This could almost be a stir-fry dish, simple chicken stew made with the left over braising liquid of the ox-tail of a few nights ago along with some fresh vegetables like carrots and celery, the one thing I should have added was some peas, next time.
Well it’s been a whole year of “What’s for dinner”, so to celebrate we had my favourite, beef tenderloin with Cremini mushroom and veal stock sauce. The starch is Rosti made from scratch, pretty easy to do with the right tools, and some boiled carrots.
This is a very tasty but simple dish to prepare, totally a fabric of my imagination. Braised ox tail is shredded and then the sauce is made from sautéed fennel and onion and the shredded meat along with some of the braising liquid. Although you can’t see it, there is polenta pan fried in rosemary olive oil, under all that ragu. This is great on a cold and windy winter night. There is also a side of steamed green beans.
Chicken Marsala, my wife and I never get tired of this, paired with polenta the traditional way, i.e. no instant polenta or polenta in a tube, just lots of elbow grease. Included in the polenta: goat cheese, milk, chicken stock and Parmigiano-Reggiano, served soft. The veg is medallions of zucchini sautéed in balsamic vinegar and white wine.
Brom Lake duck breast cooked medium rare served with a thick brandy cream mushroom sauce. Accompanied with couscous cooked in chicken stock steeped with red bell pepper and cilantro; finally, some sautéed asparagus in butter and white wine.
