Thursday 20 June 2013 04:11 UTC
A place for gourmet aviators. Musicians are also welcome.
Moderator: Dave W
Actually, far from it. It was pretty tender. Somewhere between sirloin and rump.
Flavour was along the lines of venison with a definite hint of something like liver - very nice.
I ended up pan-frying it, then deglazed with r/wine and added redcurrent jelly for a sauce. Did potato cakes and green beans to go with.
Will be having again next time I fine myself in a Lidl.
We both know it's not your fault
That doesn't mean I'm not blaming you
Bearnaise sauce. I wouldn't necessarily recommend it, but the Swedes put it on pretty much everything.
For the jelly thing, I'd recommend "lingon sylt", or lingonberry sauce. I think Ikea have it.
Lingon is also the thing they serve with meatballs. You may find Swedish cooking not particularly diverse...
Who is online
Users browsing this forum: No registered users and 2 guests
Login / Register