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Seasonal recipes: easy, healthy and cheap

Robert Poste's Child

By Robert Poste's Child
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Elphinstone's Army

Elphinstone's Army

Posted
Posted

lavender27 Wrote:

-------------------------------------------------------

> A seasonal detox

>

> Blend together

>

> 2 handfuls baby spinach

> 2 tomatoes

> 1 banana

> 1 pear

> Fresh lemon juice

> Fresh lime juice (to taste)

> 2 tbsp natural yoghurt

> Half pint of semi milk

> 4 tsp turmeric

> half tsp sugar (optiona


then do you have to pour into some sort of syringe?

will rubber be ok or will it quickly perish?

how long before it takes effect?

is this quantity enough for two?

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  • 2 weeks later...
siousxiesue

siousxiesue

Posted
Posted

My favourite soup

Ready cubed pumpkin or pumpkin/sweet potato combo.

Stock

Garlic

Ginger

Turmeric

Tomatoes-tinned/fresh


So easy. Fry veg and garlic for a short time. Add ginger and stock and bring to the boil and simmer. Add turmeric.

It's ready to blend when the cubes are soft. Skin fresh tomatoes if using or add red/orange pepper instead to get a tangy taste. It's so versatile. I even added a tomato and chilli pasta sauce once, for want of a tin of tomatoes!

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Robert Poste's Child

Robert Poste's Child

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Posted

Just made beef broth. Serves 4 very hungry people.


Ingredients:

450-500g stewing steak, diced

5 peppercorns

Bay leaf

1.5 litres water

200g pearl barley

2 sticks celery

2 carrots

1 parsnip

2 potatoes

Salt, pepper, tabasco, Worcester sauce


Total cooking time: 1 hr 30 mins


Method:

1. Put first 4 ingredients in a big pan and bring to the boil. Skim. Reduce to simmer. Timing starts from here.

2. At same time, wash barley, cover with cold water, bring to boil, simmer 5 mins. Drain, rinse under running water and add to big pan. (Barley needs about 1 hr 15 mins in total.)

3. Dice veg and add to pan about 30 mins before end of cooking time.

4. Season at end.


Next time I'd add half to a whole leek and maybe a bit of kale or Savoy cabbage for green. If I had a bigger saucepan I might also add another half litre of water and a stock cube.

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SpringTime

SpringTime

Posted
Posted
Hey folks. I've just landed a five rib prime beef cut (which, contrary to the thread title, wasn't at all cheap - sorry) and at about 7 kilos it's twice the size I initially planned. This'll be a Christmas main course and I want to get it right. Most of the online guides involve smaller cuts, and this one is large and pricey so I definitely need to avoid screwing up! Any tips on searing, sealing and cooking times for a rare or medium rare serving much appreciated. And any advice on prepping the meat also more than welcome. It's already hung for 30 days and I won't be freezing it as Wednesday is near.
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Seabag

Seabag

Posted
Posted

SpringTime Wrote:

-------------------------------------------------------

> Hey folks. I've just landed a five rib prime beef

> cut (which, contrary to the thread title, wasn't

> at all cheap - sorry) and at about 7 kilos it's

> twice the size I initially planned. This'll be a

> Christmas main course and I want to get it right.

> Most of the online guides involve smaller cuts,

> and this one is large and pricey so I definitely

> need to avoid screwing up! Any tips on searing,

> sealing and cooking times for a rare or medium

> rare serving much appreciated. And any advice on

> prepping the meat also more than welcome. It's

> already hung for 30 days and I won't be freezing

> it as Wednesday is near.


Buy yourself a digital meat thermometer. It?s a no brainier then to get it exactly how you want it. Has the butcher cut the chime bone?

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Seabag

Seabag

Posted
Posted

Sit the beef on the flat bone base (if it?s been cut the chine bone will be in half lengthwise). Personally I use a little oil and butter blend and paint the beef with that. Rub generously in some sea salt all over, and you can add an English or Dijon mustard coating too, again all over. But keep it simple is best I find.

This link is pretty comprehensive on cook time and heat.


https://www.waitrose.com/home/recipes/roast-guide/roast-beef.html


Cooking times and temperatures may vary with method of preparation, size and shape of the Beef and your desired degree of doneness. Test for doneness using a meat thermometer or instant-read thermometer.

* Insert thermometer through side of cut, tip in the center, not touching bone or fat.

* Remove from heat when thermometer registers from about 5-10?F lower than desired doneness.(the ribs hold a lot of residual heat here, which radiates into the meat)

* Rest your roast. Temperature will continue to rise while resting.


Rare

Cool red center

52? C

Medium Rare

Warm red center

57? C

Medium

Warm pink center

63? C

Medium Well

Slightly pink center

66? C

Well Done

Little or no pink

71? C

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