Wishbird007
Gold Member
wenchie said:I'm at work, so I can't check your piccies atm, I'll try and remember to look tonight though.
GOOD LUCK at the hospital, sounds like it'll be good to get that over with, anyway, and then on to the lovliness of your anniversary
Sounds like a good plan to move your WI day - I like having mine on a tuesday, it's still close enough to the weekend for me to keep it in mind and keep reigned in, but enough time to recover myself from a friday or saturday spend inadvisedly if I have to
right, the recipe:
Feeds 4-5
Ingredients
[*]Beef or Lamb Mince (v. low fat)
[*]3 Medium Onions, Diced
[*]1tsp Dried Oregano (it’s more flavourful dried, so if you have fresh, use more)
[*]1tsp Dried Basil (or about half that of fresh)
[*]2 Stalks of Celery, finely sliced
[*]4 Medium Carrots, finely diced
[*]1/2 Pt Beef Stock
[*]2tbsp Worcester Sauce
[*]4 medium potatoes, mashed with
[*]Quark
Method
Brown the mince (brown it a LOT, it should be really quite dark) and pour off the fat. Remove from pan and keep warmish with a tea towel over whatever bowl you bung it into. Gently saute the onion with frylight and a pinch of uncrushed sea salt (this absorbs the water that come out of the onion), cooking over a low heat and stirring regularly so it doesn’t burn or stick. Re-add the mince and add the carrot, celery, stock and herbs and cook slowly, stirring often, until they are softened.
While that's happening, boil and mash the potatoes, using quark and some of the cooking water to get them to a nice consistency. Quark adds a slightly sharp flavour, like a goat's cheese mash, and is lovely.
Once the carrots are soft, put the meat mix into a casserolle dish and top with the potatoes, using a fork to make them nice and ridgy. You can let it go cold, then finish off in an oven (about 20mins at 180/200ish) or bung in an oven at this stage, just for a bit less time. If you refrigerate it, take it out the fridge about an hour before you cook it off so it can come up to room temp. And that is free on EE (with a bit of extra veg on the side, I like cabbage)
Aw thanks hun, yes i will b pleased wen tomoz is over, lets hope its worth bothering with it n they can sort me out xx
Wi day is always i spose wotever day of wk lol x
thanks for recipe hun x
;-)
Hope ur having a gud day x
