Of course, the sun had broken through the clouds by 10.00 am and the temperature was back up to 26 C by lunchtime, but we stubbornly refused to change out of our winter attire.
Perhaps if we pretend it's really winter then we can actually will the cold and rain in the same way that washing your car is sure to result in a thunderstorm shortly after.
Hey....it's worth a try!
With this in mind I suggest we all serve up this winter-warming Beef & Mushroom Roast at the Shabbat table this Friday night.
Dust off your umbrellas....come Saturday morning you'll surely need them!!
A CULINARY RAIN DANCE HEARTY BEEF & MUSHROOM ROAST
800 grams false fillet (Number 5)
2 cloves garlic, cut into slivers
1 teaspoon Dijon mustard
1/2 teaspoon paprika
2 tablespoons canola oil
Salt and coarse black pepper
1 onion, chopped
1 container mushrooms, sliced
2 tablespoons fresh, chopped thyme/2 teaspoons dried thyme
1/2 cup red wine
1/2 teaspoon each salt and sugar
1: Cut small slits into the meat and insert garlic slivers then rub on mustard and paprika and lightly brown on all sides in hot oil.
2: Place in a small roasting pan just slightly bigger than meat and season with salt and pepper.
3: In the same pan you browned the meat in, fry onions, mushrooms and thyme then remove from the stove and add wine, salt and sugar.
4: Pour over the meat and roast at 160 C for approximately 1 hour 20 minutes for medium and another 10 minutes for medium well done.
5: Thicken sauce with a little cornflour dissolved in water - or simply simmer till reduced - and serve over meat.