Ah, but did she beat the steak with a heavy wooden rolling pin as my mother did ?  The process was apparently intended to partially destroy the connective tissue and thereby render the steak more tender ...

Yes, whacked it will something on a piece of butcher's block. Mum did like meat well done. It was the same for the  Sunday roast. She would often get a nice joint of Silverside. Should have been more than enough for three people. By the time she had cooked it, size wise, it was like a small can of Heinz beans

Rob

They do the sweet rice at the Tilted Pan. It was a bit too sweet for me.

Rob

Watching this at lunchtime was not a good idea 

Thanks for jogging my memory Phil. I had forget the bacon.

Liver was also quite often part of a mixed grill (with fried onions). The main thing here though was one of my mum's specialities. Cremated sirloin or rump steak. It was always tough. She blamed the butchers. Those were the days.

Rob

Julian is doing a series of videos.

https://youtu.be/QCGN5bjGq8o?si=D6_ceKUoEPvzimDD

Look at the plate of chopped green chillies (and ginger) at the second place. This is pure class!

Rob