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Your Recipes
Sirloin Steaks with Shallots & Horseradish Sauce
Melt the butter on a low heat in a thick bottomed pan. Add the shallots, garlic and a pinch of salt. Cook slowly until softened and set aside.
Return the pan to the heat, pan fry the steaks for 3 mins each side for medium rare. Cook for longer if you prefer. Transfer to warm plates to rest. Place the double cream in a pan and gently heat until the amount is reduced to a third.
Add the shallots, garlic, Tarragon Mustard and Strong Horseradish & Cream before pouring over the steak.
Serve with beans and mash or crunchy green salad.
Cranberry and Brie Tartlets
Ingredients:
- 225g shortcrust pastry
- Tracklements Cranberry Sauce with Port
- 200g Brie cut into ½ inch cubes ( with rind left on )
- 1 floz milk
- 1 large egg
- Salt & pepper to taste
Roll the pastry out until it is 3mm thick and stamp out circles to fit in a tartlet tin and then chill for ½ hr. Bake the pastry cases blind for 10mins at 180°C/350°F/gas mark 4. Remove from oven and put ½ teaspoon of Cranberry & Port Sauce in each pastry case and cover this with one or two cubes of brie.
Whisk together the milk, egg, salt and pepper and pour this mixture over the brie and Cranberry Sauce to fill up each tartlet.
Cook for approx 10-15 mins at 180°C/350°F/gas mark 4 until raised and golden brown.
Sticky Onion Marmalade Sausages
Ingredients:
- 8 thick Farmer Copleys Sausages,
- 4 tablespoons of Tracklements onion marmalade
Cook the sausages in the oven until almost done. Drain off the fat and put the Onion Marmalade on top. Finish in the oven for 5 mins; place the sausages on a bed of mashed potato. Stir a little red wine into the pan juices for a brilliant onion gravy.
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