Prep time:
Cooking time: 15 minutes
Total time:
Serves: 2
140g 2 x Sirloin Steaks
240g Oast to Host Gluten and Wheat Free Shortcrust Pastry
50g Smooth Pate
Salt and Pepper
1 Beaten Egg
1tsp Doves Plain Flour
125ml Beef Stock
1tbsp Red Wine
Oast to Host won three Guild of Fine Food, Great Taste Awards last year and are now launching their special gluten-free ‘Ready to Roll’ pastry. For more information, and to buy Oast to Host pastry, contact Claire or Sally at www.oasttohost.com
- words: Claire Forster and Sally Black
- pictures: David Merewether
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...