Vinnie has a character flaw in that he gets really intense over non-important things and I have the character flaws of being just a tad recklessly impulsive (though I still debate that those are necessarily character flaws). We figured we could do with some calming influences to counter our ingrained negative reactions and, after a taster session up in Scotland, we’ve signed up to yoga.
That on it’s own, from people other than us, is generally seen as something fine and positive. Our friends just laugh at us. Really. We are two fairly inflexible, often cynical, constantly question-the-teacher types of people. We are void of all spirituality and, essentially, would trade our souls for kittens and bacon sarnies. The idea of taking up yoga when our other main pastime involves going into the woods, screaming a lot and hitting other adults with foam swords or nerf guns is, I agree, ridiculous.
For whatever reason though, it’s all been quite enjoyable. We are somehow meekly managing to get through each session without laughing or making too much of a spectacle of ourselves. I think Vinnie is enjoying, for once, something that involves a larger female to male ratio for a change and somehow his hips never fall in the right place which means that the pretty yoga instructor has to, essentially, come and adjust his arse quite a bit. He acts peeved afterwards but I think he secretly loves it. He also hasn’t been reacting too intensely to the small stuff recently. I can’t really talk for me; I’m still greeting door-to-door charity-muggers with a knife in hand and accusing them of trespass. But I’m still sure that’s what normal people do – you can’t get them to go away and not come back any other way and I’ve tried lots of ways. Problem is, there’s always a new one to replace them.
The temperature has dropped a bit now. Not into the ‘cold territory’ but the evenings are certainly mild enough to be eating slow cooked meaty things again. This brisket recipe is cooked with orange and ginger giving a great balance of savoury and sweet; fruity and spicy. It can be eaten in rolls, in warm salads, in wraps or just on its lonesome with a nice few vegetable sides.
- Piece of unrolled brisket (500g will feed 4 people)
- 2 oranges
- 2 pieces of ginger root, 2 inches long
- 1 garlic clove
- 1T ground ginger
- 1T olive oil
- 100ml white wine.
- 1 mace blade
- 3 peppercorns
- Leave the brisket, uncovered, in the fridge overnight to slightly dry out the outside.
- Skin both pieces of ginger root with a spoon and crush one in a pestle and mortar with the garlic and olive oil. Add in the juice from the two oranges (reserve the skins). Preheat oven to 220C.
- Place the unrolled brisket on a wire rack on top of the cut up skins of the oranges and slice the other piece of ginger into shards – stud into the meat. Pour and rub on the ginger and orange juice mix and season will. Place in the oven on the top shelf for 20 minutes.
- Remove and pour the white wine into the base with the mace and the peppercorns. Sprinkle the ground ginger over the top. Cover the tray tightly in two layers of foil.
- Bring the oven heat down to 150C. Cook the brisket on the bottom shelf for at least five hours. If you are around and you remember, flipping it over halfway is a good thing.
- When done, leave in the tray for fifteen minutes before removing and shredding with forks. Strain the liquid left in the tin and stir it in and season to taste. Serve.