California Wild Rice Polenta Cakes
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Wild Rice Polenta Cakes
Ingredients:
50g California wild rice
75ml whiskey
675ml chicken stock
90g chopped button mushrooms
150ml milk
150ml water
1 Tablespoon unsalted butter
70g yellow cornmeal
30g grated Parmesan cheese
Salt to taste
1 Tablespoon chopped basil
50ml extra-virgin olive oil
75ml whiskey
675ml chicken stock
90g chopped button mushrooms
150ml milk
150ml water
1 Tablespoon unsalted butter
70g yellow cornmeal
30g grated Parmesan cheese
Salt to taste
1 Tablespoon chopped basil
50ml extra-virgin olive oil
Cooking Instructions : Place wild rice and put in a medium saucepan. Add whiskey, chicken stock and mushrooms and bring to a boil. Reduce to a gentle simmer, cover and cook until rice is tender and puffed, about 50 minutes. Drain and set aside. Line a 23 x 23cm metal or glass pan with plastic wrap; set aside. Bring water to a boil in a medium saucepan. Whisk together cornmeal and Parmesan and whisk into boiling water. Add milk, butter and salt. Cook, stirring often, for 10 minutes. Fold in wild rice and basil. Spoon mixture onto prepared pan, covering with another layer of plastic wrap. Smooth into an even layer, about 2 - 2,5cm thick. Chill until firm, about 6 hours. When ready to serve, heat olive oil in a medium skillet over medium -high heat. Cut polenta into desired shapes and sauté, working in batches, until golden brown and heated through. Serve immediately or keep warm on a baking sheet in a 90°C oven.
Recipe makes 4 servings
Nutrition facts per serving: Polenta Cakes Calories
kcal: 265; Total Fat: 14g; Cholesterol: 13mg; Protein: 11g; Carbohydrates: 19g; Fiber: 2g; Iron: 3mg; Sodium: 363mg; Calcium: 110mg; Vitamin A: 206IU; Vitamin C: 0mg.
Recipe makes 4 servings
Nutrition facts per serving: Polenta Cakes Calories
kcal: 265; Total Fat: 14g; Cholesterol: 13mg; Protein: 11g; Carbohydrates: 19g; Fiber: 2g; Iron: 3mg; Sodium: 363mg; Calcium: 110mg; Vitamin A: 206IU; Vitamin C: 0mg.
Herb-Roasted Beef Filet With Red Wine Pan Sauce
Ingredients:
225g ounces unsalted butter, divided
3 shallots, finely chopped
115ml red wine
225g demi-glace or 1 cup brown gravy mix (ready to use)
5g chopped oregano
5g chopped flat-leaf parsley
2 Tablespoons finely chopped rosemary
900g beef filet
Salt and pepper, to taste
Cooking Instructions : 1. Heat 110g butter in a saucepan over medium heat. Add shallots and cook, stirring often, until translucent, about 5 minutes. Add red-wine and simmer until reduced by half, about 5 minutes. Add demi glace or brown gravy and simmer for 5 minutes. Whisk in remaining 115g butter and season with salt and pepper; set aside and keep warm. Heat oven to 220°C. Combine oregano, parsley and rosemary in a small bowl; set aside. Season filet well with salt and pepper. Heat a heavy ovenproof skillet, large enough to hold filet, over high heat. Add beef and cook, rotating filet with tongs, until browned on all sides, about 8 minutes total. Remove filet to a cutting board. Using hands, pat herb mixture all over filet and return to skillet. Place in oven and roast until medium rare (70°C), 20 to 25 minutes, or to desired doneness.
Transfer to a plate and set aside to rest for 5 minutes. Slice and serve with pan sauce.
Ingredients:
225g ounces unsalted butter, divided
3 shallots, finely chopped
115ml red wine
225g demi-glace or 1 cup brown gravy mix (ready to use)
5g chopped oregano
5g chopped flat-leaf parsley
2 Tablespoons finely chopped rosemary
900g beef filet
Salt and pepper, to taste
Cooking Instructions : 1. Heat 110g butter in a saucepan over medium heat. Add shallots and cook, stirring often, until translucent, about 5 minutes. Add red-wine and simmer until reduced by half, about 5 minutes. Add demi glace or brown gravy and simmer for 5 minutes. Whisk in remaining 115g butter and season with salt and pepper; set aside and keep warm. Heat oven to 220°C. Combine oregano, parsley and rosemary in a small bowl; set aside. Season filet well with salt and pepper. Heat a heavy ovenproof skillet, large enough to hold filet, over high heat. Add beef and cook, rotating filet with tongs, until browned on all sides, about 8 minutes total. Remove filet to a cutting board. Using hands, pat herb mixture all over filet and return to skillet. Place in oven and roast until medium rare (70°C), 20 to 25 minutes, or to desired doneness.
Transfer to a plate and set aside to rest for 5 minutes. Slice and serve with pan sauce.