The ELITE thread, experts in saving shed loads of cash!!

nerfdad

The eyes are closed:T
Do i risk moving out of his room-to move or not to move -that is the question:o

David.

Dont move you are online and he is quiet result

Emily_Rachel

rhosynbach wrote: »

afternoon all hope the elite is well , hugs to all that need one

after spending a day looking at one of my free beef joints in the fridge i gave up thinking of cooking it and put it in the freezer , i have to confess i have never cooked a joint of beef and the thought of ruining a £24 joint makes me:eek: i dont actually eat meat but the rest of the family do dd and family are going to come over at the weekend may tackle it then anyone got any tips please..

Scary isn't it! When we lived in Germany I bought a very nice seasoned, rolled pork joint for a special meal. I roasted it 'as normal' and it was dry and disappointing. Then I saw a fab programme on TV with a bickering couple, middle-aged cooks famous in Germany, They advised how to cook this joint of pork (Spießbraten) and I followed their advice with the same kind of joint next time. What a difference! Moist meat with delicious gravy. I now cook all my meat joints this way, sort of steaming as you roast. You cut up an onion or two, two carrots, a stick of celery (if liked) and put into a roasting dish. Put seasoned joint into a big pan with 2tbs oil and fry, turning until gently browned all over. Put on top of the veg and pour about 3/4 litre of liquid over. For beef I use half red wine and half water, although beer can work instead of wine. For pork I use half water and half cider, for lamb half water and half grape juice. cover tightly with foil and roast for 30 minutes in a hot oven (around 200) and then turn oven down to 130 for remaining time. Somewhere around 20-30 minutes per 500g meat. Depends on type and cut of meat and how rare you like it. Add more water if it looks like it is drying up - you want the veg to stay moist. When cooked remove meat, cover with foil and rest until needed. Make the gravy by *skimming the fat off the pan juices and then liquidising all the roast veg and pan scrapings and juices in a saucepan, tasting and thickening as wished. You might need to add a bit more water. If you want to make the 'finishing' easy, a teaspoon or two of Bisto turkey gravy granules works here for all meats. Enjoy!(*I mix the fat that I skimmed off with brown bread and birdseed for my birds, so they get a treat too.)

nerfdad

Mrs_stinkface wrote: »

Lol, I gotta admit that I'm sick if the sight of Thomas the tank engine- fireman Sam is quite welcome at the moment.
My lil fella is something of a character at the mo. Yesterday he awoke from a nap, walked into the kitchen and demanded a cup of tea. He's just like his father!! :rotfl:

Good boy

After being in bed for 10 mins ds3 came down stairs and said "good morning daddy":D

nerfdad

David. wrote: »

Dont move you are online and he is quiet result

Mrsnerf still at home so i will stay here:D

Enterprise_1701C

nerfdad wrote: »

the eyes are closed:t
do i risk moving out of his room-to move or not to move -that is the question:o

**shouts** wake up

logie

Well, i'm home and significantly pinker :T Don't feel too bad.
Had email from T&M for £10 voucher if you fill in a survey, only took a couple of minutes. Check your inboxes

Looks like from what I've read yogs and not butter are now hit and miss depending on store?

scamps1966

Just had this email.:D

http://www.tesco.com/groceries/zones/default.aspx?sssdmh=edc3.676516&name=offer&sc_cmp=eml_nlfw_13_03_3_in1

nerfdad

Enterprise_1701C wrote: »

**shouts** wake up

Im sending the borg after you:p

carolt2

logie wrote: »

Well, i'm home and significantly pinker :T Don't feel too bad.
Had email from T&M for £10 voucher if you fill in a survey, only took a couple of minutes. Check your inboxes

Glad your feeling pinker:D

Can you tell me what T&M is please?:o