Priceless Paintings from W7

This week, I’ve been mostly eating… meat, by the looks of it:

Braised lamb shanks with a rich gravy, saffron rice. So nice, and cooks itself if only given little enough heat and plenty enough time. I make a bed of root vegetables, add a little stock, lots of thyme, clean the shanks carefully, place on top, hermitically seal with tin foil, and slow-cook at 160 Celsius for 4 hours.

Friday is Schnitzel Day – Schnitzel with leaks and steamed potatoes (the taste of home). This is one of the fall-outs from South Australian cuisine. I shall tell you all about that, some day. Just need to find the right words for it.

Fillet of Venison with Sauce Bernaise and roasted potatoes – ah, lovely. First, I love venison fillet. It’s rich in flavour, extremely tender, and virtually fat free. Second, I love Sauce Bernaise (which I make myself, of course – only takes half an hour of time at least half a day prior to serving the meal). Finally, I love roasted potatoes. So, what’s not to like in this dish?

Food and Drink cooking, food, recipe