"David Horne, _the_ chancellor (*)" <d4g4h4@[EMAIL PROTECTED]
> wrote in message
news:1ijez07.1w5s2ol1w2ahr6N%d4g4h4@[EMAIL PROTECTED]
> morning glory <morning_glory@[EMAIL PROTECTED]
> wrote:
>
>> I bought some braising steak reduced price yesterday. I've marinated it
>> in
>> lemon juice, ginger, garlic, chili. Now cooking in a very slow oven
with
>> stock and whole baby red onions. Will add a few potatoes perhaps. The
>> stock
>> may be a mistake, as I made it from Bovril! Intend to serve with rice
and
>> a
>> tomato and cu***ber salsa type thing.
>
> I think rice is a good choice with the above. I do something similar,
> apart from the Bovril! :) Let us know how it works- you never know!
>
> I've got chicken legs baking nicely in the oven at the moment. Marinated
> in a coriander, tomato, garlic and white wine 'salsa' along with roasted
> peppers and a few new potatoes. Also having (saffron) rice, with steamed
> broccolini.
Oh gosh, that sounds lovely! I may have to do that tomorrow. Saffron rice
is
so good. How do you do yours? I just crumble some saffron in when cooking.
The Bovril worked OK! I was surprised but I couldn't tell the difference
between that and real beef stock in this recipe. Maybe the Scotch Bonnets
compensate. It was very good. The meat actually got tender after only an
hour and a half. I don't know if it was just the meat (reduced from £4 to
£2) or the marinade. Anyway - its was great. Even my horrible teenage son
liked it.
Regards, MG
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