HG - try a couple of lamb shanks in le Creuset - rub with olive oil and season with sea salt and black pepper,lay on to whole peeled carrots and parsnips,some quartered unpeeled onions,add whole unpeeled garlic cloves,fresh rosemary,a splash of red wine and a splash of water.Lid on and cook low and slow for at least 5 hours.
Remove from pot and rest/remove meat from bones ( it will fall off actually ) - I then rough chop the root veg and use as a base for the lamb to be served on.Squeeze the soft garlic into the juices and strain through a fine sieve with the base of a ladle to extract flavour from the onions and garlic.Adjust with a little red wine to make a rich jus.Serve with a mash potato or a saute potato.

Comfort food for a cold winter`s evening and ideal for dinner partys.

Tony

October gloaming


[img]http://farm2.static.flickr.com/1118/5099479723_577c972cc3_b.jpg" class="comment_image" />

IMGP9681 by Tozza27, on Flickr[/img]

Taken from the cottage window as the sun set over Charmouth beach in Dorset last Friday - K20D handheld with 18-55 AL DA II ---f4 @ 1/45th sec and ISO 140 - matrix metering

I find Nigella about as sexy as a sticky toffee pudding and almost as annoying as that "girly" on the Take Better Photos prog ..............!!

Come back Fanny......................................!!


T

Elizabeth David really !!

I think I`m quare - I like foreign cheeses,folk music,wine,hate football,cricket,rugby and anything to do with not standing on the ground.I have a very very pretty wife and my chum Farquahar ( who is a quare )says I probably am - so put me down as a definate possible.

T

Whilst not as funny as the Fast Show , I have to say this series has gone from strength to strength - the two surgeons are really very very very funny ( and lifelike )As a "Northerner" I find the RSPN hilarious , and the I Saw You Coming too funny for words.I was a fan of the two Polish girls in the coffee shop also.

As for racist ! All humour is either racist,ageist,sexist,or any other *ist - that`s why it`s funny - not hurtful or harmful or nasty - just plain funny........................

Tony

Actually .........................one of my Michelin recipes for trout and salmon was just as Oggy said - a buttered oval dish,fine shavings of kenyan beans,carrot,fennel and onion,with dry white wine,lemon/lime juice,seasoning - cover with cling film and nuke.The fish loses none of its moisture and the veg garnish stays al dente and bright with just enough jus to serve with it.Fatspider`s version is just an earlier variation which I used for whole salmon instead of the dreaded fish kettle which leeched all the flavour out.

Just don`t ask me to put meat into the microwave !!

Tony

Joclick has a jar of E45 !!!!!!!

Wind it up as far as it will go !! That means that the fish will get very hot very quickly and the wine/lemon juice will steam the fish rather than boil or bake it.I tend to cook roasts the same way - very hot for about an hour to seal and crisp and then turn down to finish cooking without drying.
I should have mentioned that fresh rosemary goes particularly well with both recipes.

Lotsa

T

Oooooh ! Fresh trout !!

Two ideas - oil some foil and lay one fillet on to it , add finely sliced leek,chopped scallions and grated carrot , some seasoning and some fresh herbs.Pop the other fillet on top and add a splash of white wine and a dash of lemon or lime juice.Wrap "en papillote" and put on a tray into a hot oven for about 10 minutes - allow to rest and open when ready to eat - new potatoes and perhaps some buttered leeks with it.
Or - butter a grill tray and lay the two fillets on with seasoning and some chopped capers and finely chopped anchovies - fresh or dried dill and a knob of butter on top - grill until cooked to your taste - or frighten the life out of them as we do !! - deglaze the tray with a touch of dry white and lemon or lime juice - serve as before with the jus over the top.

Bon appetit cherie

Chef