Not a reply, just something my SO had never heard of, Pickled Walnuts.
* Exported from MasterCook *
BEEF WITH PICKLED WALNUTS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main dish
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 lb Stewing steak
1/2 lb Ox kidney
4 Onions
1 lb Carrots
6 Pickled walnuts (or more)
2 Bay leaves
3 tb Beef dripping or olive oil
1 1/2 oz Flour
1 pt (scant) light stock
Prepare the meats in the usual way, removing all
traces of fat, gristle and membrane, and cut into
large chunks. Cut the onions into one-eighths. Scrub
or scrape the carrots and cut them into 1/2 to 3/4
inch lengths. Toss with the meats, onions and carrots
in the flour (which should be well-seasoned) and brown
and seal, in batches, in sizzling hot frying pan
barely filmed with dripping or well-flavoured oil.
Transfer to a flameproof casserole. "Wash out" the
frying pan with some of the stock and add it to the
casserole. Add the rest of the stock, 2 tablespoons
juice from the jar of pickled walnuts and the bay
leaves. Season with salt and pepper and bring to
simmering point. Cover and cook at 300 F (150 C) gas
mark 2 for about 3 hours until the meats are very
tender and the gravy is deliciously rich.
Add the quartered or sliced walnuts to the beef. Check
the stew for seasoning and cook for about 15 minutes
more before serving.
Source: Philippa Davenport in "Country Living"
(British), January 1988.
PS: I must add that Pickled Walnuts were an addiction as a child; usually got into the jar before my mother could use them, ate 1/2 of them at least, and plead innocent. I must of had a good mother, she believed me, I think! |
