jacqui
BBC Good Food Member since 04 February 2008
Last comments I've made
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07 September 2008
"living in france the meat is trimmed of virtually all fat , so this may be the reason why it was slightly dry, next time I will try cooking it in a "brick" after sealing the meat and will report results"
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07 September 2008
"flavour of the meat was delicious, but next time I would make a sauce with the juices and a little wine , as it was slightly dry , I served it with a celariac mash and roasted garlic cream on the side, to allow for those who are not keen on garlic, will definately try it again ,but with a few tweaks"
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