Penne meatballs.https://uploads.tapatalk-cdn.com/202...007757221d.jpg
fabulous
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Penne meatballs.https://uploads.tapatalk-cdn.com/202...007757221d.jpg
fabulous
Steak pie for us todayQuote:
Originally Posted by struth
I see no pie.Quote:
Originally Posted by rmcin626
I do like a good steak pie and also a steak pudding with just a little small cut kidney for flavour.
I used to make the puds when younger. Marvelous things.lol
Firecracker chicken and fragrant rice.
https://uploads.tapatalk-cdn.com/202...8cd8bc5202.jpg
Oxtail stew, trying to perfect it, any tips? I use less carrots as it makes it too sweet, more onion as it brings out meaty flavour, a single star anise - a tip from a chef recipe I read, pretty basic really, lowish heat - 3 hours, I think first off making a tasty beef stock is important, but not that easy, as butchers don;t realyl sell beef bones, only marrow bones, which don;t have enough meat scraps on them to make a tasty stock. Made 3 times now, last one had the best flavour, but too much fat, hard really with this cut, its only a freaking tail! Yet its still about £10 - £15 a kilo.
Buy or make up some nice beef stock. Add wine, herbs and veg. Chopped oxtail, maybe tomatoes and salt n pepper. Celery maybe. Whatever you fancy cook it long and slow. Stock you can buy or even use good quality cubes.
I think that I would go for some celery in the stock or stew.
Also cook, chill, scrape off fat from top - should solidify nicely.
Yeh used a stick or two, have to be careful with carrots as they make it too sweet. Just trying to perfect making beef stock today, not quite as straight forward as it sounds. Trying to get beef bones is the hardest bit.Quote:
Originally Posted by guy
Beef shin today, with copious amounts of small onions left whole, cinnamon, red wine, no carrot or celery, see how it tastes tomorrow. Found a butcher in Brighton where all the beef on display was nice and dark, well marbled, they have beef bones too, though I had to buy some chuck steak to add some meat to it, as bones alone don;t yield enough flavour, this stock can end up being quite expensive. I fancy pigs trotters next chinese style.
It's been cold today, so some winter soup:
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Bouillon made from potato, onion, ginger, with carrot, green beans, leek, 'chestnut' mushroom, smoked back bacon and fuselli pasta.