Courtesy of our favourite… Sunday Brunch!
We saw this recipe last Sunday and thought we’d give it a go! As the Juice Plus’ee’ was out it was also a good excuse to put some pork on the menu! You can find the full method here.
Now, you may notice a couple of odd things about this recipe…
2 tbsps Dijon mustard, finely chopped … we have yet to master the art of finely chopping the Dijon mustard.
1 small shallot, finely chopped … which you then put in a food processor. Time saving tip – don’t finely chop it!
Moving on to other things we didn’t do… For the chutney we replaced the honey with sugar – admittedly it probably didn’t work as well as it would have. But I thought I’d tried my fair share of ‘natural sweetener’ for one one week.
We (well I) felt that the sweet potato chips needed longer than 25mins in the oven. Which they may have done. Just not 50 minutes- although we saved them just before they were completely forgotten about!
So the moral of this recipe is that you need to use some common sense! And it’s often deceiving how quick and easy these programmes make it look! But the end meal was a hearty change to some of the meals we have had recently, and went down a treat.
Cottage cheese I hear you say?
But it’s such a good substitute for béchamel. This is one of those meals I just ‘fancy’ every now and again. Everyone needs a go to lasagne recipe, just like bolognaise, chili… all the mince parties! Although my mum cooks a mean vegetable lasagne…
You can find Simon Rimmer’s take on the classic beef lasagne here. We’re big fans of Sunday Brunch, so we should really start making more of their meals. Although I’d have to start taking photos with my kitchen in the background…
It’s still perhaps not the most healthy meal you could have, but with the cottage cheese stand in, and served with salad, you can at least feel like you’ve tried!
Without the duxelles!
One food I really don’t like is cooked mushrooms, I can’t even stand the smell! But raw in a salad… that’s ok, in fact lovely!
So beef wellington, as much as I LOVE fillet steak, is a tricky one. We’ve mentioned making this for ages, but this weekend we all had the time to put into it. A couple of us went to the butchers to source the fillet. With it costing £48 for 1Kg, we went with 700g.
It took a bit of searching to find a recipe without mushrooms, and in the end we went with Simon Rimmer’s which uses duck pate and english mustard.
I felt a lot of pressure to get it right but actually, it was quite straight forward! Cooked for 40 minutes and left to rest. Served with roasted carrots, summer greens, and potato gratin, it’s maybe not our healthiest meal… but this finished off our weekend a treat. Thanks Simon!