Beef wellington is one of those things which looks amazing, combines some expensive ingrediants but it surprisingly easy. The trick to it is manage to cook the pastry whilst keep keeping the beef rare.
I love takeaway Chinese lemon chicken so much. Even when it’s bad, it’s good. I’ve already blogged a fakeaway version already using chicken being quickly deep fried, but this version is very easy on the weight watchers points, and that’s pretty important to me right now.
Second dish of the trip, this cooks up quickly because the hard to cook bits (the potatoes) are done in advance.
You will need A couple of big potatoes A coupe of chorizo A medium sized onion Butter Do Dice the potatoes and stick under boiling water for 5 mins Drain and set aside.
I’m just back from driving round The North Coat 500 whih was tremendous fun. Knowing I was camping for a few days I wanted to take some food with me but everything I read in “quick ccampfire meal” type blog posts involved boiling huge amounts of water.
I love turkey. It’s a great meat, seemingly only eaten at Christmas, but it’s low fat, super tasty and often on offer. I’m planning on eating more of it this year and although tasty in itself it’s great at soaking up flavours.
BBQ masters will hate everything about this, but the result, tender, moist, hot but not crazy hot, is well work the pay off. These were baked in the oven then finished on a reasonably hot BBQ with a smoke box.
As I started writing this up I realised I’d already written up sweet and sour pork which is pretty much identical. This one however is much lower in fat and thus far less WeightWatchers points (which I’m counting at the moment.
Kebabs have a bad name in the UK and looking at the pavement detritus on a Sunday morning, I’d agree. However a good kebab is a think of wonder, and one of the things which makes it great is a good bread rather than a poor pita.
Years ago I saw a South American dish on TV which involved a double chop (side to side, not 2 bones thick) with the strip of belly attached that was marinades in garlic and other things then deep fried.
I keep thinking I should eat more liver, but I’m really not sure i like them, but I do love pate, thus, using a very similar method to the delicious muthrooms on toast from a little while ago I had a very tasty dinner.