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Le Creuset

Le Creuset charge between £50 and £70 for a good size iron casserole dish with lid. Ikea charge £30 so I got one on Saturday and I'll see how it does. Ikea also sell bathroom scales for £3 but the one we got thinks I'm a good stone heavier than the doctor's scales suggested last week.

The dish, called SENIOR, has a strange tempering ritual. You have to boil 0.25l of milk with a tbs of oil in for a bit before you use it for anything else.

If anyone has a good recipe for such a dish with known results, I'll try it and compare.

Comments

( 3 comments — Leave a comment )
pwca
Nov. 27th, 2006 06:26 pm (UTC)
lulucthulhu has eyed a bubblegum pink iron casserole dish from the local high end kitchen implements emporium. I have actually given it more than the eye and retreated from its non-sale price of £90.
davidt3001
Nov. 27th, 2006 10:49 pm (UTC)
Assuming that 1) you mean a dish, rather than a tempering method, and
2) Paula is away,

Then why not try Jugged Bambi:

3 Tbs oil or butter.
4 large carrots (around 25mm diameter), cur into 25mm lengths
3 medium onions, chopped
1 head garlic (minced)
750g cubed venison (stewing grade is the best)
1 loaf “German-style rye bread” or pumpernickel.
1 bottle Newcastle Brown Ale
20 peppercorns.

Dumplings
250 g self-raising flour
50 g lard, butter or other fat
Up to 100 cc water, milk or other liquid.

Pre-heat the oven to 165C/325F/Gas mark 3.

Steep the bread in the beer and bring to a boil. Simmer for 30 minutes (in which time the bread should bloat up and disintegrate), then strain. Reserve the liquid.

Rub the fat into the flour, using enough liquid to make a slightly claggy dough, and roll into walnut-sized balls.

Meanwhile, take your newly tempered pot, sweat the onion until it becomes translucent, add the garlic, sauté for two minutes then add the meat, carrots and peppercorns. Brown the meat, add the liquid, float the dumplings in the pan, cover and bake for an 2 hours. Remove lid for final half hour and rotate the dumplings so that they’re soggy side up when they start to caramelise.

Serve with roasted parsnips and the carbohydrate of you choice.


(Anonymous)
Nov. 27th, 2006 11:18 pm (UTC)
Paula is not away but I guess this might work with pork too. Or I could try that pork chili recipe you put up a while ago.
( 3 comments — Leave a comment )