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Tonight is a beef stew in the crock pot, salad and rolls. And yes, schlack-I made the stew with cut up red rose potatoes, carrots, onions, sliced mushrooms and parsnips with red wine and a nice thick gravy(American style)!
Sounds absolutely terribe!
Planning pan fried (oven finished) duck breasts and wanted to do something fancy to go with them.
The starch will be pre-boiled half new potatoes fried in the duck fat while the meat is resting. Might have to buy in some extra fat for the taters.
Have been dying to try something with agar agar (watching too many masterchefs programmes) and was planning an orange and thyme jelly (orange juice & rind, some lemon juice, sugar and cointreau with some fresh thyme through it). Anyone have any experience doing something like this?
While im sure I'll get that right - eventually - the dish is probably a little dry as planned and will probably make a pan sauce from the duck drippings, but want it to compliment and not overpower the jelly. Any ideas?
Last edited by Schlack; 04/09/1309:23 PM.
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