Recipe - Sirloin and Pearl barley Salad

Beef & Pearl Barley Salad

For the last few weekends Marty (Bentru smoked sausages) has added prime cuts of beef to his offer. He has eye fillet, Scotch fillet and sirloin. Last weekend I decided it was time we had a steak again and bought a very thick piece of sirloin which I cut into two steaks. As there were […]

Posted on: 7th Mar, 2016by frenchie Read more

recipe 1

Herb crusted Veal Rack

A couple of days ago I noticed our local supermarket was selling small frozen racks of veal at a special price. As veal isn’t always readily available any more I bought a rack without thinking what I’d do with it. Once home I decided to simply roast it with a herb crust. This mixture would […]

Posted on: 28th Sep, 2015by frenchie Read more

Beef Carbonnade

This is a rich oven-cooked stew of beef in beer, a favourite throughout the North of France. Our chef Lou has tweeked the traditional recipe slightly….so here we go…enjoy! Ingredients (serves 4): 30g butter 2-3 tablespoons oil 1kg lean beef rump or chunk steak, cubed 2 medium onions, diced 2 large carrots, diced 1 large […]

Posted on: 7th Mar, 2014by frenchie Read more

BEEF_Fillet of beef

Fillet of Beef with Wasabi Mash and Vegetables

This recipe was inspired by lunch at L’Hedoniste a small bistro in Paris. It’s one of the bistros I talk about above. I’ll change the vegetable mix according to the season. It was Spring in Paris so a few pieces of asparagus were included. I used a combination of shitake and button mushrooms as Jason’s […]

Posted on: 8th Jan, 2014by frenchie Read more

Beef Bourguignon

Beef Bourguignon

We’ve been asked so often for the recipe of Warwick’s version of the French classic, Beef Bourguignon. Well now we’ve finally been able to twist his arm for it. Ingredients (serves 4) 1.5kg chuck of beef – large diced 200g small white button mushrooms 750ml red wine – Burgundy if possible (50/50 split of red […]

Posted on: 8th Jan, 2014by frenchie Read more