a continuation…

April 4, Day 8 of COVID Quarantine Lock Down…

Woke up early today to finish doing house stuff and get things sorted and out of the way. Worked on the back garden clearing debris of all sorts from the turf. Tried to work on the pump for the pond but I did not have enough wire and tape to splice the wires that were chewed on by the puppies. Moved pots around and trimmed plants and trees. Wow I wasn’t joking when I mentioned yesterday that my garden was about to look like the Amazon. I have to say for an unintended self sustaining garden the plants and trees were very healthy (so were the fucking weeds and I don’t mean the smoking kind). The wonders of nature at its finest, even my fishes were still alive and swimming. My morning was placed to good use, better than yesterday.

Wasn’t really in the mood to watch anything today, simply because I know I’ve got shit loads to do around the house and now is the time to actually catch up on doing them. I took a short trip to Bunnings, then I saw the line to get in and it looked like the premiere night of star wars or a Nike shop on boxing day. So that really put me off from my plans of getting materials to finish the works I wanted to do. Which led me to sit and scroll on my phone for something to keep me occupied.

Then I chanced upon an article about Disney temporarily closing due to the lock down. I felt sad that all this are happening. So I have decided to pay homage to the magic of Disney by cooking food from the theme park. After an hour of contemplating on what it would be based on what I had in my fridge and pantry… I have decided to make my own version of Pot Roast Macaroni and Cheese, from The Friars Nook. Take note I said “My Version”.

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Roast Beef Macaroni and Cheese

For The Roast:

1.5 kg Silver Side Corned Beef (as we are in lock down this is all I had)

Orange Juice (enough to cook the beef)

Stock (enough to cook the beef)

3 TBSP (45gms) American Yellow Mustard

2 TBSP (20gms) Cracked Black Pepper

3 TBSP (45gms) Raw Sugar

For The Gavy:

2 TBSP (30gms) Butter

1 small Onion (finely chopped)

2 cloves Garlic (finely chopped)

1 sprig Thyme

2 sprigs Rosemary

2 TBSP (20gms) All Purpose Flour

2 cups (480mls) Beef Stock (I used Campbell’s brand)

For The Macaroni and Cheese:

750 gms Macaroni Pasta (cooked according to package directions)

150 gms Butter

1 large Onions (chopped)

4 cloves Garlic (finely chopped)

3 pcs Bacon Rashers (fine diced)

1/2 cup All Purpose Flour

1 litter Full Cream Milk

2 cups (500mls) Thicken Cream

1 cup (200gms) Grated Cheese

10 slices Kraft American Cheese

2 TBSP (30mls) Franks Hot Sauce

salt and pepper to taste

For The Roast:

STEP 1 – Put the beef in pot and cover with orange juice and stock, then simmer covered for 2 hours.

STEP 2 – Lift the beef from the cooking liquid and evenly brush with the mustard then sprinkle with pepper and sugar and roast in oven for 45 minutes. Turn oven off and let the beef rest till ready to carve.

For The Gravy:

STEP 1- In a sauce pan heat butter then saute garlic and onions until nicely brown but not burnt. Gradually add the flour until you form some sort of roux.

STEP 2 – Add the beef stock and what ever pan juices you have. Bring to a gentle boil then add the herbs, lower the flame and simmer till thick enough to coat the back of a spoon.

For The Macaroni and Cheese

STEP 1 – Heat up the butter in a medium pot. Add the bacon and cook until lightly brown. Add the onions and garlic then saute till onions are translucent then gradually add the flour to the pot. Stir to make a light roux.

STEP 2 – Add milk and cream while continuously whisking mix till a bit thick. Lightly season with salt and pepper then remove from heat.

STEP 3 – While whisking add the cheeses and the hot sauce until the cheese has melted and is well incorporated in to your sauce.

STEP 4 – Add macaroni to the cheese sauce and mix till all the pasta is coated evenly with sauce.

*To plate up, slice the roast thin across the grain. In a serving plate or bowl arrange macaroni and cheese in the centre, top with sliced beef then pour sauce over beef.

Happy Cooking and always remember to cook with your heart…