cooking for mothers day, help me out
Discussion
right, I have desided to cook (or try to) something for mothers day rather than going out to the normal 'generic' place.
basically, I have got half a leg of lamb to use, a few random spices/herbs but will go out and get more stuff.
But I'm looking for inspiration on what to do with it.
was thinking about doing something like 'starter, main an then dessert' (obv not all with the lamb :P)
so, what (simplish as my talents are not 'too good') thing would the 'master chefs' of FD&R think of doing?
basically, I have got half a leg of lamb to use, a few random spices/herbs but will go out and get more stuff.
But I'm looking for inspiration on what to do with it.
was thinking about doing something like 'starter, main an then dessert' (obv not all with the lamb :P)
so, what (simplish as my talents are not 'too good') thing would the 'master chefs' of FD&R think of doing?
Jamie Olivers 5 hour lamb is 
5 Hour roast lamb
This is a real hearty and trouble free dinner. There's barely any preparation, just a nice long cooking time which will reward you with the most tender meat and tasty sauce. Large legs of lamb are ideal for this dish as they benefit from slow cooking. If using a smaller leg of spring lamb then consider cooking for an hour less.
Serves 6.
1 large leg of lamb
salt and feshly ground black pepper
olive oil
6 rashers of thick streaky bacon
3 red onions peeled and quartered
3 cloves of garlic peeled and sliced
2 good handfuls of mixed fresh herbs, thyme, rosemary, bay
4 large potatoes peeled and cut into chunks
1 celariac peeled and cut into chunks
6 large carrots peeled and halved
3 parsnips scrubbed and halved
1 bottle white wine
Preheat the oven to 170C/325F/Gas 3. In a large pot or a deep sided roasting tray, fry your well seasoned lamb in a couple of good lugs of olive oil until brown on all sides. Add the bacon, onions and garlic and continue fry for 3 more minutes, throw in your herbs and veg. Pour in your wine plus an equivalent amount of water, bring to the boil and tightly cover with kitchen foil. Bake in the preheated oven for 5 hours until tender, seasoning the cooking liquor to taste. To serve, pull away a nice portion of meat, take a selection of veg and serve with some crusty bread to mop up the gravy.
5 Hour roast lamb
This is a real hearty and trouble free dinner. There's barely any preparation, just a nice long cooking time which will reward you with the most tender meat and tasty sauce. Large legs of lamb are ideal for this dish as they benefit from slow cooking. If using a smaller leg of spring lamb then consider cooking for an hour less.
Serves 6.
1 large leg of lamb
salt and feshly ground black pepper
olive oil
6 rashers of thick streaky bacon
3 red onions peeled and quartered
3 cloves of garlic peeled and sliced
2 good handfuls of mixed fresh herbs, thyme, rosemary, bay
4 large potatoes peeled and cut into chunks
1 celariac peeled and cut into chunks
6 large carrots peeled and halved
3 parsnips scrubbed and halved
1 bottle white wine
Preheat the oven to 170C/325F/Gas 3. In a large pot or a deep sided roasting tray, fry your well seasoned lamb in a couple of good lugs of olive oil until brown on all sides. Add the bacon, onions and garlic and continue fry for 3 more minutes, throw in your herbs and veg. Pour in your wine plus an equivalent amount of water, bring to the boil and tightly cover with kitchen foil. Bake in the preheated oven for 5 hours until tender, seasoning the cooking liquor to taste. To serve, pull away a nice portion of meat, take a selection of veg and serve with some crusty bread to mop up the gravy.
Cut a few slots in the lamb and stuff those with garlic. (At this time of year you'll need to remove the green shoot from the garlic.)
Bung the joint in a roasting bag with a teaspoon of flour. Cook on 150 C for 3 hours (or more) - meanwhile the meat juices will have formed their own gravy in the bottom of the bag.
Serve with roast sweet potatoes, steamed asparagus, the juices from the bag and redcurrant jelly.
Desserts, starters etc can be easily bought if you're not inclined to make your own.
Bung the joint in a roasting bag with a teaspoon of flour. Cook on 150 C for 3 hours (or more) - meanwhile the meat juices will have formed their own gravy in the bottom of the bag.
Serve with roast sweet potatoes, steamed asparagus, the juices from the bag and redcurrant jelly.
Desserts, starters etc can be easily bought if you're not inclined to make your own.
Mobile Chicane said:
Cut a few slots in the lamb and stuff those with garlic. (At this time of year you'll need to remove the green shoot from the garlic.)
Bung the joint in a roasting bag with a teaspoon of flour. Cook on 150 C for 3 hours (or more) - meanwhile the meat juices will have formed their own gravy in the bottom of the bag.
Serve with roast sweet potatoes, steamed asparagus, the juices from the bag and redcurrant jelly.
Desserts, starters etc can be easily bought if you're not inclined to make your own.
could be in the running, but whats this 'roasting bag' you speak of?Bung the joint in a roasting bag with a teaspoon of flour. Cook on 150 C for 3 hours (or more) - meanwhile the meat juices will have formed their own gravy in the bottom of the bag.
Serve with roast sweet potatoes, steamed asparagus, the juices from the bag and redcurrant jelly.
Desserts, starters etc can be easily bought if you're not inclined to make your own.
I'd concentrate on the main course and use a cheat for the pudding. If you can get some aunt bessies yorkshire puds which take a few minutes in the oven then you can also buy some top quality vanilla icecream and maple syrup and you are off. Simply cook the puds in the oven, dollop a scoop of ice cream in each and do a nice pattern with the maple syrup, how easy is that?. It's a Nigella recipe by the way. http://sarah-discovers-how-to-eat.blogspot.com/200...
It is really easy to do, lets you concentrate on the main course and tastes really good. Also it lets you say to them all before hand that you are doing Yorkshire puddings for desert and they will all think you are mad if they have not eaten them before.
Regards
Andy
It is really easy to do, lets you concentrate on the main course and tastes really good. Also it lets you say to them all before hand that you are doing Yorkshire puddings for desert and they will all think you are mad if they have not eaten them before.
Regards
Andy
Edited by zakelwe on Friday 20th March 23:33
zakelwe said:
I'd concentrate on the main course and use a cheat for the pudding. If you can get some aunt bessies yorkshire puds which take a few minutes in the oven then you can also buy some top quality vanilla icecream and maple syrup and you are off. Simply cook the puds in the oven, dollop a scoop of ice cream in each and do a nice pattern with the maple syrup, how easy is that?. It's a Nigella recipe by the way. http://sarah-discovers-how-to-eat.blogspot.com/200...
It is really easy to do, lets you concentrate on the main course and tastes really good. Also it lets you say to them all before hand that you are doing Yorkshire puddings for desert and they will all think you are mad if they have not eaten them before.
Regards
Andy
Sounds quite inventive, hadnt thought of something like that It is really easy to do, lets you concentrate on the main course and tastes really good. Also it lets you say to them all before hand that you are doing Yorkshire puddings for desert and they will all think you are mad if they have not eaten them before.
Regards
Andy
Edited by zakelwe on Friday 20th March 23:33
Goats cheese tarts to start with? Piss easy to do but always look impressive.
Get a goats cheese log and some ready rolled pastry (take it out of the fridge 30 mins in advance so it's malleable). Slice the log into thickish slices (2cm if it's a small one, 1cm if it's big IYSWIM) Place the slices on the rolled out pastry (no need to roll it further) and cut round the cheese leaving a 2-3cm border around each one. Brush the exposed edges with beaten egg and pinch them together around the tart. Place on a baking tray and put them in a preheated (well, you did say your skills weren't the best
) oven at 200C.
20 minutes later whip 'em out and serve with a green salad and balsamic dressing
Get a goats cheese log and some ready rolled pastry (take it out of the fridge 30 mins in advance so it's malleable). Slice the log into thickish slices (2cm if it's a small one, 1cm if it's big IYSWIM) Place the slices on the rolled out pastry (no need to roll it further) and cut round the cheese leaving a 2-3cm border around each one. Brush the exposed edges with beaten egg and pinch them together around the tart. Place on a baking tray and put them in a preheated (well, you did say your skills weren't the best
) oven at 200C.20 minutes later whip 'em out and serve with a green salad and balsamic dressing
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