This is my second ever attempt. First time I made it was long time ago, the beef was bloody, it was all mess. Last week, while watching people on “Great British Bake Off” making those gorgeous things I thought- I want one.

First of all, I’ve researched it, before I even went shopping. I chose Ramsay’s recipe and once again I have to admit, the fucker knows what he’s on about. I followed the recipe and I’ve given myself 8 out of 10. 🙂

First, I seared my fillet, well seasoned, the roasted it off in the oven, aiming for something in between medium rare to medium. While the cow was in the oven, I panfried some finely chopped cup mushrooms with a shallot and some porcini, plus some fresh thyme for flavour. Then, following the advice from The Bake Off, I made sure my beef was nicely chilled before I wrapped it in prosciutto, cuddled in the mushrooms and finally wrapped in the puff pastry. I chilled the whole thing while waiting for Florek to come home, then gave it a nice make up of the egg  and baked it in 200 degrees for 25 minutes. Now, important conclusion; the beef must be cooked to one’s liking BEFORE it goes into the pastry, because, as I learned today, even though it’s baked for nearly half an hour, it’s the pastry that cooks, not the beef. Florek said if it had been a bit more cooked, he would have given the dish 9 out of 10. But it was a bit too pink for him, so only 7. I, on the other hand was happy and ate the lot. I was surprised at how beautifully soft the meat was. I served it with some roasted veg. Pleased. 🙂

I fancied scallops. Simple. On the pea puree. Simply pan fried, with crispy bacon. And some sweet chilli sauce for extra flavour. Loved it!

Gorgeous Sunday afternoon, sunny and lovely, we had to make the most of it. Jedrus came, my friend, with whom we share the love for food. This particular young man used to be a bartender in Ubon, he came today equipped with lost of good stuff and produced some great mojitos.

Food wise, we started with chilli garlic shrimps, then the boys took out our medieval barbecue, cleaned it up and we chargrilled the pork on it. That was a splendid idea, as the pork shoulder steaks, flattened,simply seasoned with Gyros and sesame oil turned out to be soft and succulent. I served with fried potatoes and a simple french bean salad.

For dessert, a light and simple mousse cake. On a simple sponge I put roughly chopped strawberries and blueberries, mixed up with setting peach jelly, on that a layer of whipped cream, to which I added setting jelly again. Light, yummy, half of it went right away.

Nice! 🙂