Had a premier inn breakfast this morning. Very good, very filling. Had one last Friday too, but didn't order enough so double downed today. Three bacon, two sausage, two blackpudding, two fried egge, beans and shrooms. Had some granola to start, with berries. Sorted till tea time.
This Premier Inn must be quiet, so they can't justify cooking it and it all being there laid out, not eaten. As a result though, comes made to order. Just got to order loads! It's a Beefeater one by the way, thought everyone would like to know.
Vegetable soup. Might be a stew yet. Garlic paprika tomatoe puree,, vegetable stock, carrots tatties onions and turnip. Bit of brown sauce too
Cos all the chefs say to do it. Summit to do with flavours. Pretty much every pro chef will tell you this... Onion - the one ingredient you must pre-cook before adding to your slow cooker! Never add onions to a slow cooker dish that you haven't sautéed first – I find you get that slight raw onion flavour throughout and it just ruins the dish for me. I really think it's worth the extra effort
Because it adds extra layers of flavour. Look at each component of you recipe and think just how can I get the maximum flavour out of them. Onions, carrots & celery sweated in a little butter and oil (mirepoix) for 15 minutes will add more depth to your stock. Staff is correct on this, trust me.
Only dish I do without that is when I make a Dhal. I shove the lentils/ Chana in a pot with salt & onions and boil them.
