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

Restaurant Reviews

The Angus Steak house

Dont go there if you’re vegetarian or have a small appetite. The meals are absolutly huge ,but incredibly tasty. Its definatly a carnivore/manly restaurant with giant size slabs of good looking steak. The Angus is an Auckland institution that has been around forever, which has not long moved from its long term home on the corners of Swanson Street and Albert Street right in the heart of the city to its 8 Fort lane which is off Fort street. Its gone from being a bit squashed and cozy to big and open and roomy in a great old brick building with high ceilings… just gorgous building. The Service was incredible and the food matched. There was a great selection of salads, loved the israeli couscous and the potato salad was plain but excellent.I had a scotch fillet with garlic mmmmmmmmmmmm perfectly cooked and delicious.

You can contact them on (09)3797-815 or by going to their website