Words: Chef Neil Ross
Learn how to make Russian Beef Stroganoff & Lemon Custards with Lavender Shortbread, yum!
Hearty Russian Beef Stroganoff
Prepare to indulge! This wholesome meal is perfect for a chilly winter’s evening.
• 600g Beef fillet cut from the tail of the fillet
• 2oz Butter
• 1 Tablespoon paprika (Smokey if possible)
• 1 Large onion sliced thinly
• 300g Button mushrooms
• 2 Tablespoons vegetable oil
• 300g Sour cream
• 120g Pouring cream
• Salt and pepper
• 1 Teaspoon crushed garlic
• Splash of Sherry
• Chopped chives
1. Cut the fillet into small strips.
2. In a hot pan, add the oil and butter, and then toss the steak through until medium rare.
3. Remove the meat from the pan and add garlic, button mushrooms, paprika and onion.
4. Fry until the onion is translucent, before adding the Sherry and pouring cream. Mix well.
5. Add the sour cream and reduce a little before adding the beef. Warm through and season to taste.
6. Serve with noodles of your choice or plain rice.
7. Finish by sprinkling the chopped chives over the top.
An optional side dish is raw, grated beetroot and carrot, tossed through with plain vinaigrette and coriander.
Lemon Custards with Lavender Shortbread
This is a gorgeous dessert to make using lemons that are now in season. It’s sinfully delicious and easy to make.
• 1 Tablespoon of cornflour
• 25g Icing sugar
• 1 Cup plain four
• 125g Butter cut into small cubes
• Dried lavender (available at good gourmet food stores)
• Preheat the oven to 150˚C.
• Sieve the dry ingredients together.
• Using your finger tips, rub in the butter and knead lightly to form a soft, smooth dough.
• Cut the dough into rounds and place on a
greased or lined baking tray.
• Press the lavender on top.
• Bake for 30 minutes or until golden brown.
Carefully remove to a rack to cool.
• 2 Teaspoons gelatine
• 2 Egg yolks
• 1 Tablespoon of caster sugar
• ½ Cup of milk
• Finely grated lemon zest of one lemon
• ½ Cup of whipped cream
1. Dissolve the gelatine in two tablespoons of boiling water.
2. Beat the egg yolks and sugar until pale.
3. Bring the milk to the boil and then remove from the heat and whisk into the egg mixture.
4. Pour the mixture into a heavy-based pan and gently heat while stirring with a wooden spoon until the custard begins to thicken.
5. Remove from the heat.
6. Fold in the lemon zest, gelatine and cream.
7. Spoon into ramekins and set aside in the fridge for two hours.
8. Serve with the shortbread.