Grits, Greens and Venison Gravy. Grits via Weisenberger Mill, greens via Local grower and local venison, Garam Masala was added to the gravy, greens had a good dose of fish sauce.
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What is/was for dinner?
- Thread starter Gutwrench
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Scrambled eggs on toast is a perennial culinary classic.
Especially AFB and SS when topped with salsa and sour cream.
That turns a timeless classic into gustatory perfection.
Using the best grits in the world makes a big difference! I'm guessing those were the yellow grits? You should get yourself a bag of the white. That's the Southern staple and they are a touch sweeter than the yellow. Same for the cornmeal. I like the looks of that gravy!
Big photobomb coming. As you can see, lots of Italian and Greek influences on Easter.
Was I bad? 🤔
Sonic Foot Long Chili Cheese Coney
Sonic Foot Long Chili Cheese Coney
Lamb, chicken, ravioli, lemon potatoes, rice pilaf, garlic roasted broccoli, Greek salad, and pita bread. I think that covers it all
That sounds very tasty! Lucky you.
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And you were insulting Apple fanboy's beans on toast !!??
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Left-overs; sautéd potatoes, bubble'n'squeak & London Pride sausages
Holy Cow that's a spread, hope you got a few people coming over. Looks Great ?
Given the current situation, and how much food is there, I'm not sure which would be worse, if he does or doesn't have people coming over.
Ah here I go again. Last for a while. I promise!
Yesterday's Easter Sunday lunch.
A Welsh shoulder of Lamb in a Moroccan style.
Slow roasted around 6 hours. Rubbed with a spice paste of Fresh Ginger, Garlic, Lemon and Orange zest, Honey, Cinnamon, Cumin, Coriander, Fennel, Ginger, Pepper, Turmeric, Cardamom and Saffron…
In the roasting tin with the lamb, cherry tomatoes, raisins, quartered onions and a cup of orange juice and a good splash of white wine.
Covered tightly with aluminium foil.
Served with a salad of zucchini, a yogurt and cucumber raita and sourdough flatbreads, oh and couscous.
Far too much for only two people, but the leftovers are tasty!
Yesterday's Easter Sunday lunch.
A Welsh shoulder of Lamb in a Moroccan style.
Slow roasted around 6 hours. Rubbed with a spice paste of Fresh Ginger, Garlic, Lemon and Orange zest, Honey, Cinnamon, Cumin, Coriander, Fennel, Ginger, Pepper, Turmeric, Cardamom and Saffron…
In the roasting tin with the lamb, cherry tomatoes, raisins, quartered onions and a cup of orange juice and a good splash of white wine.
Covered tightly with aluminium foil.
Served with a salad of zucchini, a yogurt and cucumber raita and sourdough flatbreads, oh and couscous.
Far too much for only two people, but the leftovers are tasty!
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Ah, sorry that was in a separate bowl, as was the Cucumber and yogurt Raita.
Oh... I also misread that and thought the zucchini, cucumber and yoghurt was one dish..
I remember having something called zucchini salad as a kid, but besides zucchini I have no recollection of what was in it. I was curious if yours might have looked similar to what I (very vaguely) remember.
I used a vegetable peeler to slice the zucchini in long ribbons. Marinated it in a dressing of Olive oil, Lemon juice, crushed garlic, fresh thyme, salt and pepper.
Ah here I go again. Last for a while. I promise!
Yesterday's Easter Sunday lunch.
A Welsh shoulder of Lamb in a Moroccan style.
Slow roasted around 6 hours. Rubbed with a spice paste of Fresh Ginger, Garlic, Lemon and Orange zest, Honey, Cinnamon, Cumin, Coriander, Fennel, Ginger, Pepper, Turmeric, Cardamom and Saffron…
In the roasting tin with the lamb, cherry tomatoes, raisins, quartered onions and a cup of orange juice and a good splash of white wine.
Covered tightly with aluminium foil.
Served with a salad of zucchini, a yogurt and cucumber raita and sourdough flatbreads, oh and couscous.
Far too much for only two people, but the leftovers are tasty!
View attachment 905580
That looks amazing and I'm sure it was absolutely delicious.
While I love cucumber raita, your recipe above is how I usually serve cucumber.
My kids often ask this;
Kids "What's for dinner?"
Me "Food."
Kids "What kind of food."
Me "The kind you eat."
Kids "What kind of food that you eat."
Me "Whatever I make."
Kids "... Yeah but..."
Me "Food."
Because if I ever tell them the youngest always melts down even if she's had it before and liked it.
Kids "What's for dinner?"
Me "Food."
Kids "What kind of food."
Me "The kind you eat."
Kids "What kind of food that you eat."
Me "Whatever I make."
Kids "... Yeah but..."
Me "Food."
Because if I ever tell them the youngest always melts down even if she's had it before and liked it.
I like your kitchen!
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Hi mom! Longtime no see! ?
Very nice!! At what temperature did you roast it for six hours? We did leg of lamb (3.1 Kilo) with garlic and rosemary at 150c for close to three hours. It was uncovered. It was great but I would not want it done any more than medium. I want to try your dish so the cooking temperature you used would be very useful information.Ah here I go again. Last for a while. I promise!
Yesterday's Easter Sunday lunch.
A Welsh shoulder of Lamb in a Moroccan style.
Slow roasted around 6 hours. Rubbed with a spice paste of Fresh Ginger, Garlic, Lemon and Orange zest, Honey, Cinnamon, Cumin, Coriander, Fennel, Ginger, Pepper, Turmeric, Cardamom and Saffron…
In the roasting tin with the lamb, cherry tomatoes, raisins, quartered onions and a cup of orange juice and a good splash of white wine.
Covered tightly with aluminium foil.
Served with a salad of zucchini, a yogurt and cucumber raita and sourdough flatbreads, oh and couscous.
Far too much for only two people, but the leftovers are tasty!
View attachment 905580
Agreed, @Northern Man; to my mind, or, rather, palate, lamb and beef taste better rare or medium-rare, whereas other meats (chicken and pork especially come to mind) are better well done.
I agree. I like my beef quite rare indeed. However, the approach taken by @arkitect I think would produce something almost akin to pulled pork which may be very tasty. I have never tried lamb this way.