Cooking with the Doc

It is a notable attribute of the Oak that there must always be some form of banal gambling that rumbles on for days, often weeks, whether it is the colour of the tie of the next visitor to the pub or how long it will be before the next drop of rain falls in the beer garden. The Landlord has finally called Chris’s bluff regarding “Cooking with the Doc’s Wok”. Contraband wholesale beef continues being peddled in the Oak along with other foodstuffs, which are usually donated by customers returning from their foreign travels. 

According to Chris the last side of sirloin proved to be tasteless, tough as well as impossibly inedible. Rising to the challenge Doc claims not only to prove that even the worst meat can be, if carefully prepared, properly cooked in such a way,  it is not only palatable but could be quite delicious, more significantly, that even the dumbest ‘kitchen numpty’ could actually produce the ‘said meal’. “Believe me, the only way is to boil it to buggery then feed it to the pigs, trust me, it can’t be done, listen, listen nobody could make ‘that lump of meat’ tasty, not even that Gordon friggin’ Ramsey!”

After the darts match the table was prepared. With Doc’s wok smoking, the vege cut, carefully readied. Chris was requested to step up to the culinary ‘ocky’. Cheered on by the members of the vault the meat was added with a sizzle, quickly placed to one side whilst the diced strips of mixed Chinese vegetables popped and hissed in the Wok. Mastering the correct stirring action with spectacles steamed sporadically spattered Chris had successfully presented “Stir fried beef in ginger sauce” together with “Sweet and sour beef with bean sprouts” to the applauding members of  the pub. He had proved himself completely wrong, but had put a huge smile on his own face. Naturally, inquisitive Chris requested the recipe from Doc.

 Beef with Ginger

·      Cut the beef into bite size, manageable pieces and marinade overnight with oil, garlic, ginger, red wine vinegar, lime juice and light soy sauce.

·      Prepare the chosen vegetables by cutting into comparable strips or cubes.

·      When ready to cook ensure the oil is smoking hot and then add the beef for approximately 30 seconds, adding some of the liquor from the marinade.

·      Remove the meat from the pan and gradually add the chopped onions and vege: the toughest first.

·      Re-introduce the meat stirring constantly; present on a warm flat and “voila”  

 Sweet and Sour beef.

·      The strips of beef are marinated in garlic, chilli, sugar, red wine vinegar, tomato paste and lime juice.

·      Use the same cooking method as above.

·      Not rocket science, but excellent fayre on a winter’s Sunday evening in your favourite pub. 

By Wednesday Katie still has not dropped the child I also suspect Danny is becoming a little concerned but he is not showing too much anxiety. But by 9.00pm the child was born 7lbs 3ozs. It is a small boy.