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It's clear that there are only a handful of posters who ever start any threads, whether deemed to be decent or not. If they were quiet for a few weeks this place would be like Skippy's work diary.
I'd like to see the mods start some interesting debate from time to time.
POSTER OF THE YEAR 2013.
PROUD RECIPIENT OF THE SECOND PLANET SWANS LIFETIME ACHIEVEMENT AWARD.
Is this site as busy as ever? on 22:58 - May 21 by Jackfath
It's clear that there are only a handful of posters who ever start any threads, whether deemed to be decent or not. If they were quiet for a few weeks this place would be like Skippy's work diary.
I'd like to see the mods start some interesting debate from time to time.
Is this site as busy as ever? on 22:58 - May 21 by Jackfath
It's clear that there are only a handful of posters who ever start any threads, whether deemed to be decent or not. If they were quiet for a few weeks this place would be like Skippy's work diary.
I'd like to see the mods start some interesting debate from time to time.
We'll i d like to contribute more but some of my recent ones have got me in hot water. With one poster even threatening to come on stage and beat me up I'm keeping a low profile
So I will be starting my all new Sunday Roast thread soon. I'm ever so excited with the new recipies I e discovered we will also be having some special guests on the programme ass well. It all kicks off mid June. Btw Jackfath I did like your thread on sausages.
PROUD RECIPIENT OF THE THIRD PLANET SWANS LIFETIME ACHIEVEMENT AWARD.
"Per ardua ad astra"
Is this site as busy as ever? on 08:15 - May 22 by Lord_Bony
We'll i d like to contribute more but some of my recent ones have got me in hot water. With one poster even threatening to come on stage and beat me up I'm keeping a low profile
So I will be starting my all new Sunday Roast thread soon. I'm ever so excited with the new recipies I e discovered we will also be having some special guests on the programme ass well. It all kicks off mid June. Btw Jackfath I did like your thread on sausages.
What about alternatives to Sunday roasts such as Thai green curry?
Used to be anti CARDIFF. I dot half miss llanrumney bluebird. WE almost arranged to meet up at the Pier HEAD IF Cardiff got promoted. They did ,we didn't.
The Sunday roast is joyous, generous, and the pinnacle of shared meals. It’s a gathering of family, in some cases the only one of the week, or a long and leisurely meal for friends. For all its generosity and pass-the-peas bonhomie, the dish itself splits into two halves: the hot roast and the glorious leftovers. This last one, frugal, economical, more humble than the carved roast, is sometimes as memorable as the original. Whatever, it deserves a glass of wine.
Cold beef, pink and carved thin, shares a plate with pickled walnuts and baked potatoes. Try cold roast chicken tugged from its bones, dipped into a bowl of garlicky, tarragon-flecked mayonnaise. Or, as we had this week at home, the remnants of a shoulder of lamb, seasoned with rosemary and anchovy, sliced thick and piled on to hot toast. We didn’t have garlic mayonnaise, but instead crushed peas seasoned with wasabi and softened with butter, layered with cool, roasted lamb and salad leaves.
I used the juices of the meat to cook summer greens — pink-stemmed beetroot leaves, young red chard whose stems were barely pencil thick, and peas from the pod. I also tossed in a few late shoots of sprouting broccoli, as tender as asparagus spears. I could have boiled the vegetables, but had instead decided to steam them in the roasting juices and stock, still in the roasting tin over a moderate heat. They took less time than it took the lamb to rest.
Roast shoulder of lamb with summer greens
I use shoulder for its flavour and the crispness of its fat. It is often cheaper than the leg. I am the first to admit a shoulder is less straightforward to carve than the other cuts of lamb, and I usually resort to hacking off large juicy pieces of meat rather than the neat slices you get from a leg. But do use a leg if you prefer.
Serves 4-5 shoulder of lamb 2kg olive oil anchovy fillets 8 rosemary sprigs 8, small thyme sprigs 8-10
For the vegetables: mixed greens 250g (purple sprouting broccoli, young beetroot leaves, red chard etc) shelled peas 250g vegetable stock or water 200ml
Set the oven at 180C/gas mark 4. Place the lamb in a roasting tin and rub the meat all over with olive oil and season lightly with sea salt. Pierce the meat in 16 or so places with the point of a knife, cutting 3cm or 4cm down into the flesh.
Stuff eight anchovies into half the holes, rosemary tufts in the others. Scatter with the thyme, tucking a few underneath the meat.
Roast the lamb for 1 hour and 30 minutes, until the fat has turned translucent and pale honey-coloured, and the meat is light rose-pink. Remove the roasting tin from the oven, lift out the meat and place somewhere warm, covering lightly with foil. Leave to rest for 15 minutes.
Trim the sprouting broccoli and beetroot and chard stems, removing the leaves and setting them aside. Pour any excess oil from the tin, leaving the roasting juices in place. Place the tin over a low to moderate heat, then pour in the stock or water and bring to the boil. When the liquid starts to bubble, stir with a wooden spoon or spatula to dislodge the roasted meat juices and herbs, then add the peas, sprouting broccoli, and chard and beetroot stems. Leave the vegetables to steam in the roasting juices for three or four minutes, turning them from time to time.
Add the leaves from the chard and beetroot to the pan, turn them once or twice in the hot liquid until they have wilted, then lift the vegetables out and into a warm serving dish. Turn the heat up under the roasting tin and reduce the liquid to a thin, deeply flavoured dressing. Carve the lamb on to a warm serving dish or directly on to plates, then serve with the vegetables and roasting juices.
Is this site as busy as ever? on 13:12 - May 22 by Gowerjack
We had this last week it was stunning...
The Sunday roast is joyous, generous, and the pinnacle of shared meals. It’s a gathering of family, in some cases the only one of the week, or a long and leisurely meal for friends. For all its generosity and pass-the-peas bonhomie, the dish itself splits into two halves: the hot roast and the glorious leftovers. This last one, frugal, economical, more humble than the carved roast, is sometimes as memorable as the original. Whatever, it deserves a glass of wine.
Cold beef, pink and carved thin, shares a plate with pickled walnuts and baked potatoes. Try cold roast chicken tugged from its bones, dipped into a bowl of garlicky, tarragon-flecked mayonnaise. Or, as we had this week at home, the remnants of a shoulder of lamb, seasoned with rosemary and anchovy, sliced thick and piled on to hot toast. We didn’t have garlic mayonnaise, but instead crushed peas seasoned with wasabi and softened with butter, layered with cool, roasted lamb and salad leaves.
I used the juices of the meat to cook summer greens — pink-stemmed beetroot leaves, young red chard whose stems were barely pencil thick, and peas from the pod. I also tossed in a few late shoots of sprouting broccoli, as tender as asparagus spears. I could have boiled the vegetables, but had instead decided to steam them in the roasting juices and stock, still in the roasting tin over a moderate heat. They took less time than it took the lamb to rest.
Roast shoulder of lamb with summer greens
I use shoulder for its flavour and the crispness of its fat. It is often cheaper than the leg. I am the first to admit a shoulder is less straightforward to carve than the other cuts of lamb, and I usually resort to hacking off large juicy pieces of meat rather than the neat slices you get from a leg. But do use a leg if you prefer.
Serves 4-5 shoulder of lamb 2kg olive oil anchovy fillets 8 rosemary sprigs 8, small thyme sprigs 8-10
For the vegetables: mixed greens 250g (purple sprouting broccoli, young beetroot leaves, red chard etc) shelled peas 250g vegetable stock or water 200ml
Set the oven at 180C/gas mark 4. Place the lamb in a roasting tin and rub the meat all over with olive oil and season lightly with sea salt. Pierce the meat in 16 or so places with the point of a knife, cutting 3cm or 4cm down into the flesh.
Stuff eight anchovies into half the holes, rosemary tufts in the others. Scatter with the thyme, tucking a few underneath the meat.
Roast the lamb for 1 hour and 30 minutes, until the fat has turned translucent and pale honey-coloured, and the meat is light rose-pink. Remove the roasting tin from the oven, lift out the meat and place somewhere warm, covering lightly with foil. Leave to rest for 15 minutes.
Trim the sprouting broccoli and beetroot and chard stems, removing the leaves and setting them aside. Pour any excess oil from the tin, leaving the roasting juices in place. Place the tin over a low to moderate heat, then pour in the stock or water and bring to the boil. When the liquid starts to bubble, stir with a wooden spoon or spatula to dislodge the roasted meat juices and herbs, then add the peas, sprouting broccoli, and chard and beetroot stems. Leave the vegetables to steam in the roasting juices for three or four minutes, turning them from time to time.
Add the leaves from the chard and beetroot to the pan, turn them once or twice in the hot liquid until they have wilted, then lift the vegetables out and into a warm serving dish. Turn the heat up under the roasting tin and reduce the liquid to a thin, deeply flavoured dressing. Carve the lamb on to a warm serving dish or directly on to plates, then serve with the vegetables and roasting juices.
Tanks GOwerjack..... i v e come over all hungry like ....
PROUD RECIPIENT OF THE THIRD PLANET SWANS LIFETIME ACHIEVEMENT AWARD.
"Per ardua ad astra"
Is this site as busy as ever? on 13:12 - May 22 by Gowerjack
We had this last week it was stunning...
The Sunday roast is joyous, generous, and the pinnacle of shared meals. It’s a gathering of family, in some cases the only one of the week, or a long and leisurely meal for friends. For all its generosity and pass-the-peas bonhomie, the dish itself splits into two halves: the hot roast and the glorious leftovers. This last one, frugal, economical, more humble than the carved roast, is sometimes as memorable as the original. Whatever, it deserves a glass of wine.
Cold beef, pink and carved thin, shares a plate with pickled walnuts and baked potatoes. Try cold roast chicken tugged from its bones, dipped into a bowl of garlicky, tarragon-flecked mayonnaise. Or, as we had this week at home, the remnants of a shoulder of lamb, seasoned with rosemary and anchovy, sliced thick and piled on to hot toast. We didn’t have garlic mayonnaise, but instead crushed peas seasoned with wasabi and softened with butter, layered with cool, roasted lamb and salad leaves.
I used the juices of the meat to cook summer greens — pink-stemmed beetroot leaves, young red chard whose stems were barely pencil thick, and peas from the pod. I also tossed in a few late shoots of sprouting broccoli, as tender as asparagus spears. I could have boiled the vegetables, but had instead decided to steam them in the roasting juices and stock, still in the roasting tin over a moderate heat. They took less time than it took the lamb to rest.
Roast shoulder of lamb with summer greens
I use shoulder for its flavour and the crispness of its fat. It is often cheaper than the leg. I am the first to admit a shoulder is less straightforward to carve than the other cuts of lamb, and I usually resort to hacking off large juicy pieces of meat rather than the neat slices you get from a leg. But do use a leg if you prefer.
Serves 4-5 shoulder of lamb 2kg olive oil anchovy fillets 8 rosemary sprigs 8, small thyme sprigs 8-10
For the vegetables: mixed greens 250g (purple sprouting broccoli, young beetroot leaves, red chard etc) shelled peas 250g vegetable stock or water 200ml
Set the oven at 180C/gas mark 4. Place the lamb in a roasting tin and rub the meat all over with olive oil and season lightly with sea salt. Pierce the meat in 16 or so places with the point of a knife, cutting 3cm or 4cm down into the flesh.
Stuff eight anchovies into half the holes, rosemary tufts in the others. Scatter with the thyme, tucking a few underneath the meat.
Roast the lamb for 1 hour and 30 minutes, until the fat has turned translucent and pale honey-coloured, and the meat is light rose-pink. Remove the roasting tin from the oven, lift out the meat and place somewhere warm, covering lightly with foil. Leave to rest for 15 minutes.
Trim the sprouting broccoli and beetroot and chard stems, removing the leaves and setting them aside. Pour any excess oil from the tin, leaving the roasting juices in place. Place the tin over a low to moderate heat, then pour in the stock or water and bring to the boil. When the liquid starts to bubble, stir with a wooden spoon or spatula to dislodge the roasted meat juices and herbs, then add the peas, sprouting broccoli, and chard and beetroot stems. Leave the vegetables to steam in the roasting juices for three or four minutes, turning them from time to time.
Add the leaves from the chard and beetroot to the pan, turn them once or twice in the hot liquid until they have wilted, then lift the vegetables out and into a warm serving dish. Turn the heat up under the roasting tin and reduce the liquid to a thin, deeply flavoured dressing. Carve the lamb on to a warm serving dish or directly on to plates, then serve with the vegetables and roasting juices.
Nigel Slater?
What - no Bisto?
-1
Is this site as busy as ever? on 14:58 - May 22 with 1587 views
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