Something French, for bloke.

Hardup_Hester

Try using a slotted spoon or sieve to fish it out with

mrbadexample

½ pint of beef stock - just one Oxo cube?

Churchmouse

Yes, that'll be fine.

Penelope_Penguin

mrbadexample wrote: »

½ pint of beef stock - just one Oxo cube?

Yes, that'll be plenty.

As to the garlic, cooking ti this way will leave it soft and mild flavoured. Once it's cooled, you could remove the skin, and mash it into potato, or have it on toast with cooked tomato.

Penny. x

jobbingmusician

For the future, some advice on saving money on the wine.

Use scrag ends of old bottles of red, and freeze them in ice cube trays*. Use these for recipes like this one. Also, buy really cheap red wine for cooking, or make your own elderberry Tesco's do boxes of French red which is actually delicious (from memory, it is called something like 'French red wine') - so basic it doesn't appear on their website.

*Yes, I appreciate you may have to wrest the bottle from someone's hand in order to have any leftovers. But it is worth it when you smugly produce your wine cubes from the fridge and don't have to shop specially.

mrbadexample

Penelope_Penguin wrote: »

Yes, that'll be plenty.

As to the garlic, cooking ti this way will leave it soft and mild flavoured. Once it's cooled, you could remove the skin, and mash it into potato, or have it on toast with cooked tomato.

Penny. x

Which would have been a great idea, had I not binned it! Oh well, it was all red and stinky anyway. :rotfl:

This recipe's HUGE! I'm going to struggle to fit it all in the SC at this rate...

mrbadexample

jobbingmusician wrote: »

For the future, some advice on saving money on the wine.

Use scrag ends of old bottles of red, and freeze them in ice cube trays*. Use these for recipes like this one. Also, buy really cheap red wine for cooking, or make your own elderberry Tesco's do boxes of French red which is actually delicious (from memory, it is called something like 'French red wine') - so basic it doesn't appear on their website.

*Yes, I appreciate you may have to wrest the bottle from someone's hand in order to have any leftovers. But it is worth it when you smugly produce your wine cubes from the fridge and don't have to shop specially.

Not in this house! I don't particularly like wine, so I don't buy it. I never have any in the house, so I never have leftovers! My mates seem partial to the odd drop, for some reason. :beer:

mrbadexample

Right then, that's all now in the SC:



Hopefully there's just enough room for the mushrooms later. If I want this to be ready for about 7, what time do I need to make potatoes and cauliflower happen?

Churchmouse

I assume you're cooking your potatoes and cauli seperately? (I hate SC cauli!)

I'd start potatoes about 6.30 and I like my cauli "al dente" so only steam (or boil) that for six to eight minutes (ish) Start the water for that at quarter to.

mrbadexample

Yes, separately. So new potatoes take about ½ hour? Cheers.