Today is about debunking some common myths about shared living.
1. Living in a share house means living off pizza and instant noodles.
Wrong. I live in a share house. Four out of six of us are foodies. We go to markets, check out interesting new cafés that have just opened up and cook interesting things together. I haven’t eaten instant noodles in years.
2. Eating cheaply means eating junk food.
Wrong again (see above). It’s possible to cook interesting and healthy meals with the cheapest ingredients. Buy produce that’s in-season, pick the time you go to the supermarket (there are often lots of reduced items if you go later in the evening) and shop at markets.
3. Cooking for one of two people = food wastage, and eating the same meal for a week.
Wrong, wrong, wrong. That’s what freezers are made for. Freezing food is also handy if you’re getting home from work or uni late and don’t have the time or energy to cook. I love cooking on Sundays because I usually have all the time in the world.
Boeuf Bourguignon (Beef Burgundy, or Beef in Red Wine):
Cooking Time: 5 mins prep + Approx 30 minutes to cook
This is a cheats take on a classic French dish. It’s one that my Mum used to make when she lived in a share house, and has made ever since. I imagine the addition of soy sauce would enrage the French, but it’s simple and delicious, and can be whipped up after work with little effort. For best results though, slow cook it for as long as you can to make the meat extra tender.
Historically, this meal was considered a peasant dish, but over time it has been accepted as a classic.
Slow cooking the meat ensures even the worst cuts of meat become tender and delicious. The question of whether it should include bacon or not is somewhat controversial, but I think it adds a nice saltiness to the dish. You could serve it with mashed potato, brown rice, pasta, or crusty bread.
-500g diced beef (the quality depends on how long you are prepared to cook it for)
-4 rashers bacon, chopped
-1 cup red wine
-1 small can tinned mushrooms in butter sauce
-1 green capsicum, chopped
-1 tsp dried or fresh thyme
-2 cloves garlic
-1 Tbs tomato paste
-2 Tbs soy sauce
-1 brown onion
Fry bacon, onion and garlic together. Brown beef, then add capsicum, tomato paste, wine, soy sauce, thyme and mushrooms. Cover and cook on medium heat until meat is tender and sauce has thickened (about 15 minutes depending on your cut).
While it cooks, enjoy un verre du vin (a glass of wine). I usually serve it with brown rice, as the nutty flavour compliments the stew – c’est magnifique!