OMG ! Purelife!!!
Jumps up and gives you a big bear hug...
Big Hugs Girl, you have been missed, & it is nice to see you.. Please find more time to post with us... I hope all is well with you.. how is work for you ? how's the little one ? how are you doing? how is your husband ? how's the house ? I got millions of questions, I just don't know what to ask..
roast is in the oven.. =) in a couple of hours dinner will be served. Since I am serving this on Grilled garlic toast there will be no potatoes or rice.
I am making a beef and mushroom gravy from the Roasts fat..
I will be using Portobello Mushroom caps ( spelling ?) diced up & I will put it in to the gravy during the last 15 minutes.
In a separate pan add milk and beef stock or water and a beef bovrol packet. add flour and the roasts juices & those fat trimmings you cut off and saved now bring it all to a boil on high, lower to a medium heat and reduce stirring often till it gets to the desired thickness (about 5 to 8 minutes) then lowered to low and let simmer to stay warm. it should get a thick layer on top... While the roast cools in its own juices, use a large fork to pierce the roast to let the juices out, let it cool 5 to 10 minutes...
When all is ready, Slice thin and serve on top of your grilled garlic toast.. add 1 to 2 table spoons of the beef and mushroom gravy.
add any of the roasts left over juices to some soya sauce and a small side dish for dipping the garlic toast in if people wish.. I myself like to eat the roast and the toast at the same time.. =)
Served with a heaping side of Steamed Corn & Carrots..
You can add Rice or mashed potatoes.. but you dont need them because of the carbs and starchs in the garlic toast..
of you are like me you add a bunch of whole cherry tomatoes served chilled on another small side dish so as not to cool the hot veggies or roast..
lunch today was
2 thumb sized pieces of chicken cordon blue
6 oven baked till golden crisp hot wings as an appetizer
and 2 thick slices of French bread with garlic butter grilled golden brown
veggies were thick slices of tomatoes served cold..
and about 90 minutes till supper will be ready.. and another 15 minutes before I need to marinate the roast again. I will probably cover with tin foil for the last 30 minutes to keep the outside from becoming over cooked. i could choose to turn the oven down. but i like my roast beef Medium to well done.. and it is a fine line.. it can very easily become to dry.. i want this moist juicy.. and tender..
god i love to cook.. i only wish I was a good one...
