This Weeks Episode of Home in WA

Contact:
Martin Gillespie

Email:
mail@retrochef.com

Website:
http://www.retrochef.com

Phone:
(08) 9652 9071

Fax:
(08) 9305 5866

Mobile:
0412 684 995

Address:
Waddi Resort Koonah Road (PO Box 5)
Badgingarra WA 6521

Martin promotes the Turquoise Coast endorses and uses Calphalon cookware, Western Potatoes, Golden Eggs, Blue Waters Beef, British Sausage Company, Salitage Wines, Fini Olive oil and Whittington’s Herbs and Spices.  

The turquoise coast nestled right in the middle of the Shire of Dandaragan. If you are thinking about getting away to relax from the hustle and bustle of Perth traffic, noise and work I have just the place for you! Coomallo Park Chalets. This tranquil Farm Stay property is nestled between Jurien Bay and Badgingarra, host Renate and Wilfred call this resort 5 million star resort I think you have to see this a night to appreciate that. Coomallo  can sleep 4 people per unit with a Kitchen, Air condition, Running creek, Natural pond, plus  Walking tracks this weekender will recharge your batteries and your mind not to mention Renate’s home made cakes and bread you can also recharge you’re stomach as well!

A Classic Beef Wellington Recipe



Serves 5


Ingredients

6 x 100 Blue Waters Beef Fillets
dash of Fini olive oil
100g Mushrooms
1 tub of pate
Salt and Pepper
368g Packet of Frozen Puff Pastry
1 Golden Egg to glaze

Method
   
Heat the oil in a frying pan, season steaks with salt and pepper, brown the meat seasoned side down, quickly seasoning other side but also add a pinch of ground Cumin. Turning once only to seal in the juices on both sides. Remove from the pan and allow to cool. Meanwhile, slice the mushrooms thickly set aside. Set the fillet if beef in the middle of a sheet of thawed pastry and thinly spread pate on steak, top with mushroom, finally place the other steak on top. Cut out the Pastry corners so you can fold up the pastry around the meat, turning up the ends first and then the sides which should just overlap to cover the meat thoroughly. Brush/Moisten the pastry edges with egg wherever it overlaps so that it sticks together well in cooking. Turn over, set on a baking tray and brush with egg yolk. Bake in a hot oven 220C, 425F until golden brown. Serve with mashed Royal Blue potatoes and gravy and accompany with a delicious Salitage wine

Why not visit Retro on the Turquoise Coast at Waddi Bush Resort, don’t forget the Waddi Music Festival held on 1st and 2nd March 2008 for more details call 9652 9071 or on line at www.bushresorts.com.au