Mushroom, Sherry and Grain Mustard Sauce

Recipe adapted from Gordon Ramsay
Ingredients
3 tbsp olive oil
200g button mushrooms , sliced
1 garlic clove, lightly crushed
1 sprig thyme
150ml sherry
1 tbsp balsamic vinegar
150ml beef stock stock 
2 tbsp crème fraîche
1 tbsp dijon mustard
2 tbsp chopped flatleaf parsley
 
Method
Heat the oil in a sauce pan and fry the mushrooms with the garlic and thyme, stirring until softened.
 
Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins.
Add the vinegar and cook for a few secs more.
Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
 
Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
 
Will HE make it again?
YES. cause SHE loves the mushrooms.
 
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Posh Fish Pie

 
Recipe from channel4.com
Ingredients
12.5g butter
2 shallots, finely chopped
1/4 fennel bulb, finely chopped
125ml dry white wine
125ml sherry
250ml fish stock
250ml double cream
1/2-1 tbsp wholegrain mustard
Sea salt and pepper
400g mix of white fish fillets (cod, haddock, monkfish, coley)
Squeeze of lemon juice
Few sprigs of thyme

Topping
2-3 large potatoes
Milk and butter, for mashing
 
Method
Heat the butter in a pan and sweat the shallots and fennel until soft.
Add the wine and sherry and reduce by half.
Add the stock and bubble away again until reduced by half.
Pour in the cream and boil until reduced to a sauce like consistency.
Strain through a sieve, discarding the shallot and fennel.
Stir in the mustard, check for seasoning then leave to cool.
 
Meanwhile heat the oven to 180°C.
Check the fish for any small bones, removing any with tweezers, then cut into 3cm chunks.
Poach the fish in enough water to cover, with a squeeze of lemon juice and the thyme, until slightly undercooked.
Remove the fish from the poaching liquid with.
Gently fold the fish into the sauce with a little extra lemon juice.
Transfer to an ovenproof baking dish.
 
Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth.
Then spoon the mash over the filling for a more rustic finish.
Bake the pie for about 20 minutes until bubbling and golden brown on top. 
 
Will HE make it again? 
maybe

Black Forest Trifle

 
Recipe adapted from 8 days
Ingredients
chocolate sponge or pound cake
4 tbsp sherry, or to taste (optional)
1 can sweet dark cherries, drained (reserve liquid if not using sherry)
3/4 cup cream
32.5g bitter chocolate
 
Method
To chocolate cream, place cream in a saucepan and bring to a boil.
Remove from heat and add chocolate.
Stir until the mixture is completely blended and smooth.
Pour into a bowl and cover.
Chill for at least 4 hours before using.
 
To assemble the trifle, cut sponge or pound cake into 2cm-thick slices.
Line the base of a glass with a layer of chocolate cake slice.
Sprinkle over 1 tablespoon of sherry (if using) and top with a layer of cherries.
If not using sherry, sprinkle over some of the liquid from the tin of cherries.
Remove chocolate cream from the fridge and give it a quick whisk.
Spread a layer of chocolate cream over the cherries.
Repeat the layer until you come to the top of the bowl.
The last layer should be chocolate cream.
Refrigerate for at least 4 hours or overnight so that everything melds together.
 
Makes 2 glasses.
 
Will SHE make it again? 
YES

Cheese Fondue

 
 
 
Recipe from channel4.com
Ingredients
225g gruyère cheese, grated
225g comte cheese, grated
225g emmental, grated
7.5g cornflour
15ml sherry
1 sprigs thyme
1.5 cloves garlic, bashed
250ml white wine
10ml lemon juice
 
Method
In a bowl, mix the grated cheeses with the cornflour.
Bring the sherry to a simmer in a small saucepan over a medium-high heat.
Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes.
Strain and allow to cool.
Bring the wine and lemon juice to the boil in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.
Add the infused sherry to the cheese and wine and continue to whisk until the fondue thickens.
 
Serves 2.
 
Will HE make it again?
YES