Island Life Magazine Ltd February/March 2014 | Page 83

FOOD

Thick winter
goulash
This recipe has quickly become a
favourite winter special served with
a fresh baguette, the peppers and
smoked paprika make it satisfying
and warming.
2.5 hours cooking time
In addition to store cupboard basics you
will need for 5 portions:
1kg Braising steak trimmed and diced.
2 tsp Smoked paprika
3 Peppers mixed colours, in thin strips.
• Heat a tbsp of sunflower oil in a metal
casserole dish and fry the beef turning to
brown it all over.
• Add two large onions rough chopped. Fry
for another 5 minutes until the onions are
soft, then add 2 crushed garlic cloves for a
further minute.
• Add two tsp smoked paprika, two tsp of
normal paprika, 250ml of good beef stock
(or stock cube and 250ml water), 400g tin
of chopped tomato, two tbsp of tomato
puree, 3 bay leaves & salt and pepper. Stir,
lid and put into the oven at around 170ºC.
• After 1½ hours add the peppers, stir and
return the lidded dish to the oven for a
further 1 hour, it can hold and will only get
better for an extra ½ hour.

Mark Horton
French Franks

Kahlua Tiramisu
Serves 6 - 8
250ml Briddlesford double cream
125g mascarpone 50g sugar
1 tbsp instant coffee
200g sponge ‘ladyfingers’
1/3 cup cocoa powder (in a sieve)
1 tsp of pure vanilla extract
¾ cup of kahlua or similar
• Using a beating attachment of a high speed
mixer, beat mascarpone and sugar on
medium speed until soft and creamy. Add
vanilla extract and beat again until fluffy.
Transfer to another bowl.
• In a small bowl, dissolve instant coffee in
room temperature water, add Kahlua and stir.
• Whip the double cream on high speed until
stiff. Fold whipped cream into the mascarpone
mixture with a spatula blending well.
• One at a time dip the bottoms of half the
ladyfingers into Kahlua and place them
soaked side down in a 6x8 inch baking dish
until the bottom is covered.
• Spread half of the mascarpone/cream
mixture over them using a spatula. Dust over
with half of the cocoa powder.
• Place rest of dipped ladyfingers on top and
spread remaining mixture evenly over them.
Sprinkle remaining cocoa over the tiramisu.
• Cover loosely with cling film or foil and chill
for 6 hours or overnight.

Ash Holness & Dan Forbes - Chefs

Bluebells at Briddlesford

Local Duck Breast

with Root Vegetable Fondants,
Pickled Cabbage, Red Wine Sauce

A sophisticated ‘winter warmer’
from The Stag, utilising the best
quality Island game.
Serves 2, ready in 1 hour.
2 Brownrigg Duck
Breasts
1 Celeriac
1 Butternut Squash
1 Green Cabbage
½ Red Chilli
Butter
White Wine
Vinegar
Veg Stock

Sauce:
Mirepoix
½ Glass Red Wine
½ Glass Port
Star Anise

Method:
• Sweat the mirepoix in a saucepan; add red
wine, port, star anise, seasoning & a little
butter. Reduce until thickened.
• Cut celeriac & squash into circles 1.5cm
thick. Pan fry to colour & add stock, oven
roast 200 °C, until tender (12 minutes).
• In a hot frying pan cook the duck, skin
down, until crisp. Turn over & finish in
oven until cooked to your liking.
• Finely slice the cabbage & cook with the
chilli, vinegar & butter until tender.
• Plate fondants & cabbage, slice the duck &
finish with the sauce.

Sean Jeffers, Head Chef
The Stag, Newport
www.visitilife.com

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