The queens 80th bday was to come up .. or i dunno if it has :icon_wink
this program was started named as "The Great British Menu". in this there were 3 judges : Oliver Peyton, Prue Leith and Matthew Fort


(i can post a paragraph bout em .. but it'll b a drag 4 u ..) well, they are the FIERCEST critics of britain. 14 chefs, each representing their region had to cook up a 4 course meal .. they had to qualify with the judges then it was upto the public vote. 4 chefs (each with their own dish) r gonna b servin the queen and her 200-300 guests. im postin the recipes !!
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CHEF : Bryn Williams

SECOND COURSE : FISH COURSE
PAN-FRIED TURBOT WITH COCKLES AND OXTAIL

Serves 4
Preparation time overnight
Cooking time over 2 hours

Ingredients :
For the oxtail
1kg/2¼lb Welsh Black beef oxtail, cut into pieces
1 litre/1¾ pints red wine
1 large onion, chopped
1 large carrot, chopped
1 bay leaf
vegetable oil
flour, seasoned with salt and freshly ground black pepper
2 litres/3½ pints chicken stock
1 litre/1¾ pints veal stock (substitute beef or more chicken stock if unavailable)
For the cockles :
400g/14oz cockles, cleaned
1 glass white wine (about 125ml/4fl oz)
1 bay leaf
2 tbsp crème fraîche
For the turbot :
olive oil
350g/12oz sea beet, stalks removed (substitute beet tips or Swiss chard if unavailable)
salt and freshly ground black pepper
freshly grated nutmeg
lemon juice
4 pieces turbot, each 120g/4oz, filleted and skinned
knob of butter

Method :
1. Put the oxtail in a bowl with the red wine, onions, carrots and bay leaf. Cover and leave to marinate in a cool place for 24 hours.
2. Preheat the oven to 140C/275F/Gas 1.
3. Strain off the red wine from the oxtail and vegetables and place in a saucepan. Bring to the boil, skimming off any scum that rises to the surface.
4. Meanwhile, heat a little vegetable oil in a heavy-bottomed ovenproof pan over a moderate heat. Dust the oxtail in seasoned flour, then add to the pan and colour until golden brown on all sides.
5. Remove from the pan and set aside. Add the marinated vegetables to the pan and cook until golden brown. Deglaze the pan with the hot red wine, then cook until the liquid is reduced by half.
6. Return the oxtail to the pan. Cover with chicken and veal stock and bring to the boil. Skim, cover the pan with a lid and place in the oven to cook for 2½ hours.
7. Remove from the oven and leave to cool. When cooled, remove the oxtail and pick the meat from the bones, retaining the meat in large pieces; discard the bones. Strain the liquid into a saucepan and cook until reduced by half. Keep the meat and sauce warm.
8. To cook the cockles, place them in a warm pan with the white wine and bay leaf, cover with a lid and cook on a high heat for 1-2 minutes or until the shells have opened. Drain the cockles in a colander set in a bowl. Set the liquid to one side. Pick the cockles from their shells (leaving a few in their shells).
9. For the turbot, warm some olive oil in a deep pan and add the sea beet. Season with salt and freshly ground black pepper, nutmeg and a squeeze of lemon. Cook for 30 seconds to wilt, then remove from the heat.
10. Heat a little olive oil in a warm non-stick pan until hot. Add the turbot and cook until the underside is brown, then carefully turn the turbot pieces over and lower the heat; cook for a further two minutes. Add a knob of butter to finish.
11. To assemble, place the wilted sea beet on each warm plate and arrange the cockles and picked oxtail around the sea beet. Drizzle with the oxtail sauce. Position the turbot on the sea beet. Bring the cockle liquid to the boil and whisk in the crème fraîche. Pour this onto each plate and serve.