Feb. 24th, 2014

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vegetables ready to be roasted

 

We seemed a bit overrun with veg, for some reason, so something had to be done.

So into the medium slow cooker, diced small, went:

2 leeks
4 carrots
½ swede
2 (manky) courgettes

They were cooked off with a little olive oil, on a low setting, and made two big tubs of veg for soup.

Into the Remoska went:

2 onions, cut into wedges
3 sweet potatoes
1 red and 1 yellow pepper
2 decent courgettes

I had also slow cooked a butternut squash on Saturday – means no peeling – and added that in towards the end.

That made 8 servings of  roast veg – 3 tubs for the freezer, and one for tonight.

And then, I cut into large dice:

4 potatoes with their skin on
1 onion, cut in half, and sliced
4 carrots

These went into the bottom of a big roasting tray. And on top of that went a small (750g) piece of roasting venison that has been languishing in the meat drawer in the freezer for some time. I marinated the venison in olive oil, lemon juice, chopped rosemary, and sea salt and black pepper, and I stirred the marinade through the veg.

Into the oven at 235C for 15 minutes, then I added about 300ml of beef stock and a slosh of red wine, and turned the oven down to 200C for another 25. I took the meat out and gave it a foil hat, and let it rest for 15 minutes, and continued to cook off the veg.

I’m going to use that method again to cook a small joint – the potatoes were sort of roasted, and there was enough of the veg left to eat with something else. We’re going to have cold venison and roast veg tonight, but I think those veg would go very well with sausages, don’t you?

Oh, and I found a tin of plums in the pantry cupboard, best before 2006(!). Opened it, they smelled fine. They were in syrup, so I gave them a good rinse under the tap, and put them in a bowl. 100g flour, 50g walnuts, 60g sugar and 60g marg made a nice crumble topping. Rude not to, really.

And I’d like to say that I chopped every one of those vegetables by hand. It took bloody ages.

 

 

 

Mirrored from Reactive Cooking.

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