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  • Eggs Royale with Homemade Hollandaise

    Eggs Royale with homemade Hollandaise recipe
    By Barry Horne
    (serves 2-4)
    4 English Muffins or Crumpets
    4 Eggs (as fresh as possible)
    10ml White Wine Vinegar
    200g Smoked Salmon (or use Ham instead for Eggs Benedict)
    2 Egg Yolks
    80ml Vinegar (White Wine or Cider)
    50ml Water
    1/2 Shallot (finely diced)
    4 Black Peppercorns
    1 Bay Leaf
    200g Unsalted Butter (clarified)
    Lemon Juice to taste
    Salt & Cayenne Pepper
    To clarify the butter, place it in a saucepan on a medium heat. The butter will separate and the solids will go to the bottom and the clarified butter will be on top. Pour into a jug, leaving the fat solids at the bottom of the pan. Keep the clarified butter in a warm place.
    Start your hollandaise reduction by placing the shallot, peppercorns, bay leaf, vinegar and water in a pot. Bring to the boil and reduce by half. Strain and keep to one side.
    Fill a medium pot with water and put on a high heat, add the white wine vinegar (this helps the white of the egg coagulate). When the water's at boiling point, turn the heat down a little, you don't need a vigorous boil when doing poached eggs. Give the water a gentle whisk to get it moving in a circular motion, this will give your eggs the proper tear drop shape.
    Add the eggs two or three at a time and cook for 2-3 minutes depending on the size of the egg (2 mins for medium and 3 for large).
    Tip: once cooked, you can put them straight into iced water until it's time to serve. Just pop back into boiling water for 30 seconds.
    To finish the hollandaise sauce, take a bowl over a Bain Marie and add the egg yolks and a teaspoon of the reduction, start whisking over a low heat to cook your eggs to 'sabayon' stage, which means it should have doubled in size and you can form a loose figure of 8. Take off the heat and slowly start to incorporate the clarified butter, when the sauce has become thick, season with salt, cayenne pepper and lemon juice.
    Toast the muffins and place the salmon (or ham) first, then the eggs and cover with hollandaise.
  • Chicken Bone Broth - Boil your Bones!

    Bone Broth recipe by Provenance Village Butcher
    By Barry Horne
    (makes 4 litres)
    Leftover Chicken carcass, including bones and wings.
    3 Celery Sticks
    3 Carrots
    3 Onions
    5 Black Peppercorns
    2 Bay Leaves
    Water to cover
    1 Large Pot
    Chop the vegetables, keep the pieces large as they will be cooking for some time.
    Add all the ingredients into a large pot and cover with cold water. Bring to the boil, then turn down to a simmer and cook for four hours on a low heat.
    Once cooked, strain the stock and throw away the vegetables and carcass.
    Put the strained stock back into a saucepan and place on a high heat and reduce by a third to concentrate the flavour.
    Once it has reduced, then you can start to season with salt and pepper. Don't do this too early as the broth can become too salty.
    Use this broth as a drink or for the base of a soup or a ramen.
  • Mexican Maverick Burger

    Mexican Burger Provenance

    By Barry Horne

    (Serves 2)

    2 Maverick Burgers
    1 Avocado
    1 Lime
    2 Fresh tortillas (10cm)
    2tbsp Original Recipe cheese and jalapeno sauce (only available online)
    2 x Brioche buns
    100ml Vegetable oil

    Heat the vegetable oil in a saucepan and fry the fresh tortillas on a medium heat for around a minute either side until crispy. Drain the tortillas on kitchen paper and put to the side.
    To make the guacamole, mash the avocado, season with salt and pepper and squeeze lime to taste.
    Cook the Maverick Burgers in a frying pan for 2-3 mins either side.
    To assemble toast the brioche bun, put the guacamole on the bottom layer, next the Maverick burger then place your tostada (crispy tortilla) on top of the burger, add as much of the cheese sauce as you like and place the lid on top. 
  • Christmas Gammon and Three Glazes

    Provenance Christmas Gammon
    Gammon with Honey Mustard Glaze
    By Barry Horne
    1 Gammon (5kg)
    2 Onions
    2 Celery Sticks
    2 Carrots
    500ml Honey
    250g Dijon Mustard
    250g Wholegrain Mustard
    300g Brown Sugar
    Place the gammon in a large pot and cover with water, bring to the boil and, as soon a it reaches boiling point, empty out the water. This will get rid of any excess salt.
    Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kilogram. Once cooked, take out the gammon to cool. 
    Tip: keep the cooking liquid and use as the base of a good pea and ham soup or just cook your Christmas green vegetables in the same water, as it has plenty of flavour in it.
    When the gammon is cool enough to touch, remove the skin, it should come away easily, and score the flesh lightly. 
    Preheat the oven to 180 degrees C.
    To make the glaze, combine the honey, both mustards and sugar together in a bowl and cover the gammon with it.
    Tip: it is better to do this when the gammon has cooled to stop the glaze running off it.

    Place the glazed ham in the oven and roast for 30-40 minutes, baste every 10 minutes to ensure it’s nicely glazed and coloured. 

    How about trying our Old Fashioned and Maple Miso Glaze Recipes?

    Provenance Christmas Ham Glaze

    Old Fashioned Ham Glaze

    Ingredients: (makes enough for a large ham)
    1⁄2 Jar good quality marmalade
    100ml Whiskey
    100g Brown Demerara sugar

    Maple & Miso Ham Glaze

    Ingredients: (makes enough for a large ham)
    100g Red miso paste
    200ml Maple syrup
    100g Brown sugar
    1 Star anise

    Method (use same method for both glazes):
    Put all ingredients in a saucepan and warm to melt the sugar and allow all the flavours to marry.
    Once your ham is cooked, allow it to cool then take the skin off and score the flesh lightly.
    Glaze the ham and put it back in the oven basting every 10 minutes for 30–40
    minutes or until the glaze has set in and there is a good colour.



  • Roast Rolled Sirloin with Red Wine Gravy

    Rolled Sirloin Roast
    By Barry Horne
    Serves 4
    2 large onions sliced
    1 bulb of garlic halved
    1 small bunch of thyme
    375ml red wine
    Salt & Pepper
    Preheat the oven to 190 degrees C.
    Put a large pan on a medium high heat and place the sirloin fat side down and sear for 2 mins. Then sear all over the sirloin until it is evenly coloured.
    Put the sliced onion, garlic and thyme into a roasting tray, add the beef and pour in the red wine. Cook for 40 mins per kilo for medium rare or 45 mins per kilo for medium. Alternatively you can check for an internal temperature of 55 degrees for medium rare.
    Put the beef to one side in a warm place uncovered to rest for 20-30 mins. Meanwhile, add the veal jus to your roasting tray, bring to a boil and strain off to leave you with a beautiful rich red wine sauce.
    Slice and serve!