Watch and learn, Stevens...

[Levo-Lon]

I do like a good lamb biryani..

 

[rich p]

Each to their own. I like to put slivers of garlic and rosemary into small incisions in the joint, which imparts a lovely flavour to the meat and the juices.

Anyway, channelling Stevens, here's the recipe for the slow-roast lamb I made last weekend, and could be made with wild garlic instead of the ordinary kind. No photos, of course...


Finely slice three onions and get them sweating slowly in butter. While they’re cooking, peel and finely slice 4 large baking potatoes (use a processor if you have one, it’s much quicker) and set aside.

Take a shoulder of lamb (bone in), and make incisions all over to insert slivers of garlic and rosemary leaves.

Put a layer of potatoes in the bottom of a large roasting tin, and alternately layer with the cooked onion until you finish everything up.

Pour chicken or lamb stock over the mixture until the liquid just comes up to the top. I needed about 800ml. Keep any spare for the gravy.

Use a large, heavy frying pan and brown the lamb all over on a high heat

Put a rack or trivet over the potato mixture, place the lamb on top, and roast at 120 ish for six to seven hours. The lamb should be very tender and the stock mostly evaporated. Put it on a serving plate to rest.

Pour off any spare lamb juices or stock (if it hasn't all evaporated) and reserve. Boil up a glass of red wine, add the juices and thicken slightly with beurre manie. I added some homemade grape ketchup. There’s your gravy.

While the lamb is resting, prepare the veg. I did creamed leeks, carrots, and kale blanched and stir-fried with streaky bacon.

I got a bit bored by chapter 3

 

[Doseone]

Kleftiko, love cooking and eating this - lamb marinaded overnight in lemon, rosemary, salt, garlic and olive oil. Lay it on top of some peeled potatoes cut in to thick wedges. Wrap it in baking parchment, cook it as long and slow as you can then unwrap and blast for a bit. Take the lamb out to rest, blast the potatoes a bit longer. Serve with a simple Greek salad and a bit of crusty bread.

 

[subaqua]

Been to Sacrawell farm today 'petting farm but has a nice cafe'as mrs lon loves to see the new lambs.day or 2 old bless.
I do salivate when i see them and think of mint sauce..I love lamb

I lost a camera there back in 2003. sony P73 with a massive 256 MEG memory card ( magic gate too ) but yes I concur that whenever i go to a "farm" with the kids i look at the lambs and think , 12 months or so and you is going to be lovely roasted , or slow cooked in rioja , balsamic vinegar and onions ( see lorraine pascals book )

 

[subaqua]

Kleftiko, love cooking and eating this - lamb marinaded overnight in lemon, rosemary, salt, garlic and olive oil. Lay it on top of some peeled potatoes cut in to thick wedges. Wrap it in baking parchment, cook it as long and slow as you can then unwrap and blast for a bit. Take the lamb out to rest, blast the potatoes a bit longer. Serve with a simple Greek salad and a bit of crusty bread.

I thought there was a rule about posting porn .

 

[theclaud]

Mint sauce with lamb? Madness.

Not to mention insufficiently poncey for this thread, which clearly calls for salsa verde in that role.

 

[User482]

I got a bit bored by chapter 3

Admittedly I was quite drunk by the end.

 

[theclaud]

Admittedly I was quite drunk by the end.

 

[srw]

Watch and learn @Patrick Stevens. If I can do it, so can you. Here's a delicious deconstructed wild garlic pesto with pasta.

First assemble ingredients. I chose oak-smoked Chiltern cold-pressed rapeseed oil for additional flavour, and the wild garlic comes from the front garden.

Then prepare ingredients. Toast the pine-nuts lightly in a dry pan.

Tear the wild garlic leaves, and shave the Grana Padano. Grating some of it would have given a slightly more satisfactory sauce, but in the absence of a grater one must improvise, and save the finest shavings for a garnish.

In the meantime, cook pasta. I used wholemeal fusilli, but for full middle-class ponce points you should make your own. Mrs W is our pasta-maker-in-chief, and she's 40 miles away, so needs must.

Once the pasta has cooked, take out and reserve a couple of spoons of the water, then drain. Mix in the reserved water, most of the cheese, the toasted pine nuts, most of the garlic and the oil, then serve, topped with the finest grana padano shavings and the rest of the garlic, and a good grind of black pepper, with all the necessary accoutrements of a middle-class life. In case you can't hear, it's Handel on the CD - act 3 of Guilio Cesare in the Minkowski recording.

 

[theclaud]

Watch and learn @Patrick Stevens. If I can do it, so can you. Here's a delicious deconstructed wild garlic pesto with pasta.

First assemble ingredients. I chose oak-smoked Chiltern cold-pressed rapeseed oil for additional flavour, and the wild garlic comes from the front garden.
View attachment 83514

Then prepare ingredients. Toast the pine-nuts lightly in a dry pan.
View attachment 83515

Tear the wild garlic leaves, and shave the Grana Padano. Grating some of it would have given a slightly more satisfactory sauce, but in the absence of a grater one must improvise, and save the finest shavings for a garnish.
View attachment 83516

In the meantime, cook pasta. I used wholemeal fusilli, but for full middle-class ponce points you should make your own. Mrs W is our pasta-maker-in-chief, and she's 40 miles away, so needs must.

Once the pasta has cooked, take out and reserve a couple of spoons of the water, then drain. Mix in the reserved water, most of the cheese, the toasted pine nuts, most of the garlic and the oil, then serve, topped with the finest grana padano shavings and the rest of the garlic, and a good grind of black pepper, with all the necessary accoutrements of a middle-class life. In case you can't hear, it's Handel on the CD - act 3 of Guilio Cesare in the Minkowski recording.
View attachment 83517

Difficult to mark, this one. Six Paddy Points up front for the photo narrative. A McGinty for the accoutrements. Is the deconstruction of the pesto a hymn to simplicity or a case of lazily missing the point? You gain a Rich P Poncey Point for the fancy rapeseed oil, but olive tastes better. Lose a quality point for Grana Padano instead of Parmigiano Reggiano; add a middle-class bonus for shaving any foodstuff when it could be grated. Risk total disqualification for wholemeal pasta, which should never be seen, or even spoken of, except in the weirdly interesting Venetian Bigoli in Salsa. It's down to @Pat "5mph" whether you'll be coming back next week.

 

[Crackle]

And another point for tearing when it could be chopped.

 

[theclaud]

And another point for tearing when it could be chopped.

Oooh - I missed that!

 

[srw]

Difficult to mark, this one. Six Paddy Points up front for the photo narrative. A McGinty for the accoutrements. Is the deconstruction of the pesto a hymn to simplicity or a case of lazily missing the point? You gain a Rich P Poncey Point for the fancy rapeseed oil, but olive tastes better. Lose a quality point for Grana Padano instead of Parmigiano Reggiano; add a middle-class bonus for shaving any foodstuff when it could be grated. Risk total disqualification for wholemeal pasta, which should never be seen, or even spoken of, except in the weirdly interesting Venetian Bigoli in Salsa. It's down to @Pat "5mph" whether you'll be coming back next week.

It was either wholemeal (something I have a real soft spot for, and adds a delicious extra depth of flavour) or tricolor. I apologise for the meagreness of my store-cupboard. In its defence, it's only little.

Oh, and the deconstruction is because I prefer texture and variety of flavour - it keeps the different mouthfuls more interesting.

 

[Arrowfoot]

Watch and learn @Patrick Stevens. If I can do it, so can you. Here's a delicious deconstructed wild garlic pesto with pasta.

First assemble ingredients. I chose oak-smoked Chiltern cold-pressed rapeseed oil for additional flavour, and the wild garlic comes from the front garden.
View attachment 83514

Then prepare ingredients. Toast the pine-nuts lightly in a dry pan.
View attachment 83515

Tear the wild garlic leaves, and shave the Grana Padano. Grating some of it would have given a slightly more satisfactory sauce, but in the absence of a grater one must improvise, and save the finest shavings for a garnish.
View attachment 83516

In the meantime, cook pasta. I used wholemeal fusilli, but for full middle-class ponce points you should make your own. Mrs W is our pasta-maker-in-chief, and she's 40 miles away, so needs must.

Once the pasta has cooked, take out and reserve a couple of spoons of the water, then drain. Mix in the reserved water, most of the cheese, the toasted pine nuts, most of the garlic and the oil, then serve, topped with the finest grana padano shavings and the rest of the garlic, and a good grind of black pepper, with all the necessary accoutrements of a middle-class life. In case you can't hear, it's Handel on the CD - act 3 of Guilio Cesare in the Minkowski recording.
View attachment 83517

Impressive.

ps. never in a bowl, always on a plate, ponce or otherwise. And photo will also look great.

 

[threebikesmcginty]

Difficult to mark, this one. Six Paddy Points up front for the photo narrative. A McGinty for the accoutrements. Is the deconstruction of the pesto a hymn to simplicity or a case of lazily missing the point? You gain a Rich P Poncey Point for the fancy rapeseed oil, but olive tastes better. Lose a quality point for Grana Padano instead of Parmigiano Reggiano; add a middle-class bonus for shaving any foodstuff when it could be grated. Risk total disqualification for wholemeal pasta, which should never be seen, or even spoken of, except in the weirdly interesting Venetian Bigoli in Salsa. It's down to @Pat "5mph" whether you'll be coming back next week.

Wholemeal pasta!!!!

And the accoutrements were lame, no toy okapi or suchlike...