May 2007

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lamb roast

Mag’s been put to bed so that means…Sunday roast.

A few helpful things:

Lamb
You can make a nice lamb stuffing with (roughly)
a cup of fresh breadcrumbs, a knob/thumb of melted butter, 1/3 cup of fire raisins, grated lemon peel, and 2 tbs of chopped mint and 2 tbs chopped parsley and a couple of sprigs of thyme.
The shoulder of dorper lamb had already been boned and netted – I carefully peeled back the net, unrolled the lamb, spread it with stuffing and rerolled and netted it. Just let it sit for a while in some EVOO and rosemary before roasting.
You could always debone it yourself or ask a butcher, anyway these are usually called “easycarve roasts”.


Roast Sweet Potato, Broccoli and Leek Pie (not pictured)

Bit like a quichey bastila (No!). Instead of shortcrust get some sheets of filo pastry and a springform tin. Rub the tin down with butter (just the inside) and then brushing one sheet at a time with butter, line the inside of the tin. Work around the tin 3 o’clock, 6 o’clock, 9 o’clock, 12 o’clock, rock. A little tearing is unavoidable but if you layer it enough there should be enough overlap so the filling doesn’t run everywhere when you put it in. You can trim it or scrunch it up for a scrunchy effect – I think I used about 10 sheets of filo pastry.
For the filling – sliced leek sauteed gently in butter, small oven-roasted cubes of sweet potato, chopped broccoli – ever so slightly pre-cooked in butter, goat’s cheese, toasted sesame seeds, some thyme, oregano and salt and pepper. 8 eggs and 300mls of cream (and if you’re using Bannister Downs cream, it’s good, make sure you give the pack a bit of a shake and a squeeze).
Cooks in about 20 minutes.

Potatoes Dauphinoise
Had this at Bouchon Bistro on Friday night (which is really good) so I made it at home. The trick is cooking the potato slices in milk with a bouquet garni and nutmeg*. You ditch the milk when the potatoes have been cooking for 15 minutes. Give the casserole dish a bit of a rub with butter and cut garlic cloves. then layer the potato slices, seasoning as you go along, filling with hot cream, and topping with grated gruyere. Cook in the oven for 40 minutes.

Roasted Beetroot
Roast beetroots until skins peels off by hand. Dice and then serve with sour cream and chopped mint.

Coconut, Chocolate and Vanilla Soufflé
This is close enough to the recipe to save me typing it out. While you’re boiling the milk add a sliced vanilla bean and about 2/3 cup of dessicated coconut.

Drinking notes: Don’t know what it is but Bishops Finger is just so right at the moment.
Possible jingle:
(to tune of “L-A-C-H-L-A-N”, Your Wedding Night)
Well guests they will linger
If you’re giving the Finger

chocolate coconut vanilla souffle


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totoro bento set

This is actually pretty easy. The tricky bit is establishing a friendship with someone in Guam so that eventually they send you a Totoro bento set, I guess you can thank the internets for that.
The pinkish colour is due to it being made with White Rocks veal mince rather than it being raw. The dominant, or rather, the most pronounced flavour is the ginger. Take a bit of time slicing it up into tiny cubes rather than mincing or grating it and you’ll be rewarded with small bursts of flavour rather than a diffused gingerness.
For 600gm of minced beef, you need about 4 tbs of chopped spring onion whites (or negi if you can find it), a couple of cloves of garlic, and a 2cm knob (ha!) of ginger.
Soften the spring onion, garlic and ginger in a little oil and then mix in the meat. Splash around a bit of sake (or in this case, a bit of last night’s red). Brown the mince, breaking it down into small pieces with a fork.
The sauce is a mix of 1/4cup soy sauce, 1/4 mirin, and a tablespoon of sugar. Dissolve the sugar down over a gentle heat first. Add to the mince and stir and cook though.
Top a top bowl of japanese rice with the mince and garnish with watercress (for lack of daikon sprouts).
The egg is the softliest of soft boiled (‘blue’ thank you eb). 90 seconds tops. The idea is to get a bit of cooked white and then the rest gets cooked by the heat of the rice when you stir it in.
Served with miso soup with a bit of asparagus in it.

And yes still busy, mag should be off to the printers very soon – it’s a corker.

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