...and I don't think!
Not a lot to report today, which prompted the title.
Yesterday's casserole was delicious, and today I have frozen five portions leaving one in the fridge for tonight's tea. I'll have it with the mash of potato, carrot and celeriac.
When I was putting the freezer containers into the freezer, I saw a pack of "highland beef", which was obviously mince, so that needs to be tackled over the next couple of days.
My chiropodist called this morning, so my feet feel better - she also approved of my lovely, warm "granny" slippers. She charges only £1 for a home visit on top of the price for a visit to her surgery, several miles away, which I regard as a real bargain.
Also this morning came my 2 cleaners; one has been with me since the beginning and I think very highly of her - she does things over and above the call of duty, and is always cheerful.
This afternoon should have been Keep Fit, but I am feeling still unsteady on my feet, so don't think it would be wise.
Showing posts with label shin of beef. Show all posts
Showing posts with label shin of beef. Show all posts
Thursday, 1 November 2007
Sunday, 9 September 2007
Friend to Dinner
As mentioned yesterday, I had my friend J. to dinner and to stay over last night We started with a glass of Martini Extra Dry, then moved on to a meal of Chicken Liver Pate (recipe below) served on oatcakes, followed by Shin of Beef Casserole (recipe given on 21 August) with boiled organic new potatoes (variety Bard) and steamed purple cabbage. We had a nice Cabernet Sauvignon with it.
The conversation flowed, with another glass or two of wine. She is one of the few people who can talk as much as I can! The time flew past, then I showed J. to the guest suite. By the time I had finished the washing up, it was almost midnight (well past my usual bedtime) Slept like a log, waking shortly before the alarm time and so was able to be up, showered and dressed before I got a text from her asking if I was up.
Breakfast was freshly squeezed orange juice, followed by bacon and tomato rolls accompanied by my favourite blend of tea. This is 1 tsp Darjeeling, 1 tsp Earl Gray and a pinch of Assam. J. has now left to hit the town shopping (including a visit to Ikea, a thought that fills me with horror!)
So I promised you a recipe for the pate:-
CHICKEN LIVER PATE CORDON BLEU
1 medium onion, chopped
1 clove garlic, chopped finely
3 oz butter
8 oz chicken livers
parsely, bayleaf, a few sprigs of thyme
seasoning
1dessert spoon brandy
Soften the onion and garlic in 1 oz butter
Add chicken livers and saute for 2 - 3 minutes.
Sprinkle with herbs, season well and continue cooking for 1 minute
Cool, then liquidise
Stir in remaining melted butter and brandy
Pack into a mould, then chill
Turn out and serve with fresh toast and butter or oatcakes.
(I find that the butter is not necessary as the pate is so rich.)
I use chicken livers from the Farmers' Market. This pate freezes well if you are making it in advance.
The conversation flowed, with another glass or two of wine. She is one of the few people who can talk as much as I can! The time flew past, then I showed J. to the guest suite. By the time I had finished the washing up, it was almost midnight (well past my usual bedtime) Slept like a log, waking shortly before the alarm time and so was able to be up, showered and dressed before I got a text from her asking if I was up.
Breakfast was freshly squeezed orange juice, followed by bacon and tomato rolls accompanied by my favourite blend of tea. This is 1 tsp Darjeeling, 1 tsp Earl Gray and a pinch of Assam. J. has now left to hit the town shopping (including a visit to Ikea, a thought that fills me with horror!)
So I promised you a recipe for the pate:-
CHICKEN LIVER PATE CORDON BLEU
1 medium onion, chopped
1 clove garlic, chopped finely
3 oz butter
8 oz chicken livers
parsely, bayleaf, a few sprigs of thyme
seasoning
1dessert spoon brandy
Soften the onion and garlic in 1 oz butter
Add chicken livers and saute for 2 - 3 minutes.
Sprinkle with herbs, season well and continue cooking for 1 minute
Cool, then liquidise
Stir in remaining melted butter and brandy
Pack into a mould, then chill
Turn out and serve with fresh toast and butter or oatcakes.
(I find that the butter is not necessary as the pate is so rich.)
I use chicken livers from the Farmers' Market. This pate freezes well if you are making it in advance.
Tuesday, 21 August 2007
Recipe
This morning I am doing nothing, and this afternoon is taken up with appointments with the dentist and hygienist (joy) and the nurse practitioner at the GP surgery for a respiratory review.
None of that is worth a blog, so here is another recipe.
Remember I bought shin of beef at the farmers' market? Well last week I took it out of the freezer and defrosted it. Here is my recipe:
SHIN OF BEEF
500g/1 lb2 oz shin of beef
1 litre/ 33 fl.oz of beef stock
2 medium onions
1 red pepper
225g/8oz mushrooms
2 cloves garlic
Red wine (glass or so)
15 ml/1 Tbsp flour
30 ml/2 Tbsp oil
Trim the shin of outside fat and fascia and cut it into bite size squares.
Toss the meat in the flour (I use a polythene food bag to do this).
Chop the onions, garlic, pepper and mushrooms into small pieces.
Heat the oil in a heavy frying or sauté pan and add the onions, peppers and garlic.
Sauté gently to soften.
Add the coated meat and carry on sautéing until the meat is browned.
Add the stock and red wine (to taste).
Add the mushrooms
Leave to simmer in sauté pan on a low heat for a good 3 hours, until tender.
In the absence of a sauté pan, transfer to a lidded casserole and cook at 190 for ½ hour then at 170 for 3 hours.
This should melt in the mouth.
(I always use the wine I shall drink with the meal – there is no such thing as a “cooking wine” in this household, unless it is the end of the day before’s bottle! and in fact I think I used only a glass of wine as that was what was left at the time.)
I divided this into 6 portions to freeze it, but if you have hungry folk in your household it may serve only 4.
None of that is worth a blog, so here is another recipe.
Remember I bought shin of beef at the farmers' market? Well last week I took it out of the freezer and defrosted it. Here is my recipe:
SHIN OF BEEF
500g/1 lb2 oz shin of beef
1 litre/ 33 fl.oz of beef stock
2 medium onions
1 red pepper
225g/8oz mushrooms
2 cloves garlic
Red wine (glass or so)
15 ml/1 Tbsp flour
30 ml/2 Tbsp oil
Trim the shin of outside fat and fascia and cut it into bite size squares.
Toss the meat in the flour (I use a polythene food bag to do this).
Chop the onions, garlic, pepper and mushrooms into small pieces.
Heat the oil in a heavy frying or sauté pan and add the onions, peppers and garlic.
Sauté gently to soften.
Add the coated meat and carry on sautéing until the meat is browned.
Add the stock and red wine (to taste).
Add the mushrooms
Leave to simmer in sauté pan on a low heat for a good 3 hours, until tender.
In the absence of a sauté pan, transfer to a lidded casserole and cook at 190 for ½ hour then at 170 for 3 hours.
This should melt in the mouth.
(I always use the wine I shall drink with the meal – there is no such thing as a “cooking wine” in this household, unless it is the end of the day before’s bottle! and in fact I think I used only a glass of wine as that was what was left at the time.)
I divided this into 6 portions to freeze it, but if you have hungry folk in your household it may serve only 4.
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