Chevyman

You're welcome Dave. As a back up, I'll be speaking to my "cuz" over the weekend. She lives in the Blue Mountains, some way from you but I'll lay a bet she'll know where to get it.

I mind my own, and my own minds me

Chevyman

An excellent, tasty, light starter and very simple to make and cheap
If you can hard boil an egg you can make this!
The recipe is one which featured on the menu of a French bistro in London. Sadly it has long since disappeared. Not, I might add as a result of this dish, which was very popular there.

Serves Two

Ingredients

2 Eggs, hard boiled
Mayonnaise
A strong smooth pate (chicken liver) will be fine.
Paprika to garnish
Leaf salad to garnish

Method

Slice each of the eggs in two.
Remove the yolks and set aside
Stuff the whites with the pate using a teaspoon to help you mould the pate.
Place the stuffed whites face down on a serving plate.
Cover, just, with mayonnaise.
Crumble the yolks over the stuffed eggs.
Sprinkle some paprika over the top and serve garnished with the leaf salad.

Tip
As an alternative, try serving this on a small slice of brown toast.

Tipple
There isn’t a wine which can compete with the sulphur in eggs.
Mineral Water with a slice of lemon or lime should be fine

I mind my own, and my own minds me

Freddy

Hi David,

I use apple cider vinegar, came across it by accident after having none of the other stuff to hand. I prefer it, especially if you make your own.

Also use unrefined sea salt, far more tastier and none of the minerals taken out which happens to refined salt



Freddy

"What I owe you Colonel Lawrence, is beyond evaluation."

Freddy

As a coeliac I now tend to make my own breakfast cereal as I don't like the sugar loaded rubbish they give you these days .

First of all there's nothing like a good English breakfast but failing that


Ingredients

1 banana,
Organic puffed rice or millet or buckwheat or corn

Sesame seeds
pumpkin seeds
sunflower seeds

Almonds
brazil nuts

raisins,
dates
figs
apricots, dried or fresh
any other fruit you want.

Squash the banana in the bowl and add the ingredients in the order above.
You can of course use other nuts if you want.

Sugar free
Gluten free
and if you add goats milk dairy free.

A great start to the day

Freddy

"What I owe you Colonel Lawrence, is beyond evaluation."

John Llewellyn Moxey

Dear Dame,
I tried the Madras one with lamb. Great taste! Do you have all the Indian breads like Chipati, and Popadums? I really thank you for this. I look forward to trying your second one, but I must try Chevy's. That Madras one will be hard to beat.

Thanks again DD.
All the best to you and yours.

John

Chevyman

Mrs Chevyman has terrible trouble getting malt vinegar if we eat out overseas. We were in Arizona and she went for the fries. Asked for vinegar to go with them and the charming lady serving us bought a glass of cider vinegar and left it.

In France they give you white wine vinegar? But we're normally so busy sampling the other food we don't opt for "pommes frites" very often.

So, now, as my missus (Chevyman Management) travels every day in her job she often ahem.....acquires an extra sachet of vinegar at the various Greasy Spoons she patronises..............all five feet ten and ten and a half stone of her

I mind my own, and my own minds me

Chevyman

Bonne Chance John

You have e-mail, if I can get it to work

I mind my own, and my own minds me

Mrs Chevyman

Chevyman told me about this forum and asked if I could help with the Roast Beef recipe. So, here goes....

This is the recipe I use....

ROAST BEEF


The first rule of thumb is to buy the best beef you can afford. If you can afford a sirloin joint, so much the better, but a double rib joint will be good too. It needs to have been grass fed and well hung for maturity. Buy a joint on the bone as this helps to cook the meat evenly by conducting the heat through the joint. Don’t remove the fat as this is what will give your meat flavour. Some of the fat will melt and baste the meat helping to keep the meat succulent and moist.

COOKING

Pre-heat the oven to gas mark 9, 245 degrees Centigrade or 475 degrees Fahrenheit.

Dust the surface of the fat with flour and freshly milled pepper. Don’t use salt as this encourages the juices to escape.

Place the joint in a roasting tin and cover with foil.

Roast for 20 minutes and then reduce the oven temperature to gas mark 5, 190 degrees Centigrade or 375 degrees Fahrenheit.

Then cook for 15 minutes per pound (450g) for rare meat, plus 15 minutes extra for medium rare or 30 minutes extra for well done. Remove the foil for the last 30 minutes to brown the joint. Baste the meat with the juices from time to time during the cooking process.

Remove the meat from the oven and leave it to rest for 30 minutes. This is very important as it allows the meat to relax prior to carving. Cover it with the foil to keep the heat in. Some juices will escape while it’s resting. These can be added to the gravy.

Then carve and enjoy!!

Mrs Chevyman

And here's one for Roast Potatoes to go with the Roast Beef......

ROAST POTATOES

To ensure your roast potatoes are crunchy you need a higher temperature than your roast joint, so don’t roast your potatoes around the meat. I use goose fat for my roast potatoes for extra flavour. Use about 2oz (50g) of fat per pound of potatoes (450g).

Pre-heat your oven and your roasting tin with the goose fat in it to gas mark 7, 220 degrees Centigrade or 425 degrees Fahrenheit.

Peel the potatoes and cut into even sizes. Add some salt to the water and bring to the boil. Simmer for 10 minutes. Drain the water from the potatoes (reserve this water for your gravy). Put the lid back on the pan and shake the potatoes well. This flours up the potatoes to make them crispier.

Remove the pre-heated roasting tin with the fat in it from the oven. And place it over direct heat on the hob as you need to keep the temperature high. Add the potatoes one by one, rolling them around in the fat to ensure coverage. This will seal them ensuring you don’t end up with soggy greasy potatoes. When you add the potatoes you should hear sizzling. If you don’t then your fat isn’t hot enough. Put the potatoes back in the oven and roast for 45-55 minutes on the highest shelf. Turn them over at the half way point.

Serve immediately.

Dame Starry

Thank you, Mrs Chevyman.

One other VERY important point:

In order to time the cooking of your meat successfully, it is vital that your joint is at ROOM TEMPERATURE before you put it in the oven - otherwise your timings will not be correct because the meat will have to warm up in the oven before the cooking process actually starts.
This is particularly important when cooking poultry and some pork joints.

DS x.

PS - I've just made a disastrous Yorkshire pudding!

Chevyman

Hi Dave,

Spoke to my cousin. She gets hers from Coles or Woolworth at reasonable prices. Her brother, also my cousin lives near Brisbane (she calls the bit where he lives "Bris Vegas"........... guess you'll know what she means?).
She knows he buys it locally.

I never went near a chippy in NSW; I was too busy sampling all the other wonderful food on offer, especially in Sydney. In WA, however most Road Houses and cafes had malt vinegar either on the table or at the counter.

Good luck with it.

"May the sauce be with you"

I mind my own, and my own minds me

Mrs Chevyman

Excellent point Dame Starry !!

TimR

Oh, this is just right - thank you so much.

I will pass this on to the expert cook in the family, Mrs. TimR. She will really enjoy this (and I will too..). On cooking day, I will have to take the boys out and keep out of the way, and she will rule the kitchen while she cooks.

Our fears in Banquo
Stick deep; and in his royalty of nature
Reigns that which would be fear'd: 'tis much he dares;
And, to that dauntless temper of his mind,
He hath a wisdom that doth guide his valour
To act in safety

Steve Crook

Or even better - or just as a change, try roast parsnips
Because of their tapering shape you get a variety of tastes and textures along the length of them

Steve

Chevyman

Tim.........you're very welcome. Enjoy

Steve.........roast parsnips are de rigueur for us. Chicken, Duck, Beef, Lamb. I once read that they predated the potato in our diet.

Love the flavour and............they go well in casseroles too

I mind my own, and my own minds me