Ok everyone the poll has ended
and we have Gastronomic delight!
a Main course winner and a Starter and Pudd one too!
Have locked the other two off now they were just for the vote
so use this thread now...
And so the menu is ....and below how to cook it.....
StarterSmoked Salmon and Crusty bread by NL
method....bung on plate
Main Course Braised Steak from Rob
Rob wrote:[
Braised steak (Gestoofde runderlappen as they say in Dutch)
1 kilogram/2.2 lbs chuck or blade steak
flour
salt & pepper
1 large onion
2 large carrots
1 bottle/3 deciliter dark beer
1 tsp vinegar
sachet garden herbs
parsley
2 tbsp vegetable oil
Cut the meat into chunks. Peal the onion and chop into chunks. Clean and slice the carrots.
Heat the oil in a casserole, Dutch oven or large skillet. Mix flour with salt and pepper and coat the meat thoroughly with this mix. Quickly brown the meat on all sides, then take from the pan, leaving the oil and drippings. Put in the onion and carrots, turn down the heat and simmer slowly for 5 minutes. Put the meat back in, add the beer, vinegar and herbs, and mix well. Put a lid on the pot or casserole and place it for 140 minutes in a preheated oven at 170C/330F.
If the mix becomes too dry while braising in the oven, add some water.
When ready to serve, take out the herb sachet. Finely chop the parsley and sprinkle it over the dish. Serve with mashed potatoes and a green salad.
?
PuddPears in Red wine by Gardener
gardener wrote:Here is the real recipe of the month:
Pears in Red Wine
8 small hard pears (or fewer if you are fewer, I do 4 sometimes and then there is left over sauce which is good on vanilla ice-cream)
juice of 1/2 lemon
250 g sugar
150 ml water
1/2 stick cinnamon
1 clove
1 strip orange zest (use potato peeler to get it)
350 ml red wine
Peel the pears, leave the stem on but cut thin slice off the base so they stand up.
In a pan large enough to hold the pears upright in a single layer, mix sugar, water spices and orange zest. Bring to the boil, stirring sugar to dissolve.
Add papers, cover and simmer for 15 minutes.
Add all but 4tablesp of the red wine, cook uncovered for 15-30 minutes. Pears should be soft but not falling to bits.
Transfer pears to serving dish, stand them on the cut end.
Reduce the cooking liquid by fast boiling until it is syrupy, then add the rest of the wine. Spoon over the pears. Cool. Spoon syrup over again. Chill til required.
Serve with whipped cream or icecream.
Remember this time you can cook all 3 or just 1 or any combo
of
Starter
Main
Pudd
the choice is yours
2 weeks to cook starting 16 Nov end Nov
My daughter has been hoggin' my computer today 
