I made these tacos today and was going to wait until Monday to show them to you, but they were so fabulously delicious that I just had to show them to you today! I just know that if you love tacos and you love chicken you will want to be making these for your family tonight!
(canadatrip.co.uk)
Remember, Remember the 5th of November.
Tonight is Bonfire Night. A yearly event, on which we here in the UK comemmorate the capture of a mercenary named Guy Fawkes, who infamously tried to blow up Parliament back in the year 1605. His plot failed of course, and he was caught, tortured and executed summarily. Ever since then, every year on the 5th of November, people all over Britain gather together to celebrate this event in style.
Portrait of Guy Fawkes
For weeks now, children and grown ups have been gathering refuse and combustables in order to create a huge bonfire, as well as creating dummies, which are called "Guys," to throw onto the top of the bonfires. Some children even keep up an old tradition of walking in the streets, carrying "the Guy" they have just made, and beg passersby for "a penny for the Guy." The kids then use the money to buy fireworks for the evening festivities.
On the night itself, Guy is placed on top of the bonfire, which is then set alight; and fireworks displays fill the night sky. It's a much bigger night over here than Halloween is.
Traditonally, there are special treats prepared to go along with Bonfire night . . . baked potatoes, sausages, hot soups . . . cinder toffee. It's all good, and hearty fare . . . designed to warm even the most chilled noses, fingers and toes.
Funny how food eaten out of doors and next to bonfires always tastes pretty wonderful isn't it?
Or is it only me who thinks this???
*Cabbage Soup with Cheese*
Serves 4 to 6
Printable Recipe
My goodness but this is tasty. Just perfect for these cooler autumn nights when one has been out and about in the chill. Makes a sturdy lunch, and a delicious light supper, especially when accompanied with some crusty bread or homemade scones!
8 ounces streaky bacon chopped
1 medium onion, peeled and chopped
1 bunch spring onions, chopped
1/2 head of cabbage, coarsely chopped
2 large potatoes, peeled and diced
2 1/2 pints chicken stock
1 tsp dried parsley
1/4 tsp dried chervil
1/4 tsp dried tarragon
1/4 tsp dried chives
salt and freshly ground black pepper to taste
4 ounces emmenthaler cheese, grated
4 ounces strong cheddar cheese, grated
6 ounces double cream
1/2 tsp dried dill tops
a few dashes of tabasco sauce
Heat a large saucepan over medium high heat. Add the bacon and cook, stirring, until partially crisp. Scoop out with a slotted spoon and set aside. Add the chopped onions and cabbage to the drippings. Cook and saute for about 5 minutes, or until the onion is soft, stirring occasionally. Add the potatoes and chicken broth. Stir in the parsley, chervil, tarragon, chives and potatoes. Bring to the boil. Immediately reduce the heat to low, and simmer for 30 minutes, or until the potatoes are quite tender. Just before serving add the cheeses and cream. Stir to melt the cheese and heat without boiling. Add the bacon, dill and tabasco sauce. Taste and adjust seasoning as necessary. Serve hot. Do Not Boil.
*Cheddar and Chive Scones*
Makes 12
Printable Recipe
These are very easy to make and are very tasty. I like to use a good strong cheddar. I have also used Stilton in the past with excellent results. Delicious split and toasted and spread with butter, or cold and filled with ham and pickle for a tasty picnic lunch!
12 ounces self raising flour
1 1/2 tsp baking powder
pinch salt
2 ounces cold butter
1 1/2 tsp dry mustard powder
1 TBS freshly grated Parmesan Cheese
1/4 cup finely snipped fresh chives
5 ounces cheddar cheese, grated
250ml of milk
a few bits of extra cheese for sprinkling on before baking
Pre-heat the oven to 210*C/425*F. Line a baking sheet with parchment paper, and set aside.
Measure the flour, salt, mustard powder and baking powder into a bowl. Whisk well together. Add the butter and rub it into the flour with your fingertips until it resembles fine bread crumbs. Stgir in the Parmesan and Cheddar cheese and the chives. Stir in the milk with a fork, just to form a soft dough. Turn out onto a lightly floured surface and give it a few turns. Pat out 1/2 inch thick and then cut into two inch rounds with a sharp cutter, giving the cutter a sharp tap, straight up and down. Don't twist the cutter unless you want lopsided scones. Place onto the prepared baking sheet. Brush with a bit of milk and then sprinkle with some extra cheese.
Bake for 10 to 12 minutes until well risen and nicely browned. Remove from the oven and serve.
I've been working hard on this post and what you will see here today is the whole Christmas Feast! I thought I'd put it up a few days before Christmas so that if you need to pop to the shops to pick up some last minute ingredients you will have plenty of time to do so!
Other than what you see here, you only need a tasty Brussels Sprout recipe and some delicious carrots to make your meal complete! Perhaps some tasty dinner rolls. Tune in tomorrow for the Dessert Edition!
*Roast Turkey with Sage and Onion Butter*
Serves 8 with leftovers
Printable Recipe
Moist and delicious turkey with traditional flavours.
15 1/2 pound fresh turkey
2 onions, peeled and halved
1 lemon quartered
sea salt and freshly ground black pepper
2 1/2 ounces soft butter (a generous 1/4 cup)
3 TBS finely chopped fresh sage
2 TBS plain flour
200ml (7 fluid ounces) Marsala wine
(can use Madiera)
14 to 18 fluid ounces of hot chicken stock (a generous 2 cups)
1 dessertspoon of cranberry jelly
Heat the oven to 170*C/325*F/gas mark 304. Place the turkey in a large roasting tin. Tuck 3 of the onion halves and the lemon into the cavity. Season inside well with salt and pepper. Cover the roasting tin tightly with foil, making sure you leave plenty of space for the air to circulate around the turkey, but making sure the foil is tightly placed so that no steam can escape. Roast for 4 hours.
While the turkey is roasting, finely chop the remaining onion half and mix it with the butter and sage. Remove the turkey at the end of the 4 hours. Increase the oven temperature to 200*C/400*F/ gas mark 6. Brush the turkey all over with the sage and onion butter. Return to the oven and roast for an additional 45 minutes, uncovered, until crisp and golden brown. Transfer to a serving platter and loosely tent with foil to keep warm. Allow to rest for half an hour while you make the gravy.
Tip the juices out of the pan into a bowl. Allow to settle. Skim any fat off the top, reserving 2 TBS of it. Place the 2 TBS of fat back in the roasting tin. Place the tin over medium low heat. Cook and stir to scrap up the solids from the bottom. Stir in the flour, continuing to scrape the bottom of the pan for about 2 minutes. Add the marsala or Madiera and bring to the boil. Measure the reserved turkey juices. You should have about 500ml (about 2 cups). Make up with hot chicken stock to give you the required amount. Pour into the tin with the cooked flour. Cook and stir, bringing it to a boil. Reduce the heat and simmer for several minutes, then whisk in the cranberry jelly. Keep warm until ready to serve.
*Sage, Chestnut and Apple Stuffing*
Serves 14 as a side dish
Printable Recipe
Deliciously moist with plenty of sausagemeat!
olive oil
1 large free range egg
1/2 bunch of fresh sage leaves, picked and chopped coarsely
about 125g of soft bread crumbs (about 2 cups)
750g of good quality sausage meat (a generous pound)
250g pack of vacuum packed chestnuts (about 1 cup)
2 onions, peeled and coarsley grated
2 apples, peeled and coarsley grated
fine seasalt and freshly ground black pepper to taste
Place the sausage meat into a large bowl. Add the bread crumbs and sage. Crumble in the chestnuts and then add the apple and onion. Crack in the egg and a bit of seasoning and then get in there and mix it well together with your hands. I like to shape mine into balls and bake, so that you get nice little balls all crisp on the outside and meltingly tasty on the insides. (Drizzle with a bit of olive oil and roast in a 200*C/400*F/ gas mark 6 oven for 25 to 30 minutes.) Alternately place into a shallow 7 by 11 roasting dish and drizzle with oil, then bake at the same temperature for about 45 minutes until golden.
Note - If you are feeling really indulgent, wrap the stuffing balls in streaky bacon before roasting, using about half a strip stretched for each ball.
*Bacon Wrapped Chipolatas*
Serves 10 to 16 as a garnish
Something I never had before coming over to the UK, but Christmas Dinner just wouldn't be the same without them now. Yes, I've assimilated!
25 thin rashers of smoked streaky bacon
50 small chipolata sausages (thin sausages)
(We like cumberland)
Cut the bacon rashers in half vertically. Wrap each half, stretching it if you have to, around the middle of each chipolata. Place onto a lightly buttered, rimmed baking sheet. Preheat your oven to 200*C/400*F/ gas mark 6. Bake your chipolatas for 25 to 30 minutes, until golden brown and slightly sticky. Taste one to make sure they are cooked through. (Called the cook's morsel and a given, along with those tender medallions of turkey which lay beneath the roast turkey on it's underside. Those belong to the cook too. Hands off!) Serve these along side of the turkey.
*Crispy Roast Potatoes*
Serves 12
Printable Recipe
To save on time you can infuse the dripping with the herb flavours the day before and parboil the potatoes a few hours ahead of time.
150g of drippings or Goose fat (about 1/2 cup)
a few springs of thyme
a few springs of rosemary
10 large floury potatoes, peeled and quartered (King Edwards, Maris Piper)
Sea salt
Preheat the oven to 200*C/400*F/ gas mark 6. Gently heat the drippings (goosefat) in a saucepan so that the dripping melts and takes on the herby flavours.
Put the potatoes into a pan and cover with lightly salted cold water. Cover and bring to the boil. Simmer gently for about 15 minutes, then drain well in a colander. Leave to dry and then shake them up a bit, to give them some rough edges.
Place one or two large shallow roasting tins in the oven for 10 minutes. Remove from the oven and carefully pour the dripping through a seive into the pans, dividing it equally if using two pans. Discard the herbs. Return the pans to the oven for another 5 minutes. Remove from the oven again and carefully add the cooked potatoes, one by one. (The fat will be really hot) Season with some sea salt. Return to the oven and roast for 35 to 40 minutes, until crisp and golden, turning every 10 minutes or so and sprinkling with more seasalt half way through the cooking time. Remove with a slotted spoon to some paper kitchen toweling to drain somewhat and then serve immediately.
*Simple Red Cabbage*
Serves 10 to 12
Printable Recipe
Exactly what it says. Simple . . . but very tasty!
olive oil
a knob of butter
1 tsp fennel seeds, lightly crushed
2 red onions, peeled and finely sliced
3 sprigs of thyme
1 red cabbage,, trimmed and then shredded with a knife into thin strips
300ml of chicken or vegetable stock (a generous cup)
60ml of Balsamic vinegar (about 1/3 cup)
1 dessert spoon of red currant jelly
fine sea salt and freshly ground black pepper
Put a large dutch oven type of pan on top of the stove over medium heat. Add some olive oil, the butter, fennel seeds and slice onions. Add the springs of thyme, then cook, stirring occasionally, until the onions are quite soft and beginning to caramelize. Tip in the cabbage and stock. Bring to the boil, then reduce the heat and simmer, covered, for about 30 minutes. The cabbage should be tender and soft. Tip in the vinegar and red currant jelly. Raise the heat to medium and cook for about 10 minutes longer, until almost all of the liquid has evaporated and the cabbage is sweetly soft and delish. Taste and adjust seasoning as needed. Keep warm until ready to serve.
*Bread Sauce*
Makes enough for 12 servings
Printable Recipe
Another delicious side dish that can be made ahead of time. Just reheat iin a pan, adding a little bit more milk to thin if necessary.
1.2 litres of semi skimmed milk (2%) (6 cups)
1/2 onion
1 bay leaf
10 cloves
a few springs of thyme
250g of fresh white bread crumbs (about 4 cups)
freshly grated nutmeg
fine seasalt
Place the milk into a large saucepan along with the bayleaf, onion, cloves, and thyme. Bring to the boiling point, then reduce the heat and simmer on low for about 10 minutes. Strain the milk into a clean pan, discarding any solids. Stir in the breadcrumbs and cook gently for 10 to 15 minutes. Season to taste with freshly grated nutmeg and some fine seasalt. If you like a thinner sauce, you can run it through a coarse seive.
*Christmas Chutney*
Makes 4 cups
Printable Recipe
This lovely chutney makes a wonderful gift and is such a lovely change from the usual cranberry sauce. It goes beautifully with turkey, ham or chicken. We just love it.
3 cups fresh cranberries
1 cup sultanas
1/2 cup chopped candied peel
1/2 cup chopped peeled onion
3 cloves of garlic, peeled and crushed
1 cup white vinegar
1 cup water
1 cup white sugar
1 cup dark brown sugar, packed
1/4 cup lemon juice
2 tsp salt
2 whole cloves
2 tsp celery seed
1 tsp ground ginger
1/2 tsp dried chilies
Place the vinegar, water, both sugars, lemon juice and salt into a heavy non-reactive saucepan. Bring to the boil, stirring to help dissolve the sugar. Once the sugar has dissolved add the cranberries, sultanas, candied peel, onions, garlic, cloves, celery seed, ginger and chilies. Simmer gently, stirring often, uncovered for 45 minutes. Pour into hot sterilized jars and seal. Process in a hot water bath for 15 minutes. This will keep for up to a year. You can, of course, just put it into jars for giving away and immediate use, but if you do want to keep it longer, you really must prodess it in the water bath. Enjoy!
I've been working hard on this post and what you will see here today is the whole Christmas Feast! I meant to have it up a couple of days ago so you would have lots of time to pop down to the shops, but hopefully you will have most everything in the house already for these recipes and if you need to pick up anything you will still have time to do so.
.JPG "Hamburger Vegetable Soup")
.JPG "Hamburger Vegetable Soup")
.JPG "Hamburger Vegetable Soup")
- 1 tablespoon of butter
- 1 small onion, peeled & diced
- 2 stalks of celery, thinly sliced
- 1 large carrots, peeled, quartered & thinly sliced
- 1/2 lb of ground beef
- 2 TBS tomato paste (concentrated tomato puree)
- 1 tablespoons of minced garlic
- 1 sweet bell pepper, cored & diced (I used red)
- 1 cup of shredded cabbage
- 1 medium russet potato, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 1 (14.5 oz/420g) tin of diced tomatoes in juice, undrained
- pinch of crushed red pepper flakes
- 3 tsp of Italian seasoning
- 1/2 TBS of sea salt or Kosher salt (plus more at the end, to taste)
- 1/2 tsp of black pepper (plus more at the end, to taste)
- 3 1/2 cups (840ml) of beef stock
- 1 tsp of Worcestershire sauce
- 3/4 TBS white wine vinegar or lemon juice
- 1 tsp of sugar
.JPG "Hamburger Vegetable Soup")
.JPG "Hamburger Vegetable Soup")
.JPG "Hamburger Vegetable Soup")
.JPG "Hamburger Vegetable Soup")
.JPG "Hamburger Vegetable Soup")
Hamburger Vegetable Soup
Ingredients
- 1 tablespoon of butter
- 1 small onion, peeled & diced
- 2 stalks of celery, thinly sliced
- 1 large carrots, peeled, quartered & thinly sliced
- 1/2 lb of ground beef
- 2 TBS tomato paste (concentrated tomato puree)
- 1 tablespoons of minced garlic
- 1 sweet bell pepper, cored & diced (I used red)
- 1 cup of shredded cabbage
- 1 medium russet potato, peeled & chopped
- 1 medium sweet potato, peeled & chopped
- 1 (14.5 oz/420g) tin of diced tomatoes in juice, undrained
- pinch of crushed red pepper flakes
- 3 tsp of Italian seasoning
- 1/2 TBS of sea salt or Kosher salt (plus more at the end, to taste)
- 1/2 tsp of black pepper (plus more at the end, to taste)
- 3 1/2 cups (840ml) of beef stock
- 1 tsp of Worcestershire sauce
- 3/4 TBS white wine vinegar or lemon juice
- 1 tsp of sugar
Instructions
- Measure the butter into a medium/large pot and set over medium/high heat. Once it begins to foam, add the onion, carrot, and celery. (This is called a mirepoix.) Season lightly, then cook for 5 minutes, stirring occasionally.
- Add the ground beef. Season lightly and cook for about 5 minutes, browning and breaking the meat into small chunks as you go.
- Stir in the tomato paste and garlic. Cook for several minutes longer.
- Add the chopped pepper, cabbage, both potatoes, the tomatoes and their juices, crushed red pepper, Italian seasoning, salt, pepper, and beef stock.
- Mix well to combine and bring to a gentle boil. Cover and reduce the heat to medium-low and simmer for one hour, or until the vegetables are tender.
- Add the Worcestershire sauce, vinegar (or lemon juice), and sugar. Taste the soup for seasoning. If needed, add more salt, pepper, sugar, vinegar, or Worcestershire sauce one teaspoon at a time to balance the flavors of the broth.
- Cook for about 5 minutes to meld the flavors.
- Ladle the hot soup into heated bowls and serve. Crackers or crusty bread go nicely with this as does a sprinkle of cheese on top, if desired.
- Leftovers can be stored in the refrigerator for 3 to 4 days and gently reheated. This also freezes well for up to 3 months in an airtight container.
Here I am again! Another Sunday, another Meals of the Week Post. This is the day that I like to share with you all of the delicious meals that I have enjoyed at home or out and about over the past week! It seems to be something which you also enjoy seeing and if I can inspire even one of you to cook something delicious then its worth it to me!
All of my life I have been cooking for families. My mother went to work when I was 11 years old and it wasn't long before I was cooking for my parent's, sister and brother. At first it was just reheating things which my mother had already prepared, but eventually as I grew more confident I branched out and began actually cooking things myself.
From there I graduated to cooking for a family of my own. I raised five children and managed to put a delicious and nutritious meal on the table for them every night. I also loved to entertain and we often had guests for supper as well, so I had plenty of training when it came to cooking for crowds!
I had worked as a pastry chef in my younger years and once my nest emptied I went back to college and trained as a proper chef. I then spend a number of years as a personal chef cooking for a family once more. Oh how I enjoyed those years Cooking at the Manor. Living in a beautiful spot in the southwest corner of England, and stretching my cooking capacity to levels I had never thought I would.
I never thought that I would one day be living all on my own, but here I am. I am determined that I will not eat out of cans and boxes. As long as I am capable I want to cook delicious meals for myself My mother lived on her own for many years prior to the last years of her life, and she cooked meals for herself every single night. She is my muse and inspiration.
If I can inspire you who find yourselves as empty nesters or as one who is living on their own, then I am happy to do so. Here are my meals from the past week.
SUNDAY, August 13th - Birthday at Cindy's
Usually on Sundays I have a family dinner with my sister, her husband and my father. Sunday was my birthday so my sister cooked me a slap up meal of Oven BBQ'd Ribs and Roasted vegetables (brussels sprouts, potatoes, sweet potatoes) along with fresh beans from her garden.
My sister makes the best Oven BBQ'd Ribs. I have made them for you on here before and you can find the recipe for them here. They are tender and juicy and succulent.
For my Birthday Cake she made me the most amazing Lemon Cake. It was a triple layer beautifully flavored lemon caked, filled with homemade lemon curd and frosted with a fabulously delicious lemon butter cream frosting. She had decorated it with cute lemon marshmallows. You can find the recipe for this wonderful cake here. It was one of the nicest lemon cakes I have ever eaten! I felt very loved. Thank you sis!
MONDAY, August 14th - Chicken & Bacon Caesar Melt
I had some leftover chicken which needed using up. I felt like having a sandwich for my supper, and had not made one of these in a very long time. This is a simple and yet delicious sandwich that everyone loves. It is very easy to make, as is surprisingly hearty. You can make one or you can make a dozen.
A garlic butter toasted hoagie bun is loaded up with Caesar dressing, thinly sliced red onion and shredded lettuce, hot shredded chicken which has had plenty of cheese melted on top. Onto this goes crisp rashers of smoky streaked bacon and slices of ripe fresh tomato.
Now that is what I call a very tasty sandwich. I enjoyed it all on its own, but you could add some potato chips on the side for the very hearty eater, or a cup of soup.
TUESDAY, August 15th - Cold Plate
I had some cold cuts which needed using up in the refrigerator and so I made myself up a cold plate. Cold plates are something which I love in the summer months. They can be as fancy or as simple as you want to make them. On this day I chose simply to have some sliced ham and yes, cold leftover chicken (to use it all up) with some sliced tomatoes, cucumber, a sliced boiled egg, some tossed salad and some sliced cheese. I also had a baked biscuit with the plate.
Have you ever made 7-Up Biscuits? They are really easy to make. Light and fluffy on the insides and golden brown and crisp on the outsides. I love them with things like salads, cold plates and soups, and I have been known to enjoy a cheeky one or two for my breakfast with jam and butter!
WEDNESDAY, August 16th - Dinner Out with Dad
On Wednesday nights I always go out to dinner with my father and his friend Hazel. We go to a place called the Big Scoop. The food is not the greatest but its not the worse either. Dad wasn't feeling very good this week. He had Haddie Bits and Chips, but could not finish it. Hazel had Fish and Chips. I had a BLT. It was not too bad. Not quite as good as my World's Best BLT, but quite passable.
Its hard to measure up to my World's Best BLT. Seriously. With a Basil Pesto Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots of lively fresh rocket leaves . . . and a crusty baguette base . . . this is a simple sandwich that is anything but simple. This is bound to become a firm favorite and much requested sandwich.
THURSDAY, August 17th - Honey Mustard Pork Chops
On Thursday I felt like having a hot dinner and so I made myself a quick and easy Honey Mustard Pork Chop which I enjoyed along with a baked potato and some green beans. The pork chop for this is rubbed with some spices and then flash fried on top of the stove, ready to finish off in the oven with a delicious honey mustard glaze.
Perfectly cooked, tender and juicy with beautiful flavors, this really went down a real treat. I only baked one, but the recipe is for two people. You can also easily double it to feed more.
FRIDAY, August 18th - Cheesy Rigatoni with Tuna & Broccoli
I fancied some fish on Friday and so I baked a small batch of my Cheesy Rigatoni with Tuna & Broccoli. The basic recipe is for a Baked Rigatoni with four cheeses. It is rich and indulgent. Tender pieces of rigatoni pasta in a delicious cheese sauce composed of four different cheeses. A recipe from James McNair.
I added some flaked albacore tuna and tender pieces of broccoli. More cheese is scattered over top prior to baking to golden perfection. I froze half to have another time and enjoyed this days portion with a tossed salad and a crusty roll.
I have small foil containers that I freeze things like this in. They have foil lids as well. Easy to take out and just pop into the oven when and as I want a quick and easy meal. Just pop into the oven frozen and covered (350*F/180*C) for about 35 to 40 minutes, until heated through and bubbling. I take the lid of for the last 10 minutes or so of bake time.
SATURDAY, August 19th - Cabbage Rolls
I took some cabbage rolls out of my freezer and enjoyed two for supper along with some rice and a vegetable on the side. Everyone always loves my cabbage rolls. Even me. In the old days I was often asked to bring them to Pot Lucks. They have a beautiful sauce, which has a sweet and sour quality to it.
Now when I make them, I make the full recipe and then freeze them in small containers, each one holding 2 to 3 cabbage rolls. Just pop into a 375*F/190*C oven for about 45 minutes, covered and dinner is served.
I tend to buy my rice these days, already cooked. You can get pouches of ready cooked rice in a variety of flavors. Tilda makes it as does Uncle Ben's. They are the perfect size for two people, or one with leftovers.
And there you have it. My meals of the week for the past week. I think you will agree, it was, once again, a most delicious week! Hopefully you will be inspired to want to cook one or two of the recipes for yourself of your family!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com
Boiled Dinner
ingredients:
instructions:
parsley stalks and bay leaf into a large saucepan. Cover with the cold
water. Bring to the boil. Scoop off any scum which has risen to the
top, then reduce to a simmer and partially cover. Simmer slowly for 3 to
4 hours until the meat is very tender. A fork should go through it
easily. Remove the meat and set aside to keep warm. Remove and discard the
carrot, leek and celery. Bring the liquid back to
the boil, add the cabbage and cook for about 10 minutes, then add the
potatoes and swede, cook for about 10 minutes longer, add the carrots
and cook for a further 5 to 10 minutes at which time all of the
vegetables should be tender.
vegetables are cooking make your parsley sauce. Melt the butter in a
saucepan. Whisk in the flour and dry mustard. Cook for about 2 minutes,
then whisk in the milk slowly. Cook, stirring, until the mixture comes
to the boil, then reduce to a slow simmer and cook for about 10
minutes. Season to taste with a grating of nutmeg, salt and white
pepper. Stir in the chopped parsley and serve.
serve slice the meat across the grain into thick slices, and place on
dinner plates along with some of the vegetables. Pass the parsley sauce
at the table.
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