Dinner

**NZdick1983** · 04-11-2016, 08:52 AM

Thought I'd be adventurous tonight, try something different, a lamb roast....

*cause I hardly ever cook roasts innit...

stabbed the 2 kg leg like Dick the ripper... penetrated deep into the lamb...

with rosemary, garlic AND anchovies.... yup.... anchovies... if this tastes fishy, I blame Jamie Oliver...

Not my doing...

Laid on a field of grass... opss! I mean laid on the rack, under onions and olive oil.

Me thinks it a wee bit cramped in there... likely to burn me rosemary to a crisp... so chucked her while still beeting...into the 'man-oven'....

I will cook the tatties in duck fat, real crispy (so they say)... we shall see...

*Disclaimer* no cute, little fury creatures were harmed in this week's installment of Dick's kitchen... although a sheep may appear to walk with a wobble, we are still trying to ascertain it's 3rd leg whereabouts...donations for a prosthetic sheep leg - can be made to my saveasheepfund.com

**Dillinger** · 04-11-2016, 09:08 AM

Wow you have a shit oven like me.

I thought New Zealand was civilised with gas pipes.

Ps. How did you defrost it?

**Headworx** · 04-11-2016, 09:14 AM

Change that oven setting from grill to bake, or you'll end up with the top of the joint looking like charcoal and the bottom of it being raw!.

And sorry but I have to ask as well, why do you have an oven like that in the first place in NZ?.

**NZdick1983** · 04-11-2016, 09:16 AM

It's in my man oven now brah...

We don't have gas... (except after lots of peanuts).

Defrosted it in my man fridge...

hopefully turns out somefink like me mate Jamie's...

**NZdick1983** · 04-11-2016, 09:22 AM

Originally Posted by Headworx

And sorry but I have to ask as well, why do you have an oven like that in the first place in NZ?.

That wee-little oven, was given to me by my wee-little Gran... it's a cracker of an oven (me nana's not bad either heh)... (for small roasts, chickens, pork, etc)...

Saves heaps on electricity... anyway.. it's on bake (or should it be fanny bake?)... 4 hours for 2 kg sound about right? I have a thermometer, it's only been up my bum twice...

Kidding...

happy Friday gents...

**Headworx** · 04-11-2016, 09:24 AM

^^Now that's an oven.

As for the temp, I take joints like that out of the oven at 150c then cover loosely in foil and let them rest for about 20 mins, in which time the internal temp will come up by about another 10c. That'll give you a pink center. If you want well done lamb, eat chicken or pork!. As for the 4hrs part, at 180c you'll ruin it so I assume you're set to a lot lower than that...

**Nicethaiza** · 04-11-2016, 09:25 AM

How about it taste Dickie ?? ( ask your wife ) lol

**NZdick1983** · 04-11-2016, 09:42 AM

Thanks Headworx, I reckon about 4 hours on 150 c (low and slow) then a quick blast to render the fat (brown the skin)... does that make sense?
yeah, wifey and I like it pink....

(not in the stink heh)...

cause we all know, farang like their meat nice and dark... ain't that right, cherry...

**Headworx** · 04-11-2016, 09:45 AM

Originally Posted by NZdick1983

I reckon about 4 hours on 150 c (low and slow) then a quick blast to render the fat (brown the skin)...

That'll work mate. You've got a temperature probe so check it after 2 hrs then every 20-30 mins after that. It's impossible to go wrong this way, unless you get baked yourself and fall asleep

.

**NZdick1983** · 04-11-2016, 09:50 AM

Originally Posted by Headworx

unless you get baked yourself

Ahhh... that's a distinct possibility seeing that it's Friday...

Gonna do the spuds now, par-boil them, shake for crispiness yada yada...

BRB... cherry will tell you what brb means (if you're not up with the chat lingo like).

**Nicethaiza** · 04-11-2016, 09:54 AM

So bad if I cant know what is right what is fake ...

Brb? tell me for what? For me brb its about 5-10 mins if you will be back again in 1 hours or 1 day should say BBL better lol

**toslti** · 04-11-2016, 09:58 AM

Originally Posted by NZdick1983

Originally Posted by Headworx

unless you get baked yourself

Ahhh... that's a distinct possibility seeing that it's Friday...

Gonna do the spuds now, par-boil them, shake for crispiness yada yada...

BRB... cherry will tell you what brb means (if you're not up with the chat lingo like).

Don't boil them.... steam them... it makes for a much drier potato which crisps up much better.

**Headworx** · 04-11-2016, 10:04 AM

^Note taken Toslti. I remember your roast spud pics and they truely were things of beauty

.

**NZdick1983** · 04-11-2016, 10:05 AM

^ Thanks for the tip, Toslti.

will be my first time using duck fat with potatoes....

for other purposes, not saying...

**NZdick1983** · 04-11-2016, 10:09 AM

After steam and shake... I was going to rub them with Tumeric and some garlic powder before roasting them in the duck fat... whatdoyareckon?

**Nicethaiza** · 04-11-2016, 10:09 AM

Kha nom jeen nahm yaa ...I dont know what in english call can correct me if anyone know the name...its Thai rice vermicelli served with curry?

**hallelujah** · 04-11-2016, 10:22 AM

Originally Posted by Nicethaiza

Kha nom jeen nahm yaa ...I dont know what in english call can correct me if anyone know the name...its Thai rice vermicelli served with curry?

Noodles in fish curry. Is that without coconut milk though?

**Nicethaiza** · 04-11-2016, 10:25 AM

Yes right without coconut milk ...You have to taste it before?

**toslti** · 04-11-2016, 01:18 PM

Originally Posted by NZdick1983

After steam and shake... I was going to rub them with Tumeric and some garlic powder before roasting them in the duck fat... whatdoyareckon?

put the garlic cloves (unpeeled) in with the potatoes.... they will infuse the oil and when you serve up you will have creamy sweet garlic as well. Tumeric.... not sure...

**NZdick1983** · 04-11-2016, 01:55 PM

Missus was well impressed... she said I could chain her to the bed tonight...

The herbs infused nicely into the oil/tatties... duck fat is expensive, but worth it.

**Dillinger** · 04-11-2016, 02:00 PM

Id let you chain me to the bed for that, preferably the dinner table

**Headworx** · 04-11-2016, 02:12 PM

^^Droooooool. That's what it's all about Dick, looks brilliant.

**Nicethaiza** · 04-11-2016, 02:50 PM

Originally Posted by NZdick1983

Missus was well impressed...

Impressed for sure cuz she didnt cooked only eating..good husband..do house work hehe..anyway your food look nice

**Dillinger** · 04-11-2016, 03:10 PM

why thanks

**Nicethaiza** · 04-11-2016, 03:13 PM

Why its show your name Dill ..I edit it 55+

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