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So here it is, a second recipe post in one day!  I know, I spoil you! This is the point where I usually witter on about stuff, and try to be funny… but I’ve already blogged once today, and I spent all my wit on that one. A foolish move, yes, I know. I’ve just had my tea, watching Masterchef, but there’s not much funny things I can say about that. The nettle soup was nice, as was the main.

I guess I should just start talking about this lamb. Firstly, I would like to talk about cheap cuts of meat. If you know me well at all, you will know how much I love cheap, traditional cuts of meat, and when I saw breast of lamb in the supermarket, I thought, “oof, there’s a nice cheap cut of meat, ideal for slow roasting”, well here’s some news… it’s not. I would suggest any other slow roasting cut, perhaps shoulder of lamb would be ideal. It’s definitely a recipe for slow roasting though. So just bear that in mind!!

I’m going to post the two recipes as separate, just to make it easier for me.

Greek Style Minted Lamb

Ingredients :

For the marinade

  • Greek Style Yoghurt
  • Handful of fresh mint, roughly chopped
  • Juice of half a lemon
  • Cumin
  • Salt
  • Pepper

Obviously, a joint of lamb of your choice will be required, too.

Method :

  1. Mix all the ingredients for the marinade together. Score the lamb so that the marinade can seep into the meat.
  2. Marinate the lamb overnight.
  3. The following day, seal the lamb in a hot griddle pan, until it takes on some colour.
  4. Transfer to a pre-heated oven, at 120 degrees centigrade, for at least 2 hours. Although you can cook it for longer if you like. Maybe 3 hours at 100 degrees centigrade.
  5. Take out to rest for at least half an hour before serving, covering it with foil to retain some of the heat.

Saffron Potatoes

Ingredients :

  • Potatoes, sliced thickly (I suggest a good all rounder, nothing too floury, nothing too waxy)
  • Red onion, sliced thinly
  • Rosemary, ground with a pestle and mortar
  • A generous pinch of saffron
  • Butter!
  • Chicken stock cube
  • Salt
  • Pepper

Method :

  1. Bring water with saffron and rosemary to a boil in a pan. Plunge the sliced potatoes in for ten minutes, and then remove the potato.
  2. Add the chicken stock cube to the saffron and rosemary infused water.
  3. Arrange the potato and onion in layers in a suitable dish. Season, and add a few knobs of butter to the top.
  4. Pour over the stock, to just above the top layer over potato.
  5. Cover with foil, and bake in a low oven for about 1 hour. With the foil removed for the last 20 minutes.

So there you go. Two recipes, aren’t I lovely at sharing stuff?

I’m just going to leave you with a picture of how my tea turned out tonight. Not sure when I will blog next, I may blog tomorrow, or sometime over the weekend. I just don’t know!

You can't really see in this photo, but the potatoes went a lovely golden colour from the saffron!

You can't really see in this photo, but the potatoes went a lovely golden colour from the saffron!

Till next time!

Kris,

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Right then, a few things to cover in this blog post. I’ll cover them in no particular order whatsoever, too!

Firstly is the news that I am going to be on my own this week, my dad is going holiday with his missus and her family, and I opted to stay at home (much more relaxing for me, I’m a fairly quiet person), and this gives me the opportunity to cook some tasty things that I wouldn’t normally get the chance to cook. So I pledge to put up at least three blog posts between Monday and Friday (although, if I’m too busy, I may extend that to include the weekend, to catch up, you know?). I’ve already been shopping, and some ingredients I’ve bought include breast of lamb, pork cheeks, and my personal favourite (purely because I’m rather curious about how they will go down), pig trotters!! Ahh yes, me and my love of offal, eh? I’m also planning on cooking something fishy on Friday, because, even though I’m far from being a Christian, it’s a nice tradition to eat fish on a Friday!

Secondly, I’ve come across a new blog, and I think it’s a good blog, it’s called Random Eats, Nairn (the blogger) bought 11 BBC Good Food cookbooks on Amazon. Upon realising that they just act as dust magnets, he set himself the challenge, of every weekday, having a recipe chosen at random by a colleague or friend, and that night he will cook it, and provide photographic evidence. It’s a fair good read, too!

And, as always, there’s a recipe, for spicy potato wedges. Yeah, it’s a simple one, but it was damn tasty, so I’m going to share the recipe.

Spicy Potato Wedges

Serves 1 as a snack, 2 as part of a main meal

Ingredients :

  • 3 medium sized potatoes, cut into wedges (8 wedges per spud)
  • 2 tbsp sunflower oil
  • 2 tsp crushed garlic
  • 2 tsp smoked sweet paprika
  • 2 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground black pepper
  • 1 tsp ground sea salt

Method :

  1. Plunge the potato wedges into a pan of boiling water, and par-boil for 10 minutes.
  2. Drain the potato wedges, and put into the pan to cool.
  3. Whilst cooling, mix the remaining ingredients in a bowl.
  4. Coat the potato wedges in the spice and oil mixture, be generous!.
  5. Transfer the potato wedges to a baking sheet, and bake in a pre-heated oven, at 200 degrees Celsius/Gas Mark 6, for roughly 20 minutes.

And, the reason I did this recipe, was because of one of the blog posts on Nairn’s blog, in which his random meal ended up being potato wedges and baked beans. So, I served mine up with some tinned baked beans, although mine were Branston baked beans (the baked beans of kings!!), straight from the tin. Not proper baked beans, lovingly crafted from scratch like his. It was good though. Filled a hole!

Anyway, I’m shooting off, this perry and these doughnuts aren’t going to eat and drink themselves!

Cheerio

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