Mashtun and Meow: Sheffield Beer Blog: Roast
Showing posts with label Roast. Show all posts
Showing posts with label Roast. Show all posts

Monday, 16 September 2013

Birthday Roast Spiced Lamb (Pt.1)

This weekend I reached the grand old age of 24. And what better way to celebrate my anniversary of birth than with a piece of lamb that weighs the same amount as I did when I was born. As a man who loves cooking and more importantly eating, it was important for me to spend money on a sodding massive piece of meat.

After struggling to fit the joint in the largest roasting tray we own on a bed of red onions. I made a spice rub with dry spices like cumin, chilli, fennel seeds, mustard seeds and smoked paprika. Fresh chillis and garlic were then mixed together with olive oil, to make a wet rub for the outside of the meat. Following that, I cut a hole into the meat which was stuffed with rosemary, thyme and more garlic.

I roasted the meat over two days, starting the roast to cook it through for about 3 hours on a medium heat. It was then roasted on a low heat for another 6 hours, with stock in the tray keeping it basted and moist.

When the lamb was about an hour from being cooked I added fresh tomatoes and peppers to the meaty mix in the tray ready for the sauce.

After the meat had done its time in roasting purgatory it was left to stand in limbo for half an hour or so, giving plenty of time to finish the sauce.

After blending the contents of the baking tray, including all the meat juices and stock onions toms and peppers, the whole lot was allowed to boil down, later adding balsamic vinegar and ketchup to lighten the proceedings.

The next step was to add the pulled meat to the sauce which we ate with flat breads and a potato raita salad, but would work or equally well with couscous or rice.

The amount of meat involved fed 3 of us initially, then another 6 to snack on mid-drinking session and 2 lunches at work with tomatoes, yoghurt and mint. The bones and residual meat were remaining, which are being used to make soup, which will (looking at the pot of soup in front of me) feed us to eternity.

To be continued...



Monday, 2 September 2013

Sunday Lunch: Duck Legs and Roast Potatoes

Sunday for me is the best day for food - having all weekend to think about what you're going to cook and the time to actually prepare it is a luxury that I try to commit to. This week, we had roast duck legs with roast potatoes and a mixed leaf and orange salad.

Often our meat comes from reduced sections of supermarkets, mainly Waitrose (which is on the walk home from work). As long as you use the meat relatively quickly or go straight to the freezer with it, it is always tip top. On this occasion we happened upon some roast Gressingham duck legs that were about half the price.

Starting the chopped potatoes first from raw, with finely chopped fresh oregano, rosemary, thyme, chilli, garlic, olive oil and salt and roast for between forty minutes and an hour. 

Whilst the duck was already cooked, we re-roasted it so that it was properly warm with a glaze of orange juice, balsamic vinegar and olive oil for 20 minutes.

We served with runner beans and a mixed leaf salad, with segmented orange and a similar dressing to the glaze initially added to the duck.

The end result looked like the photo to the right.

Below is a Vine post of the method, I apologise for the jumpiness and for my voice, I will work on it for the future.

And here is Laura's dessert offering - home-made apple and blackberry crumble, with the fruit all coming from our own allotment. Turned out pretty well considering the oven was on the grill setting!

With food we drank a glass of Blandford Flyer, a sweet fragrant brew from Badger Brewery and one of my favourite bottled beers ever, but a nice glass of Pinot Noir would also complete the deal.