I’ve been away for most of August, so I haven’t been cooking much. I did, however, have some really good meals.
I spent two weeks with a couple who have been in the restaurant industry for 30+ years. They both know their way around a kitchen, and my taste-buds were very happy. Memorable meals included barbecued brisket, lamb shanks in the oven, and the most delightful barbecued chicken skewers made with boneless, skinless chicken thighs, chunky bell peppers and lemon halves. The lady of the house also made very yummy mashed potatoes.
One night we had steak, also on the braai. I swear, these steaks were like doorstops. I was tutored to make the mushroom sauce. Here’s how to do it…
Mushroom Sauce
Ingredients
- 3 tbsp olive oil
- 1 onion finely chopped
- 250 g mushrooms finely sliced
- salt
- pepper
- ¼ cup brandy
- ½-1 cup fresh cream
- 2 sprigs fresh thyme stripped
Instructions
- Sauté onions in olive oil until soft.
- Add mushrooms and spices. Sauté until mushrooms are soft and browned, stirring occasionally. Add more olive oil if needed.
- Add brandy and flambé. Carefully! You might want to watch a YouTube video first before trying this at home.
- Add cream and thyme and bring to the boil, taking care not to burn the sauce.
- Serve immediately.
I left there with a whole sheep – chopped up and frozen, of course. I spent a few days with my parents, and we used some of the mutton to make this gem of a recipe for Lemon & Rosemary Lamb Traybake. I highly recommend it.
We also made Beef Stew with Red Wine. Perfect for a cold and rainy day. To top it off, Mom made one of my favourite desserts, Caramel Apple Tart.
I came back two days ago, and lo and behold, there was one pack of meat that wouldn’t fit into the freezer, so I had to make stew again. This Tomato Bredie is an oldie, but definitely a goodie. I totally forgot to put in the Cultured Cream, though that might have been for the best, as I accompanied my stew with truly decadent Roasted Garlic and Buttermilk Mashed Potatoes. Cultured cream and buttermilk would have been overkill. I’m not a huge fan of potatoes, but I love this dish!
I will do a post about my health shortly, but the condensed version is that I have to make a concerted effort to eliminate my diabetes, get off all my medication, lose weight, regain some mobility and improve my overall quality of life. I’ve known for a while that the most effective way to do that would be through a Ketogenic Diet, and that it would have to be for life. So, this week I’m ending my sourdough starter, indulging in some favourite treats (fruit! pasta!) and using up all the stuff in my pantry that will no longer form part of my diet. Next week is my birthday, and the day after that I’m embarking on a new adventure. Most of my recipes can be adapted for Keto, so I will still be sharing my food.
Let me know if you’ve tried any of these recipes.