Iron Chef WAYCT - What Are You Cooking Today
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Damn, Geo that looks amazing. And if I had paid closer attention when I read the recipe, I would have seen the cook time.
I gotta try this one sometime. Hmmm, where to find calf cheeks…
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@Geo:
and there it was . . .
shredded some carrot and flash fried in olive oil and garlic, strained the sauce and added some butter to give a gloss, and mashed the spuds with some basil and black pepper
1 spare portion left for the lovely Mrs G and a glass of Barolo to wash it down
Chris - you'll see from the recipe i've cooked the cheeks for about 4 hours at 60C . . . so super tender (as all meat would be with that process) and as G said, the meat is very sweet, extremely tasty
there's probably about a days worth of calories in that plate . . . proper food
Beautiful and probably very delicious as well!
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ok so today i'm making a lamb curry
the stages of prep aren't really pic-worthy so i'll post up the finished dish later
but here's what you need for 2 (more or less)
400-500g lamb shoulder
2 large(ish) sweet (my preference) onions
garlic . . . about 4 or 5 cloves
ginger . . . piece about the size of your thumb . . . and a bit
2 tsp of coriander seed
1 tsp of cumin seed
1/2 tsp of mustard seed
1/2 tsp of turmeric
5 cloves
seeds from 5 cardamom pods
piece of cinnamon stick
chillies
salt and pepper to taste (btw salt is a great abrasive when using a mortar and pestle)slice the onions up finely and colour over a low heat in a wide pan
meanwhile grate the garlic and ginger, and cut lamb into 4-5cm cubes
put all the spices into a shallow pan and dry fry for about a minute or so - the mustard seeds will begin popping, then put into a mortar and grind
once the onions are a nice deep golden colour (with some well done bits - the darker the onion, the darker the curry) add the garlic and ginger and turn the heat up
then add the lamb and brown
add a splash of water then add the spices . . . give the whole mix a good stir . . . and boil the mix down
finally add enough water to cover the meat and throw in a couple of chillies . . . i just slice them open and throw in whole
turn the heat down low and cook for ages . . . adding small amounts of water if needed
think that's it
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Geo, that food (today and yesterday) looks AMAZING, loving this week's foodfest, what's happening tomorrow?
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guys - i wish i'd just went to the local indian restaurant . . . hate compromising what i'm doing
shutkora is citrus-y right? was it good?
anyway - think i'll be having a duck fest tomorrow . . . confit legs (already in prep - you need to do at least a day in advance) and rillettes, maybe just have that with some toast and some salad . . . and another bottle of wine or two
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Hot spicy lamb dish cooked with Bengali citrus fruits, garlic, green chillli and coriander.
When you come doen here Geo we'll take you there (Beats has been a couple of times), it is a little Bengali restaurant that opened 35 years ago. The owner died 6 months after opening it and Sonny, his son (who was 16 at the time), has been running it ever since.
