Remoska Sunday

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…

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…