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Originally posted by Shallow BlueBoring? Sauce? You're not doing it right... Wait, you live in the Netherlands, your beef sucks. Come to Ireland and hook yourself up with a good quality rib eye steak... rare, no sauce required. Perfection.
Yuk, steak. It's the most boring meat there is, and to add insult to injury, you get it served with disgusting "sauces".
Buy some decent stewing beef instead, and make a nice, slow, and above all flavoursome casserole.
Richard
Originally posted by Trev33Too right! By coincidence I cooked steak tonight for me and She Who Must Be Obeyed. Twenty-eight day matured Irish ribeye (bought in an English supermarket which was easier than travelling to Ireland but not as much fun). Brushed with oil, seasoned lightly, grilled on a medium heat for six minutes turning once. Served with a simple baked potato and salad. It was juicy, succulent and delicious.
Boring? Sauce? You're not doing it right... Wait, you live in the Netherlands, your beef sucks. Come to Ireland and hook yourself up with a good quality rib eye steak... rare, no sauce required. Perfection.
Ordered our turkey this year from a local farm that hand rears the birds in three times the space recommended by the EU. Delivered yesterday with a smile on its face after a short but happy life. Looking forward to cooking and eating that too.
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Originally posted by Trev33The funny part is most beef sold here is from Ireland 😕
Boring? Sauce? You're not doing it right... Wait, you live in the Netherlands, your beef sucks. Come to Ireland and hook yourself up with a good quality rib eye steak... rare, no sauce required. Perfection.
Ok. This calls for a 3.5 to 4.0 kilo bird ( 7-8 lbs for you non-metrics ) Its a small bird, but will serve about 6 adults. If you need more meat then cook a second bird, same size instead of buying a bigger bird. They cook quicker and retain their flavour and moisture. Its a little more expensive but the results and presentation are all worth it.
The bird(s) should be well defrosted - 36 hours in the fridge unless you can get fresh ones.
Remove the giblets !! Thats neck, heart, kidneys and liver. In a medium stock pot - 5 litres - place the giblets and add 3 litres of unsalted water, 2 large peeled quartered onions, two large coarsely chopped carrots and three large celery stalks. ( The Holy Trinity of stocks ) Double the quantities if you're doing two birds.
Bring to boil and simmer for about 3 hours until reduced and the giblets and veges are soft. Add more water if necessary. Drain off the liquid and set aside. Toss the veges. This is the base for the gravy and can be made up a day or two before.
Stuffing. I dont use forcemeats as I find it's too 'heavy' for the rather delicate flavour of the bird(s) so no breast stuffing, just the cavity. You can still use forcemeats if you prefer but the cooking time is longer and it needs careful management as cold meat.
Wash out the cavity, body and thoroughly dry. In a mixing bowl place 4 cups of dried breadcrumbs ( premix is OK ) dried sage, thyme and rosemary to taste ( don't overdo this - teaspoon of each is enough for each bird ) fresh ground black pepper, cup of fresh cranberries and two egg yolks ( no whites ). Mix evenly and half fill the cavity. Cut two unpeeled seedless oranges into quarters and push two into the stuffing in the cavity. Fill the rest of the cavity and push the remaining oranges into the stuffing. Again, double quantities for two birds.
Truss the bird, push the neck skin back into the hole, cover the drum ends with tin foil and place in a baking dish, on baking paper, breasts up and large enough to take the bird(s) and some roasties ( kumara, yams, parships whatever ) to be cont.
skeets