CS - Wednesday, January 26, 1983 - North Shore News

El food

An innovation in pot roast

WE’VE BEEN hanging
over this hot stove
together for quite a
while, now, and you've
surely guessed that the
dishes I most like to
make and describe are
the slow-cooking easy-
going fragrant things

like stews and spaghetti |

and sensual

. Pot
—belones te thattet, and

Sauce

I've got a great one to_

tell youabout.. =  _ - =

A new recipe came to
hand, called “Catalan”,
which to me smacked of
Iberian peasantry, without
my actually being asked to
point to a map. It had some
unusual and very workable
ingredients, and the whole
thing won applause. A good

the
kitchen
ranger

by Eleanor
Godley

RECIPE WINNER
This creamy Irish Liqueur is home brewed

The winner of our recipe
contest this week is Mrs.
Jean Preece with her recipe
for Imsh Cream (Bailey's).
Ms. Preece wins a voucher
for $10.00 worth of meat of
her choice from NORTH
SHORE QUALITY
MEATS. 1406 Lonsdale
Avenue, North Vancouver,
B.C... or LYNN VALLEY
MEATS, 1243 Ross Road.
North Vancouver, B.C.

You could be our next

winner. Send your fayorite
recipe to the North Shore
News Recipe Contest, No.
202 - 1139 Lonsdale Avenue.
North Vancouver, B.C. V7M
2H4. Be sure to incolude
your telephone number.

IRISH CREAM
(like Baileys)

1 cup Insh whiskey
cup cream

BUDGET CONSCIOUS PRICES

upet
\ouy

Crisp & Crunchy
Fleid

CUCUMBERS
86°.5. 39°

IMPORTED

Juicy California Navel

ORANGES

S5° nx. 4m.[°1.00

73 “ kg.

Extra Large Beefsteak

TOMATOES
86% no.

IMPORTED

HO Grotden Detc tous of Me tatoos

APPLES

MIX OR MATCH

Prices effective: Jan. 26-30/83

39% in

Sweet & Tender

SUGAR PEAS
3.945. *1.7920.

IMPORTED

Large Imported

BAKING
POTATOES

35% ne. Sim/79°]

3m. /99°

part of its success lay in the
particular cut of meat,
though, and this hke the
recipe was new to me. It was
called “outside round steak”,
but it looked nothing at all
like steak and it was cuddled
up to the “blades” and
“chucks” and “rumps” and
was just the right size —
about three pounds, so for
two people you can count on
some left over. It had vir-
tually no fat. The out-

was that when it was carved

_it sliced beautifully —_ so

many pot roasts will crumble
and break up — and it was
tender. Marvellous on Day
Two with fried potatoes.

The great flavour was
produced thus: a sort of thick
marinade was painted all
over the meat and alowed to
stand for an hour. (Next time
I plan to stab it all over to

300 ml condensed milk
}etbsp. liquid) chocolate
syrup

-though,-

encourage penetration.) The
marinade was made by
putting 4 tbsp. (60 mL) of oil
into a cup and then mashing
and blending into it a garlic
clove, % tsp. (1.25 mL) of
marjoram, % tsp. (3.75 mL)
of salt, some pepper and |
tsp. (5 mL) of cinnamon. As
well, ‘4 tsp. of ground
cloves and 1 tbsp. (60 mL) of

parsiey.
Actually, when I make it
the second time | will in-

the oil for cooking chopped
green pepper and chopped
onion, one of each, and you
won't want it smoking. When
the roast’s brown all over,
lift it out, do the pepper and
onion, put the meat back
and pour over it 1 cup (250
mL) of red wine, 1 can of
tomatoes, and 1/2 cup (125
mL) of orange juice. Cover
the pan tightly and cook on
low heat for 3 or 4 hours,
when the meat should be

vast

--erease those scasonmegs
like that sort of Middle East

flavouring, and I think the
marjoram and cloves and
garlic could all be doubled,
and the parsley, too.

About four hours before
dinner-time, heat 4 more
tbsp. (60 mL) of oil in a
Dutch oven (you simply
must have one) and in this
brown the roast. Don't have
i too hot ... you want to use

3 eggs
Put all in) blender and
blend for two minutes

SLs

PARK ROYAL .
The Centre of Attention

tender.
You'll have a lot of lovely

grayy. so if you shake up _

— we skipped that, but if
you like them it would be
interesing, I think. A great
dish for your repertoire.

Pitch-in and

flour and water in equal
parts in a hdded jar and
bring the gravy to the boil it
wil thicken nicely. Best to
have rice or mashed
potatoes, something to sop
up with. Oh, you're sup-
posed to put a cup (250 mL)
of pimiento-stuffed olives
into the gravy at the end, too

Keep in fridge for one
week (if you can) and shake
daily

985-9541

1227 Welch, N.V.

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SALE
THUR, FRI,
SAT, SUN

THIS WEEK’S
SPECIALS

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PRACTIC
by Grange

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ooue_e - 349.95
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tea |

Le See we

B42 West 15th, N.V..

neat Beaver Lumte

980-6715