Put a wok on high heat, add the 50g butter and when it is foaming add the Swiss brown and champignons, season and cook stirring until they have expelled their liquid and are lightly coloured. You might need a little extra oil or butter. Add the onion and continue cooking until it is lightly coloured
Sauté the mushroom scraps and Swiss browns in a splash of olive oil. Season generously with salt and pepper, then add then porcini/chantrelles and trompetta, toss over for a minute and then turn off of the heat. When they are cooled tip them into the béchamel, add the truffle paste and mix together
Soak the porcini in the water. Put the butter and oil into a heavy based saucepan and place it on medium heat. Season with salt and pepper and sauté, stirring from time to time until the onion is golden....
Wash and dry the capsicum and brush it with olive oil. Put it on a small tray and put it in the oven and cook it, carefully turning once until the skin is blistered and charred. Allow to cool a little and then put in a freezer bag and twist up. When cool enough to handle skin and seed it.
Soak the Dried mushrooms in the hot water for 15-20 mins.
Soak the Dried Mushrooms in the boiled water for 15 to 20 minutes. Strain reserving the liquid. Sweat the Shallot in butter over a medium heat, turn up the heat and add the sliced mushrooms and thyme leaves and cook for 5 minutes, add the soaked mushrooms and cook for further 5 minutes.
Soak the Porcini's in the boiled water for 15 to 20 minutes. Strain reserving the liquid.
Sweat the shallots in the butter over a medium heat, add the button mushrooms increase
the heat and cook for 5 minutes, add the soaked Porcini's and cook for further 5 mins.
Reduce the reserved liquid to a quarter.
Soak the dried Porcini's in the 2 cups of water for 20 mins.Drain, chop and reserve liquid.
Meanwhile, coat a heavy based pot with the olive oil and heat to a medium heat. Add
the onion and celery and cook until soft with out colouring add the garlic and the
chicken and cook for 2 mins.
1. Marinate the beef in 1 cup of red wine over night.
2. Preaheat oven to 150 degrees celcius.
3. Heat the remaining cup of wine to almost boiling add the dried porcini and soak for
20 mins, strain reserving the liquid.
4. Heat a casserole dish on the stove on a medium high heat and seal the beef in small
batches, season well
1. Preheat oven to 190 degrees celcius
2. melt 40 gms of butter and coat the leek and season. Place on lined tray
and into oven until soft and golden, about 12-15 mins
3. wrap the beetroot in foil and place in oven for about 10 mins or until soft
4. Soften 50 gms of butter and mix the shallot, chives, 1 tbs of parlsey and seasoning
5. Season the steaks well and heat a heavy base fry pan on a medium high heat. Once
the pan is hot add 2 tbs of oil and the steaks searing well on both sides. Turn the
heat down to a mdeium heat and continue to cook the steaks turning regularly to ensure
even cooking. Once the steaks are ready remove from pan and rest in warm place.
Brush the sweet potatoes with ghee and put them in a baking dish. Add the water and bake until cooked. Allow to cool until you can handle them and then remove the peel. Sauté the Swiss brown mushrooms in the remaining ghee and they are lightly coloured, season lightly with salt and pepper, then stir through the trompetta and then turn off the heat and allow to cool.
