Mark's recipes

As many people ask Mark for his secrets, we're going to devote this page to the one's he will let you know about!
 

We have decided to divulge the secrets of Mark's peppercorn sauce which he serves with rib-eye steak

PEPPERCORN SAUCE

serves 5/6

1 large onion diced

1 tin green peppercorns - drained, rinsed and slightly crushed

Lemon juice

Pinch of salt

3-4 cloves of garlic or garlic puree equivalent

2 shots of brandy

1/4 pint dry white wine

knob of butter

1pt double cream

Soften the onion in the butter with the crushed garlic or garlic puree on a low light for 8/9 minutes, do not allow to brown.  Add the peppercorns and wine and reduce by half.  Add the cream and reduce gently until sauce consistency.  add the brandy and lemon juice to your taste and simmer for 3 minutes.  add salt to taste.

Previous recipes:

CHESTNUT & BLUE VINNEY SOUP

2oz butter

2 medium carrots diced

1 white onion diced

2 sticks of celery diced

1 1/2 pts vegetable stock

1lb peeled cooked chestnuts (fresh, tinned or vacuum packed)

2 bay leaves or boquet garni

6oz Blue Vinney or similar cheese

shot of port (optional)

Soften the onion, carrot and celery gently in a pan with the butter.  Do not allow it to colour.

add the chestnuts, stock, bay leaf and simmer gently for 15 mins, allow this to cool for 10 minues and then blend until smooth.  Add the port and bring back to the boil.  Serve and sprinkle with cheese on top.