General Stuff

Meat in the kitchen ….. Steak anybody?

Over the last few weeks we have been working with all kinds of wonderful meat products , once again revisiting old favourites and discovering new things

Thank goodness Im an Omnivore the amount of meat things we have cooked recently would give  a vegetarian a heart attack  :o) sorry vegetarians  :o)

we have done all kinds of things from a steak bearnaise  to a lamb rack and lots of things inbetween

our steak Bearnaise was served with lyonaise potatoes, green beans, bearnaise sauce and garnished with deep fried shallots  ooohhh my word they have to be one of the best smelling things in the world when they are cooking (the shallots that is)steak bearnaise

A roasted Pousson stuffed with a barley risotto and Chasseur Sauce , we deboned the pousson  which I hadnt done in a very long time. ohh my goodness ,  that barley risotto is the nicest flavour and such a great  side dish

roasted poussincut roasted poussin

I wanted to show you how good the stuffing  of the barley risotto looked.

Beef Bourgignone is a very classical dish  and is one of those foods/smells  that  just fill the kitchen with warm smells/feelings of coming home and having love and comfort surround  you.

beef bourgignone

The Beef bourgignone was served on a fondant potato and  with crispy parsnip shavings

Just another one of these comfort wrap around your heart foods is Lamb Shanks slow braised in a rich red wine gravy with vegetables.  You can tell its winter when you look forward to these wonderful comfort foods to take the chill out of your bones and just let the smells of love wrap themselves around you.

We served this gorgous little baby with Duchess potatoes, which is mashed potatoes mixed with egg yolk and melted butter,   with the actual shank we served it   with a pear william  which was a duchess potato shaped in to a pear and then crumbed and deep fried , oh my word , talk about  delicious. We had a play as well and made a few other shapes  just for fun ,  a croquette, a bernie (round ball) which I dipped in almonds and  also an apple which I dipped in to sesame seeds and used  almonds for the stem in both the pear and the apple. We could choose what to crust it with. My tutor was most impressed and I was thinking these would be great items on a buffet or banquet table

lamb shanksduchess potatoes

and for the ultimate  in being decadent in taste how about a herb crusted lamb rack with roasted pumpkin and hot german potato salad with a marsala jus lie

rack of lamb