Alison Balfour Lynn's menu served salt beef to her Come Dine With Me Luton guests - and not a bagel in sight Serves 4-6 Ingredients
2. Bring to a very gentle simmer and cook slowly, at barely a blip, for 4 hours, skimming off any scum that rises to the surface. Taste the water after 10 minutes and if it's very salty, drain the water and begin cooking again with fresh water. The water should not boil at any stage, so cover the pan only when you are happy that the water is burbling gently not bubbling. 3. When the meat is tende, transfer to a warmed serving dish and keep hot until ready to serve. Carve into thick slices and serve with seasonal vegetables. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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King of the jungle, Christopher Biggins's unapologetically simple name for his main suggests a hearty winter warmer free of frills. But will his Come Dine With Me Celebrity Special guests be expecting something more dressed up?
Serves 6 Ingredients
1. Preheat oven to 160ºC/gas mark 3. Melt 25g of the butter with the oil in a large, flame-proof casserole dish over a medium heat. Add the bacon and cook until its fat turns golden. Remove with a slotted spoon and put on a plate. 2. Wipe the beef dry with kitchen towel. Fry the beef in the same pan in batches until browned on all sides, turning with tongs. Don't add too many pieces at a time or the beef will steam instead of sear. Transfer the meat to a plate as it is browned. 3. Tip the onions and carrots into the casserole and cook until softened and slightly golden, stirring regularly. Return the beef and bacon and sprinkle with the flour, turning all the meat to lightly coat. 4. Pour over the wine and stock. Stir in the tomato paste, garlic and herbs. Bring to a simmer on top of the hob. Cover with a lid and cook for 2½-3 hours or until the meat is very tender. Remove the lid every hour and stir the meat, checking for tenderness after 2 ½ hours. 5. Melt the remaining butter in a small frying pan and fry the mushrooms until golden. Stir the mushrooms into the stew about 15 minutes before the end of cooking time and return to the oven. Adjust seasoning to taste and serve. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Classic British fare from Edwina for Come Dine With Me Celebrity Special. But will her guests miss the paté?
Serves 4 Ingredients
1. Wrap the fillet tightly in cling film so that it is a nice round, cylindrical shape. Put in the fridge for an hour or so. This 'sets' the beef and helps provide equal-sized slices of steak with a good shape. 2. Melt the butter in a saucepan and gently fry the shallots until softened. Add the mushrooms and continue cooking over a high heat for 2-3 minutes until just soft and lightly browned, stirring regularly. Add the wine and simmer until the liquid evaporates completely. Stir constantly so the shallots and mushrooms don't burn. Remove from the heat and season with salt and pepper to taste. Leave to cool. 3. Cut the fillet steaks into four even slices and season each side with salt and pepper. Brush a large non-stick frying pan with a little oil and place over a high heat. Sear the steaks for just 1 minute on each side until well browned but not cooked through. Transfer to a plate and leave to cool. 4. Preheat the oven to 220ºC/gas mark 7. Roll out the pastry fairly thinly on a lightly floured surface and cut around a large side plate to make four circles. Arrange two slices of pancetta on each pastry circle to form a cross. Put the steaks in the centre of the pastry and spoon the mushrooms on top. Cross the remaining pancetta over the mushrooms. Bring up the pastry edges to completely cover the mushrooms and pinch firmly to seal. 5. Invert onto an oiled baking tray and brush with beaten egg. Bake for 20 minutes until the pasty is risen and golden brown. This should give a medium-rare steak. If you prefer you steak well-done, cook for longer at a lower temperature. 6. Serve with mashed potatoes, braised baby carrots and courgettes, with gravy made from real beef stock. The only mustard to go with this dish is fresh English, no substitutes! Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Cross cultural fusion from Julia for Come Dine With Me Celebrity Special with soy and garlic marinated beef with Greek-style potatoes
Serves 4 Ingredients
1. Mix the marinade ingredients and plenty of ground black pepper in a large bowl. Pop the meat into the marinade and turn to coat. Cover and leave in the fridge to marinate for a minimum of 4 hours, turning occasionally. 2. An hour before serving prepare the potatoes, preheat the oven to 190ºC/gas mark 5. Par-boil the potatoes for 5 minutes. Drain well and throw into a baking tray. Melt the goose fat in a small pan and pour over the potatoes. Add the garlic, bay leaves and plenty of salt and pepper. Squeeze the lemon juice over and roast for 45-55 minutes until golden, turning once or twice. 3. Just before guests arrive, cut the beef into six thick slices. Heat a large non-stick frying pan until very hot and drizzle with the oil. Sear the steaks over a high heat on each side until well browned, turning with tongs. Return to the marinade. 4. When ready to serve, drain the beef and pour the marinade into a very hot frying pan. Slice the beef into ribbons. When the marinade starts to boil, add the meat and remove from the heat. Toss lightly then leave to stand for 3 minutes. Serve pink with the Greek potatoes and freshly cooked spinach. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. Ben Huckerby went for a British classic for his main on Come Dine With Me West Yorkshire
Serves 4 Ingredients
2. Roll out the puff pastry on a lightly floured surface to around 5mm thick. Take a side plate and cut four circles out of the pastry, each around 15cm in diameter. Brush each pastry circle with a little milk. 3. Spread each steak thickly on one side with pâté and place onto the pastry, pate-side down. Bring the sides up and press firmly to seal the steaks inside the pastry. Turn over and place on a lightly oiled baking sheet. 4. Preheat the oven to 200ºC/Gas 6. Put the potatoes in a large pan and cover with water. Bring to the boil, then reduce the heat and simmer the potatoes for 15 minutes until very soft. 5. While the potatoes are cooking, brush the pastry parcels with egg and bake for 15-18 minutes until puffed up and golden brown. 6. Drain the potatoes and return to the pan. Mash with the butter, cream and truffle oil until smooth. Season with salt and pepper. Serve the Wellingtons with truffle mash and roasted root vegetables. Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold. |
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