Thanks again to everyone who commented yesterday, for the interesting responses. Thanks so much to everyone who’s decided to follow my blog and I then can have a direct link to your blogs and I love reading blogs as much as I love writing this one.
I was really interested in the people who felt they couldn’t cook. I find that a shame as, along with growing food, or catching your own food, it really makes me feel connected, human and whole. I really enjoy cooking for other people, even if I no longer eat it myself. For anyone who’s interested, I thought I would do a ‘tutorial blog’ of cooking a typical meal, you would have in a pub or reasonable restaurant. to get restaurant quality food, for a fraction of the price in you own home.
Tonight’s menu – Steak with garlic mushrooms, green beans and tomatoes. Eton Mess for dessert.
Always try and make a dessert before you start cooking, it will make the whole dining experience relaxed. You can leave them on the dining table whilst you cook everything else.
Dessert – Eton Mess.
Punnet of strawberries – roadside stall £1.
End of the day cream – 50p
Almost out of date meringue nests 49p for 10 – you will need two per portion.
Cost per serving – 85p
If you see meringue nests for sale, as I did, for 49p in the Co-op, buy them and store them in the back of the cupboard, they keep for years. You will need two meringue nests per person.
Wash the strawberries, leave to drain, then pull the stalks off and cut into quarters – add to the bowl.
Break two meringue nests over the strawberries.
Pour half a pot of cream over the top. Total time – under five minutes.
|The Cornish cream is really yellow and thick! You wouldn’t eat this very often.|
Now let’s move on the main course. Firstly, get your restaurant ready! Lay the table, put a nice cloth down, chill some water, put the glasses and iced water on the table ready to go. Put out some mustard and have everything ready.
You will need – a chopping board with a damp cloth underneath and rolling pin, two saucepans with lids, a griddle pan (or a frying pan if you’ve not got one) you will need a spoon for the mushrooms and tongs or a fork when cooking the steaks.
Ingredients – 2 steaks – however your budget or taste suggests – we wanted an end of DB’s holiday meal, so went for Sirloin (entrecote) and paid £5 for the two……..sounds a lot but they are big.
Green beans, garlic mushrooms and tomatoes.
Firstly, let your steak breathe – it’s been in a pack or bag and let if get to room temperature. It should be dark and have nice yellow fat if it’s good quality. I like to give ours a beating first and pummel it with a rolling pin. . Massage olive oil into your hands and then rub onto the steak. Season with salt and pepper on both side. Leave until required.
Put two pans onto the gas to get hot (cooks tip for speeding up cooking) and wipe the mushrooms clean. Put a knob of butter or margarine into one of the pan and when sizzling, chuck the mushrooms in and just have the occasional stir.
Get the heat under your griddle pan, you’ll want at least five minutes worth of heat to penetrate the pan. When the dry pan starts smoking, then it’s hot enough.
Boil the kettle, whilst you do that, top and tail the beans and place in a pan, pour boiling water over them.
Stir the mushrooms and add some garlic – I didn’t have any fresh, so I used a teaspoon of paste.
Just as you are about to serve the mushrooms and beans, drain the beans, put the lid back on and place the steaks into the smoking hot pan. Don’t worry about the fat, you’re not going to eat it, but the flavour penetrates the meat whilst cooking and gives it flavour, what ever you do, do not cook it without it.
|Good steak is marbled with fat running through it -again, like the cream, you wouldn’t eat this very often.|
We like our steak medium rare but still with blood when you cut into it. About three minutes a side will do. We place the tomatoes around the steak to griddle them too.
Here’s the finished result. Medium rare beef steak, green beans, griddled tomatoes and garlic mushroom, cooked exactly as we like it. No waiters, no waiting ages and ages, no big bill and simple, healthy and reasonably priced.
Now it’s over to you guys. What do you eat, when you eat out that you can’t cook at home. Maybe, I can blog a couple or recipes and try to show people, how simple home cooking is. My dinner took about twenty minutes to prepare and cook. The main course cost £2.80 per head, as the beans and tomatoes are home grown and the mushrooms were cheap from Lidl. The dessert was 85p (none for me) and there’s plenty left for DB to have lots more over the weekend. Total cost of a restaurant quality meal for two was £6.45, which would barely buy a starter in most restaurant. If you suggest something, that we would eat anyway then I’ll blog it for you, along with a tutorial.
See you again and I hope you enjoyed cooking with me.
Love Froogs xxxx