Is that kerrygold butter?
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Is that kerrygold butter?
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Knocked up a wee smoked salmon salad for dinner tonight.
An early dinner before going out for a few at sundown. Just roast lamb and some of the favourite veggies of the Mrs and I. But I recall one poster had all sorts of troubles doing a boned out shoulder on Xmas day (can't remember who it was but he's a good and regular poster in this thread) so I'll just put a few pics up of the fail proof way of doing this.
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Firstly, the boned out shoulder. We like to make incisions and stuff a lot of garlic thru ours, optional obviously and fresh rosemary would be another thing that works well if garlic isn't your go.
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Then seasoned well with S&P and into an oven bag that's been dusted with flour inside to stop sticking, and with a few small holes pierced into it on top so it doesn't explode!. The bags aren't really necessary of course but they make cleaning up easy (no splatter to get off your oven walls) + the juices don't evaporate which is good if you're planning on using them for a gravy.
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About 90 mins later for this joint, the temp probe shows 150 F which is right where I want it. It's then taken out of the oven bag and rested under loose tinfoil for about 10 minutes, in that time the internal temp will come up by roughly 10 degrees F which should be medium rare country.
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And there we go, perfect in the middle for my taste while Mrs Worx gets the more well-done ends. Everyone's happy :).
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All the cooking juices from the bag, a good splash of Burgundy, some cornflour, and a heaped spoon of mint jelly were used to make the gravy. Worked out nice, and put something filling in the gut before heading out on the sauce.
Just a light dinner tonight, mrs bld knocked up some sushi rolls
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They came out quite well, her first attempt to, a plate of raw salmon purchased from makrro in udon the day before, bowl of soy sauce and wasabi and its all you need, except for a cold beer
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I love that shit.Quote:
Originally Posted by beerlaodrinker
Very nice, BLD, and those manboobs of yours are coming along a treat; with those sexy legs of yours, I most certainly would... No wonder Tezza was all over you when he had the chance! :)
Sushi looks nice, fine effort by Mrs BLD.
They are not my man boobs or my legs Betty. Mine are much nicer:)
That's great news, I'm up for a threesome! I reckon Dilly will be up for that too! Talking about jacuzzi fun, have you had that sexy neighbour in there again recently?
Count me out. Good food, but nary a sailor suit in sight!
Nice, mate...Quote:
Originally Posted by beerlaodrinker
She's a talented lass.
:)
Excellent, I will stock the fridge full of strawberry breezers, nope haven't seen the sexy neighbor for a whileQuote:
Originally Posted by Bettyboo
[QUOTE=thaimeme;
Nice, mate...
She's a talented lass.
:)[/QUOTE]Thank you
Yeah well i didnt bloody cheat:)Quote:
Originally Posted by Headworx
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That looks less cooked than BLD's sushi:)
Better late than never.
Christmas dinner @ chez Slap 2015
Ingredients for starter and main:
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Starter: smoke salmon terrines - the trick here was lots of fridge time in order for the moose (inside) to set...
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Main: turkey with all the trimmings: the trick here was to just guess everything and ply all your guests with booze so they couldn't taste how bland and burnt and amateurish it was. The pigs in blankets saved the day though.
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Boxing day
Red curry - with turkey of course
Cutlery fresh from Thailand
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Very nice! Off to the kitchen for a snack now:)
Quote:
Originally Posted by Headworx
Looks fookin' great and before I scrolled down...I knew it would have been Mr Dillinger.
It's funny, Christmas, everyone feels they have to get up at five in the morning to put the bird in the oven.
And in the end, no one actually likes turkey. Or brussel sprouts. But, it is tradition.
My family are actually vering towards going to a restaurant this year. Where you can eat whatever you want. I'll go for the scampi in a basket!! No peeling carrots and potatoes for hours on end. Apart from a couple for the reindeer.
And it will probably cost less than a full Christmas lunch for 12 or more people at home - and no washing up!! Even with a dishwasher, someone still has to scrub the roasting tin etc. Usually me.
But then, my great neice will be 18 months old then. So there still has to be magic. And i can train her to scrub the pots and pans!!
Bit early in the year to be thinking about Christmas isn't it
Anyway no photos but I had roast lamb for the first time in ages, well i'm sure it was lamb at some point in it's life, either way it was tender and tasty but a bit fatty as ex lamb is wont to be, (can't remember if it's the good fat or not, hope so).
I got a big piece, I think it might have been the forequarter. 4 long ribs (chops, a breast and top leg. I Separated it so I'll have the chops another time, and roasted the rest.
Thanks for that info headworkx about the roasting bag ,, new one on me , i do hate cleaning ovens , so infact i dont clean it
i must say that pork looks dodgy to me though , i was told never to have blood running out of the pork meats ,,,,,, however you obviously thrive on it
Quote:
Originally Posted by Conche
That pork just happens to be...Lamb!
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Pork Panang & South Chicken Curry.
:rofl:Quote:
Originally Posted by charleyboy
As i am in Blighty for a few more weeks and Gert isn't around to check up on what i am eating.
A pound of finest pork and sage sausages with a few rounds of bread and butter,absolutely fecking delicious.
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They look nearly as good as Charley's homemade bangers
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He' should stick to making pies eh:rofl:
Here's his latest offerings....
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