Main: Brisket Ragu with Mushrooms & Parmesan Mash
Donna Hay
Dessert: Apple Crumble with Salted Caramel Sauce
Guest chef – Craig Townley
“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.” Jim Davis
Hi Everyone!
Well, I’ve been lucky this week because my son-in-law made the dessert. A yummy apple crumble with a salted caramel sauce. I mention the dessert first this week because secretly I always want to mention it first. When I go to restaurants I look at the dessert menu before anything else. I’m pretty sure I’m not the only one. My daughter-in-law has been known to order the dessert first, eat that and then have the main. I think with food anything goes, as long as you enjoy it.
Ragu! Even the word sounds delicious. This is cooking for beginners really – it’s that easy. Once you have browned the meat and fried up the garlic and onion you simply add all the other bits and pieces then throw it in the oven for three hours. When you take it out the meat will just fall apart between two forks and then you mush it around in the sauce to keep it warm.
The mash is the jewel in the crown in this dish. Don’t bother if you are on a diet because this is packed full of butter, cream and cheese. BUT oh so worth it. Creamy and mooshy and delectable with the shredded brisket on top and it’s sauce spooned over.
Quickly stir frying the mushrooms as the side dish is just the ticket and the flavours of the two different types of mushys compliments the ragu beautifully. This was very well received, especially by the MAV. 9/10
Apple crumble is a stand alone but when you team it up with salted caramel sauce it’s mind blowing. Everyone has their own version of Apple Crumble but adding this sauce will change you forever. Don’t forget to add the ice cream and perhaps a dollop of thick cream. This menu is a weight watchers nightmare! 9/10
