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Before you jump to Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.

Until fairly recently any person who portrayed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are unable to change things for the better without everyone’s active participation. These kinds of modifications need to start happening, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, mainly by making your cooking area more green.

Start with changing the bulbs. Accomplish this for the entire house, not merely the kitchen. The normal light bulbs are the incandescent type, which should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are generally energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the advantages is that for every one of these lightbulbs used, it means that approximately ten normal lightbulbs less will certainly end up at a landfill site. You also have to get the practice of turning off the lights when there is nobody in a place. In the kitchen is where you’ll usually discover members of a family, and often the lights are not turned off until the last person goes to bed. Obviously this also happens in different rooms, not simply the kitchen. Try keeping the lights off unless you absolutely need them, and discover how much electricity you can save.

The kitchen on its own offers you many small methods by which energy and money can be saved. Green living is definitely something we can all do, without difficulty. A lot of it is merely utilizing common sense.

We hope you got insight from reading it, now let’s go back to rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce recipe. To cook rump steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce you need 22 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to cook Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:

1. You need fresh thyme
2. Provide white onions
3. Get rump steak
4. You need shallots
5. Use smoked bacon lardons
6. Take button mushrooms
7. Prepare garlic
8. Use bay leaf
9. Get carrots
10. You need celery
11. You need french red wine
12. Get chicken stock
13. Take brandy
14. Take bouquet garni
15. You need dijon mustard
16. Prepare wholegrain mustard
17. Get large potatoes
18. Provide cheddar cheese
19. Take double cream
20. Get whole milk
21. Use butter
22. You need corn flour

Instructions to make Rump Steak with wholegrain mustard dauphinoise, onion thyme puree and bourguignon sauce:

1. preheat oven to 180°F
2. slice the potatoes thinly on a mandolin if you have one
3. parboil the sliced potatoes for 5 minutes
4. simmer 300ml of the double cream with the milk and add 2 chopped cloves of garlic and the wholegrain mustard
5. season the cream to taste and remove from the heat. add half the cheese and some thyme
6. layer the potatoes in a deep baking tray with some of the cheese between each layer and finally use the remaining cheese to top the potatoes.
7. put the potatoes in the oven for 40 minutes being careful not to burn the top
8. finely chop one of the onions along with the celery.
9. chop 2 cloves of garlic and thinly slice the carrot slightly on an angle
10. peel the shallots and clean the mushrooms
11. In a heavy pan fry the lardons until browned and crispy, add the chopped vegetables, garlic, thyme and dijon mustard
12. fry for ten minutes then add the stock, wine and bouquet garni
13. reduce the sauce by half on a simmer for at least half an hour
14. chop the remaining onions and fry with some thyme in butter for half an hour being careful not to brown
15. after half an hour add 100 ml of the remaining cream to the onions then blitz to a fine puree with a hand blender or food processor
16. season the steak liberally with salt and black pepper
17. mix the cornflour in a little cold water until it dissolves then add to the wine and stock
18. fry the steak on a heavy griddle or pan for five minutes on each side in some butter and olive oil
19. leave to rest for at least five minutes
20. add the resting juices to the stock and wine
21. time to plate up
22. put a thick line of the onion puree on a white plate
23. using a round pastry cutter put a round of the potato at the end of the line of the onion puree
24. liberally drizzle the sauce around the puree with plenty of lardons, mushrooms and carrots
25. put the steak alongside the puree and enjoy

Fry until brown in the same pan as the onions. To make the dauphinoise, mix together the milk, cream, garlic, thyme and bay leaf in a large saucepan and bring to the boil over a medium heat. Steak and ale pie, braised red cabbage, hand cut chips and ale gravy. Oven roast lamb rump with roast baby potatoes, tenderstem broccoli, salsa verde, broccoli puree and lamb jus. (GF) (DFO) Onion and Mustard Sauce. You can watch how to make sauces in our Cookery School video below.

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