Stuffed rib of beef with twice baked potatoes
With Christmas over and done with I still felt like the holiday spirit and after the ham and the turkey I wanted a rib of beef, a big one, on the bone. A piece of beef like that demanded good wine and good friends to share it with so the recipes below are for 6 people.
The great thing abut friends is that they bring lots of wonderful things! In this case we got plenty of wine and for an extra starter, terrine. This is no ordinary terrine, it is made from pheasant, partridge and smoked rabbit and hare. It looked delicious and I could not resist cutting us all a slice and serve it with some cranberry sauce and some sliced spring onion. It was delicious, the different meats had different texture and some meats were smoked so it smelled amazing.
To make the rib of beef even better I decided to make a stuffing, not with sausage meat but bacon as the base. I was quite sure that beef and bacon would go well together. Saying that I didn’t have any bacon but I had some Parma ham that I used instead and I have to say it worked very well.
Roast beef stuffing
Preparation time 20 mins
Cooking time 0 minutes
- 1 pack of Parma ham sliced, 130 gr or 4.5 oz
- 1 large bunch of parsley
- 3 tbsp creme fraiche (low fat)
- 3 garlic cloves
- 1 shallot onion
- 1 celery stick
- 1 large slice of a day old sourdough bread
- 1 large egg
- ground black pepper
- 1 anco chile
Pan fry the Parma ham crisp and drain on household tissue.
Cut up the parsley stalks and place in a mixer and blend. Chop the leaves. Cut the shallot onion very fine together with the celery.
Place the cooled bacon in the blender and blend until you have a crumb.
Place the sourdough bread in the blender and mix until smooth together with the ancho chile. Place all the ingredients in a bowl and mix, add ground black pepper.
Set aside until you are ready to use it, this can be done a couple of hours in advance.
Roast Rib of Beef
Preparation time 5 minutes
Cooking time – cook until the temperature reaches 50C or 122F, I used a digital thermometer
Oven 200C or 400F for 30 minutes and then 175C or 350F
- A rib of beef, I asked my butcher to cut a pocket along the bones for the stuffing
- 1 ground ancho chile
- 1/2 tsp cayenne pepper
- salt & pepper
Mix the salt, pepper, cayenne pepper and ancho chile powder and rub it on to the beef all around. Fill the pocket in the rib of beef with stuffing and placed the rest on top. Tie it up with string and place in a roasting tray.
Slice some cold butter and place on top before placing it in the oven.
I have been wanting to make twice baked potatoes for a long time but I never got around to it. I saw a recipe in a magazine and wanted to try it. It was for sweet potato so I changed and adapted it for baking potatoes instead.
Twice baked potatoes
Preparation time 10 minutes
Cooking time 1 hour + 40 minutes
Oven 175C or 350F
- 1 baked potato/pp, I cooked 6
- 3 tbsp miso paste
- 2 dl or 1 cup of low fat cream, more if needed
- fresh ginger, 3 cm or 1 inch
- 2 tbsp butter at room temperature
- salt & white pepper
Wrap the potatoes in tin foil and bake for an hour. Let cool and then take the potatoes out of the tin foil, dry them if there is some steam inside. Cut them in half and scoop out the flesh. leave some flesh on the sides and place the rest in a bowl. Save 1/2 potato/pp and place the other half, peeled in the bowl. Once all the potatoes are done place the halves on a baking sheet and mix the potatoes in the bowl.
Peel the ginger and grate some in to the mashed potatoes. Add the miso paste, the butter and the cream and the grated ginger. mix with the potatoes, add more cream or milk if needed and taste with salt and pepper. Fill the potato halves with the mash and set aside until ready to cook for another 40 minutes.
I loved the addition of the miso paste and the ginger was very discreet background note. I will add some more ginger next time, it was delicious!
I did some stuffed mushrooms as well to go with the beef.
Stilton stuffed mushrooms
Preparation time 5 minutes
Cooking time 20 minutes
Oven 175C or 350F
Serves 6 as a side
- 12 button mushrooms
- 2 tbsp stilton cheese
- 1 tbsp creme fraiche
- zest of 1 lemon
- freshly ground black pepper
Clean the mushrooms and remove the stalks. Mix the stilton, creme fraiche and the zest of lemon, add black pepper to taste. stuff the mushrooms and bake them until the cheese is melted and the mushrooms are cooked through.
Before I served the rib of beef I scooped out the stuffing and served this on the side. I made a gravy and steamed some cabbage to go with the meal. Last but not least I baked some Yorkshire puddings and I have to admit that I bought them ready made and they are delicious.
Another friend brought a chocolate cake, baked the same day, dark and rich with chocolate.
To go with the cake we had a Christmas pudding ice cream. It turned out that one of our guests got an ice cream machine for Christmas and it was a brilliant way to use up the last of the Christmas pudding, just delicious!
To finish it all off we also got an almost obscene amount of cheese that we ate with crackers and apple, lingering over the wine, sampling the Port and Madeira.
The wine flowed and we were all merry. It was a long lunch but time went so fast we didn’t even notice! Good friends, good food and good wine is the best combination!