FAST ED’S KITCHEN
SEEN ON BHG TV FRIDAYS 7.00
Recipe on page 32
Recipe on page 32
ED HALMAGYI
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Recipe on page 32
Recipe on page 34
SOY AND MUSHROOM BEEF RAGU WITH WHIPPED BRIE
Preparation time 20 mins plus
1 hour chilling
Cooking time 3 hours
Serves 4-6
700g chuck beef, diced
½ cup Kikkoman soy sauce
250g bu.on mushrooms
¼ cup extra virgin olive oil
4 eschalots, very finely diced
2 sticks celery, very finely diced
6 cloves garlic, minced
4 dried bay leaves, ground
1 tsp fennel seeds
Freshly ground black pepper, to season
2 Tbsp tomato paste
1L beef stock
400g pappardelle pasta
200g brie, at room temperature
1 bunch chives, very finely sliced, plus extra, to sprinkle
STEP 1 Combine beef and soy sauce in a plastic bag, mix well, then refrigerate for 1 hour, or overnight. Chop mushrooms very finely, then fry in half of the oil in a large saucepan for 10 minutes, until completely so€ened. Set aside.
STEP 2 Drain beef, reserving marinade,
