So I suppose I should put you all out of your misery and answer the burning question from the lead up to this weekend........does fyllets en galyntyne work with beef?
It tasted absolutely fantastic, just like we thought it would, but.......all of the guys were sure it was beef y-stwyd or stwed beef because it tastes nothing like the galyntyne recipe it actually was. Unsurprisingly the beef has too 'definitive' a taste and completely controls the recipe......I don't think that's the reason that you don't find beef used in this context, I personally think it's much more likely to be something to do with the humoral medicine properties of the ingredients that make up the recipe and that possibly beef isn't in 'balance' as much.......but that's just my thinking and more to the point that's for a later time than this.
Robert went crazy with the camera again, so lots for me to sort through before I can post them up to Flickr, but a t least thais way I can spread the load for you and eek it out over a few days!
I only managed to get one video shot over the two days:
What they looked like wasn't important though, it's what they tasted like that counts...
and the fact that there was nothing left afterwards goes to show that just like the galyntyne, they tasted great.....in fact with this weekends pastry Robin managed to get consistently superb results.
Now it's off to start sorting through Roberts pictures to work out which ones to show you.