Sigmunds meat stew: Ingredients: 1.5 kg of meat (either lamb, beef, or a mix of both) 2 jars of Dolmio bolognese sauce. 1 garlic (diced-ish). 1 onion (diced-ish). What can only be described as a sizable amount of the following spices: oregano, basil and rosemary. 2 red chilli peppers (diced-ish). 2 cans of red kidney beans (fluids excluded). 2 cans of sweetcorn kernels (fluids excluded). 10-20 mushrooms (depending on type of mushroom(s)). 1 tomato (sliced in 6). 1/2 cucumber Cooking procedure: 1: dump everything except the mushrooms, cucumber and the tomato in a large kettle or slow-cooker. 2: cook on low heat for 7 hours. 3: after 7 hours, fry up the mushrooms and tomato slices in a frying pan on high heat. Turn the heat off the stew. 4: dump the mushrooms and tomato slices in the stew. 5: slice up the cucumber, and dump it in the stew. 6: serve. Serving: This amount will satisfy the gastronomical needs of myself and 1 like-minded, equally large individual. I assume that translates to 3-5 normal people. The stew is best complimented by fine single malt Scottish whiskey and beer, but the former can be replaced by almost any other type of whiskey, in a pinch. Wine is however not to be consumed with this dish, as that would be an abomination. Wine has its place, but that place is not with my stew. Each individual is served his or her portion in a bowl, and is expected to consume the dish by the use of a spoon. Use of other types of cutlery is permitted, but hardly encouraged. Contrary to popular belief, it is NOT served in a communal trough, and whether it can be eaten with ones fingers is NOT up for debate. I cannot stress this enough. Enjoy.
Posted on: Mon, 13 Oct 2014 07:55:25 +0000
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