… Bubble & Squeak Mash, Red Onion Gravy
Ok so this one was also over a month ago. What I know is that this was one that I have been looking forward to cooking since I started this project. It’s just that the pool of people who I know will enjoy the meal and not turn their noses up at liver is quite small. Cooking this for my brother seemed ideal. And while he may not be 100% sold on the idea of liver, it was more than made up for by he offer of a bit of fillet steak. My, supposed “vegetarian”, house mate, Gavin also ate this …
If I remember rightly, which is not guaranteed at all, the steak was cooked quickly and rested for a suitable period of time and beautifully pink in the middle.
If remember rightly the onion gravy was good. It was very good. It was far too good to be able to be made it ten minutes. Yet it was made in ten minutes.
If I remember rightly the small amount of the onion gravy that was left was used as part of the gravy for the massive roast lamb dinner I cooked for lots of my friends the next day.
If I remember rightly I couldn’t get Brussels sprouts for the bubble and squeak and so I used a savoy cabbage.
I do remember that this was nice. It was fillet steak – cooked very well (I don’t always cook steak well). And it was calf’s livers – I like liver – I really like calf’s livers. Oh and by the way when I say well I don’t mean well, as in well done, I mean cooked properly – dark and slightly crispy on the outside and very pink and juicy in the middle. And it seems that I did it in not too bad a time. So a good one all in all.
Who with: Gordy and Gav
How long: Fifteen minutes and forty seven seconds
