Aneng
BBC Good Food Member since 15 February 2008
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Last comments I've made
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26 March 2008
"Beautiful flavour to the stew and the topping. However, the stew was still quite runny after a full 2hrs using exactly the right quantity of stock & wine. I ended up adding cornflour to thicken. After the advised 15 mins baking time for the topping, it was still quite obviously not cooked through and needed another 10 mins, and even then it tasted a touch floury. Overall, a really tasty dish and one I will definitely cook again, though next time I'll probably allow a bit more time - it's not something you can really start from scratch when you get in from work - unless you like eating after 10pm. Also, next time I'll try cooking the topping separately so it is more evenly cooked through. Overall though - delicious !"
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23 March 2008
"My wife gave it 10/10, I gave it just 5/10. The garlic burned giving it all a slightly bitter taste. How you are supposed to roast 'thinly sliced garlic' at 200 degC for an hour (which is what the recipe calls for), without it burning, is beyond me. I won't try it again though."
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