Slow Cooked Beef Cheeks in a Whisky and Mustard Sauce

beefcheeks_lefermier

 

Ingredients:

  • 4 beef cheeks
  • 1 brown onion, finely chopped
  • 4 garlic clove, finely choopped
  • 1 bunch thyme, chopped
  • 1 litre beef stock
  • 3 tablespoon creme fraîche
  • 100 ml whisky
  • 4 tablespoon Dijon mustard
  • 1/2 bunch sage, chopped

Method:

  1. Preheat oven at 150 degrees celsius.
  2. Heat up a roasting tray with touch of olive oil, and sear the beef cheeks on all sides and set aside.
  3. Add the onion, garlic and herbs to the roasting trays and cook until softened.
  4. Return the cheeks to the tray, add beef stock and bring to the boil, cover with foil.
  5. Cook in the oven for 8 hours until almost falling apart.
  6. Take the cheeks out of the tray, add the whysky, flame it using a match.
  7. Add the creme fraîche and mustard, bring to a simmer and return the cheeks to the tray, simmer for 5 minutes.

 

Oven Baked Camembert with a Nectarine, Pomegranate and thyme salsa

baked camembert-lefermier251118

 

Ingredients:

  • 1 camembert
  • 1/2 bunch thyme
  • 2 nectarine
  • 1 pomegranate
  • 1 tablespoon honey

 

Method:

  • Preheat oven at 200 degrees celsius.
  • Place Camembert on a flat baking tray lined with baking paper, and bake for 14 minutes
  • Dice the nectarines, seed the pomegranate and pick the thyme, then mix them together with a touch of cherry vinegar.
  • Serve with a Chateau Mazerolles Benoit Cote de Blaye, available at www.airoldifinewines.com.au

Raclette

raclette1_lefermier_140116“Raclette” is a type of cheese, it is a semi soft cow milk cheese shaped in a 6kg wheel. Raclette cheese originated in the French speaking part of the Alpine area in the Valais Canton. If you believe the legend, it was discovered by local farmers who had set camp in the valley for the night and left some of the cheeses on stones near the fire. The cheese of course melted and some farmer scraped it of the rock to not waste any and he thought it was delicious. It quickly became a tradition amongst farmers in the region and the cheese became known for its melting abilities. It is a simple concept and the heartiness of the melted cheese on the potatoes makes it the ideal comfort.

raclette2_lefermier_140116It is loved by many in France, Switzerland and Germany. Traditionally it is a dish that includes melted cheese, boiled potatoes, cornichons, mustards, pickles and a plater of charcuterie such as prosciutto, ham of the bone and salami. If you want to find the perfect wine to match  your raclette i suggest you visit  www.airoldifinewines.com.au   .

raclette3_lefermier_140116For my Raclette i use a “Tefal” raclette grill that you can find on amazon, or you can also melt the cheese over the potatoes in a hot oven. To give you an idea of how much you need to prepare, for 6 people i cooked 12 medium size potatoes and bought 3 slices of each meat ( hot salami, mild salami, ham of the bone and Australian prosciutto). I also put together a platter with Dijon mustard, Grain mustard and Cornichons and served a green salad from my garden!raclette4_lefermier_140116