Thread: PAG's Legged It In Lockdown

So, Easter Sunday in lockdown. Really no hardship for M'Sahib and I, and although we only venture out of the house once or twice a week for shopping, life remains comfortable. I really feel for those who are constrained through loss of jobs, financial insecurity, and being unable to get home.

Anyway, today is Leg of Lamb day, with sides of red wine sauce, roasted carrots, parsnips and onions, and a potato au gratin.

First off made a simple marinade for the lamb out of olive oil, crushed garlic, chopped rosemary, and the zest of a lime.



Decided to knock up some Yorkshire Puddings whilst waiting for the lamb to get to room temperature. Basic flour and eggs beaten together, and them some milk added.



25 minutes later they're ready, though not risen as much as I would have liked.



Then set about the potato dish.



Thinly sliced the potatoes, put them in a bowl having first dried the slices in a tea towel, given a good amount of seasoning, then put a layer in a well buttered dished, sprinkled with parmesan, added cream, then repeated another three times. Ready for the oven.



Now the turn of the lamb and vegetables.



Peeled and sliced the veg, sprinkled them with olive oil in the roasting dish, then rubbed the marinade into the outside of the lamb. The lamb will sit on a rack above the vegetables so that the fat and juices drip onto the veg adding to the caramelisation. I'd chopped off the end of the leg to ensure there was no overhang to the roasting dish.



Everything in the oven at 200 C, and after an hour took the potatoes out and sprinkled some chopped fresh thyme over them.



Another 30 minutes and the lamb came out to rest for 15 minutes, turned off the oven having put the potato back in to stay warm.



Meanwhile, M'Sahib had fried herself a couple of fish steaks, along with the mandatory rice and dipping sauce.













Will strip the rest of the meat from the leg, with some going into sandwiches, the rest being ground up for what will probably be two or three Shepherds Pies for the freezer.

Yummy. That looks scrumptious.

That looks ridiculously good. But actually, it all does.

Another Pag masterclass.

Apart from the yorkies.How did you do those?
Someone showed me you need to put about a centimetre of oil in those cup trays, get the oil piping hot then put the batter in and then they rise really well.

Happy Easter

^

Originally Posted by PAG

Basic flour and eggs beaten together, and them some milk added.

If basic flour and not self-rising, the leavening agent has been left out. Baking powder/soda and salt would make it rise.

Originally Posted by Dillinger

Someone showed me you need to put about a centimetre of oil in those cup trays, get the oil piping hot then put the batter in and then they rise really well.

Dangerous AF if you don't know what you're doing, leave it to the experts (and PAG) or risk 3rd degree burns to the boat-race

Ridiculously good. Now, excuse me please I seem to have a slight saliva problem.

Nicely done Pag.

God save the Queen.

Think it is not the amount of oil, but the temperature - the oil needs to be smoking before adding the mix.

Try covering the potato dish with foil for 50% of the time.

It keeps the moisture in and slices are softer and the sauce creamier. A little garlic and nutmeg adds another dimension.

Your whole meal looks excellent.

It looks great. Are parsnips easy to come by where you are, PAG?

^^^Are you Fanny Cradock in disguise?




Are you Fanny are you Fanny are you Fanny in disguise...

Good pont Nevo

How is the swede availability?

Originally Posted by misskit

^

If basic flour and not self-rising, the leavening agent has been left out. Baking powder/soda and salt would make it rise.

No need just equal amounts of egg,plain flour and milk and that's a recipe that won't fail.

Looks a good dinner.

Originally Posted by Chico

No need just equal amounts of egg,plain flour and milk and that's a recipe that won't fai

Stick to handing out Happy Meal toys at the drive thru, you clown

If you add more egg whites than yolk you get crispier ones

As Nid says the main thing is getting the heat piping hot.

I'll challenge you to a Yorkie-off if you like today, Chico.

Ok, re the yorkies, I used self raising flour when it should have been plain. They still tasted good though.

Re the potatoes, some people use a mix of milk and cream, I use all whipping cream. It's important that the potato slices overlap to seal each layer, and preserve the moisture. I leave them uncovered the whole bake to get some crusting on the top.

On parsnips, I get from Villa Market. Ridiculously expensive, as are turnips (not seen swedes) and celeriac, so an occasional indulgence.

Originally Posted by Dillinger

I'll challenge you to a Yorkie-off if you like today, Chico.

I think you might lose that challenge mate but go for it.

Originally Posted by Dillinger

Stick to handing out Happy Meal toys at the drive thru, you clown

If you add more egg whites than yolk you get crispier ones

As Nid says the main thing is getting the heat piping hot.

I'll challenge you to a Yorkie-off if you like today, Chico.

OMG another numpty who reads cookery books.

ask any Chef and the recipe is equal parts everything.

and its a fallacy the oil has to be hot.

Thats not a challenge thats a walk over 555

Splendid, PAG!!

Looks nice.
A little mix of everything.

Cheers.

What makes the yorkies rise? The eggs?

A splendid spread, mate. Well done.

Originally Posted by misskit

What makes the yorkies rise? The eggs?

Good question

Originally Posted by misskit

What makes the yorkies rise? The eggs?

Moving to London

Looks fantastic.

See you're making use out of the Pyrex gear already.