If you like stew try this http://www.rivercottage.net/recipes/shin-of-beef-with-chilli-ginger-and-soy/
It is one of the best stews you can make.
It is one of the best stews you can make.
What's cooking tomorrow?
- Thread starter Spie
- Start date
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
4hr pork belly with braised red cabbage and apple with wholegrain mustard mash and a cider ju was last nights dinner.
Tomorrow I'll be making Lasagna. It's my mother's recipe and she makes it superbly, so I have a lot to live up to.
I will be cheating with the pasta though. Until I get a pasta machine rolling so many sheets thinly is something I'm not keen on doing. So dried it is.
Pics will be posted
I will be cheating with the pasta though. Until I get a pasta machine rolling so many sheets thinly is something I'm not keen on doing. So dried it is.
Pics will be posted
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
Did boeuf bourguinon last night for tonight. Lovely jubbly it was! Cooked with bone marrow as well and eaten with crunchy bread.
That looks frigging gorgeous!
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
cheers man! Id love to do a 36hr belly in the sous vide mind!
Do you have a recipe for your cider jus? Or did you just add a bit of cider into the juices and then reduce that down?
Jus is such an overused term nowadays, it has often lost its proper meaning and can refer to the above or just a stand alone sauce.
It rings a bell, I may have asked you for it before...
Jus is such an overused term nowadays, it has often lost its proper meaning and can refer to the above or just a stand alone sauce.
It rings a bell, I may have asked you for it before...
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
I know, it's a cider...sauce? Gravy? Meh, either way it was made with cider reduced down in a pan, added proper fresh chicken stock (cooking the belly on 100 for 4hrs means virtually no juices in pan) and reduced down, some seasoning and wholegrain mustard and plain flour to thicken.
That's all. Just need to make sure you cook out the cider enough at the beginning or it is too alcoholy. Real word that.
That's all. Just need to make sure you cook out the cider enough at the beginning or it is too alcoholy. Real word that.
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
Wonder who that could be?!?!Ahh... well i know a man......
Thought it would be something like that. Cheers. Never done a cider jus before. Would work lovely with pork. White lightning is fine to use, aye?
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
Haha I normally try as dry a cider as possible. Proper job cider. Too sweet and it all becomes a bit sickly.
Soldato
- Joined
- 13 Aug 2004
- Posts
- 8,369
- Location
- England
Butternut squash and chorizo tortilla with a side salad for tonight
Cooked dinner tonight, tasted great but still struggling with presentation
Starter, Sea Bass ( wanted Red Mullet but couldnt get any ) on a tomato and herb salad with crispy breadcrumbs (in lemon,thyme and chilli)
Main was herb crusted rack of lamb with Gratin Dauphinois and asparagus
Dessert, chocolate (and brandy) pots with orange and polenta biscuits
Starter, Sea Bass ( wanted Red Mullet but couldnt get any ) on a tomato and herb salad with crispy breadcrumbs (in lemon,thyme and chilli)
Main was herb crusted rack of lamb with Gratin Dauphinois and asparagus
Dessert, chocolate (and brandy) pots with orange and polenta biscuits
That would be the wine and green bits celery.
Rabbit, celery, carrots, onion, garlic, chicken stock, chopped tomatoes, tomatoe purée, chilli, thyme, parsley, mushrooms, wine, bay leafs think that was it.
Was shocked how easy rabbit is to butcher. Even easier than chicken, also you get a lot more meat than you think off it.
Last edited: