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Fest feeding

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4 (6-ounce) beef filets, cut in half

Salt and pepper

2 tablespoons olive oil

3 cups of water

½ teaspoon white vinegar

8 eggs

4 egg yolks

2 tablespoons fresh lemon juice

1 tablespoon water

½ pound butter melted

2 tablespoons Louisiana hot sauce

What you do

Preheat a skillet. Brush muffins with butter. Place on hot skillet and pan fry for two minutes on each side. Remove the muffins from skillet. Split filets in half horizontally. Season filets generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the filets for two minutes on each side for medium-rare. Remove filets from pan and let rest.

In a large skillet combine water and vinegar. Season the water with salt. Bring mixture to a boil. Slide four eggs into water, turn heat to low and simmer until eggs are set, two to three minutes. Watch carefully and remove eggs when yolks are still soft. Drain poached eggs on a paper-lined plate. Return water to boil and repeat.

To make the hollandaise sauce, set a stainless steel bowl over a pot of simmering water and in it whisk the egg yolks with lemon juice and water. Season with salt and pepper. Whisk the mixture until pale yellow and slightly thick. Be careful not to let bowl touch water. Remove bowl from the pot and while whisking vigorously, gradually add butter little by little until all is incorporated, then add Louisiana hot sauce and give one last good whisk.

To assemble, place steak on English muffins, top steaks with poached eggs and spoon hollandaise over eggs. Serves four.

L-EAT CATERING'S CILANTRO MOJITO

What you need

2 sprigs cilantro

1 teaspoon fresh ginger (prechopped)

1 teaspoon simple syrup or sugar

1½ ounces lemon vodka

Muddler

Ice

Splash of soda water

Lemongrass (for garnish)

What you do

Place the cilantro, fresh chopped ginger, simple syrup (or sugar) and your favourite lemon vodka in a martini shaker. Take the muddler and grind the ingredients together for approximately 15 seconds. Pour into a tall glass, over ice, and finish with soda water. Garnish with a blade of lemongrass.

FOUR SEASONS MANCHEGO AND CARAMELIZED ONION GRILLED CHEESE WITH SMOKED TOMATO KETCHUP

What you need

2 thin slices of brioche (preferably cut from a miniature loaf)

1 teaspoon roasted garlic and thyme mayonnaise

1 ounce sliced Manchego cheese

½ ounce caramelized onions (sliced white onions slowly cooked in butter until medium dark brown)

½ ounce butter

1 cup Heinz ketchup

What you do

For the grilled cheese, spread the roasted garlic mayonnaise on two slices of the brioche. On one slice, layer on the caramelized onion and the sliced manchego cheese. Arrange the other slice of the brioche on top and press down. Melt the butter in a non-stick fry pan and place sandwich into melted butter. Brown sandwich on both sides and press down using a spatula until cheese has melted. Keep warm and serve with smoked tomato ketchup.

For the smoked tomato ketchup, put bowl of 1 cup Heinz tomato ketchup into a smoker for 30 minutes.

DRAKE HEIRLOOM TOMATO SALAD WITH L'ÉTOILE BLEUE AND SHERRY VINAIGRETTE

What you need

1½ pounds assorted large and small heirloom tomatoes

½ cup extra virgin olive oil

3 tablespoons sherry vinegar

1 large shallot finely diced

1 teaspoon chili flakes

6 ounces L'Étoile Bleue cheese

What you do

Stem and rough cut the tomatoes. Make the vinaigrette by mixing the olive oil, sherry vinegar, shallots, chili flakes together and season with salt and pepper. Divide the tomatoes onto the plates, crumble the blue cheese over the tomatoes and drizzle the vinaigrette over everything. Serve with crusty bread. Feeds four or five.

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