Stew variety?? This is how I make my corned beef hash. Chop a unpeeled potato into cubes, pop in a pan of boiling water and par boil. Cube a tin of corned beef, pop in a bowl, with some fried onions cla couple of chopped gherkins , table spoon of good mustard, whole grain or Dijon are best. Few splashes of Worcester sauce. When the potatoes are done pop them in a frying pan with olive oil and butter and crisp them up. When done add them to the coned beef mixture, mix it all up an pop in the oven for 15 mins. Serve a big dollop of it with a fried egg on top. Ducking marvellous it is..
Had chicken dinner yesterday, got to say it was marvelous. We had boiled new and roast potatoes, mashed swede, carrots, cabbage and brocolli with it, plus gravy of course. I ate both wings and all the skin as a starter! With the carcass I made a stock and tonight I will make a chicken and goats cheese risotto for tea.
Did a chicken roast as well yesterday.. did it with spinach, savoy cabbage and sauteed carrots. Garlic and herb stuffing mixed with sausage meat. Roast potatoes and roast parsnips. My gravy was immense as used the cabbage water to make it. Was superb i have to say. I too will be making a stock from the carcass. not sure what i will use said stock for yet.. possibly boulongere potatoes with pork chops
Changed my mind, think I'll do mushroom and goat's cheese risotto and the chicken will be in the side. Lot of chicken knocking about it must be said. Just had soup, Minestrone. You can't beat a bit of soup and my absolute favourite is brocolli and stilton. Home made. I love the stuff Red, not too keen on Cauli but love the greens.
Vegilike: Peas, carrots, sprouts, cauliflower (esp with cheese), cabbage, spring cabbage. That's about it for me.
I can say without shame that I used to hate cabbage. I was made to eat it once on a scout camp in Scotland and I ended up in tears I was retching so much. I love the stuff now. Taste buds mature Red, you should broaden your horizons and try some brocolli!
Just bought that four bird roast, been ill as **** for about a week so haven't really eaten. Would anyone recommend a sauce for the roast? Or is gravy ok.
Yeah treat it as a normal roast dinner with nice gravy it comes with a glaze for the bird while its cooking
That glaze has an orange flavour to it. I would save what's in the bottom of the roasting dish and just add stock etc. to make your gravy, makes a really nice sauce. We're having ours on December the 2nd I've been told. December 1st I'm up in Manchester which will no doubt be a bit of a session so I think the four bird is being used as leverage to get me back down at a reasonable time. Not overly chuffed with that as my decent lie in seems to be taking the hit.
Do you make your gravy from scratch?? I always use granules and add mustard and worcester sauce then the water the veg has been boiled in. also make it so thick its borderline able to slice it..
That's a Saturday. I can probably get over for a beer if you fancy it. If so, let me know and we can PM each other our personal details
