WINTER menus
Rib of beef with celeriac purée
& red wine sauce
reduce by ½. Add the stock, reserved pan juices, and continue to reduce by
½. Taste, correct the seasoning and infuse the tarragon for five minutes (*2).
“Just for a change at Christmas time, what could be finer than the To serve
finest roast rib of Aberdeen Angus beef?” Carve the beef on the table in front of your guests and serve with the red wine
sauce and the warm celeriac puree.
Difficulty rating:
Serves (Yield): 6 Chef’s notes (*)
Preparation time: 10 minutes *1 These cooking times will cook your beef to rare in the middle. By
Cooking time: 2.5 hrs adding 30 minutes more to the cooking time and covering the beef tightly
Special equipment: Large roasting tray in tinfoil during the resting time you will reach medium in the middle and
more well done on the end pieces.
Ingredients *2 Choose a rich full-bodied wine but don’t spend more than £5. A pinch of
For the beef sugar may be required depending upon the wine.
3kg 1 x 3bone rib of Aberdeen Angus beef
Carrot, roughly chopped
Onion, peeled and roughly chopped
Raymond’s Christmas pudding
Salt and freshly ground black pepper “This recipe is the Christmas pudding we serve at Le Manoir and
800ml water is the result of 20 years’ development; each ingredient plays a
part – I hope that you enjoy it!”
For the celeriac purée
2 medium celeriac heads, washed, peeled and roughly chopped Difficulty rating:
150ml whipping cream Serves (Yield): 2 (1ltr) or 1 (2ltr) puddings
50g unsalted butter Preparation time: 20 minutes
Cooking time: 5 hours
For the red wine sauce Special equipment: Pudding basin(s)
2 tbsp butter, unsalted
2 small shallots, finely sliced Planning ahead
100g button mushrooms, finely sliced The pudding can be prepared and steamed 4–6 months in advance stored
250ml red wine (*1) in a cool place and steamed again to reheat.
350ml brown chicken stock
1 tarragon leaf Ingredients
For the pudding
Method 250g raisins
For the beef 250g currants
Preheat the oven to 170°C. Scatter the chopped carrot and onion over 250g sultanas
the bottom of the roasting tray with any beef trimmings. Season the 250g breadcrumbs
beef with salt and pepper. Rub this in well. Place the beef on top of the 250g Muscovado sugar
vegetables and cook in the preheated oven for 30 minutes. Pour in 600ml 75g nibbed almonds
of the water and continue to cook for 1.5 hours. Remove from the oven, 180g (1) Bramley apple, peeled, cored & finely diced
leave to stand for at least 30 minutes and up to 2 hours. 180g (1) orange, zest & juice
Add the remaining water and scrape off the caramelised juices from the 120g (1) lemon, zest & juice
bottom of the pan and pass through a fine chinoise, into a saucepan and 220g (4) eggs, organic/free-range, medium, beaten
reduce by half. 100g candied peel, chopped
50g flour plain
For the celeriac purée 5g (1 tsp) Chinese five-spice powder
Cover the celeriac with water and add 1 tsp of salt. Boil until very soft, then 100ml Armagnac
strain through a fine sieve. Press with the back of a spoon to extract as much 250g suet
liquid as possible.
Heat the cream and melt the butter. The ingredients are best combined For the Armagnac butter
whilst they are still warm. Put the cream, butter and celeriac into a blender 150g butter, unsalted
and purée until completely smooth. Season to taste. Reserve. 75g icing sugar
4-8 tbsp Armagnac
For the sauce
On a medium heat, soften the shallots in the butter for 2–3 minutes, add To serve
the mushrooms and soften for a further 2 minutes. Pour in the red wine and Armagnac, to flame!
www.raymondblanc.com RAYMOND BLANC’s SEASONS 41
RBS6_XmasMenus 36-49.vp.indd 41 28/11/08 5:54:45 pm
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