Cycling Naturalist
Guru
- Location
- Llangollen
Last night worked well - the crayfish gratin was spot on, but it's all to do with the timing. Tonight, it's a carol service and there's no telling how long it will last. All I know is that Mrs. S will want a decent meal on the table within 15 minutes of us getting back from church.
So..................
Four bits of braising steak (two for now and two for later) four slices of streaky bacon chopped fine, cook the bacon until crisp, remove, and sear the braising steak in the hot bacon fat, remove and sear onion, combine with flour and a lot of red wine, salt pepper and thyme and mustard powder. Get to a bubble and transfer to a casserole dish in a very slow oven.
Vegetables - let's keep that simple too. Red cabbage, roughly chopped with apple and a little onion - also in the slow oven. Par boil some floury potatoes and reserve. Bit of colour? Thin slices of carrot, honey and boiling water - again reserve for latter. Slice some green sweetheart cabbage and put to one side.
Back from church. Remove red cabbage and braising steak from oven. Crank oven up to max while checking seasoning. Dress parboiled potatoes with oil and put in oven to crisp. Put in carrots a little later. Water and oil in small saucepan - the green cabbage should sizzle as it goes in. Then turn it down low, but keep some crunch.
(The red cabbage will keep and be even better tomorrow with some decent sausages)
So..................
Four bits of braising steak (two for now and two for later) four slices of streaky bacon chopped fine, cook the bacon until crisp, remove, and sear the braising steak in the hot bacon fat, remove and sear onion, combine with flour and a lot of red wine, salt pepper and thyme and mustard powder. Get to a bubble and transfer to a casserole dish in a very slow oven.
Vegetables - let's keep that simple too. Red cabbage, roughly chopped with apple and a little onion - also in the slow oven. Par boil some floury potatoes and reserve. Bit of colour? Thin slices of carrot, honey and boiling water - again reserve for latter. Slice some green sweetheart cabbage and put to one side.
Back from church. Remove red cabbage and braising steak from oven. Crank oven up to max while checking seasoning. Dress parboiled potatoes with oil and put in oven to crisp. Put in carrots a little later. Water and oil in small saucepan - the green cabbage should sizzle as it goes in. Then turn it down low, but keep some crunch.
(The red cabbage will keep and be even better tomorrow with some decent sausages)