"Svend" (svend)
01/16/2018 at 03:33 • Filed to: None
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5|
"Svend" (svend)
01/16/2018 at 03:33 • Filed to: None | 3
| 5 |
‘Smashed’ Marabel potato, boiled then baked seasoned with slat and olive oil, ostrich steaks seasoned and fried for two to three minutes each side, accompanied with mangetout tossed in butter.
pip bip - choose Corrour
> Svend
01/16/2018 at 03:51 |
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ostrich steaks, never heard of them?
how do they taste?
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Svend
> pip bip - choose Corrour
01/16/2018 at 04:03 |
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They taste great.
It’s not a very fatty meat so over cooking will really dry it out, just sear and cook on each side for two/three minutes.
It’s a beefy texture and a very flavourful meaty taste.
AestheticsInMotion
> Svend
01/16/2018 at 04:23 |
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Have you tried hasselback potatoes? Made ‘em for the first time last week and it was love at first bite
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Svend
> AestheticsInMotion
01/16/2018 at 04:38 |
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Ye’, love a good hasselback potato, great with grated cheese and coleslaw.
The trick is to brush melted butter every ten minutes or so and a light dusting or sea salt.
If you can get Marabel potatoes, give them a go, it’s a very smooth buttery potato.
Potato anna are good too but more fiddly.
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Svend
> AestheticsInMotion
01/16/2018 at 04:46 |
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Another nice one is to boil some new potatoes, then when you’ve done your steak, drain the potatoes and then roll them around in the meat juices for a couple of minutes or so.
