CDC Weddings: British Cuisine


Roast Sirloin, Potato Terrine, Pea Purée, Tenderstem Broccoli, Pickled Girolles, Watercress, Red Wine Sauce

Potato Terrine

750g Whole peeled potatoes

75g Butter

Maldon sea salt

Thinly slice potato and mix with salt and melted butter. Line a tray with grease proof paper and lay potato mix to fill the tray. Cover with tin foil and bake in the oven for 30-40 mins.

 

Roasted beef

480g Beef Sirloin

Vegetable oil

Thyme

Maldon Sea salt

Peeled garlic cloves

Trim the beef sirloin of any sinew and heavy amounts of fat. Rub with oil and seasonings. Sear in a very hot pan and leave to cool.

 

Pea and Mint puree

50g peas

50g baby spinach

50g Mint leaves

25g double cream

5g unsalted butter

Maldon sea salt

Bring butter, cream and salt to the boil. Steam the spinach, peas and mint for 3 minutes. Place all ingredients into a blender and blend on full until smooth. Pass through a fine sieve and set aside for later.

 

140g Tenderstem broccoli

Trim broccoli stalks. Steam for 2 or 3 minutes until cooked. This should be done just before serving.


5g Watercress

Wash and trim watercress

 

Pickled girolles

Pickling liquor

250ml white wine vinegar

250ml Caster sugar

Bay leaf

5g peppercorns

100ml water

Place all ingredients together in a pan and boil for 5 minutes. Set aside to cool and prepare the mushrooms. Add to the pickling liquor and leave to pickle for at least 1 hour.

 

Red wine sauce

300ml beef stock

150ml red wine

2 tbsp red currant jelly

Place the beef stock into a saucepan and reduce by one third. Add the red wine and red currant jelly. Leave to simmer for around 45 mins or until the sauce coats the back of the spoon. Set aside for later.

 

To assemble

Cook the sirloin in the oven at 180 degrees to your liking. Put the terrine in the oven until golden and hot in the middle. Heat the pea puree in a pan and heat the red wine sauce in a separate pan.  Steam the broccoli.

Arrange all the elements on the plate as in the picture shown.