Were having a conversation about cooking off stews and the like a day or two before serving. It works on so many levels flavour wise and also gives you a pretty much stress free, in this case, Sunday lunch. Here Im making the base for a Shepards pie that has lamb, pork and beef at its core but Im convinced taking your mire poix down to a caramelised, almost paste is essential to a deep dish. Ive used cinnamon, star annise and nutmeg as spices and slowly simmered this beauty for 5 hours. This will get served up with root veg mash topping, lashings of wine and my family beside me. Perfect Sunday joy!!!.....TPPXX
Posted on: Sat, 24 Jan 2015 11:02:41 +0000
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