This is some of the prep done for making dinner tonight (and tomorrow night. Probably the night after that, too). We made a pot of beef stew.
We took about 1 kilo of topside beef, which was diced; then tossed in a combination of flour and paprika to lightly coat. Once coated, the beef was browned in batches, then set aside.
Next, 1 red onion, 1 white onion, about five cloves of garlic and a capsicum (bell pepper) were diced, then sauted in the pan the beef was in. Once the vegetables were nice an translucent; I added a couple of splashes of chicken stock to deglaze the bottom of the casserole dish (to get the delicious bits from cooking the beef). Return the beef to the casserole dish, along with two diced potatoes, and add a combination of chicken stock and water so there is enough liquid to reach most the way up the solid ingredients.
Every half hour or so, give the stew a bit of a stir. After about two hours, add six sliced flat mushrooms. Another half hour later, add about three “leaves” of silverbeet which have been shredded. Another half hour later, the stew will be fabulous!
Delicious. Although a bit like eating dessert for breakfast.
Crepes: sift 2 cups flour and 1 teaspoon baking powder together
Whisk 1 egg, 2 1/2 cups of milk, about 2 tablespoons of sugar, 1 teaspoon of vanilla and a pinch of salt together.
Make a well in the flour, and pour the liquid in and whisk everything until smooth.
Take a non-stick pan, and melt about 75 grams of butter. Whisk the melted butter into the batter.
Wipe the excess butter from the pan, and swirl in about 1/3 cup of the batter. Cook until the batter sets, then flip over.
Caramel Sauce: take a small saucepan, and add enough sugar to cover the bottom of the pan in a complete layer. Add enough water to cover the sugar. Add a little drizzle of corn syrup.
Gently heat the mixture until it caramelizes (it’ll take a little while – there’ll be a phase of dissolving, then it will bubble, then it’ll turn light yellow, then darker.); then whisk in 1/2c of cream.
Continue heating the sauce until it thickens.
Alas, sometimes when I take photos of a meal; they don’t come out at all well. This evening was one of those times.
In any case, Salmon on Rice was for dinner.
Rice was black sticky rice which was boiled, and finished with butter. Traditionally, black sticky rice is used for making desserts; however, I’m rather fond of its sweet flavour, and the colour of it is fantastic from a presentation perspective.
Salmon was coated in pesto, and baked for the most part; with a brief grill to brown the pesto (baking turned it a tad sludgy. Grilling it, crisped it up nicely).
Imagine, if you would, a white plate with a circle of black-ish burdgandy rice; with a long, narrow, piece of salmon lying demurely across the center of the plate, skin side up.
There is one month to go before the settlement date on our new house….