Two best-sellers from my first restaurant Braeval. Many say the beef strips are their favourite dish ever, plus a fancy sorbet & brandysnap.
Here we cook and eat two of the dishes that defined my time spent cooking at Braeval, my first restaurant. Peppered beef fillet strips with whisky mushroom sauce - it kind of does what is says on the can. They're super rich, super tasty, and a real antithesis to the complex Michelin star food I was cooking at the time, but a dish my customers wouldn't let me take off the menu!
The apple sorbet was all the rage in the early Nineties. It's a bit tricksy and clever, but actually rather easy and fresh, zingy and delicious.
Your class includes:
3 hours of hands-on cooking, demonstrations and tutoring
PDF recipe pack
Braeval Peppered Beef Fillet Strips with Whisky and Mushroom Sauce, served with Rumbledethumps
Apple Sorbet with Brandysnap, Apple Crisps and Calvados Cream