Having a cast iron cookpot makes slow cooking difficult joints of meat, like oxtail, very easy. We just fried the oxtail pieces to seal them, then added them to the pot with some onions, carrots, thyme and bay leaves, added a little beef stock, and put it in the oven at around 140C for a couple of hours. The result is deeply flavoured rich pieces of meat.
All posts in Dinner
- Harissa marinade
- Seared on both sides
- After resting, very tender
Usually, if we have picked up a cut of beef skirt, we will slow cook the meat in a stew. Today we tried a recipe from the Ginger Pig Meat Book. The skirt is marinated in harissa in a plastic bag for a few hours, and then cooked on a griddle for a few minutes each side, and then rested for a long time, at least 10 minutes, otherwise it will be tough.
This is one of our favourite winter warmers. The haggis is cooked (in this case baked) and then mashed to form the base of the pie, and then a little gravy added. We’ve made the mash topping from a medium size swede and a couple of potatoes (and a little bit of butter).
- Leeks sweated with chorizo
- Leek and chorizo carbonara
Homegrown leeks go really well with a carbonara sauce and pasta. They are just sweated for a short time with a few slices of chorizo, and then cooked pasta and double cream and beaten eggs added to create a carbonara sauce.
A recipe from the Ginger Pig Meat Book, using a couple of neck fillets.
A recipe from the River Cottage Everyday cookbook. Squashes are roasted for about 40 minutes, then scooped out and mixed with roughly chopped walnuts and blue cheese, sprinkled with thyme and roasted for a while longer.
- Paella with scallops and sweet red peppers
- Domain de Mandeville Viognier 2012
We have some leftover chicken thighs from earlier in the week, so I have made another attempt at a paella. First made a stock with the thigh bones and a spindly leek from the garden (and a bayleaf and peppercorns), then singed some sweet red peppers. Then a few slices of chorizo, the chicken meat and the rice, and a splash of Martini before adding the stock, and later a few frozen scallops and peas.
Tried a bottle of Domain de Mandeville Viognier 2012 from Marks and Spencer, which goes well with chicken and fish. Not quite as oily as I prefer in a Viognier.