Mr. Tea

Shub-Niggurath, Please
Staff member
I cooked a fairly trad lamb roast with roast vegetables (courgettes, aubergines, tomatoes, sweet peppers) and roast spuds (sweet and normal). Worked out pretty well. The bottle of Amarone we had with it was fucking great.
 

DannyL

Wild Horses
I made pad thai a few days ago but didn't take any photos but began by making with a sauce made from tamarind pulp, palm sugar and chilli. Rice noodles, ground peanuts, dried shrimp and tofu, chicken and prawns were the bulk of the other ingredients. It was bloody delicious I have to say but one of those plates of food that's hard to make look nice.
 

catalog

Well-known member
We had lamb yesterday, my wife cooked it all. She cooked it in the oven the night before, then skimmed all the fat off in the morning and reheated it while the potatoes were doing. Worked out well, no fat on the lamb and very soft, plus it means you’ve got a bit less cooking to do on the day.
 

Mr. Tea

Shub-Niggurath, Please
Staff member
We had lamb yesterday, my wife cooked it all. She cooked it in the oven the night before, then skimmed all the fat off in the morning and reheated it while the potatoes were doing. Worked out well, no fat on the lamb and very soft, plus it means you’ve got a bit less cooking to do on the day.
Is the fattiness of lamb half the point of it?
 

Mr. Tea

Shub-Niggurath, Please
Staff member
Well it's a meat where the fat can go all nice and singed and delicious, is what I meant. Though I guess if there's tons of it you might want to slim at least some of it off to avoid it being overwhelmingly greasy.
 

catalog

Well-known member
Yeah this was a different method i suppose, in a pot, with onions and garlic, some herbs, so it was in its juices, rather than on a tray. Cook it all up at night then remove bones and skim the far, then cook again the next day. Just made it very soft, falling apart. I know what you mean about the burnt, almost doner type bits of meat tho.

We got some left, gonna cane it now.
 

catalog

Well-known member
Had a bit of the lamb left so squeezed it through muslin to get rid of as much moisture as possible. Looked a bit gross at this point. A meat ball I suppose



Then sandwiched it within some cheese, onion, chillies, buttered the outside and fried off till all the cheese melted.





Delish.



Was gonna add an egg but thought it might be too much.
 

Mr. Tea

Shub-Niggurath, Please
Staff member
Went back to an old favourite today: pasta (I used pappardelle, tagliatelle's big brother) with a sauce of smoked streaky bacon, ceps, cream, stilton, chicken stock and white wine. The thing to do is to cut up and fry the bacon first, then remove it from the pan once nice and crispy but keep the fat for cooking the rehydrated mushrooms in. The smell of wild mushrooms cooking in bacon fat is just...

chefskiss.gif
 
  • Like
Reactions: Leo

Leo

Well-known member
fish & chips, with both baked instead of deep fried. it still works, and not a grease fest...which is also good, but not all the time.
 
Top