Monday, 20 September 2010

Individual Shoulder of Lamb Roast

Very very happy with this one. One of my top meals.

Went to the supermarket to buy a shoulder of lamb and found these individual bone-in lamb portions.



And this is what they looked like after 3 hours on a slow roast !



Perfect size (for two hungry people). Actually - you didn't need to be that hungry - they were perfect!



What a great start for the roasties



See - told ya



Served simply with some red cabbage and shredded carrot





So tender you could eat it with a spoon. I know - 'cos I did !

Thursday, 16 September 2010

Chicken Chasseur

Decided on a quick and easy tonight from the Food of France



Get the butter foaming they say



Nicely browned chicken - thighs of course - there is only one cut of chicken to cook with in my opinion



Mushrooms and onions sweating down



post wine / brandy / tomato paste



And the finished dish. Bit weird - tasted a bit like it had come out of a jar! Lou wasn't impressed!



Monday, 13 September 2010

Hungarian Mushroom Soup

I bought way too many mushrooms for another recipe...so decided to have a simple mushroom soup.

However - found this on the net - which benefited from a small tablespoon of Paprika

Not mushroom on the chopping board !!





Added a bit of Chinese fungus and some dried porcine



And the result....a lovely little number

Friday, 10 September 2010

Last party chilli

We had our last party in our wonderful house.....so decided to cook a chilli.

Bought most of Sainbury's


From Meals I've cooked at home


It was quite an operation - most rings on the go



And the biggest pot I own



It went down a stormer....and the beauty of it was there was plenty for the freezer

Friday Night Post Hangover Fish Fingers & Chips

Needs no introduction or explanation !

Wednesday, 8 September 2010

Beef with Black Beans

A simple keeper from the Food of China - an awesome cookbook

The key ingredients - every store cupboard should have them



And the result....a 'proper' stir fry

Saturday, 4 September 2010

Carnitas

Very very very happy with this one.

Recently, whenever I go to a good Mexican restaurant I try to order something with shredded pork. I love the pull apart texture - and of course the taste. I'd been reading a few recipes for Carnitas recently, and having a Saturday afternoon spare I decided it was time. I got this recipe from a great cookbook I have called Mexican, which I'd bought when we visited Oaxaca. It's a great little book - full of what I would call authentic dishes - not the obvious high street ones.

Within the book it has a recipe for re-fried beans. Now I love re-fried beans and I've always maintained that if I could recreate these at home I'd be a happy man. On Saturday - I was a happy man !



So the key to the Cartnitas it two fold.

The humble orange is used to both marinate and then slowly braise the pork belly (and it needs to be belly)





At this stage I was a little worried...the pork still seemed a bit tough.



And so to the RFB. Firstly you need to boil up some black beans with some fried onions...(at least 2 hours)



These were added to some more fried onions



You then mash the beans down with some of the cooking liquor



And basically cook until dryish. These were absolutely fantastic - even better than the real thing !



I also made a lovely fresh salsa



And so back to the pork. Basically what happens is you cook very slowly, allowing all the juice to evaporate. At this point the pork becomes meltingly tender- and it also starts to fry in the fat that remains. Awesome!



I drained the pork





And plated it up



A fresh guacamole, some sour cream & a wedge of lime, along with the Carnitas, salsa and re-fried beans. A seriously nice and seriously authentic Mexican. Ole!