Amadeus Glorious Magazine Issue 05

MEET OUR CHEFS DEVELOPING TALENT
A WARMING WINTER
Fillet of Beef
•
Pair a media-rare fillet of beef with potato dauphinoise, salt baked celeriac,
horseradish cream, coffee, roasted carrots and meat jus for the perfect winter dish
Fillet beef
Method
Place the fillet beef in a hot frying pan. For
medium-rare, about 4 1 /4 mins each side
(cooking times for a 4.5cm thick fillet steak).
Rest at room temperature for at least 10
minutes, before serving.
Potato dauphinoise
Ingredients
• 4 garlic cloves, crushed
• Fresh thyme
• Butter
• 450g/1lb potatoes, thinly sliced
(such as Desirée, or King Edward)
• 300ml/ 1 /2 pint whipping cream salt and
freshly ground black pepper
Method
Preheat the oven to 170˚C/325˚F/Gas 3. Bring
the cream, garlic and thyme to a boil, till the
cream is infused and slightly thickened. Rub
a gratin dish with the garlic and butter. Layer
the potatoes into the dish, making sure each
layer is seasoned. Pour over the infused
cream and cook in the oven for 1 1 /4 hours.
Turn up the heat to 200˚C/400˚F/Gas 6 and
cook for a further 15 minutes until the top
is golden.
Horseradish cream
Ingredients
• 1 /2 cup whipping cream
• 1 /2 cup crème fraiche
• 2 teaspoons of horseradish sauce
• 2 tablespoons chives
• 1 tablespoon freshly squeezed lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
Method
In a medium bowl, whisk whipping cream
until thickened, but not yet at soft peaks.
Fold in crème fraiche, horseradish, chives,
lemon juice, salt, and pepper. Refrigerate for
30 to 60 minutes before using.
Salt baked celeriac
Ingredients
• 1 large celeriac, 110g/4oz free-range
egg whites
• 700g/1lb 8oz table salt
• 5 sprigs fresh rosemary, finely chopped
• 110ml/4fl oz olive oil
• freshly ground black pepper
Method
Preheat the oven to 190˚C/350˚F/Gas 5.
Peel and cut the celeriac, to the cubes. Place
the celeriac into a roasting tray. Mix the egg
whites, table salt and rosemary together in
a large bowl until the mixture forms a paste.
Cover the celeriac in a thick layer of the salt
paste, ensuring there are no gaps. Bake in
the oven for 45–50 minutes. When the saltbaked
celeriac has cooked, remove it from
the oven, place on a tray and smash the salt
crust, take out the baked celeriac chip away
the salt crust and add a splash of olive oil to
the celeriac, then season, to taste and serve.
Coffee roasted carrots
Ingredients
• 1.5 lbs carrots
• 2–3 sprigs of fresh thyme
• 1 1 /2 tablespoons extra-virgin olive oil
• 1 /2 tsp. salt
• 1 /2 tsp. pepper
• 1 /4 cup brewed coffee beans
• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
Method
Pre-heat your oven. Trim the greens off
the carrots, leaving about 1-inch at the top
if desired. Peel and wash the carrots. If the
carrots are large, you can cut them in half
lengthwise. On a large rimmed baking sheet,
toss the carrots with the thyme, olive oil, salt
and pepper. Transfer to your pre-heated
oven and roast for 10 minutes. While the
carrots are roasting, prepare the glaze. In a
small saucepan, bring the coffee, balsamic
vinegar and maple syrup to a boil. Cook
until the glaze is reduced to approximately
half, about 5 minutes. Remove the carrots
from the oven and pour the glaze over
the carrots, tossing to coat. Then return the
carrots to your oven for an addition 10-12
minutes, stirring once halfway through the
cooking time. The carrots are done when
they are tender, but not yet completely soft.
Remove from the oven and serve while still
warm. Leftovers can be stored in an airtight
container in the refrigerator for 1–2 days.
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