Photo of your dinner (vol 2)

[13aines]

Two superb plates there! Can I come over?

Did you leave the rind on that Pfer?

[Pferdestarke]

I did. It crisped up quite well even though it was covered throughout the slow cook. I blasted it for 15 mins at the end.

[DoubleSix]

What spices did you use on the pork shoulder?

[Pferdestarke]

Salt, ground sweet long pepper, crushed cumin and coriander seed, garlic, chilli, mango and asofeteda powders. All available in your local Indian store.

[anonymous-user]

three and a half hour slow roasted pork belly

[Pferdestarke]

Looks good. Those carrots - they look slightly "tinned"

There's nothing wrong with tinned.

[truck71]

Tickle said:

Raking leaves in the garden seemed an impossible job today so I ended up picking rosemary, thyme and mint. This and the crap weather lead to me making herb crust lamb shoulder on boulangere potatoes and mint sauce.

Edited by Tickle on Sunday 8th November 20:44

Looks great, I've bought a lamb shoulder this morning and want to hoover up all my garden herbs ahead of a full re plant next spring. Could you kindly share the ingredients and method?

Edited by truck71 on Monday 9th November 12:24

[Tickle]

truck71 said:

Looks great, I've bought a lamb shoulder this morning and want to hoover up all my garden herbs ahead of a full re plant next spring. Could you kindly share the ingredients and method?

Edited by truck71 on Monday 9th November 12:24

Thanks and sure...

For the lamb:
First I stripped the stalks of about 8 sprigs of rosemary and the same of thyme and put them in the spice grinder until chopped fine. I mixed the chopped herbs with two large spoons of butter, two cloves of crushed garlic, a tea spoon of sea salt and black pepper.
I put some holes in the lamb and smeared a small amount of the paste on the side that would sit on the potatoes and put to one side.

For the potatoes:
Use a mandolin and cut you potatoes (I used about 6 maris pipers) into thin slices, put in a bowl with two thinly sliced onions, salt and olive oil and mix.

Method:
Layer the potatoes and onions in your dish/tray and season the top, I also put a few bay leafs under the lamb. Place the lamb on the potatoes and smear with the remaining paste as thick as you can. Pour about ¼ of a pint of stock at one location on the layered potatoes (not all over), be careful not to wash any seasoning or paste off with the stock.
Cover loosely with foil and cook on 160°C for 3 hours. There will be an excess of fat on top of the potatoes from the Lamb, I skimmed this off but make sure you keep this fat as its excellent for roast potatoes in the future. Finally cook for another hour without the foil and crisp of the lamb and exposed potatoes.

The mint sauce was just finely chopped mint, brown sugar and red wine vinegar.

Great way to use up them herbs!

[anonymous-user]

Pferdestarke said:

Looks good. Those carrots - they look slightly "tinned"

There's nothing wrong with tinned.

Haha! yes, I love tinned carrots, must be a throwback to my childhood

[21TonyK]

digimeistter said:

Pferdestarke said:

Looks good. Those carrots - they look slightly "tinned"

There's nothing wrong with tinned.

Haha! yes, I love tinned carrots, must be a throwback to my childhood

Track down Tom Kerridge's Hand & Flower Carrots recipe. Essentially DIY tinned carrots exactly like those from when you were a kid. The best bit is you can use giant carrots and cook them whole for carving at the table.

I kid you not.

[truck71]

Tickle said:

truck71 said:

Looks great, I've bought a lamb shoulder this morning and want to hoover up all my garden herbs ahead of a full re plant next spring. Could you kindly share the ingredients and method?

Edited by truck71 on Monday 9th November 12:24

Thanks and sure...

For the lamb:
First I stripped the stalks of about 8 sprigs of rosemary and the same of thyme and put them in the spice grinder until chopped fine. I mixed the chopped herbs with two large spoons of butter, two cloves of crushed garlic, a tea spoon of sea salt and black pepper.
I put some holes in the lamb and smeared a small amount of the paste on the side that would sit on the potatoes and put to one side.

For the potatoes:
Use a mandolin and cut you potatoes (I used about 6 maris pipers) into thin slices, put in a bowl with two thinly sliced onions, salt and olive oil and mix.

Method:
Layer the potatoes and onions in your dish/tray and season the top, I also put a few bay leafs under the lamb. Place the lamb on the potatoes and smear with the remaining paste as thick as you can. Pour about ¼ of a pint of stock at one location on the layered potatoes (not all over), be careful not to wash any seasoning or paste off with the stock.
Cover loosely with foil and cook on 160°C for 3 hours. There will be an excess of fat on top of the potatoes from the Lamb, I skimmed this off but make sure you keep this fat as its excellent for roast potatoes in the future. Finally cook for another hour without the foil and crisp of the lamb and exposed potatoes.

The mint sauce was just finely chopped mint, brown sugar and red wine vinegar.

Great way to use up them herbs!

Superb, thanks very much. Doing provencal sea bass recipe tonight but the lamb will be done tomorrow- will post up the results!

[truck71]

Last nights seabass with provencal sauce and homemade pesto.

[calibrax]

digimeistter said:

Pferdestarke said:

Looks good. Those carrots - they look slightly "tinned"

There's nothing wrong with tinned.

Haha! yes, I love tinned carrots, must be a throwback to my childhood

I'm also a big fan of tinned baby carrots, love them.

Tinned peas on the other hand always seem kinda grey looking...

[DoubleSix]

Steak au poivre

[illmonkey]

Boo, Overcooked!

[Pferdestarke]

Fillet, crouton, mushroom, tomatoes, frites and egg yolk sauce.

[illmonkey]

Steak night. 14oz

[anonymous-user]

Board of Savoyard goods and a bottle of red. fk I was greedy tonight

Edited by anonymous-user on Friday 13th November 22:12

[Jer_1974]

Pferdestarke said:

Fillet, crouton, mushroom, tomatoes, frites and egg yolk sauce.

Looks amazing did you make it?

[Jer_1974]

Lobster with chilli, ginger and garlic butter.