Started with Sunday breakfast – put a stack of chopped mushrooms, black pudding and bacon in the shallow Remoska pan and turned it on; to be frank, I had little expectation of it working well, but I beat some eggs and cream for scrambly egg and hoped for the best. And in fifteen minutes, we…
Tag: casserole
beef in ginger and orange
How to turn 500g of stewing beef into six portions? Add 100g of bacon bits, a stack of butter (lima) beans, and a load of veg, thus. I used shallots in this – if you’re going to do this, they are much easier to peel if you soak them in boiling water for 10 minutes, and…
a sort of goulash
We had friends coming for supper on Sunday evening – lovely, as I love cooking for people, and don’t do nearly enough of it since we moved! I wasn’t sure what I wanted to cook, but I went to the butcher and bought some beautiful lean pork, and there was a big bag of mixed…
venison stew
I found a pound of chopped venison in the freezer, and decided to cook it up for Sunday lunch. I cut two large carrots in batons, and fried them off with a dozen peeled shallots, in olive oil with a splash of maple syrup, using my wonderful decades old Le Creuset cast iron pot. I…
beef with clementines and ginger wine
There was a 3.75lb hunk of silverside in the freezer, and a tub of clementine mush (clementines that have been boiled and liquidised – I normally use them to make a cake with ground almonds). So diced and sautéed two big carrots, a courgette and two sticks of celery, together with a red onion cut…
beef, orange and ginger casserole
Not reactive as such, but worth recording. This recipe came to me originally on a Waitrose card – I enhance and improve it every time I make it. This was about 1.25 – 1.5kg of good quality stewing steak, which was turned into 10 generous portions (4 x 2 servings in boxes for the freezer,…
beef and borlotti bean stew
Using up: ribeye steak, tin of borlotti beans, 2/3 jar roast yellow peppers As previously mentioned, we brought back some meat from our Wales camping trip. Neither Pete nor I are that fond of steak in its natural form these days – we are too old and badgery to digest it properly 🙂 But we…