Raspberry Roulade

Lesley Holdship - Home Economist, Food Stylist & Recipe Writer

blast from the past!

Wed, Jan 13 2010

Today I cooked more of those beef fingers I wrote about a few months ago. I get them from a lovely butcher in a food hall in Cornwall. Tucked away just next to a Macdonalds and a petrol station is a great place called Kingsley village. Not only do they have a terrific food hall but they sell local pottery, art and surfing clothes. Upon leaving Dads house, we stop for petrol and a peruse! For our journey home a roast pork and stuffing baguette is in order! In return for £2.95 you will hold in your hand the most delicious sandwich. And so reasonable in this day and age. A 10-12 inch baguette stuffed with local roast pork and the most amazing crackling. Also on the menu is salt beef or homemade sausages. Seriously, if you are on the A30 in Cornwall, come off at Fraddon in the St Austell area, for a really brilliant experience.
Anyway the point of me putting pen to paper was to talk about these beef fingers. I actually
made something I have always wanted to today and that is scotch broth.
Cook the beef fingers for about 2 hours with some vegetables in water to make a flavourful stock. Chop an onion, 2 carrots and 2 sticks of celery. Soften in a large pan then add about 2 litres of the beef stock along with the bones and meat. Introduce 150g pearl barley, 3 bay leaves and some sprigs of thyme. Season really well then cook for 1.5 hours until the barley is soft. Serve with some chunks of crusty bread and some Mull of Kintyre cheddar. Wowsers!
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