What's cooking tomorrow?

Spie

Spie

Spie

Godfather
Godfather
Joined
17 Oct 2002
Posts
13,054
Location
Bromsgrove
Ah, the weekend :)

Lunch is our main meal these days, so tomorrow I will cook :-

Risotto Milanese
Côtes de veau with shallots and baby carrots

Château Léoville Poyferré, St.-Julien, 2003
​
The risotto is cooked in a classical style, with butter, Noilly Prat, chicken stock, saffron and parmesan.

The veal will be well seasoned, seared and finished with a little butter. It will then rest, and the vegetables (cooked in chicken stock) will be added to the de-glazed veal pan and finished off in all the reduced juices.

Simple, but fabulously tasty :)

So, what's cooking for you tomorrow?
 
light lunch saturday will be followed by an evening meal of Lamb shank in a minted gravey, served with roast spuds, yorky puds, savoy cabbage carrots and leak.

i fry the shanks to get some colour into them then they go into the oven for 2 hours 20 mins, the first 2 hours they are in stock with shallots, then i drain off the stock and replace it with minted gravy for the last 20 minutes. i do the roast spuds myself but i cheat with the yorky puds and get ready made ones from waitrose :D
 
Probably going to do pork with leeks and a scrumpy cider sauce from home brew scrumpy. Haven't decided how to do the sauce yet. I'll either do it cream-based or a reduction with butter :)
 
Excuse the quality of the iPhone pics, but you get the general idea :)

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The ingredients pic is not quite accurate. The olive oil shouldn't be there and some butter and grated parmesan should. I blame the large Campari aperitif :D

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Very pleased with this meal. The vegetables are still firm but sweet and flavoursome as a result of being finished in the de-glazed meat juices. You must have decent veal otherwise it is not tender or succulent. We are lucky in that we have an outstanding butcher close by. The meat dish doesn't need potatoes because of the risotto and carrots, so overall actually isn't that unhealthy. Even so, I only use butter in cooking once a week, even though it really does make a difference :)
 
Looks very tasty. Om nom nom!


I cooked myself 4 lamb cutlets coated in a garlic with rosmary baby new potatos and carrots :)
 
New recipe to be trialled tomorrow, marinading as we speak!

Jamaican style sweet chicken stew with plain boiled rice, lime wedges.

Roasted apricots and nectarines with cinnamon and star anise caramel and vanilla ice cream

Bottle of Chateauneuf de Pape 2005 to help it all go down smoothly.


I have high hopes!
 
Hairybudda said:
Looking good spie but can't help thinking you could have sauced it a little to bring it all together
Click to expand...
I can see why you might think that, especially from a presentation point of view, but the meat is so succulent and the veg are coated in the deglazed white wine reduced meat juices with a knob of butter. Honestly, I don't think it needs it.
 
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