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Cooking In General

Discussion in 'Whatnots' started by Dice, Jan 26, 2006.

Page 32 of 32
  1. Silvery

    Silvery I won't pretend to be your friend coz I'm just not ★ SPS Account Holder Adored Veteran

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    Bit of thread necromancy here but I thought I'd put on some recipes for Sunday lunch.
    I love cooking Sunday lunch and, when we have guests over, they always ask for it!

    Anyway, this post might be a bit long but I'm waiting for my cup of tea to cool down so I have time! :lol:

    So, here's my way of doing beef and creamy leeks

    Slow Cooked Beef Brisket:

    I always do my beef the night before we're having the dinner (or, if we're eating late on Sunday, first thing in the morning).
    Start about 11pm
    Put 2/3 beef oxo or jelly stock cubes in the slow cooker and add enough boiling water to cover the bottom by about an inch. Stir until the cubes dissolve.
    Put the beef in and then pour over boiling water until the beef is almost covered.
    Put the cooker on high for half an hour then turn the beef in the liquid and turn down to low (obviously, you need the lid on).
    Leave the cooker on low until you get up the next morning.
    Take the beef out and wrap in two layers of foil and then leave it until you're ready to serve.
    Take the stock that's in the pot and cool it as quickly as you can. This will leave a layer of fat on the top. You can scrape this off and add it to your roast potatoes and the stock makes great gravy

    Creamy Leeks
    2-3 large leeks - chopped
    250ml double cream
    1 miniature bottle of chardonnay (I find Echo Falls is best)
    300g diced pancetta

    Dry fry the pancetta until crispy
    Throw in the leeks, fry for a minute
    Add the wine and allow to boil for a minute
    Add the cream
    Bring to the boil and then simmer until thick
     
    Silvery, Jul 26, 2013
    #621
Page 32 of 32
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