When I first started to think about the challenge I was going into the direction of something with chili peppers. But after a quick look at the chocolate-meat pairing table on Martins blog, I wanted to do something with roasted beef. A few days later a saw the Gordon Ramsay vid on Beef Wellington and the idea for TGRWT was born. I made this together with a chocolatesauce, inspired by Receptenweb.nl.

The result was pretty nice. Unfortunately my beef was too well-done. But the chocolate definitely added some nice contrast to the sauce. Although 10 grams was probably still too much. Next time I will use some real red wine instead of red wine vinegar, I think this can also benefith the sauce.

Ingredients (serves 1)
125 gram beef fillet
100 gram agaricus
2 sheets puff pastry
1 egg
0,5 onion
1 carrot
thyme
1 bay leaf
black peppercorns
100 ml red wine vinegar
150 ml raspberries
10 gram chocolate (72%)
250 ml chickenbroth

First of all make the Beef Wellington. I followed the recipe of Gordon Ramsay but I left out the ham and mustard. I wanted to embed a nice video to show how Gordon prepares this dish but unfortunately it isn’t available anymore.

After that you can create the chocolate sauce. Chop up the onion and bake it in some olive oil until it’s light brown. Add the chopped up carrot, thyme, bay leaf, peppercorns, raspberries & vinegar. Cook this until it’s amount is reduced till one third. Add the broth and cook until the amount is reduced till one half. Sift the fluid through a sieve and put it back in the pan. Now boil it for a few minutes. Take it of the heat and let the sauce cool down. After that you can put the chocolate in the sauce.

Serve the Beef Wellington with the chocolatesauce.

(Recipe sources: Gordon Ramsay & Receptenweb.nl)

Hay, Hay, It’s Donna Day is launched by Barbara from Winosandfoodies. This event, as the name suggests, is all about recipes from Donna Hay. During every round one specific dish from Donna is chosen for inspiration. This round it was Gnocchi. Yesterday I made some fresh gnocchi from potatoes so I was up for a challenge.

I was in a experimental mood so I wanted to try and make a dessert. My first thought was chocolate and some kind of fruit. It finally became a gnocchi filled with raspberry dipped in a chocolate with a raspberry sauce. I was inspired by Foodandwine.com.

The outcome was great, I really like the combination of sweetness with the structure of the gnocchi. Maybe next time I’m gonna add some extra flavours!

Ingrediënts (serves 1)
75 grams raspberries
2 big pieces gnocchi di patate
50 grams chocolate
flour
potato flour
lemon juice

Fill the center of a piece of gnocchi with some raspberries and close it. Turn the gnocchi into a ball and roll it through flour. Repeat this with the other pieces of gnocchi. Boil the gnocchi in a large pan of water. They are ready when the reach the surface. Transfer them carefully with a spoon to a plate and dry them with some paper towels. Melt the chocolate au bain marie above a pan of boiling water. Add the gnocchi to the melted chocolate and roll so they will be totally covered with chocolate. Transfer them on a plate again. Put this plate in a fridge for at least an hour. The chocolate layer will be nice and crispy.

You can serve the chocolate gnocchi with some warm raspberry sauce. Cook some raspberries in pan with a little bit of water and some lemon juice and bring it to the boil. After a few minutes add a tsp of potato flour to thicken the sauce.

 

Ingrediënten (2 personen)
6 bolletjes straciatella ijs
100 gram frambozen op siroop
125 ml slagroom
4 speculaasjes
1 zakje vanillesuiker
halve el aardappelzetmeel

Klop allereerst de slagroom los met het zakje vanillesuiker. Zodra dit klaar is kan je de speculaasjes verkruimelen en er doorheen scheppen. Breng daarna de frambozen met vocht in een pannetje aan de kook. Klop ondertussen het aardappelzetmeel los met een eetlepel water. Roer dit door het frambozenmengsel heen tot het vocht bindt. Laat het daarna nog 1 minuut doorkoken. Serveer per bord of coupe 3 bolletjes ijs met daar overheen wat frambozen en wat speculaasslagroom.

(Receptbron: Allerhande)