Who says a roast is just for Sundays? Keep things simple and you can fit it in any night of the week. Roast beef, onions, butternut squash and new tatties tastes pretty good with a
large glass bottle of wine on a Friday night.
It was my birthday a couple of weeks ago and I was lucky enough to receive some fabulous presents. Amongst the gifts I received was a copy of Rick Stein’s Far Eastern Odyssey. At a recent party some friends of mine cooked dinner from that book and my fiance had obviously noted my appreciation for it so when I became another year older she presented me with a copy. Continue reading “Loc Lac – Rick Stein’s Cambodian Marinated Beef”
I had a free Sunday (deliberately left clear after Saturday was dedicated to whisky) recently and some beef bones in the freezer thanks to Morrisons so I decided to spend the time making beef stock for the first time. Continue reading “Beef Stock”
When I think of the food I enjoy the most it always seems dishes that involve chunks of meat cooked for a long time in boozy liquid are the ones that come to mind. A lamb shank cooked in red wine for a couple of hours or those French classics beef bourguignon and coq au vin. Any dish that involves moist meat which just falls apart without needing a knife and a thick, rich sauce which you can only get from a couple of hours of slow cooking is a winner. The only way you can make that better is by sticking some pastry on top of it. Continue reading “Steak and ale pie”
As we’re in the merciless grip of the worst snow for 45 years it’s definitely time to break out the big guns. Winter stews, casseroles, anything that takes a few hours of cooking with lots of big flavours, root vegetables and plenty of leftovers. Continue reading “Winter Stew”