Recipe Requests

Discussion in 'Recipes' started by Fat Controller, Jan 8, 2018.

  1. Linz

    Linz Total Gardener

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    Thanks Kaz I'll give that a go when they start going off lay, at the moment I'm having 4 a day and I think another girl will be laying very soon so would rather use them fresh. This is besides giving them to friends and family :smile:
     
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    • kazzawazza

      kazzawazza Total Gardener

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      It can be difficult to separate eggs once they have been frozen. So if you think your recipes will require only egg whites or egg yolks then consider freezing them already separated. You can crack your egg and separate the white into one ice cube spot and the yolk in another spot.

      image.jpeg
       
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      • Linz

        Linz Total Gardener

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        That's a clever lil tip I wouldn't of thought of, thank you :blue thumb:
         
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        • kazzawazza

          kazzawazza Total Gardener

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          We have bought a full leg of lamb to eat over the Easter period. Does anybody have any good recipes for the lamb or it's leftover meat?

          Thank you :thumbsup:
           
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          • "M"

            "M" Total Gardener

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            I make slits in the lamb with the point of a knife, push in slivers of garlic, lay a sprig of rosemary over the top, cover with foil and roast in the oven.

            Leftover lamb? That is very rare when we have it :heehee:

            Proper shepherd's pie? Just chop up the left over meat, reheat it slowly with the leftover lamb gravy in a pan while making some mashed potato; put into an oven dish, top with mashed potato and pop in the oven until heated through and the potato is golden. Scrummy!

            Lamb "toad in the hole" - use strips of lamb instead of sausages.

            Lamb curry?

            I actually like the cold cuts served with (oven) chips and gravy :redface: Not fancy, but lovely.
             
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            • longk

              longk Total Gardener

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              Meat and potato pasties with plenty of mint in the mix :blue thumb:
               
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              • shiney

                shiney President, Grumpy Old Men's Club Staff Member

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                @kazzawazza

                I think I may have already posted this but it's very popular with guests when I make it.


                1 large leg of lamb ( remove skin and fat to allow marinade to penetrate better )
                1 Tbs. cumin seed
                1 Tbs. coriander seed
                ½ Tbs. black peppercorns
                3 Tbs. olive oil
                4 garlic cloves - crushed
                2" fresh ginger - grated
                1 tsp. salt
                2 tsp. brown sugar (optional, I don’t use it)
                2 Tbs. cold water
                1½ Tbs. paprika

                Dry roast the cumin and coriander in a pre-heated frying pan. ( Don’t over roast them - they are done when the cumin starts jumping and spitting – or burning if you leave it too long.) Grind the spices and black pepper in a coffee grinder or with mortar and pestle.

                Put oil in a bowl then add garlic, ginger, salt and sugar and mix. Add ground spices and pepper and mix. Add water and paprika and mix. This will become a thick paste so that it should not slide off the joint. If the paste is too thin, add more paprika. If too thick add more water.

                Make small cuts in the lamb then coat the joint with the paste. Marinate for as long as possible ( 4 hours is o.k., 24 hours is good and 48 hours is best - if leaving for more than 4 hours cover the dish very well with foil and put in fridge ). Turn the joint over at least once during the marinating time.

                One nice variation is to add 1- 1½ ozs of ground almonds to the marinade.

                Roast in the normal way but it is best to keep the lamb covered with the foil during cooking and uncover for the last 15 minutes. If having roast potatoes as well – keep dish covered until potatoes need to go in then remove foil from the dish and just wrap it over the top of the joint. I usually cook it on Gas Mark 5, 190C.

                The lamb will carve better if you let it stand for at least ten minutes - carve the slices fairly thickly.

                Serving suggestions:-
                with roast potatoes ( roasted with the lamb )
                with lightly flavoured rice ( add a few raisins - optional )
                selection of your favourite vegetables
                salads:- olive and orange salad with spring onions
                avocado and fennel with an orange juice flavoured dressing
                mixed green - with lettuce, cucumber, fennel, celery and green apple
                 
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                • kazzawazza

                  kazzawazza Total Gardener

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                  [​IMG]for your lovely suggestions.

                  We have decided to go with :

                  Lamb with rosemary and garlic and a rogan josh curry with the leftovers. [​IMG]

                  Meat and potato pasties with mint also sound scrummy, so one I will definitely make on another day [​IMG]

                  Shiney, your recipe also sounds gawjus, so I will be trying this one also. [​IMG]
                   
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                    Last edited: Apr 2, 2018
                  • "M"

                    "M" Total Gardener

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                    Oh goodie! That's what is cooking in my kitchen now too :heehee:
                     
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                    • kazzawazza

                      kazzawazza Total Gardener

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                      ...... great minds think alike [​IMG]

                      We are just on the aperitif whilst we're waiting :Wino::Wino::Wino:
                       
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                      • Ned

                        Ned Evaporated

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                        Bank holiday fruit cake recipe.

                        Ingredients

                        1 cup of water
                        1 cup of sugar
                        4 large eggs
                        2 cups of dried fruit
                        1 teaspoon of baking soda
                        1 bottle of whisky
                        1 cup of brown sugar
                        8 oz nuts
                        juice of 1 lemon.

                        Method

                        Sample the whisky to check for quality

                        Take a large bowl .... check the whisky again (to be sure it`s of the highest quality
                        pour one level cup and drink ... repeat)
                        Turn on the electric mixer, beat one cup of butter in a large fluffy bowl
                        Add one teaspoon of sugar and beat again.

                        Make sure the whisky is still ok.

                        Cry another tup and turn off the mixerer
                        If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

                        Sample the whisky to check for tonsisticty - next sift two cups of salt or something
                        who cares
                        Check the whisky
                        Now sift the lemon juice and strain the nuts - add a table spoon of sugar or something - whatever you can find
                        Grease the oven and turn the cake tin to 350 degrees. Don`t forget to beat off the turnerer
                        Throw the bowl away, check the whisky, and go to bed.
                         
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                        • shiney

                          shiney President, Grumpy Old Men's Club Staff Member

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                          You don't have to remove the skin and fat but I always do. It helps the marinade penetrate better, makes me feel good that I'm only having lean meat - and Mrs Shiney doesn't like the smell of lamb skin cooking. :rolleyespink:

                          COOKING HINT:- If using a marinade or flavouring on leg of lamb and you want to leave the skin and fat on then rub the skin with lemon juice (easier to use a lemon cut in half and squeeze it gently whilst rubbing the skin) and then with some salt before putting the flavouring or marinade on it. This helps break down the enzymes in the fat and the flavours penetrate better.
                           
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