Sunday, 6 June 2010

Food Fact of the Day


Food writer Clare McDonald discovered an enzyme in beetroot that breaks down the fibres in Venison, making even the oldest meat tender, so if you're meat has lost the spring in its step or you're short of time, throw it in a casserole with some red wine, redcurrant jelly, fresh beetroot, and voila!

That was a good one- thanks to Aleks for educating me!


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