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Beef Wrapped in Pancetta and Chicken Stuffing with Cinnamon Carrots

Name: Beef Wrapped in Pancetta and Chicken Stuffing with Cinnamon Carrots
Cook time: 50 min
Yield: 6
Cuisine: English, Irish, and Scottish,
Ingredients: 675 g (1½ lbs) topside beef (trimmed) or beef fillet; 2 Cinnamon Sticks; 1 Bay Leaves; 400 ml (13 fl oz) beef stock; Schwartz Sea Salt and Ground Black Pepper to season; For the carrot puree:; 15 g (½ oz) butter; Schwartz Sea Salt and Ground Black Pepper to season; For the braised cinnamon carrots:; 15 g (½ oz) butter; 1 Star Anise Whole; 125 ml (4 fl oz) double cream; 8 slices pancetta or Parma ham, thinly sliced; 50 g (2 oz) butter; 1 tbsp olive oil; 1 tsp Juniper Berries; 2 Bay Leaves; 1 tsp Rosemary; 125 ml (4 fl oz) creme de cassis; 410 ml tin beef consomme; Schwartz Sea Salt and Ground Black Pepper to season; For the beef:; 1 chicken breast, slightly frozen, cut into cubes; 75 ml (3 fl oz) single cream; 325 g (11 oz) carrots; ½ tsp Cinnamon Ground; 325 g (11 oz) carrots, peeled and julienned

Dry Bay Leaves 3g

Product Information

£2.15/unit, 3g

Out of Stock

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beef wrapped in pancetta and chicken stuffing with cinnamon carrots

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