Tuesday, 8 July 2025

Roast Brisket with Redcurrant Juice

Brisket is a difficult meal for July, so this was lightened with redcurrrant juice and roasted tomatoes.

To celebrate Flora's term ending I cooked a rolled brisket from Tom's farm.

Largely following the River Cottage recipe I made it less autumnal by adding half a pint of juice from our redcurrants and two tablespoons of (a third of a jar) of Sainsbury's slow roasted tomatoes.

Ingredients

  • Rolled brisket 1.5kg
  • Potatoes
  • Carrots
  • Onions
  • Celery
  • Garlic (ours)
  • Dried thyme, salt, pepper, fresh bay, fresh thyme, marjoram
  • 1 teaspoon of English mustard
  • A cup full of red wine
  • Half a pint of redcurrant juice

Flat roast for 30 minutes at 220°

Remove from oven, allow to cool for about 10 minutes, removing fat that has run out

Stab and add garlic, also to both ends of the roll

Wrap and roast in a new pan slowly for two hours at 150°

Prepare vegetables, I tend to microwave in order of cooking time and add to new pan.

Roast the vegetables on high as you prepare and add them in order, tomaties last.

Unwrap the joint, remove any additional fat that has drained out.

Add joint ontop of vegetables (on a bed of the herbs) and poor over the redcurrant juice, any non-fat juices saved, mustard, red wine (mix separately before pouring).

Cook hard, possibly covered, for 20 minutes.

Serve with greens and red wine.

Largely successful, with a fantastic flavour, but a bit dry and chewy. Maybe cook in foild for another hour, or casserole after roasting.

Tuesday, 17 June 2025

Pan fried bream with Mediterranean tomatoes and cold courgette salad

Ingredients

Hot

  • Two headed and scaled sea bream
  • 16 black olives
  • 12 cherry tomatoes
  • One red onion
  • A lemon
  • Sunflower oil
  • Thyme
  • Oregano

Cold

  • One medium courgette
  • Half a kohlrabi
  • A cup of frozen petits pois
  • Three spring onions
  • Mint
  • A clove of garlic

The bream had been bought from the fishmonger at Aberdovey, and kept frozen since then.

Fillet the fish and marinade for thirty minutes in juice of the lemon with olive oil, half the herbs and black pepper.

Cut courgette longitudinally and use a peeler to shave courgette into strips.

Chop kohlrabi into one centimeter cubes.

Add the petits pois still frozen

Make a dressing from olive oil, balsamic vinegar, a teaspoon of wine vinegar, the mint and garlic finely chopped.

I added spring onions, but would not do so again.

Chop red onion and cut tomatoes and start to fry in olive oil, then add black olives and some of their brine.

Fry the fish hard in hot sunflower oil.