Roast beef with all the trimmings

Roast lamb in the slow cooker. Should be ready to eat around 6pm

Braising steak, onions and carrots just gone into the slow cooker. Mashed potatoes and a glass of Rioja to go with it...and maybe crepes to follow!

Slow cooked roll of chuck steak. In the pot with caramelised onions, carrots, artichokes with a good slug of red. Will go in the oven in 1/2 hour, when the bread comes out!

Proper roast beef dinner made by Dad (which is me).

Slow cooked Lamb shank with apricots, almonds and spices served with couscous. Followed by blacksticks blue.

Neil

This is for tomorrow..."Drunken Pig"...haven't made it for ages!

Pork shoulder is marinating in olive oil, Somerset cider and fresh herbs (rosemary, sage and coriander leaf), and will be slow cooked with mushrooms, Calvados and cream!

Amor Vincit Omnia wrote:This is for tomorrow..."Drunken Pig"...haven't made it for ages!

Pork shoulder is marinating in olive oil, Somerset cider and fresh herbs (rosemary, sage and coriander leaf), and will be slow cooked with mushrooms, Calvados and cream!

That sounds unbelievably delicious! Maybe a silly question on my part, but what is Calvados?

dimitrof wrote:what is Calvados?

Apple brandy, usually French.

cuban black beans over cumin rice.

more successful experimenting with my pressure cooker. from dried black beans to the dinner table in just over an hour

teestech wrote:

dimitrof wrote:what is Calvados?

Apple brandy, usually French.

Wonderful! Thanks for the tip! I'll have to hunt for it at the liquor store sometime soon...

The Drunken Pig was awesome and got finished off tonight!

Chicken Tikka Masala from Asda with chips.

scooter

Amor Vincit Omnia wrote:The Drunken Pig was awesome and got finished off tonight!

you should share your recipe...

It's not really much of a recipe. I get some diced shoulder pork, and marinate it for 24 hours in some olive oil, cider and herbs.

Separate the meat from the liquor, fry the meat off with an onion and place in the slow cooker. Boil the liquor briefly, pour over the meat and cook for about five hours on low. Season to taste.

About an hour before the end of cooking time, add some diced field mushrooms, a shot of calvados and some single cream.

Before serving, drain off the liquor (keep the meat warm) and reduce it in an open pan on high heat to about one third of the original quantity.

Serve the meat with some mashed potatoes and vegetables and pour the sauce over the top.