I'm going commercial!

[timwilky]

Originally Posted by gruntygiggles

you'd probably like what i cooked stretchie last week then. A big centre cut of fillet, seared for 30 seconds a side in a super hot pan then poached for 6 minutes in beef stock, finished for 30 seconds a side in the hot pan with mushrooms lightly cooked in butter, spooning the butter over the steak, then resting it for 5 minutes. Served with saute potatoes, glazed carrots and sat on top of creamed cabbage made by blanching shredded savoy cabbage and cooking it in a pan with cured crispy bacon lardons, a little mascarpone, parmesan and seasoning. Made a sauce from a little red wine in the pan juices,some of the poaching stock and reducing.

How does that sound? Oh, i love making pies. Did one with rabbit and plum in october and that was lush!

right lass, get yer ass up here to look after my tum. I didn't think Stretchie would be one for your ponsy stuff. So reading above it looks like you also know how to cook real food as well.

My wife's version of cooking is "Indian or Chinese?" so I have to do the proper stuff. Then I get the "It is not cooked, there is blood running out of it!".

Truth now. When we first met and after my first stay over she made me breakfast. What is this I asked as I picked up a fat connected string of bones. Bacon was her reply. OK I had never come across collar bacon before or since. But her Pièce de résistance was whilst I was enjoying my mid morning brew and paper at about 10am she was scurrying round in the kitchen. "What are you doing" asks me. "Putting on the cabbage for dinner" she intended to boil it for over 5 hours. We soon put a stop to that.

[gruntygiggles]

Originally Posted by timwilky

right lass, get yer ass up here to look after my tum. I didn't think Stretchie would be one for your ponsy stuff. So reading above it looks like you also know how to cook real food as well.

My wife's version of cooking is "Indian or Chinese?" so I have to do the proper stuff. Then I get the "It is not cooked, there is blood running out of it!".

Truth now. When we first met and after my first stay over she made me breakfast. What is this I asked as I picked up a fat connected string of bones. Bacon was her reply. OK I had never come across collar bacon before or since. But her Pièce de résistance was whilst I was enjoying my mid morning brew and paper at about 10am she was scurrying round in the kitchen. "What are you doing" asks me. "Putting on the cabbage for dinner" she intended to boil it for over 5 hours. We soon put a stop to that.

wow, if you ate that cabbage you could let the national grid shut down! Lol.
I love experimenting as stretchie has travelled lots, but my fav is still good old british grub cooked well and not over fussy. Pies, puddings, soups, stews and of course my absolute favourite, proper roast dinner! Think i'll do beef roast tomorrow for mbk then we can have cottage pie on monday.
You should try the poaching thing next time you have a fillet steak. If you get a good 3inch thick steak, poach 4mins for rare, 6 for medium and if you have to cook it more than that, don't bother...lol. Only joking. If you have a guest that doesn't like pink beef, this is perfect as it takes in extta moisture and flavour an even well done, it is juicy and tender. Just remeber to seal it before and after poaching for 30 seconds a side. Might do that for nic tonight actually!

Well done GG. That's souper news!

Yummy food is ace. Hope it all goes really well for you.