Photo of your dinner (vol 2)
Discussion
Sticks. said:
Martin350 said:
Chicken jalfrezi with freshly home made raita, masala pooris (the bready things on the side plate), gajar matar (fried and cooked carrot, onion, peas and spices), carrot pickle and spicy baked cauliflower rice.
I have to say, with some smugness, it was f
kin epic! 
That looks very good. One thing I hate about takeaway or bought curries is how much oil they have but yours shows how unnecessary it is. I'm not keen on rice but I think I'll have a go at he cauliflower rice - looks very light. I have to say, with some smugness, it was f
kin epic! I cooked the cauliflower rice because I was cooking for my other half and my parents, and my mum is suspected to be rice intolerant.
And I have to say I think I preferred it to rice. It was light, slightly sweeter in flavour to rice and less carbs too.
I blitzed a whole cauli in four batches for a few seconds (until it looked a bit like cous cous), put it in a bowl, added some ground cumin, chilli powder, coriander and a bit of sunflower oil, spread it out on a lightly oiled and foiled tray and baked it for about 12-15 minutes at 200°.
21TonyK said:
Might sound like an odd question, but where did you get the idea for lamb, spinach and serrano?
From some chap called 21TonyK last year 
21TonyK said:
I'd start by trimming up half of the saddle, no sinew or fat, just pure meat. You might not want to split it so maybe a slightly more subtle approach.
We used to just microwave spinach leaves laid out on a plate then spread these on to the ham layered up on cling to wrap around the lamb.
I can't remember exactly how I did the one in the pic but if I was doing it with a cannon I would seal the cannon with clarified butter before wrapping. Pack the whole thing up tight in cling.
If you have a sous vide setup this would be the best answer or just poach (from cold) in hot water for 20 minutes. Not even simmering, just hot, circa 50 degrees.
Chill down and when you want it brown in a pan or hot oven for a few minutes and carve.
For the veg compression, that's carrot, swede, parsnip and potato cooked in stock and pressed over night.
Can't remember what the puree was. I did post the whole process a few years back.
We used to just microwave spinach leaves laid out on a plate then spread these on to the ham layered up on cling to wrap around the lamb.
I can't remember exactly how I did the one in the pic but if I was doing it with a cannon I would seal the cannon with clarified butter before wrapping. Pack the whole thing up tight in cling.
If you have a sous vide setup this would be the best answer or just poach (from cold) in hot water for 20 minutes. Not even simmering, just hot, circa 50 degrees.
Chill down and when you want it brown in a pan or hot oven for a few minutes and carve.
For the veg compression, that's carrot, swede, parsnip and potato cooked in stock and pressed over night.
Can't remember what the puree was. I did post the whole process a few years back.
Having said all that....
On the longest day of the year and with BBQ smoke pouring from next door and even Vietnam ( quote Apocalypse Now) I decided to do a rather relaxed BBQ as I was tired from work.
Here it is
If Jesus had that in the good old days he would not have worried how many people turned up to his impromptu BBQ, even 5000.
And then end results
Chip butty with small rum and coke.
Epic solstice meal. My ley lines certainly met up tonight.
On the longest day of the year and with BBQ smoke pouring from next door and even Vietnam ( quote Apocalypse Now) I decided to do a rather relaxed BBQ as I was tired from work.
Here it is
If Jesus had that in the good old days he would not have worried how many people turned up to his impromptu BBQ, even 5000.
And then end results
Chip butty with small rum and coke.
Epic solstice meal. My ley lines certainly met up tonight.
Tickle said:
tedmus said:
I was referring to the bones in the spuds
Will have to give that a try.
Will have to give that a try.
Sorry, yes the lamb bones. Yes, the spuds had a more stocky taste.
Worth a try if you have any bones left over.
tedmus said:
Planning on trying to debone and butterfly a leg of lamb as never done one before, might have a go at the weekend and stick the bones in the freezer for another day. Love the idea of roasting them with potatoes.
I just added the potatoes, butter, a bit of olive, lemon juice, oil and rosemary. No par-boiling. Covered up for an hour then browned - shook - more browning.
Davie_GLA said:
Tickle - Sorry i can't figure out how to just quote on the single picture.
The Caprese - what the ingredients, other than the obvious? I see a herb over it?
Tomato, mozzarella, oregano (probably the herb you are referring to), basil leaf and mint for art-farty garnish. Olive oil and seasoning too.The Caprese - what the ingredients, other than the obvious? I see a herb over it?
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