www.sausagemaking.org

In the Wholesalers rootling round the reduced section, & a sensible manager who is of the some profit is better than landfill costs was marking down far better than the staff normally do (friday night wanted to get home I imagine too).

So a 25kg sack of caster sugar for £10.00 (tiny hole in sack)
250 ml of apple balsemic vinegar £1.00
3 litres madeira cooking wine (de-alcoholised box) for £3.00
40 x 200g wraps of unsalted butter £5.00


Amongst others.

I have no idea what i'm going to do ..so some suggestions welcome, I suppose along with the eggs I could try perfecting meringues, but that doesn't really appeal

Any of this useful for some soaks for meat & rib / bbq sauce batch making for possible freezing?

Well, you could make tons of cup cakes with butter icing! The balsamic and wine surely have some use in a marinade?

Phil

Yes, enough damn cupcakes, but I do have a mass of sugar for ribs I suppose.

http://forum.sausagemaking.org/viewtopic.php?f=12&t=5809&p=49119&hilit=madeira#p49119 (as per the recipe here) inc 1/2 cup of madeira? ..might be worth a try.

Any ribby or smoker / roast meat recipes that anyone knows of that will go well with madeira anyone?

I guess it is a bit pricey normally to slosh around as a rib sauce perhaps? ..or maybe it just makes em taste awful

I guess I will be smoking some of that butter though.

& just found this..

Madeira BBQ Sauce:

1/4 C madeira wine
Beef jus (from the cooking)
1/4 dijon mustard
1 tsp tomato paste
1 garlic clove
Splash of heavy cream
Steak fond (from searing the steak)
salt and pepper to taste.

from here http://thatothercookingblog.com/2014/05 ... tatouille/

(not the sort of concoction I was looking for, ..I'm after a decent batch sauce to try, but hey)

Interesting recipes, I look forward to reading how they turn out.

Phil

You could add some port to the Madeira & reduce the whole lot to a thick syrup to use as the base for chicken liver parfait.

There's a Heston Blumenthal recipe for chicken liver that also uses 400g butter. 2 birds, 1 stone?

Good idea! thank you, I tend to have a few bottles of port whatever the weather.

Here's a sauce for things like peppercorn sirloin steak. Something to do with some of that butter.

One-Shot Sauce

8 ounces Butter
4 tablespoons Onion, finely chopped
1 Garlic clove, minced
4 tablespoons Whiskey
2 tablespoons Worcestershire sauce
1 tablespoon Black pepper, ground
3/4 teaspoon Dry mustard, ground
1/2 teaspoon Salt
1/4 teaspoon Tabasco sauce

Melt butter in a saucepan; add onion and garlic and cook slowly until onion is soft. Add remaining ingredients and beat to mix. Makes 1-1/2 cups.

Another suggestion: you could make brown butter solids.

Very useful to have browned butter around.

That sounds delicious but dangerous.

must, ..resist...
























..damnit!

Goaty wrote:Another suggestion: you could make brown butter solids.

Very useful to have browned butter around.

Interesting, but what do you do with the cooked dry solids?

Phil

wheels wrote:

Goaty wrote:Another suggestion: you could make brown butter solids.

Very useful to have browned butter around.

Interesting, but what do you do with the cooked dry solids?

Phil

I use it to top stuff like scrambled eggs, pasta, soups or over a piece of fish.

It's also useful for baking: it makes good cookies & brownies.

Shelf life is almost infinite.

Thanks Goaty. It's completely new to me - I can feel some experiments coming on!

Phil