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One pound of rump steak
One tiny red onion.
One clove of garlic
One large potatoe
Dijon mustard.
Red oxo cube
Salt 'n Pepper
Method
Cut the steak into two equal portions and then with a tenderiser > beat pepper and salt into both sides.
Slice onion very thin. Also the garlic.
The potatoe is cut very thick and put into the deep fat fryer while the steak is fried on a hot burner for a few mins each side.
Garlic is then added. With the onion.
Reduce the heat and add some water after a few mins. Put in the oxo cube and leave to simmer.
After about 20 mins the potatoes will be a lovely golden brown ( much more chunky than fries !)
This was sent to me yesterday from a friend in Honolulu. Obviously, I haven't had a chance to try it yet but it sure looks interesting. Click on the link,,,,, I'd like to know your views.
Shared some calamari and edamame at the Chart House with a couple of friends. Some vino, too!
That sounds delicious. Why didn't you invite me ?
Calamari Fritti
When the boats come in to where I live, they bash Calamari on the rocks to clean them and get the ink out. They are only tiny so I buy a few, then cut them into rings, baste them in flour/egg mix and fry them. They are superb with lemon wedges and a glass of chianti.
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