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

Looks great Spie. I don't get lamb often enough. Might have to get some lamb for next weekend. :)

I'm making a chorizo and prawn rice dish for dinner tonight. It's on the front cover of February's Good Food magazine, thought it looked nice when I was flicking through some of my mags last week. :)
 
Technically I had a sausage sandwich for lunch as we had a bit of meat left over from yesterday's BBQ....

However I did roast a gammon joint for later and this weeks lunches, no photos unfortunately, as I only just found the thread! :)

Some of this stuff looks amazing though!

kd
 
Got a boneless shoulder of pork in the oven, just roasting it on a bed of garlic, onion, carrot, thyme and sage. Served with simple roasties, sprouts, broccoli, carrots (raw) and peas. Then make gravy with the juice from the meat.

A simple, but very tasty, Sunday roast!

Got some Citron Tart for pudding.
 
Menu certainly looks very tasty, although ive never really acquired a taste for Dauphinoise potatos but the starter looks very nice and as does the lamb.
We will pop round for dinner me thinks :D
On a side note seabiscuit and I are having slow roasted pork belly and roast potato's.
nom nom
 
Well not as beautiful or elaborate as Spies, but tasty none the less. I so need a BBQ light, I couldn't see sod all at the end.

Kebabs with flat bread, mayo and chilli sauce.
would have liked some pickled onion and cucumber with yoghurt rather than mayo. But that all adds to the price.

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Then ginger liquor(you could use rum/brandy) soaked pineapple, coated in desiccated coconut and light brown sugar. Syrup made with pineapple juice, left over liquor and sugar, with scoop of ice cream.
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Me and the missus went to harrods to pick up soem meat for lunch, but we go side tracked, and ended up having afternoon tea.

Sandwiches were:
Lobster
Smoked salmon
Goats cheese and pineapple
Coronation Chicken
Ham & mustard

Scones were sublime, warm and soft
served with clotted cream, Raspberry Jam, and Rose petal Jelly

The petis fours were awesome, and the fruit cake divine.

I chose Afternoon special for my tea, and swapped out to a Dajreeling after an hour and we were onto demolishing our second rack.

£36 per person, good value

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Too stuffed to eat any more.
 
Looks scrumptious mangobreeder. I love the concept of afternoon tea. Just can't manage to eat that much mid-afternoon though.
 
Spie said:
Looks scrumptious mangobreeder. I love the concept of afternoon tea. Just can't manage to eat that much mid-afternoon though.
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i confess, i skipped breakfast, but pace yourself, and take the sunday papers with you, we got there about 1, and left about 5 ish. Very pleasant way to spend the afternoon.
 
Just finished my Thai red curry with 24 hour 55C sous vide skirt steak.
I have never had such an intensely beefy steak before and doing it in a water bath ensured it was perfectly cooked.
Definitely going to try that cut again but it is very intense in flavour.
The strange thing is that I paid £1.80 (yes you read that right!) for two steaks from the butchers as it is considered almost waste by them but some of the online butchers have caught on that some people are after the more intense but hard to cook cuts and have raised the price to reflect it.

EDIT:

I am jealous of the op's lamb though as I rarely get to eat it as the other half doesn't like it :(
 
Man that sucks for you. Lamb is by far my favourite meat.

Oh and skirts great, what machine do you have or is it a hack? Cos they're stupidly expensive aren't they?
 
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Glaucus said:
Man that sucks for you. Lamb is by far my favourite meat.

Oh and skirts great, what machine do you have or is it a hack? Cos they're stupidly expensive aren't they?
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Yeah its a bit of a pain about the lamb.
The Missus bought me a Soud Vide Supreme and vacuum sealer for my birthday; some of the hacks work well but the WAF and sheer convenience of the SVS are hard to beat at that price range.
She thought I was crazy but 60C chicken and some of the steaks have made her fall in love with it as well.
I will bung some pics up in the sous vide thread tomorrow as I have been working my way through a few different things.

EDIT: it was about 399 for the package.
 
Thanks, I wonder how hard it would be to modify a fryer. It has temp controll, heater and everything. Just needs a lower temp controll.
 
Glaucus said:
Thanks, I wonder how hard it would be to modify a fryer. It has temp controll, heater and everything. Just needs a lower temp controll.
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Check out the first article on the following site (one of the best resources I found for complete recipes):

http://svkitchen.com/

The SideKIC only appeared this week and seem to be a fairly affordable way to get into it if you do not need to do big amounts (you do not really need a vacuum sealer for most stuff).
 
Glaucus, you don't do all grain brewing do you? If, you could use your boiler to sous vide. It wouldn't be perfect, but it would be an OK start. I'll give it a go this week and report back how it works.

My pork was really fatty. I gave the girlfriend the end bits which were much better but the bits in the middle were fatty and not very flavourful. Serves me right for buying cheap pork.

Citron Tart, at 50p for 2 slices (frozen from ASDA) is a bargain though. It's the finest range as well.
 
Yesterday I had the best lamb shoulder I've ever had, yet using probably the most simple method I've ever used.

1.2Kg of blade end from the local farm, slash the skin with a criss-cross pattern, rub salt pepper and olive oil into the skin and meat, then into a heavy pot with a lid for four hours at 150C (fan) with loads of rosemary and crushed garlic.

Then take the lamb out, turn the oven up as hot as it's go, and finish for 15 minutes on a wire rack to crisp up the outside while you're making the gravy.

So quick and easy, really crispy and soft in the middle. It was like Mongolian lamb from a chinese (but better imo :p). The rest is being reheated tonight for dinner.
 
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