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
