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Jekk Joghgobkom 21.12.2019

FILLET OF BEEF WITH MUSHROOM AND LIVER PATE STUFFING

Serves 8-10

Ingredients

1.5kg piece of beef fillet – ask the butcher

 to open it out for you

150g liver pate

12 slices bacon

5 springs of thyme

6 bay leaves

3 garlic cloves, unpeeled

1 tbsp olive oil

For the stuffing

25g dried porcini

50g butter

2 onions, finely chopped

2 garlic cloves, finely chopped

6 sprigs of thyme, leaves only

250g chestnut mushrooms, finely chopped

2 tbsp parsley leaves chopped

 

Method

-          To make the stuffing, cover the porcini with boiling water and stand for 30 minutes or until soft; drain, squeeze and chop finely

-          Melt the butter in a large frying pan, add the shallots, garlic and thyme, plus a pinch of salt; cook gently for 5 minutes until soft; add the chestnut mushrooms and porcini; cook for 10-15 minutes until they are soft and no liquid remains, cool and stir in the parsley

-          Preheat the oven to 220C/Gas7. Open up the beef and flatten it slightly; season well, then spread the liver pate all over it; fill the middle with the stuffing; bring the fillet around the filling so it is sealed in

-          Lay the bacon slices on a sheet of baking paper, slightly overlapping, to form a rectangle the same length of the fillet; season with pepper and add the chopped leaves from 2 thyme sprigs; lay the fillet at the long edge of the rectangle and roll the bacon slices around it, using the paper to help; tie the fillet every 2cm with string to form a sausage shape; tuck the bay leaves under the string

-          Put the fillet in a large roasting tin with the garlic cloves and remaining thyme sprigs; drizzle with olive oil, roast for 30-35 minutes for rare to medium-rare, or 40 minutes for medium; remove the beef from the tin, cover with foil, leave to rest for 15-20 minutes

-          Serve the beef thickly sliced with its own gravy

 

FLETT TAC-CANGA BIL-MILI TAL-FAQQOEGJ U L-PATE TAL-FWIED

Ghal bejn 8-10 persuni

Flett tac-canga ta’1.5kg

150g pate tal- fwied

12 il-slajs bacon

5 ferghat saghtar

6 werqiet randa

3 sinniet tewm, mhux imqaxxra

Mgharfa zejt taz-zebbuga

Ghall-mili

25g porcini niexfa

50g butir

2 basliet, imqattghajn rqiq

2 sinniet tewm, imqattghajn rqiq

6 ferghat saghtar, weraq biss

250g faqqiegh (chestnut mushrooms) imqattghajn rqiq

2 imgharef weraq tat-tursin imqatta’

 

-          Biex taghmel il-mili, ghaddas il-porcini fl-ilma jaghli u hallihom ghal 30 minuta jew sakemm jirtabu; saffi mill-ilma, ghasar sew u qattaghhom irqiq

-          Dewweb il-butir f’tagen kbir; zid il-basal, it-tewm, is-saghtar u ponta melh; sajjar fuq nar baxx ghal 5 minuti sakemm jirtab kollox; zid il-faqqiegh u l-porcini; sajjar ghal 10-15 minuti sakemm jirtabu u ma jibqax likwidu; hallihom jibirdu  mbaghad zid it-tursin

-          Sahhan il-forn ghal 220C/Gas7; iftah ic-canga u ccattjaha; zid il-bzar u l-melh, imbaghad ifrex il-pate tal-fwied fuqha; poggi l-mili fin-nofs u kebbeb il-flett madwar il-mili u ara li jinghalaq sew

-          Poggi s-slices tal-bacon fuq folja kartaforn bit-truffijiet imrikkba fuq xulxin biex tifforma rettangolu twil daqs ir-romblu tac-canga; ferrex il-bzar u l-weraq ta’zewg ferghat mis-saghtar li tkun qattajt; poggi r-romblu tal-laham in-naha t-twila tar-rettangolu u dawwar il-bicciet tal-pancetta madwaru; uza l-karta biex tghinek taghmel dan; orbot ir-romblu tal-laham bi spaga kull 2cm sakemm ikollok forma ta’zalzett; deffes il-weraq tar-rand taht l-ispag

-          Poggi l-laham go turtiera mas-sinniet tat-tewm u l-kumplament tal-ferghat tas-saghtar; roxx biz-zejt taz-zebbuga; ahmi ghal 30-35 minuta jekk tixtiequ rare to medium rare jew 40 minuta ghal sajran medium; nehhi c-canga mit-turtiera, ghatti bil-foil u halliha toqghod ghal 15-20 minuta

-          Servi mqatta’fi slices hoxnin bil-gravy taghha stess

 

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