Essential Autumnal Fare – Beef Braised in Red Wine

This week we have seen snow storms in the Mid West United States. Seems as though they have hit Winter head on and not bothered with the Fall. One of my previous managers at work hailed from North Dakota and liked to explain how in those parts Spring and Fall could last about 5 minutes – it seemed to go from sweltering heat to freezing blizzards overnight.

Well over here in good ol’ Britain we like to make a major palava out of our weather. In fact this year we are still waiting for Autumn to arrive. It’s T-shirt weather still. But we are gearing up for a good hard blast of Mr Freezy. It’s the way it works. You have to pay the (weather) piper at some point.

So this creation doesn’t really feel right for an evening where it’s still 17 Centigrade. But who cares. Maybe I can package it up and ship it off to those poor folks in South Dakota…

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Beef Braised in Honey and Soy

Nearing the end of my butcher’s blowout. This creation combines a cheap cut of meat with honey, madeira wine and soy sauce, served with bok choi (or pac choi, or bok choy, or pak choy or…you get the idea).

Its got some pretty intense flavours and comes from our very own psycho-chef Gordon Ramsay (by the way have I mentioned how much more pyscho he appears on American TV compared to UK TV? On UK TV he is a pussy cat – he does a show where he gets prisoners to cook in Brixton prison, and if he acted in there the way he does on Hell’s Kitchen USA they would serve him up with a side order of fries).

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