For rich shortcrust pastry:
240g gluten free flour
1 egg yolk
3 tablespoons water
500g eye fillet steak in one piece
A few green beans
2 tablespoons grated horseradish
150ml lightly whipped cream
2 eggs, hardboiled and chopped
pinch of mustard
23cm diameter flan tin
Set oven at 200 celcius.
Prepare pastry – I did this in a food processor. Roll out pastry and line flan tin. Chill and bake blind for about 25 minutes.
Roast the fillet for about 20-30 minutes. Slice, when cold and cut into shreds. Scald and quarter the tomatoes, remove the seeds. Cook the beans. Combine the cream, horseradish and chopped eggs, season well.
Spread the horseradish cream on the bottom of the flan case. Place the beef fillet pieces on top of the cream, then place the tomato pieces in a pattern on the beef, and the beans in a pattern on top.
R and I both found this quite rich, but tasty.
I text me earlier to say that A is back in hospital for observation. She hadn’t been feeling good and when the nurse rang this morning I told the nurse. They did a CT scan at the hospital and she has an air bubble around the stent that they put in for the aortal graft. They are keeping her in for observation, but don’t want to operate again if they can help it. How glad I am that I made the decision to stay in Wellington for the month, because it means less travel for them and they are nearer the major hospital. R & me (definitely me) will be going over in the morning to see A.