This is straight offa page 266 of the Cordon Bleue at Home. It seemed like a nice idea at the time for Sunday dinner but it took forever because of poor planning and timing and a desire to keep the number of pots and pans to three. You'll notice that the béarnaise sauce has de-emulsified because I had to reheat it and wasn't paying attention – tsk. The artichokes were prepared as per The Tart Heart of the Artichoke Folk and boiled in salted water for 20 minutes. The potatoes were parboiled and then roasted in a very hot oven in preheated vegetable oil and goosefat. The steak was scotch fillet and you can make the marks by cooking it on a very hot grill plate and then turning it 90 degrees and that's it. It's actually called Coeur de Filet Henri IV. I would tell you what the name would be in French for using a scotch fillet but it was all too hard and frankly (if you'll excuse the pun) Henry IV of France was much more interesting. Twice the man Henry VIII was and, in addition to helping end the religious war with admirable tolerance and dedicated to public works, was quoted as such:Si Dieu me prête vie, je ferai qu’il n’y aura point de laboureur en mon royaume qui n’ait les moyens d’avoir le dimanche une poule dans son pot
(If God allows me to live, I will see that there is not a single labourer in my kingdom who does not have a chicken in his pot every Sunday)Huzzah!
Sadly, killed by a loon.
A voice in my head said "make a pizza" on Friday night while driving home from Fremantle. It also said "make your own dough too", "sleep no more" and "look out that car's braking in front of you" as well as "mmm mmm black betty bambalam, mmm mmm black betty bambalam". Yes, I'm afraid you have to make your own pizza dough too. It's not that hard: Basic Pizza Dough – Recipe Pizza Dough. It's really good and you'll never want for a prepared base again much less something on a piece of pita bread. Lovely little airy bits all the way through it. Make it nice and thin while you're at it. Four a sauce I just used a jar of pasta sauce with some onion and garlic and marjoram. Toppings were mozzarella, basil, proscuitto, tomato, field mushrooms, eggplant, and anchovies in various combinations.
The trick, and this is why people use wood-fired ovens, is to get the base nice and crispy without overdoing the top. This requires a very hot base. What I do is use a cast iron bessemer pan that my Mum bought in the seventies from a woman that was convinced she was reincarnated from Mary the Queen of Scots that I get really hot* on a wok burner to get it crisp and then finish it off in the oven as hot as it goes.
Reviews are in: "delicious"
*the pan, not Mary Queen of Scots, or the woman.