Covid Lockdown- We are still sending out orders for delivery as normal.
December 12, 2017
Inspired by a Jamie Oliver Recipe we often do for Christmas Lunch, i wanted to miniaturise it for nibbles at a party. With a deeply rich Porcini and Garlic centre beef and Prosciutto you cant go wrong.
Start by boiling a kettle of water to re-hydrate the mushrooms, Pour the water over the mushrooms and leave them for 30 mins or as per the instructions. (cover the bowl as they really honk)
Meanwhile finely chop the fillet into small chunks/ mince.
Once the Mushrooms are ready fish them out but save the juice for later.
Melt the butter in a medium heated pan and gently soften the garlic and add the mushrooms. and half the mushroom water (use a ladle being sure to leave the grit behind!)
Let that slowly simmer away and reduce to be rich and thick, steal a couple of tablespoons of the juice and keep it to add to the beef before letting it cool- popping in the fridge to chill. (makes the next stage easier)
Next mix the beef with the Thyme and Rosemary and season with salt and plenty of fresh pepper. Give it a good mix. and add the couple of tablespoons of the sauce you stole earlier. (it'll help it all bind together)
Divide into 40g balls and in the palm of your hand make a flat disc. Spoon in 2 teaspoons of the mushroom-y mix and gently close your fingers around the mix to form the ball pinching the meat together at the top, sealing in the Mushrooms.
lay a slice of Prosciutto over the top and tuck it under and around, then do the same with another slice at 90 degrees. So it's all encapsulated.
Set your Grill or Oven to max
Pop the Balls on the Stainless Grill Tray or similar.
Cook till the Prosciutto is crisp (should be 15-20 mins)
If there's any mushroom mix left pop that in a pan and reheat with another ladle of the mushroom water and a decent glug of red wine, let that reduce to be your gravy/ sauce,
Once the balls are cook take them off and serve with the sauce.
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October 13, 2019