Thursday 20 December - Oiseaux Sans Tetes

Some rather nice looking Topside slices, along with a post on the Food Board about Beef Olives reminded me of this recipe - perfect for a cold, wet winters day - and the first day of the Christmas holidays for me.

The beef was bashed out, and spread with mustard.

This was then topped with a slice of parma ham, some sliced cornichons and some red onion.

 

Rolled up to look like little sparrows without heads, and tied with string.

 

They were cooked in a sauce made from finely sliced leeks, white wine and stock, until tender. The stock was finished with 3% creme fraiche that I mixed with some cornflour to stop it splitting in the hot stock.

These were served with diced potatoes which I cooked for 10 minutes, then tossed with a mix of semolina, chopped garlic and fresh rosemary and then roasted in olive oil

 

 

These came out beautifully crispy, and went really well with the beef.