I usually get round to cooking from scratch twice a week. Fish for one meal; skate, plaice, haddock or sea bass in order of choice. Always covered with plain flour and shallow fried in olive oil.
Fairly recently I found the local Post Office stocked locally sourced sirloin steak. Usually I shallow fry in olive oil for a short while to seal it then steam it in the pressure cooker. This time after the frying I added OXO stock to the frying pan, enough to cover the steak, and covered the pan to leave it simmering for an hour. A first for me was cooking a baked potato in the microwave. Had to research the timing. Finally some mixed frozen vegetables gently boiled for a short while. For once everything came together just right:
A bit of 'I Can't Believe It's Not Butter' on the potato and OXO stock from the frying pan completed a thoroughly enjoyable, tasty meal. Lovely moist, tender meat. Must stock up on more of those.
Oh yes, Penny did get her share.
January 20, 2018 - Share
9 hours ago