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I went to Morley's the Butcher (23 Broadway Parade) on Tuesday, I think it was. I bought veal fillet, chuck steak and rump tips. Now I'm just a beginner at this cooking lark so I wasn't sure what to do with all these things. I asked my question out loud and the lady from the autistic children's charity shop suggested stir fry for the rump tips (no, not that loud, she was buying meat too). Chuck steak apparently you braise.
So on Tuesday we had veal fillet griddled on a huge ribbed thing that came with the cooker and I'd not really used before. Tender and delicious.
Wednesday we had the rump tip cut very thin and stir fried - very simple with just peppers and mushrooms and soy sauce - I'd been instructed to keep it simple. Served with rice, the meat was tender and also delicious.
Thursday, chuck steak - braised to a recipe I found on the internet. There was a danger that this might have gone wrong. I think I got confused by the recipe which measured its carrots in cups and its Guinness in ounces. Early tastes suggested I'd put far too much Guinness in and the taste was very bitter, but I gradually added apple juice and it turned out extraordinarily well. I served it with potato mashed with creme fraiche and horseradish. Excellent.
Yesterday back to Morley's again for some minced lamb and a leg of lamb.
Last night we had Mediterranean Lamb-burgers (think cumin, garlic, allspice and some other stuff) with a spicy tomato sauce and minted Greek yoghurt. Delicious.
Today I'm planning a Sainsbury's recipe called Mongolian Lamb, which they say is like Peking Duck. I've never cooked anything with star anise before, so I'm looking forward to it.
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