Can't remember if I mentioned that Jan made me aware of a site called Duolingo where she was learning Spanish. I thought I would try brushing mine off as I think I have forgotten a large amount of it. Maybe I will brush up my French afterwards - when you don't use these languages much, you get somewhat rusty.
I cooked cauliflower in the basket I bought for my Instant Pot. I found a recipe which said for tender cook it for 2 minutes. Matt ate a few very crisp pieces and said it was raw. So next time I tried 3 minutes, better but I think 4 will do the trick. The person who wrote the recipe must have a very odd idea of tender cauliflower.
So having realised I hadn't got enough soy sauce for the recipe I posted the other day and being too busy to go and get some, I hunted around for a good sauce to use on the sirloin steak. I give you the original sauce I found, but I added some mushrooms to the shallots - turned out to be delicious. I didn't drain off the mushrooms and shallots either, I liked them left in although I guess if I were trying to impress someone I wouldn't. Don't do much impressing chefs any more though LOL. Of course we finished off our meal with Chocolate Wave Cake. Only trouble is, being my birthday meal, I had to cook it!!
Red wine jus
Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port
and shallots, it's an ideal topping for steak
2 tsp olive oil
2 shallots, finely chopped
175 ml port
175 ml red wine
1 rosemary sprig
1 bay leaf
800 ml beef stock
2 Tbs butter
pinch sugar
1. Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
2. Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
3. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
4. Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Source: BBC Good Food
Have a great day
I cooked cauliflower in the basket I bought for my Instant Pot. I found a recipe which said for tender cook it for 2 minutes. Matt ate a few very crisp pieces and said it was raw. So next time I tried 3 minutes, better but I think 4 will do the trick. The person who wrote the recipe must have a very odd idea of tender cauliflower.
So having realised I hadn't got enough soy sauce for the recipe I posted the other day and being too busy to go and get some, I hunted around for a good sauce to use on the sirloin steak. I give you the original sauce I found, but I added some mushrooms to the shallots - turned out to be delicious. I didn't drain off the mushrooms and shallots either, I liked them left in although I guess if I were trying to impress someone I wouldn't. Don't do much impressing chefs any more though LOL. Of course we finished off our meal with Chocolate Wave Cake. Only trouble is, being my birthday meal, I had to cook it!!
Red wine jus
Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port
2 tsp olive oil
2 shallots, finely chopped
175 ml port
175 ml red wine
1 rosemary sprig
1 bay leaf
800 ml beef stock
2 Tbs butter
pinch sugar
1. Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
2. Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
3. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
4. Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Source: BBC Good Food
Have a great day
Good luck with the languages ... I spent the weekend forgetting people's names - so I think I'll forget going in the direction of remembering anything remotely foreign!!
ReplyDeleteI hope you had a lovely birthday and were able to do some enjoyable and happy things ... have a good week ... cheers Hilary
I find it fun Hilary, and it is a very easy programme.
DeleteBirthday was OK thanks.
Duolingo is a good - and free - way to learn. I've been doing French and German there for several years because like you I'd become very rusty. It's a pleasurable way to learn more current usages, too. I combine it with Memrise - also free - which covers things a little differently - more actual native speakers. That can keep you on your toes because some folk speak very fast and not necessarily clearly.
ReplyDeleteI must check that out Helen. Thanks.
DeleteThe only ones you have to impress is you and Matt!
ReplyDeleteVery true Alex. I don't entertain any more unfortunately.
DeleteI have long forgotten the French I know. My daughter is fluent in French and Arabic and one son is pretty good in Spanish.
ReplyDeleteCooking your own birthday dinner! Shouldn't be happening. LOL
My French is rusty too but not as bad as Spanish Susan which is why I am revising. Good for the brain too.
DeleteNo, it shouldn't but I wouldn't go out on a Saturday night anyway.
I missed your birthday...so happy belated birthday!! Enjoy your week and have cake every chance you can get.
ReplyDeleteThanks Birgit, not much chance of cake now unless we go to Red Lobster.
Delete