Another one pot meal on board:
November 14th 2006 03:49
I just love my food and by the size of me you can tell. I am currently doing a diet so I can't eat everything I love so I can write about it and maybe someone else can enjoy it.
Beef, lamb, pork or whole chicken pot roast. Cut away any excess fat and with the oil bubling in the wok sear the meat till it has some lovely brown colour to it. Add whole onions ( no need to go through that mess of peeling just chuck them in.) Similarly I use redskin potatos and they don't need peeling either. That is probably enough vegetable but if you have room for carrots, swedes or parsnip by all means. Shake it around get it all browning and then salt and pepper, cloves and whole black pepprcorns if you have them and some bayleaf. Add water so that it covers the meat by two thirds and the veges are floating about.
Let this simmer with a lid, I just use a bamboo steamer lid, for about an hour then check it for taste. Adjust your seasoning to your taste. Prick the vegetables and test for softeness. at this stage if you have green leaf veges you could add them or some cauliflower or broccoli. (I told you I was a big bloke, this is a meal for one!) Now is the time to add wine and maybe even some hot mustard. When all is nicely done add some dollops of sour cream and stir this in. It will help to thicken the sauce. Once your sauce is done don't continue cooking. you can rest the meat but I can't wait that long. Plate it up and at this stage the skins will just fall off the onions without a tear. The skins on also help brown up the sauce..
A very quick dinner: One can of stag hot chilli beans in meat, one can of peeled baby potatos (drained) Pour both cans into the wok and heat them up. I add about five or six chopped hot chillis but taste and see how you like it. Yes chill is eaten with rice or on burritos with chopped lettuce tomato and cream but this is quick, very filling, no mess and eat from the wok. Then you can get back to enjoying your glass of wine and fishing.
Beef, lamb, pork or whole chicken pot roast. Cut away any excess fat and with the oil bubling in the wok sear the meat till it has some lovely brown colour to it. Add whole onions ( no need to go through that mess of peeling just chuck them in.) Similarly I use redskin potatos and they don't need peeling either. That is probably enough vegetable but if you have room for carrots, swedes or parsnip by all means. Shake it around get it all browning and then salt and pepper, cloves and whole black pepprcorns if you have them and some bayleaf. Add water so that it covers the meat by two thirds and the veges are floating about.
Let this simmer with a lid, I just use a bamboo steamer lid, for about an hour then check it for taste. Adjust your seasoning to your taste. Prick the vegetables and test for softeness. at this stage if you have green leaf veges you could add them or some cauliflower or broccoli. (I told you I was a big bloke, this is a meal for one!) Now is the time to add wine and maybe even some hot mustard. When all is nicely done add some dollops of sour cream and stir this in. It will help to thicken the sauce. Once your sauce is done don't continue cooking. you can rest the meat but I can't wait that long. Plate it up and at this stage the skins will just fall off the onions without a tear. The skins on also help brown up the sauce..
A very quick dinner: One can of stag hot chilli beans in meat, one can of peeled baby potatos (drained) Pour both cans into the wok and heat them up. I add about five or six chopped hot chillis but taste and see how you like it. Yes chill is eaten with rice or on burritos with chopped lettuce tomato and cream but this is quick, very filling, no mess and eat from the wok. Then you can get back to enjoying your glass of wine and fishing.
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Comment by katyzzz
Photography Tips
MS Paint Art
Great stuff and some good tips especially for men who haven't even got to the post, let alone past it!
I often do one pot's myself but in the saucepan not in the wok, same priciples. Don't like the idea of eating from the wok, but you're obviously a very honest bloke.
The way to get on at Orble is to visit each other's bogs so without being too forward I'd like you to come up and see me some time [no stairs]. You can admire the view, my Art, it's not what you think, it's exercise for the brain, and I'm a bit worried about your cholesterol but the onions should help.
Your recipe 2 was mind opening but I wouldn't try it too often they add to much salt to those tins.
I'll probably adapt your recipes a bit and with the sour cream, delicious as it sounds, it's a not too often deal.
You sound lot's of fun, may I have some of your fresh fish.
Hope to see you at my place sometime, click onto ms paint art, the others I no longer use.
Glad to see someone having fun and sharing it with us, I'm into those white sails, I just love them.
katyzzz
Comment by TomN
Boat Heaven
Incidently cholesterol was just checked and it has been great like allways. I'm on a sort of Atkins diet so no carbs at the moment.
I'll let you know about the next successfu fishing expedition.
See ya and thanks for visiting.