Blyde Welcome Shop
Braised Shin of Beef with seasonal vegetables, fondant potatoes & beetroot tuille
Wow your friends with this show-stopper of a beef dish. Acclaimed Chef Andrew Spence will demonstrate how to make a ‘boudin’ (French for sausage shape) with the braised beef and once cold, cut into slices, ready for re-heating when you are. For a truly professional finish, watch Andrew making the perfect side of fondant potatoes, cooked in stock, butter and thyme and finished off with a simple, but impressive looking beetroot tuille.