Hi Manxman
Cooked the Sirloin asper your instructions 30min blast at high heat followed by about 2 hours on low heat. It was a 8lbs lump from our own herd and it was quite rare after this time. It had been hung for 36 days and had about 6 days in the fridge at home. I t tasted quite divine and melted in the mouth. The fish is still in the fridge but had a chicken liver pate my wife knocks up in about 7mins or so. It is a fantastic Pate and the recipe follows - I really do reccommend it
For 10 people
16 ozs Chicken livers
10 ozs Butter
4 Tablespoons Brandy or Sweet Sherry
4 Tablespoons English dried Mustard Powder
2 Teaspoons dried mixed Herbs (Parsley sage thyme etc)
4/6 cloves fresh Garlic
Salt and pepper
Method
1. Melt 1 oz of the butter in a pan and add chicken livers
Fry on medium heat for 5 mins turning constantly
2. Remove from heat and put into Blender
3. Melt remaining butter and add to blender
4. Add Brandy/Sherry
5. Add herbs, mustard powder and garlic and season well with salt and pepper
6. Blend to coarseness you require.
Put into loaf tin or round basin or bowl and put into fridge for couple of hours until solidified. Eat with hot buttered toast.
It tastes even better the following day and continues to improve with age. My wife reckons it will keep for about 2 weeks but it never lasts that long in our house
Bon Appetit
Neil now
