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BEEF IN RED WINE VOL AU VENTS<br />
2 sheets puff pastry<br />
egg wash<br />
500g chuck steak, diced<br />
½<br />
medium onion, diced<br />
½<br />
medium carrot, diced<br />
½<br />
stick celery<br />
1 clove garlic, sliced<br />
1 tbsp plain flour<br />
1 cup red wine<br />
1 cup beef stock<br />
1 bay leaf<br />
3 shallots, peeled & left intact<br />
1. In fry pan over low heat with splash of olive oil and a tablespoon butter, sauté onion, garlic,<br />
carrot and celery until cooked through.<br />
2. Increase heat and add beef to brown. Add flour and coat the beef.<br />
3. Bake in <strong>Nu</strong><strong>Wave</strong> oven, on 10cm rack, for 10mins.<br />
4. Add stock, wine, shallots and bay leaf. Bake in <strong>Nu</strong><strong>Wave</strong> oven, covered, for 1½hrs.<br />
5. Add vol au vents to rack above for final 10mins.<br />
6. To serve place vol au vent on plate and fill with beef mixture until overflowing; add a crisp<br />
green salad.<br />
To make vol au vents, cut 2 x 10cm circles of pastry; put aside. Cut a further 2 x 10cm circles and use<br />
a 7cm cutter to cut another circle out of the middle of these circles (discard inner round) – you will be<br />
left with a band of pastry that fits perfectly on top of first circles cut. Brush egg wash around outside<br />
edge of whole circles and top with bands of pastry. Brush top with egg wash. When cooked, press<br />
down gently on inner puffiness of pastry – this will come away from outside band which should be left<br />
as is.<br />
Absolutely sensational!<br />
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