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  1. #951
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    Cloudy with occasional thunder but no rain as yet in Phuket. A good day to spend some time in the kitchen.

    Decided to slow roast a shoulder of lamb, sticking some of our home grown rosemary and slivers of garlic into it.



    Going with it, Potatoes au Gratin, using grated mozzarella, double cream, butter and garlic. The final topping will be a mix of mozzarella and mature cheddar for some kick.



    Honey glazed carrots to finish things off.



    3 hours in the oven, covered, then 30 minutes uncovered to crisp up the skin.



    Let it rest for a good while, then removed the rosemary stalks and using a couple of forks, pulled it apart.



    The meat had been sitting on a quartered onion, and a halved bulb of garlic whilst cooking. This resulted in a great base for a gravy.



    Potato turned out good, though maybe slightly too much cream (the tub was nearly empty so used it all).



    Carrots likewise.



    Being a non meat eater, M'Sahib baked herself some Sea Bass in a lemon sauce.






  2. #952
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    BoganInParasite's Avatar
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    ^Looks fantastic PAG. Fried pork sausages and leftover coleslaw up here. (What do they say...some days you are the pigeon, others days the statute.)

  3. #953
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    Embarrassed to post this on the same page as Pags lunch but it was savoury lamb mince on toast, extra heavy on the onions and garlic. Total comfort food, takes me back to a time many years ago. Could happily eat this once a week for the rest of my life.

    Lunch ... the second course-20210429_133659-jpg

  4. #954
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    ^

    Absolutely nothing wrong with that. Could be a Manchester Shepards pie......

  5. #955
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    ^Thanks, it was a favourite meal as a kid and that's never changed. Leftovers on toast for breakfast tomorrow with an egg in top

  6. #956
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    ^^ Nice lunch there PAG. Believe it or not, the gravy is thing is that I want to sample the most. Looks fantastic.

    I noticed that there were only 2 plates laid and enough food to feed a few hungry members.

    What's happening with the leftovers?

  7. #957
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by Bogon View Post
    What's happening with the leftovers?
    Any chance of an invite PAG?

  8. #958
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    ^ He's worried you might return the offer Joe!

  9. #959
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    Quote Originally Posted by Bogon View Post
    ^^ Nice lunch there PAG. Believe it or not, the gravy is thing is that I want to sample the most. Looks fantastic.

    I noticed that there were only 2 plates laid and enough food to feed a few hungry members.

    What's happening with the leftovers?
    Indeed. I don't make 'real' gravy very often, however lamb shoulder contains quite a lot of fat that renders down during roasting, and of course basting the onion and garlic buib underneath which almost liquidise. Too good an opportunity to miss not making a gravy. Just strained most of the fat out of the roasting tin, added a couple of spoons of flour, then gradually added beef stock. I mashed as much as possible what was left of the onion garlic whilst it was simmering, then strained the gravy into a jug before serving.

    Usually when I cook just for M'Sahib and me, I make enough for a couple of days meals. On this occasion, the dogs will be in for a treat this evening with the left over lamb and gravy, with the potato and carrots going with something tomorrow.

  10. #960
    fully fledged Mutt-packer
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    Quote Originally Posted by PAG View Post
    On this occasion, the dogs will be in for a treat this evening with the left over lamb and gravy, with the potato and carrots going with something tomorrow.
    You got that back to front!

  11. #961
    Isle of discombobulation Joe 90's Avatar
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    Quote Originally Posted by Mendip View Post
    ^ He's worried you might return the offer Joe!
    Ouch

  12. #962
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    Well the wife was planning a Hunlay Curry today but no young ginger or pineapple were available in our nearby village markets. So she made a Massaman Curry instead and I chipped in with Cheesy Garlicy Biscuits. Delicious. Leftovers of both for tomorrow.

    Lunch ... the second course-img_0078-jpg

  13. #963
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    ^Massaman is winner. I was surprised how easy it is to make (thanks to the wifey's excellent online supervision ).

  14. #964
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    ^ It is easy, its all in the pre-prepared paste you can buy. one of my favourites

  15. #965
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    Didn't have the pre-prepared paste, just a small tub of yellow curry, a wee jar of red curry, and a jar of peanut butter. Just a bit of this and that, the other thing, and et voila...massaman.

    Lunch ... the second course-chef-kiss-png
    Attached Thumbnails Attached Thumbnails Lunch ... the second course-chef-kiss-png  

  16. #966
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    Necessity is the mother of invention

  17. #967
    Achieve By Unity cyrille's Avatar
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    Quote Originally Posted by happynz View Post
    Massaman is winner
    That looks great, though personally I'll stick with rice and some greens alongside.

  18. #968
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    Quote Originally Posted by cyrille View Post
    That looks great, though personally I'll stick with rice and some greens alongside.
    Must admit I am struggling with the concept behind massaman with cheesy garlicky biscuits. Either, great. Together........hmmmmm

  19. #969
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    ^Helps with the sauce mop-up.

  20. #970
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    Another one of those ''is it breakfast or lunch'' posts. M'Sahib marinated some pork steak in a paste of garlic, black pepper and coriander stalks overnight in the fridge. This morning she braised them for a couple of hours in water, olive oil, soya sauce, and to add some sweetness, some fresh pineapple. Result was a very good injection of protein, with more than enough for a Round 2 tomorrow.


  21. #971
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    Yup, that would work.

  22. #972
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    Got some 24hr marinated pork rib bits in the airfryer now, finger food lunch today.

    Lunch ... the second course-20210513_124312-jpg

  23. #973
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    Another brunch offering this morning from M'Sahib. This one sweet and sour pork, packed with vegetables (tomato, onion, spring onion, chilli, cucumber, mushrooms, and surprisingly potato).


  24. #974
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    ^ ^^ nice!

  25. #975
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    Early lunch before the heat ramps up, the last thing we need is an oven doing battle with the aircon for ambient temp supremacy! To answer a question in repo, yeah I'm not doing full on keto but do keep carbs to a minimum, like in lunch today too. 305 Baht a key for bone-in NZ lamb legs at Macro and they're simply sensational, would be almost insane not to be roasting one each week.

    Lunch ... the second course-20210516_113356-jpg

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