What's cooking for Sunday Lunch? (26/02/12)

Egg and chips :)

Just spent my Money on a new psu and rads for my build.

Wish I had the time to cook something nice like your doing spie :(
 
I've already decided my sunday is going to involve waking up, cooking a large full-english, eating it, and then going back to bed to sleep it off.

Can't think of a better way to spend a sunday. :)
 
Roasted beef tenderloin (rare)/Goose fat roast Maris Pipers with a dash of beef oxo/Assorted Roasted & Steamed Veg/Homemade yorkshire puddings with sage/Homemade horseradish.

A students take on posh Sunday roast perhaps :P

My girlfriend and I recently bought a house and over the past month, inbetween Uni and 40 hours of bar work over the weekends we've got a fair amount of building/decorating done and finally got the cooker plumbed in, so were gonna have this on unstained floorboards with no curtains, no heating and no chairs :D
 
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Glaucus said:
Is that course stupidly expensive?

I really want to do a basic butchery course, I'm very lacking in that skill.
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The 4 day residential was 3.5k when I did it. But there are a lot of day courses there for a few hundred quid (£300). I'm looking in my pack now, and there is not butchery course.

Spie said:
Yep, Stage 1. If it works out then I'll be doing Stage 2 as soon as possible too.
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good stuff! The most important think they theach you is to drive the cooker the same way you would a car, by applying more or less gas as required, and watching the food. the biggest sin you can make is; leaving it to simmer for a while or Roast at gas mark x for 40 mins. WATCH your food :)
 
And so it begins ...

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Coated in a rosemary, salt, black pepper and olive oil marinade at room temperature for the next hour.
 
Spie please add a little mint in with your veg, lamb and mint are sublime.

We are having lasagne. With salad and crusty bread.
 
Don't eat bread with lasagna! It doesn't need it and works great with just salad.
 
Had some fantastic lamb rump last night in a garlic, olive oil and anchovy sauce. Worked very very well with the sweetness of the lamb....

Today, I am going to do a traditional roast chicken I think...
 
Spie said:
These Sunday cooking posts are becoming quite a habit of mine. This week I thought I'd start the thread a day early, just to give everyone a bit more time for inspiration.

To start I will be preparing something very simple yet tasty. Raymond Blanc's "Kitchen Secrets" book influenced my main course and it will be the first time I have cooked with cream for at least a year. Don't count the calories on this one :eek:

Starter
Mozzarella di Bufala Campana, cherry tomatoes and basil infused extra-virgin olive oil.

Main Course
Slow-roast shoulder of lamb, dauphinoise potatoes, roasted vegetables made with carrots, shallots, garlic and rosemary.

Will pick a decent bottle of red and finish off with cheese. So not the most complex meal to cook but as always with food like this, quality of ingredients and timing is critical. I've been down to the local market this morning and the veggies are all superb.
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What time should I arrive?:)
 
Personal size :D

Lambs marinating in garlic, turmeric, corriander, chilli, ginger, cinnamon, lemon juice, pepper. I frikking love kebabs.
 
Out of the oven ...

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Here's the starter ...

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... and the main course.

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Delighted with the starter. Main course was very tasty indeed although I expected the lamb to be a little more tender after 4 1/2 hours of cooking. Overall I'd say 8/10 :)
 
Spie I feel like crying now, all I have to look forward later to is bacon sandwiches :(
It looks delicious, though in all honesty the starter wouldn't be my thing but then thats just my taste.


Oh forgot to ask, is it true the garlic is very sweet roasted like that?
 
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