I wonder what warming, culinary delights Mr M has in store for us now it is officially winter?
Slow cooked brisket and onions with jacket spuds and asst veg here.
That sounds wonderful, Nellie. I love beef, I was going to say I could eat it ‘till the cows come home but that’s a bit of a contradiction isn’t it...
It was melt-in-the-mouth delicious as ever courtesy of a failsafe recipe given to me by an old colleague.
Place brisket joint on two quartered onions in a slow cooker with just one tablespoon of beef stock and cook for seven hours. It produces lots of lovely beefy, oniony juices during the cooking time that can be added to gravy prepared in a saucepan.
Don't ask me what I think of you, I might not give the answer that you want me to.
That's absolutely all there is to the recipe, @martin , which is why even a undomesticated goddess like me can manage it.
"Place brisket joint on two quartered onions in a slow cooker with just one tablespoon of beef stock and cook for seven hours. It produces lots of lovely beefy, oniony juices during the cooking time that can be added to gravy prepared in a saucepan."
You will need: 1 jar of tuna pasta bake sauce, Aldi's in this case. 2 small cans of tuna, drained. 200g dry pasta, I'm using penne. As much sweetcorn as you fancy. 100g of cheese, cheddar be best. We have 122g so that will do.
Method:
Pre-heat oven to 180c or gas mark 6. Place all ingredients except cheese in a casserole dish or baking dish or whatever you call those glass dishes that go in the oven. Fill the empty sauce jar with water and add that too. Stir till mixed evenly. Bake for 20 minutes, then remove from oven and sprinkle cheese on top. Return to oven and bake for a further 25 minutes. Make sure pasta is fully cooked before serving, particularly if you have teef issues. Serves 3/4.
Serve with chips.
OK, Mrs M says don't serve with chips.
Serve with garlic bread and/or salad.
Yes I know most of you hate cooked tuna, and garlic bread often gets the thumbs down too... I don't know why I bother.
I eat a lot of tinned fish, especially tuna and sardines. Love sardines on toast, but have never eaten tuna hot. It seems to break down into a hot sauce when I've seen it, just doesn't appeal to me. Might be nice if cooked with raw tuna, but a bit expensive!
I like a cold pasta tuna salad with dressing, and I love garlic bread occasionally.