Cooking Competition (Round 6)
Discussion
There is only one answer to this one for me. I will be cooking a Madhhur Jaffey recipe - Shabdeg. Have posted the pictures before on photo of your dinner and its not the prettiest of dishes but the flavour is suberb. Its the reason I grow Turnips they absorb the lamb and spice flavour !!!! Luckily we have some of the right size in the garden.
Bob the Planner said:
Would submit this but had been frozen
As a slight aside, are there general unwritten rules that say you can't?! I know that if people posted up dishes that they cooked two years ago that contained the ingredient, it slightly mises the point of the competition, but if you actually prepared the dish within the time frame, would that not be allowed?Edited by TomE on Saturday 16th April 14:26
Original rules where that it had to be prepared and cooked during the period of the competition and that ingredient, prep and serving photos where provided to prove that you have not bought in a dish.
Would be too easy for me to take something previously posted on "photo of my dinner" for this challenge but will be making a fresh batch of Shabdeg tomorrow (after the NSW run out )
I suppose the Rogan was "cooked" during the competition period but was not prepared in the timescale hence ineligable under the rules.
Would be too easy for me to take something previously posted on "photo of my dinner" for this challenge but will be making a fresh batch of Shabdeg tomorrow (after the NSW run out )
I suppose the Rogan was "cooked" during the competition period but was not prepared in the timescale hence ineligable under the rules.
Well I have started. Should have done something simple, trust me to pick something with 11 spices . Got spices mixed up then burnt the first batch frying them. Wiped my eye, ouch Forgot to stab the lamb before covering it in the marinade.
Anyway I have a leg of lamb marinading in the fridge for 24 hours. Cooking and pics tomorrow.
Beer time
Anyway I have a leg of lamb marinading in the fridge for 24 hours. Cooking and pics tomorrow.
Beer time
Tandoori style leg of lamb shredded and stuffed into nan breads with watercress and a mint yogurt dip.
Ingredients (garlic for the dip missing)
Marinaded for 24 hours in yogurt and about 10 spices. Made a mess wrong size dish so tranferred to bigger dish.
Final dish
I really wanted to use a better word than "stuffed"
Ingredients (garlic for the dip missing)
Marinaded for 24 hours in yogurt and about 10 spices. Made a mess wrong size dish so tranferred to bigger dish.
Final dish
I really wanted to use a better word than "stuffed"
OK.
Lamb twice.
Herb crusted rack of Lamb, on sauteed potatoes and a red wine and rosemary sauce, with my own home-cured lamb bacon on puy lentils. And a chive 'thing' just in case a certain PHer called "Appleyard" is lurking...
Herbs from the garden on the lamb.
Lamb bacon recipe here:
http://www.northcoastjournal.com/food/2009/07/02/s...
Didn't have time to smoke mine -but cured it anyway.
Well worth the effort. Puy lentils with some fried onion and a knob of butter with the salty lamb was special. I'll do this again.
Lamb twice.
Herb crusted rack of Lamb, on sauteed potatoes and a red wine and rosemary sauce, with my own home-cured lamb bacon on puy lentils. And a chive 'thing' just in case a certain PHer called "Appleyard" is lurking...
Herbs from the garden on the lamb.
Lamb bacon recipe here:
http://www.northcoastjournal.com/food/2009/07/02/s...
Didn't have time to smoke mine -but cured it anyway.
Well worth the effort. Puy lentils with some fried onion and a knob of butter with the salty lamb was special. I'll do this again.
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