Download Eating Out - By Staying In by Keith Taylor PDF

By Keith Taylor

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By Keith Taylor

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Remove the beef cubes from the marinade and pat dry with kitchen towel, then dredge in the seasoned flour, ensuring all sides of the cube are coated, shake off any excess. • Sieve the marinade into a bowl after removing the bay leaf, and reserve both the liquid and the vegetables. • Grease with butter paper the bottom of the large flameproof casserole dish, and lay strips of the bacon on the bottom. Pour a spoon full of the marinated vegetables over the bacon and then a spoonful of the mushrooms and tomatoes.

Bring the liquid to the boil then turn to a simmer add the peaches and turn very gently in the simmering liquid for ten minutes. Then transfer to your serving dishes. • Add the remaining sugar to the liquid and allow the liquid to boil vigorously until the liquid is reduced by half and is starting to caramelize (go thicker and ever so slightly sticky). • Spoon the caramel over the peach and sprinkle over, so they stick to the peach, the toasted almonds, dust with a fine grating of nutmeg and serve wearing your foreign legion dress uniform and best Beau Geste smile.

Arrange a layer of the beef cubes on top of the vegetables and sprinkle over with some crushed garlic, orange zest and chopped parsley, a light pinch of salt and a turn of black pepper. • Continue by layering again with the bacon strips, marinated vegetables, beef cubes with garlic as before, ending with the top layer of bacon strips • Gently pour in the beef stock and the reserved marinade - add the boquet garni and scatter the olives on the top. • Bring the liquid to the boil, put on the dishes lid and transfer into a preheated moderate (170) oven for four hours or until tender – taste a beef cube on a teaspoon (when cooled) after three hours, and half hourly intervals until to your taste and tenderness is achieved.

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