I bit the greasy bullet this month and bought a cheap 24€ deep fryer from Aktion and I am still in the “Oh, this is awesome!” Phase.
Next try is a John Bull.
But… I also wonder what is behind the deepfried marsbar thing?
Many Scots with no teeth.
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Must be in batter.
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In the US, IMHO the best lemon is the Meyer, a cross between a citron and a mandarin. It is juicy, has wonderful perfume, and the tree makes a lovely addition to a semi-tropical garden–I had one for 30 years and made up this recipe to use the fruit. A pound of prawns is shelled and butterflied, then marinated in EVOO, red pepper flakes, lemon zest and juice, and garlic. Meanwhile the shells make fumet with white wine. Drain the prawns and sear them to barely done, then sauté a minced shallot. Add the marinade from the prawns and a cup of fumet and reduce, add a second cup and reduce to syrup. Throw in about a cup of chopped parsley, monter au beurre, and put the shrimps back in. Taste for lemon. Gently mix in a half-pound of hot spaghetti, letting the sauce coat every strand. Happy Valentine’s Day.
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She who did not run away and myself approve and the request for next week has been made.
Last nights was a pork filet that had been marinating in garum and pesto gunk with fine chopped onions and mushrooms wrapped in bacon and wrapped again in puff pastry.
Didnt make the pastry myself this this time but got some already rolled from Edeka.
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I always have to carefully check the puff pastry in Edeka that is made with butter and not some cardboard version.
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Our SPAR sells two types–stuff made with god knows what fats, and a bio version made with all butter. It’s a world of difference! No shame using store-bought puff pastry.
@slammer, so a pork wellington? What sauce?
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Oookayyy! I will check that, it was the first time I bought puff pastry so I did not know to look.
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Well as it was pork filet instead of beef I did spuds and green stuff in a Bisto sauce.
Same as I do when I boil a pork chop.
Being a little guy, I find a couple of vegetables like carrots and peas without any sauce is enough.
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come again? “boil” a pork chop? are you suddenly Austrian and miss your (bastardized version of ) Tafelspitz?
Its a Blackburn thing, ny step dad used to make boiled chops, sharp fry both sides, then in a deep pan or pot with lots of onions, leek and mushrooms, either thin biso, or pork stock, chuck some spuds in and let it slow boil.
Serve with HP and/or colemans.
Doesn’t sound as bad if you call it braised.
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Ol, I’ll use that word in future.
But there is the quick and dirty version where you skip the fry part and just boil it.
That’s the food I grew up on and still enjoy to this day. My parents couldn’t afford the expensive cuts of meat so we pretty much lived on braised meats (beef, pork, lamb etc) and always had very tasty meals.
Slow braised beef with its rich gravy, mash and carrots is still one of my favourite meals. Food can be delicious and tasty without being all fancy.
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The naked gun: “I’m boiling a roast, how hot and wet do you want it?”
Snow most of the day…time for comfort food. When I worked in the Financial District, on bonus days (twice a year) we all strolled from the office up to North Beach for some Italian-American food–probably the only genre everyone could agree on. The kitchy restaurant served giant meatballs (in what Jersey Shore people call “gravy”) family-style, on long tables lit with candles dripping down Chianti bottles. I’ve improved on those long-ago 125g meatballs by stuffing them with Gorgonzola and baking them in a simple homemade tomato sauce with lots of fresh basil. Just the thing for a cold night.
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Whats EVOO?
Turtle semen