Food and inspiration

I’ve noticed that the tiny whale prefers food items that don’t contain any meat. I still feed him everything but there is a clear preference. I myself keep noticing that I too am moving away from all the meat I dislike, like poultry and pork. I’ve never liked poultry and pork is only ever good when it’s straight from the barbecue. So I’m currently in the process of eating what’s left in the freezer and won’t be restocking the meat drawer for a while. I like beans and I do like red meats so that will be the staples for my protein intake.

As for Le Pudge, he cannot deal with beans so he will continue eating a well rounded diet until his little stomach can process foods that are a bit heavy and then he himself can choose what he eats and doesn’t eat.

This isn’t a declaration of vegetarianism, but rather a note for myself to remember that as an adult I do not have to eat eggs when I find them utterly disgusting. I do not have to force myself to try to like chicken when I haven’t done it ever in my 32 years of eating.

I need to learn even more about veggie based protein so that my diet doesn’t end up lacking a basic part. But no, I am not giving up seafood, fish or red meat. A nice steak beats most things in terms of flavor and overall food experience, if you ask me. But the other stuff, the white meat, I will leave for those who appreciate it.

I’ve also come to the conclusion that beetroot may be a food of the gods. A rekindled flame. Now to learn everything there is to know about food pairing, but I fear everything might be good with le beets.

That dish might be the start of a revolution in this home. Too much goodness on one plate.

Campbell of Sweden

Roast beef aka the Sunday roast

Top left to bottom right is how it’s made and how we’ve eaten it over the course of a few days.

I like a nice slab of meat with potatoes and other vegetables. So a Sunday roadt seemed like a good way to start off this food year.

I began by first washing the beef off with some cold water than put salt, black pepper, thyme and rosemary on the beef and rubbed each side to let the flavors set. Then I fried it on high in a frying pan with a lot of butter and a couple of crushed cloves of garlic to let the meat get some color and to release some flavors. After which I put it in an ovenproof dish with the vegetables.

We had potatoes (two kinds), carrots and red onions for a side dish. I just chopped the vegetables in big chunks and mixed them with some salt, pepper, rosemary, thyme and a few cloves of crushed garlic. When the meat was in the ovenproof dish I poured over the vegetable mix and put it in the oven at 175 degrees celsius for an hour.

After an hour I made a stock containing two lamb flavored stock cubes, some black pepper and 3-4 bay leafs. I let that come to a boil before pouring it over the meat and vegetables and put the dish back into the oven for another hour. I had to keep the meat in there for that long due to not being allowed to eat meat that’s not cooked all the way through but I suggest that you take the meat out after a half hour the second time in the oven.

When all was done I let the meat rest while I made a sauce with the stock that was in the dish. I reduced it on the stove with some Japanese soy and some mustard.

Yesterday we had roast leftovers and we made a tzatziki inspired salad with two carrots, 3/4 of a cucumber, 5 cloves of garlic, loads of salt and black pepper and sour milk. Some prefer yoghurt but I find it too creamy. And with that some boiled potatoes.

Delish!

Let me know if you make roasts how you season and tweak them!
Mrs. Campbell