What's for supper - Second Course

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Fillet with a red wine mushroom sauce that also has coriander. Was a bit weird, but not bad. Will still go back to my traditional mushroom sauce though.

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Rosemary garlic new potatoes.
 
ponder said:
You like your spuds I see. :D
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It's a new these recently.

Before that I would just cop out on oven baked chips from a bag.

But on topic how the **** do you mitigate grease going all over your house when cooking steak?
 
I have one of those, but it doesn't seem to do jack ****.

Maybe I must make a plan and replace the foam/carpet thing inside, haven't done that since I moved in here a year ago.
 
faniedry said:
how does the grease get into your carpet? :confused:
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No man I'm talking about the material that is inside the extractor that is meant to absorb it.

It's like a wool carpet thing.

Almost like you find in a fish tank filter.

I'm guessing you'll fine replacements at Builders warehouse.
 
faniedry said:
Oooh haha. Yeah sure
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Fortunately I don't have carpets in the house.

But my car looks worse for wear this morning as I decided to open the garage door adjacent to the kitchen when the kitchen was smoking up.

The extractor just makes a moer of a noise and I'm a bit sensitive to that so only run it on 1.

Guess I should just deal with it and run it on 3.
 
the extractor is useless

i stay in a flat and my whole house smells like steak afterwards...not that i complain

but best is to have windows open directing smoke outside
 
SauRoNZA said:
It's a new these recently.

Before that I would just cop out on oven baked chips from a bag.

But on topic how the **** do you mitigate grease going all over your house when cooking steak?
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I fry them in a mix of butter and olive oil. Butter doesn't spit as much as oil. And my pan has high sides. But you still get some grease on the oven afterwards, it's part of the experience.
 
cerebus said:
I fry them in a mix of butter and olive oil. Butter doesn't spit as much as oil. And my pan has high sides. But you still get some grease on the oven afterwards, it's part of the experience.
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Same deal I also use a dab of olive oil and then loads of butter.

But as my wife pointed out I went and put the pan in the basin and rinsed it with water so I could reuse it and it's probably that which filled the house with grease as it wasn't this bad before.
 
cerebus said:
Spinach mushroom stuffed chicken breast with roast mixed vegetables
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A pic from someone with a busy life and kids who didn't have time to plate and crop and all that other stuff :p.
 
Mmmkay... So I ask the wife to get a pork roast or belly when she goes shopping. Wanted to either stuff the roast and put it in the slow cooker or blast the belly in the pressure cooker and then fry pieces for a nice salad.

She goes and buys a boneless gammon roll. Like the ones in the fishnet stockings.

I've never ever made something like that. Would appreciate some ideas from you fellas.

Can it be made in the pressure cooker and shredded for things like tacos or a salad? How long do you cook/boil/bake this? I have no clue.
 
APoc184 said:
Mmmkay... So I ask the wife to get a pork roast or belly when she goes shopping. Wanted to either stuff the roast and put it in the slow cooker or blast the belly in the pressure cooker and then fry pieces for a nice salad.

She goes and buys a boneless gammon roll. Like the ones in the fishnet stockings.

I've never ever made something like that. Would appreciate some ideas from you fellas.

Can it be made in the pressure cooker and shredded for things like tacos or a salad? How long do you cook/boil/bake this? I have no clue.
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The traditional method is to slow roast it, for example with a honey glaze and studs of cloves. This is a very standard roast gammon recipe. However there's lots of room to experiment with the type of glaze and e.g. stuffings. If you're up for it, you could do a homemade marmalade glaze: http://www.bbc.co.uk/food/recipes/honeyandmarmaladegla_93186
 
Thanks for the suggestion C. (and congrats with your Apple TV) No ingredients for a glaze in the house so decided to do what I was going to do with the belly.

Simply put it in the pressure cooker for a bit and then cut it into steak slices. Pan fried them to give them some colour and texture. Served with a pea puree.

Was yummy.

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