OK, so on occasion, I cook a bit… but I’m more ‘self taught’ than classically trained – so I tend to just make something with whatever is lying around.
Most of the time, it works out; on the odd occasion, I knock it out of the park.
The problem with the way I cook, is that I never remember what the hell I did to get there – so my meals suffer from ‘never the same taste twice’.
Last night, I made a fantastic hearty beef and mushroom broth that I wouldn’t mind making again at some point – so this is my attempt at documenting the recipe…
2 x Large sweet onions (sliced) 1lb x mushrooms (roughly chopped into 1/4 or 1/6) Butter (enough to fry up the onions) A tsp of thyme 3 or 4 bay leaves A handful of chopped cilantro A couple of garlic cloves, chopped Salt & Pepper General purpose flour (about 1/4 cup per liter of bouillon) A fistful of pearl barley Beef bouillon ("Better than Bouillon" preferably)
- Fry up the onions, garlic, thyme and bay leaves in the butter until they start to caramelize and begin to turn brown (about 25 minutes)
- Remove the bay leaves
- Sift and slowly stir in the flour into the onions
- Continue cooking the onions (and stirring occasionally) for another couple of minutes
- Bung everything else into the beef broth and put on a low rolling boil for about an hour
And thats it. I didn’t say it was hard!