Iron Chef WAYCT - What Are You Cooking Today
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yeah - it's traditionally served with tatties and i'm using king edwards for the mash . . . but you might prefer another type
or you could go for some nice jersey royals, crushed with olive oil, black pepper and spinach
btw . . . sorry i missed your call, was doing this and getting ripped into some nice barolo (hic)
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Calf cheeks, huh? Can't say I've ever had those. What's the flavor/texture like? Seems like it would be tough and need to be cooked a long time to tenderize. Sounds tasty, though.
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Barollo hu?..
checks for a flight as well…
- Mrs G already en route to Glasgow, not caring if nosh all gone as long as dregs of Barolo still available….
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and there it was . . .
shredded some carrot and flash fried in olive oil and garlic, strained the sauce and added some butter to give a gloss, and mashed the spuds with some basil and black pepper
1 spare portion left for the lovely Mrs G and a glass of Barolo to wash it down
Chris - you'll see from the recipe i've cooked the cheeks for about 4 hours at 60C . . . so super tender (as all meat would be with that process) and as G said, the meat is very sweet, extremely tasty
there's probably about a days worth of calories in that plate . . . proper food
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@Geo:
Discovered this on a trip to Alba, Italy. Our Italien host is from this village and he proudly proclaimed it the best wine in the world. Wouldn't go that far but it was good. Good enough to leave us with black teeth at the end of a rather hazy evening involving this wine and some sort of italien homemade brandy/moonshine. Enjoy anyway Geo
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well depends on the barolo bertoni - but that was a big call regardless
but black teeth and a drunken haze . . . that's my journey tonite
and if you need to know - this is the best wine in the world . . .
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Damn, Geo that looks amazing. And if I had paid closer attention when I read the recipe, I would have seen the cook time.
I gotta try this one sometime. Hmmm, where to find calf cheeks…
