I was asked to suggest some food for people practising sport and having had to feed the “Pompey eleven” for several years, I prepared this three course meal according to the instruction received by the dietitian of the football club then in the second division. The menu consisted of these three dishes: Plain Consommé, plain grilled fillet steak, toasts & rice pudding; black tea to drink.
GRILLED FILLET STEAK ROSSINI
Ingredients
4x300g fillet steaks well trimmed
8 rashers of back bacon
4x50g slices of a good liver Pâté
4 fried eggs
25ml of olive oil
250ml of Madeira sauce
Preparation
1. Use a non stick frying pan; heat the oil very hot
2. Fry the steaks for 3 or 4 minutes each side
3. Place them on an ovenproof dish
4. Wrap two rashers of bacon around each steak
5. Cook them for a further 15 minutes in a pre- heated oven at 180°C
6. Prepare the 4 fried eggs for when the time elapsed
7. Place the pâté on each steak and the fried egg on top
8. Return the dish to the oven for a further 2 minutes and then serve the Madeira sauce
9. A green salad and a few boiled new potatoes will be a healthy accompaniment
CONSOMMĖ JULIENNE
Ingredients
1 litre of good stock, clarified **
1 large carrot cut in “match stick” size strips, cooked
2 sticks of celery, cut as above, cooked
1 small leek cut as above, blanched only
60g petits pois
30g sorrel and parsley finely chopped
**If you need to know how to “clarify” the stock please contact me directly
Preparation
1. Bring to the boil the stock
2. Add all ingredients and boil for 3 – 4 mins
3. Serve with croutons
RICE PUDDING
Ingredients
80g pudding rice
600ml of milk
100g of soft brown sugar
50ml double cream whipped.
20 dried apricots soaked overnight and boiled in syrup water for 1 hour
4 scoops of vanilla ice cream
30ml of Brandy
30g Demerara sugar
30g of red jam diluted to piping consistency
Preparation
1. In a suitable saucepan, boil the milk with the brown sugar. Add the rice
2. Cook for 30 minutes and then let it cool down completely
3. When cold place half in a suitable serving dish and place the apricots on top.
4. Separately mix the cream, brandy and remain der of the rice rice together and spread it over the apricots
5. Place the ice cream over the rice, sprinkle the Demerara sugar over the lot and decorate at will, piping the red jam on top
BUON APPETITO – Giovanni Fontebasso
