BRUCE'S MENU
Bruce Mainwaring's menu included the following dishes:
CHABLIS PREMIER CRU WITH SCALLOPS WRAPPED IN ITALIAN HAM AND A RED PEPPER SAUCE
Ingredients:
1 bottle of Chablis Cru
Fresh Rosemary sticks (2 per person)
24 fresh scallops
Italian ham
Shred off half of the rosemary leaves, making sure to leave enough to take 3 scallops per stick. Clean and fillet the scallops. Using a very sharp knife remove the coral from scallops (the orange part) without damaging. Also, scrape out the black parts. Wash the scallops well.
Wrap each scallop with ham. The ham must not be wider than the depth of the scallop. Pierce the wrapped scallop on to the rosemary stick (much like a skewed kebab). Add 3 scallops per stick.
Once prepared, brush the scallops with a mild olive oil. Place under a pre-heated grill at 200 degrees for:
Rare 2.5 minutes per side
Medium 3 minutes per side
Well-done 5 minutes per side
Recipe from How to Grill by Steven Raichlen
Published by Workman Publishing
RED PEPPER SAUCE
Ingredients:
2 large red peppers
Blacken the skin of the peppers on a barbecue or gas hob (not an electric cooker). Once blackened, allow them to cool to the touch. Place into a freezer bag in the freezer for 5-10 minutes. This process loosens the skin from the pepper.
Cut the peppers in half and de-seed. Peel off the blackened skin and rinse under the tap. Finely chop them and place in a blender, adding a tub of crème fresh (added to taste). Blend to preference, then leave to stand. In a saucepan, heat the sauce mildly but do not boil.
Serve the skewed scallops with sauce to the side of the plate.
Ingredients:
2 large red peppers
Blacken the skin of the peppers on a barbecue or gas hob (not an electric cooker). Once blackened, allow them to cool to the touch. Place into a freezer bag in the freezer for 5-10 minutes. This process loosens the skin from the pepper.
Cut the peppers in half and de-seed. Peel off the blackened skin and rinse under the tap. Finely chop them and place in a blender, adding a tub of crème fresh (added to taste). Blend to preference, then leave to stand. In a saucepan, heat the sauce mildly but do not boil.
Serve the skewed scallops with sauce to the side of the plate.
VINO NOBILE DE MONTEPULCIANO WITH FRENCH BEEF WELLINGTON, BUTTERNUT SQUASH AND ROAST PARSNIPS (cooked in goose fat with green beans, served with shallots and butter)
Ingredients:
5 fillet steaks (thickness of two fingers)
1 bag of shallots
1 bag of red onions
1 tub of foie gras
1 medium tub of chestnut mushrooms
Prepare the meat, cutting from tail of fillet. Remove fascia and seal meat in hot oil. This contains the juices and prevents them from flooding through to the pastry Leave steak out at room temperature.
Finely chop the mushrooms and onions, fry to remove water and simmer. In a bowl, mix the onions and mushrooms together. Add salt and a generous amount of pepper.
Place the cold foie gras tub in warm water for 1 minute to melt the fat. Remove from tub and cut foie gras into 6 equal portions.
Remove pre-rolled pastry from fridge and lay out all the beef ingredients. Sprinkle flour on to the work surface through sieve. Cut the pastry large enough to wrap around the portion of meat entirely, like a gift. Place 3 tablespoons of stuffing on to the pastry base. Place the beef on top of the stuffing. Place 1 portion of foie gras on to the meat and add 3 tablespoons of stuffing.
Whisk one egg and brush the edges of the pastry with the yolk. Wrap the beef and crimp the edges. Cook at 180 degrees for 20 minutes.
PARSNIPS AND BUTTERNUT SQUASH
Ingredients:
Wash, peel, top and tail the vegetables. Chop into equal portions and place on a tray, then drizzle with goose fat. Cook at 200 degrees for 40 minutes, depending on the amount in the tray. Dice the shallots and fry in butter. Boil green beans for 5 minutes and drain then place into pre-cooked shallots and toss.
Ingredients:
5 fillet steaks (thickness of two fingers)
1 bag of shallots
1 bag of red onions
1 tub of foie gras
1 medium tub of chestnut mushrooms
Prepare the meat, cutting from tail of fillet. Remove fascia and seal meat in hot oil. This contains the juices and prevents them from flooding through to the pastry Leave steak out at room temperature.
Finely chop the mushrooms and onions, fry to remove water and simmer. In a bowl, mix the onions and mushrooms together. Add salt and a generous amount of pepper.
Place the cold foie gras tub in warm water for 1 minute to melt the fat. Remove from tub and cut foie gras into 6 equal portions.
Remove pre-rolled pastry from fridge and lay out all the beef ingredients. Sprinkle flour on to the work surface through sieve. Cut the pastry large enough to wrap around the portion of meat entirely, like a gift. Place 3 tablespoons of stuffing on to the pastry base. Place the beef on top of the stuffing. Place 1 portion of foie gras on to the meat and add 3 tablespoons of stuffing.
Whisk one egg and brush the edges of the pastry with the yolk. Wrap the beef and crimp the edges. Cook at 180 degrees for 20 minutes.
PARSNIPS AND BUTTERNUT SQUASH
Ingredients:
Wash, peel, top and tail the vegetables. Chop into equal portions and place on a tray, then drizzle with goose fat. Cook at 200 degrees for 40 minutes, depending on the amount in the tray. Dice the shallots and fry in butter. Boil green beans for 5 minutes and drain then place into pre-cooked shallots and toss.