But I didn't have anything I could do with it - I like to sell things before I buy the ingredients rather than the other way round - but as I reversed out of the yard I stopped, then went back in and picked up the skirt. It was just too good to miss.
I once made a steak baguette for the executive and sous chef at Claridges when I was a more junior larder chef, using what we had in our mise en place - the grilled sirloin steak, tomatoes, rocket, parmesan and shallot mayo. They liked the combination. They liked it a lot. And it became steak parmesan (without the baguette), a classic on the foyer menu - with bearnaise rather than the mayo. So I was thinking of something similar to go inside this piece of beef to make a beef olive. This time I had some blacksticks blue cheese, watercress, sun dried tomato and wild mushrooms which I mixed with some of the home farm sausagemeat. This was rolled inside:
and tied (though you could use cocktail sticks instead)
Then sealed to get a good colour on it and braised for 3 hours in red wine, onions, carrots and beef stock:
You could also use beer instead of wine. Once cooked, I removed the beef olive, onions etc. and re-boiled the sauce to thicken it a little, and added a dash of balsamic, then cut the beef olive into 4 and served it as above with some watercress.
My bistro menu reviewed by a fellow local food blogger: What I Ate Today. They seemed to have left the salad and lemon oil for the starter in their fridge though.
Parma ham salad
Tart of red onion and St. Agnes cheese
Smoked salmon blinis
Shoulder of lamb with tabbouleh
Smoked salmon, leek and tarragon lasagne
Hake with tomato baked beans or beer baked beans
Irish stew with dumplings
Beef and Cotswold Way ale pie
Slow cooked belly pork with creamy lentils
Lamb and apricot casserole
Salmon provencal with red pepper coulis
Involtini of veal
Glazed lemon tart
Sticky toffee pudding
New York vanilla cheesecake
Hazelnut shortbread recipe for crème brûlée
Frozen bistro meals