It is something that I have been missing for a considerable period of time. Due to my erratic work habits, I travel extensively during the summer, in the search for wine buyers that seem to populate the various Country Agricultural shows all over the UK. Unfortunately, the vast majority of those shows, are over the week-ends, and that, kind of, prevents me from enjoying a nice pece of roast beef or even lamb, fresh from the oven, with all the trimmings.... Another reason is the wife.... Since she learned that I must avoid fatty foods due to my challenged ticker, every time I shove something tasty looking into the supermarket trolley, she duly puts it back on the shelf.... To my shock, horror and disbelief...!!! Oh, well... I mustn't grumble. The few times that I spend at home, normally her indoors works, till about 2/3pm, and it ain't worth getting anything ready, because the timing is always wrong, but we usually make up with 1/2 chicken peri-peri each from our local Nando's....:vhappy: Come the winter, things will change, as no traveling is planned, unless is office during the weekdays. So, this is my sunday.... Folks... How is yours...???
I was up at 5 am this morning for my ship to sail to Croatia after spending 9 months alongside in Amsterdam and Rotterdam. Expecting it to take about 2 weeks to get round there. We'll hit the english channel about 9pm tonight which is good as i'll be off shift!! Hope we don't take much longer than 2 weeks as I've got flights booked to the phils on the 2nd sept. Oh yes my sunday dinner was a burger!!
My very fave Sunday roast is Lamb. Of course with mint sauce, roasted potatoes and roast vegetables (goose fat roasted naturally) I have found that for taste, tenderness and flexiblity when cooking (ie forgiveness to overcooking) lamb shoulder is the best. Long, slow and low reduces almost all the fat, yet the meat remains tender and succulent. Mmmmmm Well worth a try.
good to know my friend:vhappy: and on roast dinner i prefer roast pork(loin part) and i make sure the crackling must CRISPY:vhappy: or no point of me eating a roast haha
Due to my long periods in France and Italy, in my previous working life, I've become too fond of nice wines with my food and cheese. Just lately though I've found that the wines I used to like are either unavailable now or have gotten out of my price range. A few days ago I bought a bottle of Fetzer White Zinfandel just because it was on promo at £5.99 By gosh, I enjoyed that wine. Anyways, Mr Aromulus, I wonder if you could maybe share your expertise with me sometime. Don't get the wrong idea, I'm not trying to buy discounted wine from you, just wanting to pick your brains.
Can you please please teach me how to do that crispy crackling? I've never really mastered it properly. Please??
My Sunday was pretty good, went to work for 4 hours overtime paid in at double time. the systems were down so we left after 3 hours, hardly did any work and then decided to book my flight. Though no Sunday roast, but I did get a slice of Pizza whilst having a mooch around Manchester City centre after work. Still looking scarred after the riots
I must admit that in 37 years of tax paying in the Uk, I never mastered enjoying lamb with mint sauce..... I must be deep rooted in my own culinary culture a bit too much, but I couldn't consider anything else than garlic and rosemary on my roast lamb....:vhappy: Cut fine wedges of garlic, and shove them inside small incisions in the raw meat, closely followed by a leaf or three of rosemary.... Absolutely fantastic....:wave:
I do agree with also. The more garlic the better. I used to go to a place in San Francisco (USA, not camotes) called "The Stinking Rose" it was a specialist garlic restaurant. I've had chicken with 30 garlic cloves and Lamb with 40. Probably the best meat I ever had, but I bet I smelled terrible on the way back to the hotel. I wonder if that place is still going. One of the best resto's I ever went to, and not posh or expensive. Garlic has to be my all time fave for everything. Ever tried the garlic ice-cream?...........wow !!Mmm
Still not cooked yet today but it will be Chicken Kashmiri with pineapple when I do cook in about an hours time, my Sunday has been a combination of sleeping and inventing, been working on a new software product of my own.
this recipe i always use when you want a successful crispy crackling..u cant resist:vhappy: http://www.videojug.com/film/how-to-make-roast-pork
I agree too. Korean Bulgogi there's about 20 or more pieces of garlic on that plate (Not one of my better photos bit short of light )
