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| Thread ID: 84991 | 2007-11-26 03:19:00 | The Leg Of Lamb Was Exquisite! | SurferJoe46 (51) | PC World Chat |
| Post ID | Timestamp | Content | User | ||
| 615231 | 2007-11-26 03:19:00 | I rubbed it in olive oil and coarse salt, then shook off the excess salt, pierced the skin with a sharp knife and inserted slivers of fresh garlic, pepper and dropped it into a deep roasting pan on top of some more minced garlic . Made a small tent of aluminum foil over it for the first hour at 350ºF/177ºC and then took off the tent to brown the skin for the next 45 minutes, same temp . Served with baked potato halves in butter and (uh) American cheese and a dash of Parmesan, chopped yellow onions, wrapped individually in more foil and put under the roasting pan for the last 45 minutes too . My wife has never had lamb that way . . she adores it now . Of course, it was NZ lamb too . . not that tasteless American grain-fed junk . What I want is someone to tell me how to make Yorkshire pudding . I want an olde home-style recipe, not a cookbook version . Any help there? Notice I said NOTHING about mint jelly or other adulterating spices . The lamb stood on it's own merits as the taste to love . As for the garlic, I want garlic in everything anyway . . . even ice cream . ( . garlicworld . com/icecream . html" target="_blank">www . garlicworld . com) TIA |
SurferJoe46 (51) | ||
| 615232 | 2007-11-26 03:39:00 | You are lucky!!! We don't get export lamb here . To be honest, hogget is much nicer . Hogget is an older lamb 1 year plus in age . Hard to get in NZ now unless you know a cocky who will hold a lamb back and home kill it when it is the right age, best eating with much more flavour . Ken PS Home made mint sauce is essential . |
kenj (9738) | ||
| 615233 | 2007-11-26 03:46:00 | I actually am prolly the ONLY American who loves mutton ..leg of, stew of and generally mutton! | SurferJoe46 (51) | ||
| 615234 | 2007-11-26 04:13:00 | Sounds great Joe. Yorshire pudd recipe plus links (www.foodnetwork.com). |
Greg (193) | ||
| 615235 | 2007-11-26 06:55:00 | Sounds great Joe . Yorshire pudd recipe plus links ( . foodnetwork . com/food/recipes/recipe/0,1977,FOOD_9936_17699,00 . html" target="_blank">www . foodnetwork . com) . Got some questions in RED: 1/2 pint (285 milliliters) milk 4 ounces (115 grams) all-purpose flour Is bread flour better for a higher gluten content? Pinch salt 3 eggs Vegetable oil Preheat oven to 450 degrees F . Mix the batter ingredients together . Let rest for 10 minutes At room temperature? Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section . Do I leave the oil in the tray? After the 10 minutes divide the batter into the tray . I have 6 and 10 and 12 cup trays . . what size should the batter portions be so I can get an idea of the number I need . Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise . Is there an altitude compensation? We are at 1500 feet . Why is it called "Yorkshire PUDDING" It isn't pudding-like at all! :p |
SurferJoe46 (51) | ||
| 615236 | 2007-11-26 07:02:00 | I reckon its to fool the kids, and what mad fool came up with Black Pudding? | Metla (12) | ||
| 615237 | 2007-11-26 07:41:00 | A very canny man discovered the fiscal merits of Black Puddin'. | R2x1 (4628) | ||
| 615238 | 2007-11-26 07:54:00 | Hey Joe! Where is the Rosemary sprigs? Here's another Beef and Yorkshire Pud recipe (imagef1.net.nz) Also... Did you know shagging sheep is a national past time? :p :xmouth: |
bob_doe_nz (92) | ||
| 615239 | 2007-11-26 08:03:00 | bob_doe's recipe uses the fat from the roasted meat, and AFAIK that is the "correct" recipe - none of this latter day oil stuff. The batter is meant to sizzle in smoking hot fat. One of my best meals ever was at the Ribblesdale pub in North Yorkshire on my first visit to an English pub. Yorkshire pudden the size of a dinner plate with a foot long Cumberland sausage curled around inside the pud and onion gravy poured over the lot to form a lake inside the Yorkshire pud. Washed down with Theakston's Old Peculiar off the pump. My wife's cousin Henry also had a pile of mashed root veges like a little mountain in the middle of his. Henry is a wee man, but he scoffed the lot. That was in 2004 and I am still digesting it... Wow! |
John H (8) | ||
| 615240 | 2007-11-26 08:07:00 | You can't digest it, Its taken up residence in your arteries. | Metla (12) | ||
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