sunday dinner

[kilty55]

whats everyone having? a roast,anything nice?

im away to prep a lush dinner for me and the missus once the bairns go to bed,,italian tricolore salad,chicken saltimbocca and herb roasted veg and potatoes, apricot tart with a boozy sauce and 2 bottles of plonk,,oh yesss:drool5:

 

[Stewart]

Always have a roast on a Sunday. Today's is roast chicken, 3 veg, puds, gravy and apple crumble and ice cream to follow......

 

[Deleted member 9966]

we have dispensed with the traditional roast dinner today in favour of 2 nice fillet steaks... not sure whether to have chips with them or maybe some dauphinoise :drool5:

 

[kilty55]

oooooooh dauphinoise,,,or fat chips the choice the choice

 

[kilty55]

id have fat chips and bernaise with those grrr

 

[kilty55]

sounds good stew

 

[enduro]

Taking my daughter's to KFC later...as my wife is working untill 9pm

 

[Deleted member 9966]

id have fat chips and bernaise with those grrr

Jamie, do you have a recipe for a bernaise sauce? I can't seem to find a decent one.

 

[kilty55]

sure its embedded in my brain lol,

ingrediants. tarragon white wine vinegar
tarragon fresh
egg yolks
melted clarified butter(clarified butter is melted butter with the ghee or milky froth removed leaving only clear butter)

get a pot of water on the boil liz,

add white wine vinegar maybe 5 tablespoons and 3 table spoons water to a pot and add peppercorns and a finely diced shallot and a bay leaf

bring to boil and simmer for 1 minute then strain,the liquid mix goes in a glass bowl and add 3 egg yolks. whisk this mix constantly with a whisk over the heated simmering water and it will start to thicken,when its a thick froth add the melted clarified warm/hot butter a tablespoon at a time to the mix and continue to whisk. tuirn the heat off by the way at this point but keep the bowl on the pot still. continue adding the butter until the sauce is made,,if it ooks like its going to split on you add a touch of boiling water liz it brings it back


add chopped tarragon right at the end to keep the colour and flavour

bit of a tricky sauce to be fair but once youve done it once it gets easier

ps you will prob need about 6 to 7 ounces of butter

 

[Deleted member 9966]

well we're stuffed. no white wine vinegar or tarragon :lol:

 

[kilty55]

you can of course nip down tesco and buy a jar of bernaise sauce lol

 

[Deleted member 9966]

what? and spend money? are you mad? I've been to the david campbell school of budgeting :smilewinkgrin:

 

[Deleted member 9966]

apparently we're having roasties, roasted parsnips, carrots, cauliflower all coated with the home made gravy hubby made from stock earlier in the week after slow braising a joint of beef in the slow cooker :drool5: i love being married to a guy who loves cooking :yesnod:

 

[kilty55]

heres a nice wee sauce for u liz, peel some shallots and fry in olive oil for 3 mins to seal,add red wine and beef stock and a touch of balsamic vinegar and some hard herbs,(rosemary thyme etc)

cook this down slow on the stove for 40 mins,in another pan fry diced shallot and lotsa mushrooms sliced and add beef stock and water,,reduce this by two thirds

once the roasted shallots are cooked u add the juice from them to the pan of mushrooms and reduce it down till sauce forms,,delishhh

and the whole roasted shallots are amazing with beef

 

[Alan.P]

Disappointed here went to the town up the road to do my laundry and get a diner at the local, horror of horrors, they've stopped doing Sunday lunch so today I'm going to rustle up a king prawn teriyaki stir fry.