Just did two dishes.
Rib steak (massive on the bone rib steak) cooked casserole of onion sweated and added plain flour before throwing in a can of beer to reduce. Put the lot in a heavy casserole dish with beef stock and treacle.
Cooked 2 hours till meat falling off bone. Comes out like an sweet sticky onion gravy.
Serves on bed of creamed mashed potatoes.
Dessert was a classic german dish. Dampknudle, a sweet dumpling served with vanilla creme anglais.
It's a flour, sugar and egg dumpling made with yeast and left to prove for an hour.
You then poach in a milk and sugar mix in a pan for 25 mins.
The creme anglais is 4 egg yolks, sugar, milk and vanilla beans cooked slowly for 20mins beside the dumplings.
So sweet.
So that's us done for about 2 or 3 days cos **** me that's filling.
Rib steak (massive on the bone rib steak) cooked casserole of onion sweated and added plain flour before throwing in a can of beer to reduce. Put the lot in a heavy casserole dish with beef stock and treacle.
Cooked 2 hours till meat falling off bone. Comes out like an sweet sticky onion gravy.
Serves on bed of creamed mashed potatoes.
Dessert was a classic german dish. Dampknudle, a sweet dumpling served with vanilla creme anglais.
It's a flour, sugar and egg dumpling made with yeast and left to prove for an hour.
You then poach in a milk and sugar mix in a pan for 25 mins.
The creme anglais is 4 egg yolks, sugar, milk and vanilla beans cooked slowly for 20mins beside the dumplings.
So sweet.
So that's us done for about 2 or 3 days cos **** me that's filling.
