Big bird front and a lion's booty, that's a griffin right?
The first soup is made with the upper body, which is the bird part.
I have the biggest bird meat I could find (ostrich). The recipe is a super simple broth, made with just meat and salt. I really though about sticking to the brief, but... it just feels wrong, you know? After all, this is a part-cooked steak, it's not exactly broth-making meat. It just feels like a waste to cook it so plain.
So I thought id design my own fun soups based on the expected flavour profile. It looks so steak-y, so ive gone with mushrooms, a bit of bell pepper, plenty of black pepper and a little bit of horseradish sauce.
Oh! I should also add some salt, and why not some spicy. I'll add celery salt and cayenne pepper as well.
It's so peppery and warming! No surprise, we have a lot of types of pepper in there, and the horseradish sauce is not subtle. If you told me the meat was just roast beef, i'd have believed you. Maybe they could have just sold me beef steak... but... it was actually pretty cheap for steak then. It was a good cut too, very consistent and not tough even though i boiled it to death. Simple or not, broth isn't that filling though.
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