Gourmet Recipes

If you are looking for picnic ideas this summer why not try one of our seasonal sandwhich filling ideas Beef and caramelised onion Rare roast beef, onions sautéed gently until soft and then finished with Balsamico, served in thick slices of bloomer with watercress. Antipasto sandwich Artichoke hearts, pitted olives, rocket, Parma ham or salami, sliced tomatoes, rocket, Parmesan and Balsamico on Ciabatta Turkey and Blue Cheese Sliced cooked turkey, crumbled blue cheese, walnuts, baby leaves, and Balsamico on sourdough Imaginative Cuisine - Balsamico Vinaigrettes

Serves 4 Ingredients 500g Welsh Beef fillet -thick end ½ tablespoon Halen Môn sea salt 1 tablespoon black peppercorns A little olive oil For the dressing; 1 heaped tablespoon Welsh grain mustard Juice of half a lemon Small handful of fresh mint 2 egg yolks 4-5 tbs olive oil Lemon – to serve Instructions Set the oven at 220°C/Gas 8. Crush the peppercorns roughly with a pestle and mortar and mix them with the salt. Rub the beef with a little olive oil then roll it in the Seasoning, pressing down so that most of the salt and pepper sticks to the meat. Warm 2 tablespoons of olive oil in a roasting tin then put over the heat until the oil starts to Sizzle. Brown the meat quickly on all sides then roast for 10 minutes only. Remove from the oven and leave to cool. To make the dressing, put the mustard, lemon juice, mint leaves and eggs yolks in a blender and whiz for a few seconds. Slowly pour in the oil, stopping when you have a dressing the consistency of double cream. Slice the beef very t...