking for 10 minutes in 80 degrees C water - leave to rest for at least 10 minutes.
To make the Jus, use some fillet trimming, shallots and garlic, deglazed with red wine and ostrich stock and cook until a smooth consistency is achieved. Finish the sauce with olive oil and a julienne of olive.
To make the chargrilled potato, peel and cut the potato into thick slices, char grill and braise in oven with chicken stock to soften.
To make Aubergine Caviar - slice in half and roast in a hot oven with olive oil and a bouquet garni - mash centre and season when cooked.
Blanche the baby fennel and tomato.
To make the beignet - Put two petals of tomato together with a basil leaf in the middle, dip in the batter mix and then deep fry until lightly golden.
Wilt the rocket slightly in the butter, and get ready to dress the plate.
Jerome recommends the potato top left, 1 quenelle of aubergine caviar on the right, and the ostrich fillet placed on the top of the rocket - finished on top with the beignet and baby fennel. Surround with the previously made jus, and to be really smart, fry some basil and chervil to garnish
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Brockencote Hall, Lakeside View
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This lovely Hall nestles in the Worcestershire countryside and provides a luxurious retreat for those wishing to get away from it all. There is a heavy emphasis on comfort and leisure, the surroundings are just beautiful and the whole thing is topped by the wonderful food served by Jerome. See below for his ideas on Ostrich.
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