I hate vegetables..lol..but this I like..so if a pure meat eater as myself
can like it it is a good thing.

KROM


"RodS" wrote in message ...

Sorry mate nothing you could do to broccoli could make me it it :-)
Saw the other day that it is actually unopened flower buds and I'm not
keen on eating flowers :-)


On 12/05/2011 7:03 AM, KROM wrote:
> for a few months I've been tinkering with making broccoli taste like
> potato and cook cheap meat cuts into a tasty dish with a gravy like
> sauce all no carb.
> I also wanted it to be a one pot dish.
>
> first was the meat...my local shop sells what it calls soup
> bones..usually what's left after making boneless country ribs..so think
> thick cut pork chops and T-bones with less meat.
>
> you can use any meats really but the bones add a great deal of flavor
> and natural gelatin and are usually very cheap..I would even if not
> eating them add them to make the dish better and removing and feeding to
> a pet or person like me who enjoy gnawing on bones..lol
>
> I start by putting olive oil in a high sided fryer..but any deep pot
> with a lid will do such as a Dutch oven or anything that can used stove
> top and has at leas a five inch depth.
>
> sometimes I add a pat of butter to flavor the oil..olive oil is buttery
> to start so it is a old movie theater trick..tiny bit of butter to olive
> oil make you think its all butter.
>
> I first fry the meats with salt and pepper and spice I like such as
> rosemary and cook until well browned..I then add chopped broccoli
> including the stems as they become wonderful in this dish.
> then I add a cup of chicken stock and a cup of beef stock and cover and
> let cook 30-40 minutes
>
> I make sure to stir a few times to ensure the liquid covers the broccoli
> so it can absorb the flavors and become tender.
>
> I remove the meat and broccoli and reduce the liquid and add a half
> teaspoon guar gum and teaspoon unflavored gelatin powder.
>
> I reduce the liquid until it becomes the desired consistency which for
> me is turkey gravy thick.
>
> guar gum alone leaves a weird mouth feel and the gelatin adds a
> wonderful mouth feel.
>
> I learned the gelatin trick from Americas test kitchen and they were
> right.
>
> this makes the reduces stock glossy and delicious as is you made stock
> for days and spend hours reducing and babying it.
>
> I pour the sauce over the meat and vegg and enjoy.
>
> as you can imagine its easy to mod this recipe to include things like
> carrots and leeks etc.
>
> I did these exact same steps but added Chinese flavors to the stock and
> splenda at end and it was as good as any restaurant I've been to.
>
> one pot..easy..delicious
>
> KROM
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=m=(_)=m=
RodS T2
Australia