Discussion
We have a village event called Safari Supper - the concept is that groups of diners have a starter at one person’s house, move on to another for mains, and a third for dessert. Then car keys in a bowl later undoubtedly.
We have volunteered to do a main. Given that we’ll be having a starter elsewhere then returning to our place, we need something which is either slow cooked / happy sitting in warming drawer for a while, or very quick to cook off and serve.
Something like a nice sea bass fillet could tick the box.
Slow cooker stuff isn’t terribly sophisticated right?
What do we think?
I’m off to dig up my pampas grass and plant some upside down pineapples, as I believe is currently de rigeur.
We have volunteered to do a main. Given that we’ll be having a starter elsewhere then returning to our place, we need something which is either slow cooked / happy sitting in warming drawer for a while, or very quick to cook off and serve.
Something like a nice sea bass fillet could tick the box.
Slow cooker stuff isn’t terribly sophisticated right?
What do we think?
I’m off to dig up my pampas grass and plant some upside down pineapples, as I believe is currently de rigeur.
Seven hour slow cooked lamb with roast potatoes (or rice)
Whole bone-in shoulder of lamb. Place in a large casserole/wok with a lid. Sprinkle liberally with salt and ground cinnamon. Cover and place on the hob on a low-medium heat, just very slightly sizzling. Avoid the temptation to turn up the heat, or add water, or any other flavour.
Turn every hour. By hour 3, liquid will start building up. Keep turning once an hour until it's physically impossible to lift with tongs because tender. Takes about seven hours.
Cook it until ready, then leave on a low heat to keep warm.
Whole bone-in shoulder of lamb. Place in a large casserole/wok with a lid. Sprinkle liberally with salt and ground cinnamon. Cover and place on the hob on a low-medium heat, just very slightly sizzling. Avoid the temptation to turn up the heat, or add water, or any other flavour.
Turn every hour. By hour 3, liquid will start building up. Keep turning once an hour until it's physically impossible to lift with tongs because tender. Takes about seven hours.
Cook it until ready, then leave on a low heat to keep warm.
http://wotsfortea.blogspot.com/2010/06/cookbook-ch...
Roast lamb over beans - Jamie recipe. Super easy, not time sensitive and delicious.
Roast lamb over beans - Jamie recipe. Super easy, not time sensitive and delicious.
Whoozit said:
Seven hour slow cooked lamb with roast potatoes (or rice)
Whole bone-in shoulder of lamb. Place in a large casserole/wok with a lid. Sprinkle liberally with salt and ground cinnamon. Cover and place on the hob on a low-medium heat, just very slightly sizzling. Avoid the temptation to turn up the heat, or add water, or any other flavour.
Turn every hour. By hour 3, liquid will start building up. Keep turning once an hour until it's physically impossible to lift with tongs because tender. Takes about seven hours.
Cook it until ready, then leave on a low heat to keep warm.
Just about my favourite dish... But I'd also add garlic, coriander, some brown sugar and some pomegranate molasses. Serve with fresh pitta, salad, morrocan houmous, and minted yoghurt. Whole bone-in shoulder of lamb. Place in a large casserole/wok with a lid. Sprinkle liberally with salt and ground cinnamon. Cover and place on the hob on a low-medium heat, just very slightly sizzling. Avoid the temptation to turn up the heat, or add water, or any other flavour.
Turn every hour. By hour 3, liquid will start building up. Keep turning once an hour until it's physically impossible to lift with tongs because tender. Takes about seven hours.
Cook it until ready, then leave on a low heat to keep warm.
We did this recently and I did slow-cooker lamb for the main. I disagree with the poster who's saying don't add water because your priority is having the most flexibility over when it's ready as you're at the whim of the person doing your starter. An inch of water in the bottom will stop the meat starting to dry out and give you a much wider period where the meat is perfectly cooked. Plus it means you have the basis for lots of gravy too.
My recipe is lamb stock, veg stock, dark soy sauce, honey, garlic, ginger.
It took us about 40 minutes to get the mains served from walking in the house, you need to have everything setup ready to go as much as you can, anything that needs to be measured out sat measured in a bowl etc, veg all prepared with roasting trays ready and in the oven etc. 40 minutes was the time it took to cook a side of salmon and a dish of dauphinoise potatoes.
Overall I think it would have been less work to do starters and desert as well as not being in the house for 2 hours beforehand is just an extra layer of complexity that you've probably never had to think through before!
My recipe is lamb stock, veg stock, dark soy sauce, honey, garlic, ginger.
It took us about 40 minutes to get the mains served from walking in the house, you need to have everything setup ready to go as much as you can, anything that needs to be measured out sat measured in a bowl etc, veg all prepared with roasting trays ready and in the oven etc. 40 minutes was the time it took to cook a side of salmon and a dish of dauphinoise potatoes.
Overall I think it would have been less work to do starters and desert as well as not being in the house for 2 hours beforehand is just an extra layer of complexity that you've probably never had to think through before!
All this talk of lamb is making me hungry!
Tom Kerridge's is a cracking one https://tomkerridge.com/recipes/slow-roasted-lamb-...
Tom Kerridge's is a cracking one https://tomkerridge.com/recipes/slow-roasted-lamb-...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff