Chicken roast with veg, stuffing, roasties, yorkshire pudding etc
Gave up on supermarkets 3/4 weeks ago. The stressy people stress me out. I have done a couple of click and collects but found a local fruit/veg/meat delivery so have been doing that too. I’m probably spending a bit more but I can’t be dealing with the lack of ordered non order?!We got a takeaway curry tonight. Eldest said she felt like a chicken curry so decided to treat ourselves. We really need to brave going to a supermarket again
Or dip a slice of bread and butter in it.Beef brisket, been slow cooking in the oven since early this morning. It yields the most amazing gravy. I could drink it in a mug.
Serving with roast potatoes, cauli cheese, green beans and carrots. It ain’t Sunday in our house without a roast dinner.
Gave up on supermarkets 3/4 weeks ago. The stressy people stress me out. I have done a couple of click and collects but found a local fruit/veg/meat delivery so have been doing that too. I’m probably spending a bit more but I can’t be dealing with the lack of ordered non order?!
Sounds amazing, could you post details of how you prepare it please?Beef brisket, been slow cooking in the oven since early this morning. It yields the most amazing gravy. I could drink it in a mug.
Serving with roast potatoes, cauli cheese, green beans and carrots. It ain’t Sunday in our house without a roast dinner.
Gave up on supermarkets 3/4 weeks ago. The stressy people stress me out. I have done a couple of click and collects but found a local fruit/veg/meat delivery so have been doing that too. I’m probably spending a bit more but I can’t be dealing with the lack of ordered non order?!
Seal the beef in oil, season first, remove and to the beefy oil add onion, carrot, celery, garlic, flour and port (or red wine and any root veg you have) scorch all that over a high heat, add a pint of beef stock and then put the beef back in with couple of bay leaves. Cook slowly (I do in casserole pot in oven at about 100-120 degrees c) for about 8 hours.Sounds amazing, could you post details of how you prepare it please?
I swear all my kids do is eat. "I'm hungry." "What's for lunch?" "What's for dinner?" "I don't like that." "What's for pudding?" "Can I have a snack?" "What are YOU eating? Can I have some?"is anyone else just so sick of cooking?
It went well. Hooray. Even the 22 month old asked for more!Moroccan meatballs and cous cous. Never done it before - so might end up with chicken nuggets and chips...
We need a salivating emoji reaction option!!Seal the beef in oil, season first, remove and to the beefy oil add onion, carrot, celery, garlic, flour and port (or red wine and any root veg you have) scorch all that over a high heat, add a pint of beef stock and then put the beef back in with couple of bay leaves. Cook slowly (I do in casserole pot in oven at about 100-120 degrees c) for about 8 hours.
Lift beef out and blend the liquid, add lemon juice, red wine vinegar/white wine vinegar or even dash of malt, salt, pepper simmer liquid until you get a thick gravy.
I do the same with lamb too but add anchovies to the stock.