Home / Events & Places / Gorgonzola Cookery Event: Part II

Gorgonzola Cookery Event: Part II

Here are two more recipes from the Gorgonzola Cookery Event at L’atelier des Chefs on Monday 9th December.

Recipe 3: Bavette of beef with gorgonzola foam and sautéed purple spouting broccoli

beef grp

Ingredients


For the marinade
Bavette of beef : 1 kg
Anchovies in oil : 10 whole
Lemon(s) : 1 whole
Fresh thyme : 6 sprig
Garlic clove(s) : 3 whole
Olive oil : 10 cl
Freshly ground black pepper : 6 Turn
Maldon salt : 6 pinch(es)

For the cream
Gorgonzola : 150 g
Double cream : 300 cl
Semi-skimmed milk : 5 cl

For the garnish(es)
Purple broccoli(s) : 500 g
Olive oil : 2 cl

Method

For the beef

  • Trim up any unwanted sinew on the beef.
  • Heat a chargrill to a medium heat and preheat oven to 190 degrees.
  • Peel the garlic and remove the green shoot from the middle. Zest the lemon. Wash the anchovies under cold water. Remove and discard the stalk from the thyme. Add all of these to a blender with the black pepper and olive oil and blend. Pour over and massage into the meat. For maximum flavour marinade the night before.
  • When ready to cook seal the beef on a chargrill until nicely golden brown. Transfer to a roasting tray and cook in the oven for 6 minutes. Or until required cooking point. Make sure you rest the meat for at least as long as it has been in the oven.
  • Pour any resting juices into a a saucepan and reduce by half.
  • Thinly slice the beef cutting across the grain and serve with a spoonful of sauce.

For the cream

  • Crumble the Gorgonzola into the milk and cream. Carefully warm the mixture while constantly whisking. You are only warming it to break down the cheese. Pass though a fine sieve and place straight into a syphon foamer. Charge with gas and keep refrigerated until ready for use.

For the garnish

  • Heat a a deep saucepan to a rolling boil. Season the water.
  • Trim up the purple spouting and score the stalk if necessary. Bland in boiling water for 2 minutes then refresh straight into ice water.
  • When ready toss the purple spouting in the olive oil and heat up a pan or chargrill. Toss for a minute or so until ready. Take of the heat and season.

To assemble

  • Place a few slices of beef on the plate along with a neat pile of purple spouting broccoli. Shake the syphon and carefully squirt some next to the beef. Finish with a tablespoon of the reduced sauce.

Recipe 4: Pork and gorgonzola burger with caramelised pears

burger

A pork burger lightly flavoured with sage and cayenne pepper served in a mini brioche bun topped with caramelised pears.

Ingredients

For the meat
Pork mince : 1 kg
Maldon salt : 10 g
Freshly ground black pepper : 6 Turn
Shallot(s) : 2 whole
Garlic clove(s) : 2 whole
Sage : 10 leaf
Cayenne pepper : 0.5 Tsp
Breadcrumbs : 100 g
Water : 10 cl
Pear(s) : 2 whole

For the garnish(es)
Water : 100 cl
Caster sugar : 200 g
Red chilli(s) : 1 whole
Star anise : 2 whole
Brioche : 6 g
Gorgonzola : 200 g

Method

For the burger mix

  • Peel and finely chop the garlic and shallot. Discard the stalk from the sage and finely chop the leaves. Add all of these ingredients to the pork mince along with the salt and pepper.
  • In a bowl whisk together the breadcrumbs and water. Add to the pork mince. Mix well in the bowl, separate a little patty ready for testing so you can check the flavour and seasoning of your burger mix.
  • When ready divide the mix into 12 and shape into a nice patty. Heat a pan on to a medium heat and fry on 1 side for 1 minute. After a minute one side of the mini burger will be golden brown, turn over and colour for a further 30 seconds before covering with a lid, at this point turn the heat down and leave covered for 2 minutes. Take the lid off, turn the burger over again and place a slice of Gorgonzola on top. Cover again and continue to cook for a further minute. This will allow the cheese to begin to melt. Serve straight away in your mini brioche bun.

For the garnish

  • Peel the pears. Slice the chilli in half lengthways.
  • Place the pears into a deep pan with the chilli, star anise and sugar and water. Cover with a cartouche. Poach on a medium heat heat for an hour or two, depending on the ripeness of the pears. When cooked remove from the heat and allow to cool in the liqueur.
  • When ready slice the pears and remove the core. Fry in a pan with a little olive oil and use a garnish inside your burger.

About Elsie Boat

Editor

Check Also

A Greener 2017 starts with Ecover Limited Edition Washing-up Liquid Bottle

Happy New Year guys! This year, one of the things I look to improve on …

Recipe: Parmigiano Reggiano and Butternut Squash Soup

Happy Friday guys, I just had to share this awesome Parmigiano Reggiano and Butternut Squash Soup …

Leave a Reply

logo
stafford.sadie@mailxu.com brightlygolda