Selwyn Times: July 19, 2016

SELWYN TIMES Tuesday July 19 2016 25
at work or home
“A lot of people say no,
I don’t cook at home, but
I say if you have a passion
for cooking why wouldn’t
you?”
With a partner who
worked as a personal
trainer and was ex-army,
she said a lot of the meals
she cooked after work
were big and hearty,
with steaks often on the
menu.
She enjoyed being part
of rebuilding the hospitality
scene in Christchurch,
but said it was still sad to
see how much had been
lost.
“You can always open
another Mexican restaurant
or Italian restaurant,
but knowing people who
have lost everything is the
sad thing.”
She said the way people
dined out in Christchurch
had changed.
“I suppose it’s a
comfort, when you can
go out and have a really
lovely time and enjoy
your meal. I think we’re
enjoying life a bit more,
because it was a huge
shock to the system that
in a matter of minutes
something can be taken
from you so fast.”
SERVE UP A STEAK TONIGHT
MUSHROOM-GLAZED
RUMP STEAK
Ingredients
500g Potatoes, use perla
potatoes
600g Rump steak, piece
3 tbsp Olive oil
1 Fresh thyme, to garnish
potatoes
1 Fresh rosemary, to garnish
potatoes
2 cloves Crushed garlic
250 g Shallots
100 ml Red wine
200 ml Beef jus
400g Brown mushrooms,
button
150ml Cream
1 bunch Watercress, fresh
2 tsp Dijon mustard
Directions
Preheat the oven to
180C.
In a hot frying pan, seal
the piece of rump steak.
Put it in the oven for 8-12
minutes (depending on
how you prefer it done).
Remove from the oven
and leave to rest.
Cut the potatoes into
thick slices. Put them on
a paper-lined baking tray
with 1 Tbsp oil, rosemary,
thyme, garlic and seasoning.
Cook in the oven until
tender. Peel the shallots
and saute whole in 1 tbsp
olive oil in a heavy-based
frying pan.
Add the red wine and
beef jus, and put in the hot
oven for 30-40 minutes
until the jus has reduced
and the shallots are glossy.
Quarter the mushrooms
and saute in 1 tbsp olive
oil. Season with salt and
RESTAURANT-
STYLE: Bishop
Brothers Public
House, Bishopdale
Mall.
PHOTOS: GEOFF
SLOAN
pepper. Leave to cool in a
sieve, so that some of the
juices can drain.
Preheat the grill to the
hottest setting. Beat the
cream until soft peaks
form.
Add the egg yolks, mustard
and ½ tsp salt.
Fold the mushrooms
through the cream mix
and spoon onto the top of
the steak.
Put this under the hot
grill for about 3-4 minutes.
Slice the piece of rump
and serve with the potatoes,
shallots and fresh
watercress.
H ORNBY
WORKINGMEN’S
CLUB
«WHAT'S ON«
WESTVIEW LOUNGE
SATURDAY
23 July, 4.30PM
MARION'S OUTLAWS
8PM IAN MAC
SUNDAY
24 July, 2PM
HEART OF THE
COUNTRY
$6 ENTRY
«COMING UP«
SATURDAY 20th AUGUST, 8PM
DnD Showband presents
THREE SHOWS IN ONE...
Fleetwood Mac ; ABBA;
Moulin Rouge
Pre sale tickets $20 / Door sales $25
SUNDAY 21 AUGUST, 2PM
Pat Dugan's 90th
Birthday Celebration
GREAT LIVE BAND along with special
guests Jodi Vaughan, Brendan Dugan,
Tony & Temara Williams, Peter Cairns,
Cameron Walsh, Allan Barron
and more! Tickets $20.
Hornby WMC | ph 03 349 9026 | 17 Carmen Road | Hornby
www.hornbyworkingmensclub.co.nz | Members, guests & affiliates welcome