METHOD

TOOKE GNOOCHI

1. To a saucepan, add the milk, onions, garlic, bay leaf and parsley stocks and then bring to boil.
2. Remove from heat and allow infusing for 5 minutes.
3. Stain and bring back to boil.
4. Mix the ITF with a little water to make a paste and add it to the stock above.
5. Stir continuously to a porridge like consistency.
6. Add the cheese, butter and season with a pinch of salt, pepper and nut meg, and stir. Set aside to cool and mould into oblong shapes.
7. To a clean bowel, add the bread crumbs, parsley, lemon rind, a pinch of salt and pepper.
8. Dust the gnocchi in RTF, dip into eggs and pass through bread crumbs. Deep fry in hot oil till golden brown and set aside till needed.

BROWN STOCK

1. Dry the bones in the oven in a large pot.
2. Add wine to the dry bones and top up with water and bring to boil. Reduce heat and simmer for 1 hour.

BEEF FILLET

1. To a pan, fry the chopped celery, carrots, leeks, onion and spinach till tender.
2. Cut up the beef fillet and add to the vegetables and fry till golden brown. Add a little water, reduce heat and simmer for 30 minutes.

CABERNET JUS

1. To a saucepan, add the brown stock, cabernet and sherry wine and bring to boil. Reduce heat and simmer for 30 minutes.
2. Mix the RTF in a little water to make a paste and add to the above mixture. Cook for 3 minutes to allow it to thicken.
3. Add a little butter and cook further for minutes.
4. Serve with the gnocchi, beef fillet spinach and garnish with rosemary.