cook-a-cow continued
this week’s cut: #8,13,14 topside/flank skirt, minced
this week’s cut: #8,13,14 topside/flank skirt, minced
firstly, the skirt is a lean part of the flank which is located beneath the brisket, about cow belly region of the cow I’m cooking; higher up, behind the rump sits the topside. Stu, my mt eden butcher, (detecting nominative determinism?) reserves these cuts, as ideal for mince, the remainder of the flank being used for sausages made in the shop (something for a future fridaynightdinnerbox i feel)
---
Hmmm…mince+love my pasta machine+end of summer veg+noodlebox…
The challenge of the noodle box format of fridaynightdinnerbox meals lends opportunity to experiment somewhat, so this week the noodle box itself doubles not just as a container but also as a type of terrine mould, lending its shape & depth to the finished dish. Surely the perfect reason to choose lasagne!
Only slightly deviating from the regular approach, ingredients for the lasagne will all be prepped & cooked separately from start to finish, before being layered, as with a terrine, in the container to settle & bind. in a sense lasagne deconstructed.
I expect it to be a little looser than the regular baked version, but the idea is that it can be micro-zapped when you get home & turned out (sottosopra is Italian for upside down) directly onto the plate, ready to eat. The cheese sauce as always will bind the layers, the sauce will add its own richness, & so on…
Autumn vegetables with beurre de maitre d’hotel, a green salad will accompany
Orders as soon as possible please, cut of will be Wednesday night, details of delivery to be arranged in person...work/home/the office is all fine. Just let me know.
Until then though, I have some experimenting to do!
Email me: pabloskitchen@yahoo.com (subject: fridaynightdinnerbox)
Or txt me: 021 2414 020
No comments:
Post a Comment