[quote="TOBYJUG, post:3342, topic:4917, full:true”]
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Crikey, what a coincidence - I’ve honestly never heard of Hasselback spuds until yesterday when I did a Tesco shop and thought some McCain ones on offer looked a nice alternative to standard roast potatoes - thought they were excellent and would definitely buy again.
Must try to make my own, these look nice:
[quote="TOBYJUG, post:3345, topic:4917, full:true”]
Skip the burger bit and focus on the bacon and onion jam. Seriously, a great condiment to keep in the fridge.
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They look great but I’m already half way to having that chap’s build 
Beef casserole and braised beef opinions please.
My maternal grandmother (a workhouse and ‘hospital’ cook who lived to 100 years) made the best braised beef dinners I’ve ever tasted and I’ll eternally regret not learning how she made it.
Most of her braised beef meals were mainly meat, rarely casseroles with sauce/veg, did she add some onion which caramelised simply with beef dripping, salt and pepper? I really don’t know but it was always succulent and oh so tasty. Maybe because the meat came from a proper market butcher selling locally sourced meat along with locally churned butter.
Having tried numerous recipes over the years I’m starting to think simple is best for a casserole, along with a bit of ale.
Got some braising beef from Sainsbury’s earlier this week, but it was ‘lean’ which never seems to equate to succulent. Nice all the same.
Yesterday cooked a few cheap packs of beef skirt from Sainsbury’s, beef dripping to sear, salt and pepper, a Bovril stock cube, can of Doombar ale, frozen Chantenay carrots, a little water and cornflour to thicken late during cooking. Mustn’t forget the potentially pivotal gravy browning to darken the sauce. No herbs at all.
It was absolutely lovely with mash and loads of green veg. Meat falling apart and much nicer than the ‘lean braising steak’.
Re-heating the leftovers tonight. Yum.
When in France on the Normandy Coast. St Jacques & escargot.
Plus eggs and a scattering of lardons with an endive salad.
C’est La vie.
If you flour the beef before searing, you needn’t mess about thickening the gravy later.
Only secret I know is oven cooking the pot in a low 140 heat for several hours.
That does look tasty - might try that over the weekend.
The marinade was harissa, chilli, black pepper, lemon juice, salt and olive oil. I drizzled sherry vinegar over the tomatoes, sprinkled with a bit of garlic granules and the good olive oil.
Yes, not sure why I didn’t flour it to sear, I was rushing to get the food in the oven to go out for a few hours I think, then left it for a good 4-5 hours to cook. The beef skirt was almost falling apart after searing alone, I don’t use it that often but will be from now on!
Tried to reinvigorate the reheated leftovers with some more ale as we’d used most of the sauce the night before. Started tinkering and added some dried sage and other herbs and the end result was not as good.
I agree, keeping it simple is best. The only herb i use is a bay leaf or two and depending on the ale, might add a little horseradish or mustard.
Ninja-ing. A tune written by Thelonious Monk.
Couscous. Kettle
Roasted Tomatoes with onion and Nando’s Smokey peri peri rub pork loin -10 mins in the air fryer.
Really nice. No work. Consumed three quarters of it.
Double Raspberry Magnum ice cream for afters.
Catching up as no proper dinner last night, in fact very little food for 2 days.
All done in air-fryer except the fried eggs and the ketchup.
Bought some silicone liners for the baskets, slows the cooking a little but allowed me to cook the mushrooms in the juices 
Well you can’t get any more classic than that. It’s THE basis. Add a little crab meat, or anchovies, or squid ink pasta, or any seafood, the list goes on.
Proper pork chop from a decent butcher, caramelised apples, roast spuds, braised brussel tops and a cider/cream/mustard sauce
Similar to @crispyduck but Mash & Broccoli with ours😋
I’ll try and remember to post a pic🫣
