Recipes Archive

Steak recipes

Dry-aged rump of beef with porcini, watercress and bearnaise

45 minutes

Saffron pears

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

2 cups water
1½ cups Noble Late Harvest wine
3 T caster sugar
2 cinnamon sticks
1 t vanilla-bean paste
2 t saffron
zest of 3 ripe oranges
6 pears, peeled, stems intact • double-thick cream, for serving

Method

In a large saucepan, bring the water and wine to a boil.
Add the caster sugar and gently stir until dissolved.
Add the cinnamon, vanilla-bean paste, saffron and orange zest, and then the pears, before reducing the heat.
Allow the liquid to simmer gently, until the pears are cooked, but still firm.
Remove from the pot and set aside.
Reduce the liquid to form a glossy, rich syrup.
Spoon the syrup over the pears and serve with a dollop of double-thick cream.

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Dry-aged rump of beef with porcini, watercress and bearnaise

Saffron pears

Saffron pears

Ingredients

Method