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Nannyp · Posted: Tue Oct 28, 2008 11:52 am Post subject: 3 beef meals

I am having a cook up today. The curry sauce (again), a beef stew, and something else beef.

I bought some beef for bourginon the other day, 5 euros for big chunks, which I have cut up into smaller pieces and sealed.

One lot is in a casserole, on the woodburner, with carrots, onions, garlic, butternut squash, potatoes and gravy.

One lot I intend to add to 1/3rd of Shaheer's mums curry sauce. Since the curry sauce doesn't take a lot of cooking, and beef needs a long slow cook, need tips on how to do Beef curry, not something I have done before.

The final lot I thought I'd put in a pie, again, it will need a long, slow cook to be tender enough...so I need to mix it with either mushrooms, or onions as I don't like snake and pigmy pie.

Help, tips, suggestions, comments will be gratefully received.

I have currently reach standstill though, as I find I have run out of Turmeric. Shops, my nearest at least, close at 12.30, and not open now til 3!

q11

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dingsy · Moderator Joined: 29 Apr 2007 Posts: 931 Location: Devon

I never do beef curries, as we much prefer lamb or chicken. Seems a shame to mask the taste with a strong sauce. I'd be inclined to do 2 lots of casserole-lovely in colder weather .

Nannyp · Posted: Tue Oct 28, 2008 5:19 pm Post subject:

I don't do beef curry either, but do do casserole's. Fancy a change, and since I have plenty of beef, will be nice to see how it tastes

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caprice62 · Commis Chef Joined: 14 Mar 2008 Posts: 144

can you get hold of saffron ???

Nannyp · Posted: Sat Nov 01, 2008 10:14 am Post subject:

Yes thanks Lesley, I have Saffron. I also now have tumeric, plenty of it for now

The steak and mushroom pie was very yummy....I rarely make pastry, and when I do, I always enjoy it.
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caprice62 · Commis Chef Joined: 14 Mar 2008 Posts: 144

I had a kilo of minced steak from blighty and today knocked up mince ( with mashed root veg its one of my favourite ) whats left will either make a cottage pie or filled out with mushrooms a minced beef pie), a keema and whats left after that will be stuffed in hollowed out (painted with garlic butter) crispy rolls which are great on the barbie or bonfire etc and some spicy meatballs so I am pleased with that lot !!! will have 3 cockerels next week anybody got any recipes apart from coq au vin ????

Nannyp · Posted: Sat Nov 01, 2008 8:07 pm Post subject:

How about Poulet a la Normande?

We were fed it the other day, yummy.

I'd put a recipe here, but it would be in French, and I'd have a problem translating it

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Manta Ray a l'Anglaise · Posted: Sat Nov 01, 2008 9:34 pm Post subject:

Poulet Normande?

Sliced apple tossed in butter and placed in the bottom of a cocotte, sauteed chicken on top, then another layer of apple, cream over and in the oven to finish. Is that the one?

Fricasse? - white sauce with onion & mushroom.

Caccitore - tomato and red pepper
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Nannyp · Posted: Sat Nov 01, 2008 11:50 pm Post subject:

Poulet Normande.....you forgot the calvados!!

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Manta Ray a l'Anglaise · Posted: Sun Nov 02, 2008 8:08 am Post subject:

Sorry

. . . . .

I looked in my "Repertoire" under 'Poulets Saute Normande' it said see 'Perdreau'. Under 'Perdreau' it said see 'Becasses et Cailles'. Under 'Cailles' it said see 'Alouettes Normande'. So I looked at Alouettes and got the above, but missed the vital "Calvados" as that was mentioned in the Becasses as a different method which invoved wrapping the quail in a scooped apple, sprinkled with calvados and wrapped in short paste, baked and served

And it was night time and I've had a long week

Tha calvados one didn't have cream though , did yours?

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