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My 50th roast. Head chef Peter Price



I have finally turned 50.
Following a brilliant party organised by Lisa at Soho House I celebrated my actual birthday in our beloved Vermont.
The snow was fantastic, I had all the family there and was blessed by visits from our good friends the Lazors and the Priceys.
On my birthday we went to The Common man but on the Sunday Pricey enlisted the boys as sous chefs and cooked up a storm.
He arrived in from New York with half of Dean and Deluca in his bag. In particular a magnificent Rib of beef.
Mehurons of Waitsfield provided the rest of the ingredients aside from the jeraboam of Pruno that came from California courtesey of Peter's cellar.
Entertainment for the evening was provided by wii golf.
As for being 50 ... with wonderful friends and family and great food and wine like this how hard can it be?
Below are Priceys instructions for the food .... thanks and much love go to him for the recipe and the cooking but most of all for coming all the way over ( with Suzy, Ella and Natasha of course ) to cook it.


Shrimps

Shrimp marinade

Garlic cloves – 7
Red chili – 2
Lemon grass – 2 - 3
Ginger – 2 inch
Olive Oil – 12 tbs
S&P

Vinaigrette dip

Olive oil 1/3 cup
Peanut oil 1/3 cup
White wine vinegar 1/3 cup
Red chili Chopped finely ... seeds out
Lemon grass stalk chopped finely
Lemon juice
S&P



Method

Blend together and marinade shrimp for 1 hour
Grill shrimp and let cool


Smoked Salmon & Tomato Radicchio salad

Fennel bulbs 2
Radicchio ( or other crisp lettuce) head 2
Plum toms - 6
Red Chillis - 2
Parsley


Method

Shave/chop fennel, rad, seeded toms & chilis very finely into bowl
Dressing - 1 part lemon juice to four parts olive oil for dressing
Add parsley
Mix all together


Rib of beef (thanks Jamie, adjusted slightly)




Ingredients

10lb rib of beef (French trim)
Head of Garlic separated into peeled cloves
Lemons
Shallots
Rosemary


Method

Rub lemon zest & olive oil on beef, garlic & rosemary & shallots all thrown around beef in pan
Pre heat oven to 350f
Cook for 12 mins a pound– about 2 hours for rare beef – don’t mess with it if you trust the oven
Squeeze some lemon juice and pepper and olive oil over beef when done


Potatoes

par boil quarter size
Then roast with garlic & rosemary

Yorkshire pudding

Ingredients

13oz plain flour
4 eggs
22 fl oz semi-milk

Method

cook for 40 mins at 425 in two tins.
Don’t open door

Veg

Roasted Brussels sprouts (olive oil & balsamic), roasted cauliflower (olive oil), peas, new pots (olive oil & salt)

Meat jus

Method

Take roasting pan add pint veg stock, a couple of glasses of wine, add the carved meat jus and bring to boil to thicken


Plate some smoked salmon & the shrimp, serve with salad one hour before beef

Eat, drink be merry ...

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