Iron Chef WAYCT - What Are You Cooking Today
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Barollo hu?..
checks for a flight as well…
- Mrs G already en route to Glasgow, not caring if nosh all gone as long as dregs of Barolo still available….
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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
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@Geo:
Discovered this on a trip to Alba, Italy. Our Italien host is from this village and he proudly proclaimed it the best wine in the world. Wouldn't go that far but it was good. Good enough to leave us with black teeth at the end of a rather hazy evening involving this wine and some sort of italien homemade brandy/moonshine. Enjoy anyway Geo
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well depends on the barolo bertoni - but that was a big call regardless
but black teeth and a drunken haze . . . that's my journey tonite
and if you need to know - this is the best wine in the world . . .
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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
