Iron Chef WAYCT - What Are You Cooking Today
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So loue is a breed? What does it bring to the table Geo?
it's an old french breed that's allowed to grow naturally - properly free range, and not slaughtered until 80-100 days
it's chicken that actually tastes like chicken (which is a bit stronger than most people are used to)
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Just checked this thread for first time this month - yummy, yummy, yummy, I've a rumbling tummy…!
JEGZ please next time you make a tuna sandwich we DO want pix.
Hectic, that Madeira cake looked amazing
Injun, Van Olzon, Finn666 - mouthwatering (and Finn that's a top picnic spot you chose)
Geo - really looking forward to your kitchenfest next week (and I did suggest to G this morning it might be high time for a trip to Glasgow, but seems Jaco and Hectic got in first)
Beats, we'll be sharing a pizza together very soon, yay!
Will try to (get G to) do some cooking this weekend so that we can contribute...
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As always, I'm a day behind in my postings. Since yesterday was Mother's Day, I worked my butt off so that my wife wouldn't have to. Lots of packing, unpacking, furniture moving, construction debris cleaning, washing dishes, doing laundry, changing diapers, washing children, etc. The only thing really noteworthy, however, was dinner.
This is a staple at our house; simple, quick and tasty. Grilled salmon, steamed asparagus with fresh cracked black pepper and whole wheat garlic herb couscous. Less than 30 minutes from refrigerator to table.
And for dessert, some fresh strawberries. Gotta love fresh strawberries.
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Calf's Cheek in Aglianico Jus
for 2 people (or me ;D)
Ingredients
2 calf cheeks
1 bottle of Aglianico wine or a really full bodied red
Celery, carrots, onions (the classica sauce)
Bouquet garni or mixed aromatic herbs
Pepper
Star anise
EV Olive oil
BasilAll you need to do:
Put the extra virgin olive oil, the celery, the carrots and the onions in a pan and brown this mixture
Add the calf's cheeks and the garni and anise
Cover the meat with the Aglianico wine sauce and cover the pan with clingfilm
Put on a low heat at 50-60°C for at least 4 hours
Rest meat for a few minutes and strain the wine sauce for serving
I am going to have some basil mash and sauteed carrot ribbons with it . . . but it's really nice with cabbage or whatever takes your fancy really
classico
browning the meat
not the best pics - but hopefully you get the idea
finished article in a couple of hours
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yeah - it's traditionally served with tatties and i'm using king edwards for the mash . . . but you might prefer another type
or you could go for some nice jersey royals, crushed with olive oil, black pepper and spinach
btw . . . sorry i missed your call, was doing this and getting ripped into some nice barolo (hic)
