tag:blogger.com,1999:blog-753634250364329938.post2815488484801527338..comments2024-03-04T07:13:28.359-08:00Comments on James Walsh Food And Movie Diary: Steak Salad, Roesti Potatoes And Rhubarb Chutney.Anonymoushttp://www.blogger.com/profile/05052316359986870416noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-753634250364329938.post-90475939082549801402009-04-28T02:17:00.000-07:002009-04-28T02:17:00.000-07:00I also love rhubarb tart but I can't seem to get i...I also love rhubarb tart but I can't seem to get it to stay in pieces. It always disappears into liquid on me. Hard to believe I spent a year in the pastry dept.Anonymoushttps://www.blogger.com/profile/05052316359986870416noreply@blogger.comtag:blogger.com,1999:blog-753634250364329938.post-19987171065581313262009-04-28T01:57:00.000-07:002009-04-28T01:57:00.000-07:00thanks for that Jim. Thats why I never buy steak. ...thanks for that Jim. Thats why I never buy steak. I do like the convenience of cooking everything together, so might try it with chicken or pork on Thursday for Rita's weekly visit. Thanks also for the rhubarb recipe. Paddy loves it just stewed with sugar, but I will surprise him with the chutney. Will let you know what he thinks of it.Evelynhttps://www.blogger.com/profile/01995996032055478480noreply@blogger.comtag:blogger.com,1999:blog-753634250364329938.post-28628859882186504492009-04-27T02:01:00.000-07:002009-04-27T02:01:00.000-07:00I am not surprised that your steak was tough. I ho...I am not surprised that your steak was tough. I hour and twenty minutes is much too long for a steak and sirloin is not the ideal piece of meat to braise like that. It is better to grill it and serve it medium or cook it in a sauce. <br />When I did the pork I think it was only in the oven for 20 minutes or so and then I let it rest for a while.<br /><br />But don't give up This is a great way to cook meat especially pork , chicken and fish. It doesn't lend itself well to beef. Try a chicken until you get used to the dynamics of it but keep the top flap of the aluminum paper loose so you can check it from time to time. Put some capers in with your chicken if you like them. Capers and lemon. Maybe I will do that in the next few days.Anonymoushttps://www.blogger.com/profile/05052316359986870416noreply@blogger.comtag:blogger.com,1999:blog-753634250364329938.post-40657365424326570192009-04-27T01:50:00.000-07:002009-04-27T01:50:00.000-07:00There is the recipe for the chutney. I was very pl...There is the recipe for the chutney. I was very pleased with the one I made but I made a few changes. You can do what you wish of course but this is what I did. I haven't seen a recipe yet that I can trust. Maybe that is why I am still single. <br />I did all of the things in this recipe but did not measure them. Instead I added the ingredients as I interpreted them. Leave the cinammon stick in while it is cooling as it will give it a lot of flavor. <br />I added a little cumin, a bay leaf, I substited rasins for the currants because they plump better and I added some dried but not too dry cranberries. When it was all done I chopped up a jalapeno pepper and added to it while it was cooling. I also added some shredded lemon zest. <br />So there. It turned out very well and I am sure that your creativity will kick in too and you will find things to add. <br />Be sure to balance out the sugar and the moisture to get that sticky chutney effect.Anonymoushttps://www.blogger.com/profile/05052316359986870416noreply@blogger.comtag:blogger.com,1999:blog-753634250364329938.post-50302514588937367342009-04-26T03:08:00.000-07:002009-04-26T03:08:00.000-07:00love it jim.love it jim.grahamerhttps://www.blogger.com/profile/04502017598816202233noreply@blogger.comtag:blogger.com,1999:blog-753634250364329938.post-44037859934510541812009-04-26T02:59:00.000-07:002009-04-26T02:59:00.000-07:00hi Jim. I tried the porksteak with veggies in tinf...hi Jim. I tried the porksteak with veggies in tinfoil a few days ago, used sirloin steak instead of pork, and put in celery as I had no fennel bulb. It was a bit tough for 2 oldies with questionable teeth. Should have given it at least 2 hours instead of about 1 hour 20 minutes. I hardly ever buy steak, it is usually tough, but the local supermarket was selling it half price that day. <br />I have rhubarb in the garden, how about the recipe please.Evelynhttps://www.blogger.com/profile/01995996032055478480noreply@blogger.comtag:blogger.com,1999:blog-753634250364329938.post-28034315911031324002009-04-26T00:38:00.000-07:002009-04-26T00:38:00.000-07:00the rosti has similarities to the old traditional ...the rosti has similarities to the old traditional Boxty that all the Irish farmers wives made but the water was squeezed out of potatoes before cooking. Never made it but read about it. Hope you enjoyed this after your cold porridge!Anonymousnoreply@blogger.com