The Times Magazine - UK (2022-01-22)

SIRLOIN OF BEEF, PICKLED WALNUTS

AND HORSERADISH CREAM

Serves 10 or 12 lucky folks generously

The most celebratory and brilliant of British
dishes and one I return to often. I even prefer
it to steak.

• A piece of beef (allow about 200g per
  person, off-the-bone weight)


• 150g sea salt


• 3 tsp freshly ground equally mixed
  black and white pepper


• 24 pickled walnuts, halved


• A feisty horseradish cream


• Peas and potatoes, to serve

1. At least two hours prior to cooking, remove
   the joint from the fridge.


2. Heat the oven to 180C (200C non-fan).
   Weigh the joint and calculate 15 minutes for
   every 500g of beef. This will give a splendid
   crust without and a lovely pink meat within.
   Season and cook the meat on the fat of the
   joint. If the meat is on the bone then simply
   sit it upon the bones, fat-side up (allowing

19 minutes for each 500g). It is vital that the

roast sits for at least half an hour before

carving to allow the meat to settle.

3. Carve the meat, not too thick, enough for
   two good slices each. Lay upon a plate and sit
   a few halved pickled walnuts alongside with a
   spoonful of the horseradish and a spoonful of
   peas and potatoes.

GATEAU ST VICTOIRE

Serves 6

A great cake that is equally good with ice

cream or lightly whipped double cream with

the addition of a little bit of vanilla seed, a

jigger of dark rum and a good dash of

Angostura bitters.

• 240g finest dark bitter chocolate


• 6 eggs


• 125g caster sugar


• 300ml double cream


• 1 tsp vanilla extract


• 100ml strong rich coffee


• 3 tbsp dark rum


• 60g finest dark cocoa powder
  
  
  1. Heat the oven to 130C (150C non-fan). Line
     a 25cm baking tin neatly with silicon paper.
     Have ready a tray in which the tin will sit
     happily and allow water to come halfway up
     the side of the tin.
  
  
  2. Break the chocolate into a clean bowl and
     place over a pan of simmering water. Without
     stirring or permitting moisture to touch the
     chocolate, leave it to melt.
  
  
  3. Whisk the eggs and the caster sugar until
     they are pale and greatly increased in volume.
  
  
  4. Whisk the cream with the vanilla until soft
     peaks form.
  
  
  5. Stir the melted chocolate into the egg
     and sugar mixture and add the coffee and
     rum. Sift the cocoa upon this mixture and fold
     in thoroughly along with the cream. Pour the
     batter into the prepared tin and fill the tray
     halfway with hot water. Place in the middle of
     the oven and bake for 30 minutes or so. Leave
     the cake to cool in the tin.
  
  
  6. As there is no flour in this cake it is fragile
     and requires gentle slicing. I suggest using a
     hot knife for each cut into the cake and a little
     care in placing upon a plate.
  
  
  
  

The Times Magazine 37

Eat!

QUO VADIS