Since I discovered the joy of slow roasting (our cooker is great for that)
I share Uncle Joe’s love of slow roasted pork - especially since we raised our own outdoor Saddleback pigs last year.
Today however, we had a slow loast shoulder of lamb - fantastic.
George matey, I too like roast Lamb, but I do mine slightly differently - Moroccan style!!! - make a marinade: - 1/2 Pt orange juice, 2Tblsp Soy sauce, 2 Tblsp Worcester sauce, 2Tblsp Apricot jam, 6 cloves of garlic (crushed) 2 Tsp dried Rosemary.
Leave lamb is marinade for a while (overnight is good). When cooking, remove lamb from marinade and dry roast for 35 - 45 mins. Remove from oven, strain off excess fat and pour marinade over lamb. Continue to baste lamb in marinade every 15 - 20 minutes until cooked. Absolutely delicious!!!
Thanks… I’ll try that one sometime.
You’re very welcome George matey.
Homemade Indian Curry, Rice & Spinach. Made it a bit too hot for my Husband, he can’t take it like me.
Roasted peppers/onion and a chick thigh (no skin)
Today we are having Pork Casserole and Vegs.
Mushrooms, tomatoes, sausages and cabbage
Braised lambs liver and onions with mushrooms, spring greens and green beans. Followed by home made fruit salad and fromage frais.
Talking about lamb with orange, I remember a few decades back, when dinner parties were popular, the wife of my then boss gave me a fab recipe, which I may have already mentioned, but will bear repeating.
This is done with a boned leg rather than shoulder but cannot see why a shoulder would not work. If your butcher is willing ask him, or her, to bone out the joint leaving a ‘tube’ of meat; make a stuffing, by sweating out a finely chopped shallot or two (depends on size), and adding to fresh breadcrumbs, finely grated rind of one orange, and a chiffonade of fresh sage and parsley (sounds posh, but just finely shredded), can also use mixed herbs of personal choice, dampen the mixture with orange juice then fill the cavity with the stuffing mix and tie a crust of bread over the larger open end to prevent stuffing from leaking out. Weigh, then place in roasting tin with about a glass of orange juice and roast at 20mins per pound plus 20, occasionally basting with the juices. Remove and cover and allow to rest, stir plain flour into meat juices and allow to brown gently over low heat, then deglaze pan with veggie water (adds such flavour). Stir and allow to thicken. (If you have a friendly butcher you could ask if the would bone out the joint and give you some of that elasticated tubing they use so you may wrap it after stuffing at home.
Bangers, Mash & Mixed Vegs. for dinner.
Prawn stir fry.
Beef stew and dumplings with veg, yummy.
Liver & bacon casserole with a jacket potato. I like liver - very under-rated IMO, but I know it’s not to everyone’s taste.
Steak & Kidney pud, veg and gravy. may round that off with some rhubarb crumble & custard.
mmmm UJ you are eating my favourite.
Today we are having Roast Gammon and Vegs.
One of mine too Susie darlin’. One of these days, I must get round to making a bacon pudding with suet pastry - FABULOUS!!!
Chicken breast cubed and bread crumbed, with peas and sweetcorn.
Tofu treated the same way for me.
Hi UJ, do you mean Kentish Roly Poly? Made with boiled bacon.
Sue
No Susie darlin’ - make suet and flour pudding mix. Roll out to about 1/4 in. thick. Lay strips of (streaky) bacon to cover the whole pudding. Sprinkle Sage & Onion & Parsley & Thyme stuffing mix over the bacon. Roll the whole thing and wrap either in a pudding cloth or foil so that it is absolutely water tight. Place in saucepan (or better yet steamer) and boild for about 2 hours until cooked through. Unwrap and cut into thick slices. Serve with appropriate winter veg and gravy… Absolutely Delicious and one of my all time favourite meals. Dragon used to make it for us kids when we were small.
