Category: shallot

Categories
food shallot wine

bordelaise sauce miller and carter style

When you order the ‘steak experience’ at a Miller and Carter restaurant you get to choose a sauce. I’m a big fan of the beef dripping sauce but the fruity bordelaise is a good choice. Want to know how to make it at home? This how you can make the bordelaise sauce Miller and Carter style.

Bordelaise sauce is a classic of French cooking. Originating from the Bordeaux region in France, the Bordelaise sauce is a rich and luxurious creation that marries the depth of red wine with the subtle sweetness of shallots and the indulgence of butter. Bordelaise comes from using Bordeaux wine – technically if you use another wine it isn’t truly Bordelaise, but as long as you don’t tell anyone a strong red wine will give you a great sauce.

There are few key ingredients:

Shallots: begin with finely chopped shallots, which add a delicate onion flavour to the sauce. You could use red onion instead.

Butter: quality unsalted butter is key to achieving the creamy and velvety texture that Bordelaise sauce is known for. It will give it a glossy finish.

Red wine: opt for a good-quality red wine, ideally a Bordeaux or Cabernet Sauvignon, to infuse the sauce with robust and fruity notes. The key is to add it in two stages: half to make the base of the sauce that you will reduce down to a sticky glaze, then the remainder will keep the fruity, smooth flavour.

Beef stock: a rich beef stock finishes the sauce, enhancing its savoury character. If you can get veal stock, so much the better.

Before serving, taste your Bordelaise sauce and adjust the seasoning as needed with salt and pepper. Strain the sauce if you wish to remove the shallots.

Bordelaise sauce is not only a natural complement to steaks but also pairs beautifully with roasted meats, lamb, and even pasta dishes.

Can be served with tournedos rossini as per the picture below!

Want to round out your fakeaway meal? I have a recipe for beef dripping sauce Miller and Carter style, and their onion loaf.

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bordelaise sauce

Course Condiment
Cuisine French
Keyword fakeaway, red wine
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 250 ml

Ingredients

  • 20 g butter
  • 2 shallots peeled and finely diced
  • 400 ml red wine typically bordeaux
  • 100 ml beef stock

Instructions

  • Put a shallow pan over a low heat and melt half the butter. Add the shallots and sweat gently for a couple of minutes until softened.
  • Add half the red wine and turn the heat up high to bubble and boil away. Make a mental note of where the wine fills up the pan to, and then allow it to bubble furiously until reduced by half. Then add the rest of the wine and continue to reduce.
  • When the sauce has reduced again by half add the stock and stir to blend in for a minute. It's finished at this point - when ready to serve take off the heat. Add the remaining butter and swirl the pan until it has melted. If you want a smooth sauce strain off the shallot, otherwise serve as is. Check for seasoning before serving.

Notes

This sauce can be made a couple of days in advance and zapped in the microwave to serve, just hold back the finishing butter. It'll freeze good too.
Categories
bread food rosemary shallot

shallot and rosemary foccacia

This is a cracking bread recipe, perfect with dips and spreads. One of those that can be tweaked according to what you’re in the mood for. I’ve also used it as pizza base and it’s great there too.

Shallot and rosemary foccacia (makes a loaf about 20cm square):

750g plain flour

15g salt

½ teaspoon sugar

2 x 7g sachets yeast

About 500ml tepid water

5 tablespoons olive oil

2 sprigs rosemary

1 large shallot, sliced into rings

  1. Chop the leaves from one sprig of rosemary. Mix these with the dry ingredients together in a large bowl, then gradually add the water until you have soft, sticky dough. Knead for 5 – 10 mins until smooth and elastic. Cover with the olive oil, then cover the bowl with cling film. Leave in a warm place for an hour until it doubles in size.
  2. Heat the oven to it’s highest setting. Get the dough out, punch it down and spread into a large loaf on a baking tray dusted with flour. Top with the shallot rings, sprig of rosemary and a few grains of sea salt. Cover with a tea towel and leave to prove for 10-15 mins while the oven warms up.
  3. Bake for 25 – 30 mins, or until the bottom sounds hollow when tapped. Allow to cool before eating.
Categories
cream food mushroom potatoes shallot spring greens veal

veal with mushroom veloute and champ

I’ve been running wild on rose veal lately, courtesy of Farmers Choice. I’ve really got a taste for this Dorset-raised calf which has a loose texture and a delicate beef flavour and so deserves to be back on the menu.

I’ve paired the meat here with a subtle mushroom veloute and earthy champ-style mash.

Veal with mushroom veloute and champ (serves 2):

100ml milk

100ml chicken stock

1 bay leaf

1 shallot, peeled and sliced

150g button mushrooms

1 tablespoon plain flour

1 tablespoon butter

Lemon juice

50ml double cream

2 veal escalopes

4 floury potatoes, peeled and diced

1 large handful spring greens

A couple of spring onions, sliced

  1. In a small saucepan bring the milk and stock to the boil and add the bay leaf. Turn the heat down to a simmer and add the shallots and mushrooms. Simmer for 3-4 mins and remove the veg from the liquid. Discard the bay leaf.
  2. Fill a large pan with salted water and bring to the boil. Add the potatoes and simmer for 8 – 9 mins. Add the spring greens and spring onions and cook for a further 2 mins, and then drain.
  3. Get a frying pan really hot. Add a little oil to the veal and season well. Add to the pan and cook for a minute on each side, then put to one side to rest while you make the sauce.
  4. Melt the butter in a small saucepan and add the flour. Cook for 1 minute and gradually add the cooking liquor, stirring constantly until you have a smooth sauce. Stir in the cream and adjust the seasoning with salt, pepper and lemon juice. Return the veg to the sauce.
  5. Mash the potato mix and season, but we’re not looking for a puree here. Flash the veal in the pan to heat up and serve with the sauce.
Categories
balsamic vinegar food shallot tomato

tomato and shallot salad

I made another omelette (though with pancetta instead of chorizo this time, all smoky and perfumed) and wanted some sort of side salad to balance it out. I hit upon the idea of juicy tomatoes paired with sharp raw shallot. I didn’t want the onion too raw so I allowed them to break down a little in vinegar for a little while to take the edge. I used a combination of vinegars here, the rice one for a subtle acidity without too strong a flavour to itself, and balsamic for a sweet richness. The harsh onions paired with sweet tomatoes hit all the right buttons as a side to a rich dinner.

Tomato and shallot salad:

2 tomatoes, sliced

4 shallots, sliced

1 teaspoon parsley, finely chopped

2 tablespoons rice vinegar

1 tablespoon balsamic vinegar

  1. Place the shallots in a bowl and cover with the rice vinegar. Allow to marinate for 20 – 30 minutes to tenderise.
  2. Add the remaining ingredients and mix well. Season to taste.
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