My Cooking
Photo by Jun Pang
So now that you know how to butcher and roll a lamb loin, you can now roast it and come up with a simple dish.
Lamb, peas and mint; is there any other match that is so made for each other? Minted peas is one thing but when paired with lamb, it is a match made in heaven!
1. Start with the spine of the carcass facing you. If you are right handed, face the legs away from you and spine facing you. Place the tail end to your right, it is much easier to start this way.
2. Measure the first spine joint from the hind quarter (tail end), usually this is in line with where the flap joins to the top of the outer thigh; make a mark with your knife so you know where to start the cut cut. On the fore quarter side (head end), feel where the third and fourth rib is (start your count from the tail end) and make a mark in between the third and four rib with your knife squared to the spine bone.
Continue reading “How to Butcher and Truss a Lamb Loin Roll Ready for Roasting”
Photo by Jun Pang
You can’t get any easier than this recipe!
Just about every Asian country has a version of this dish. Most use the same spices to flavour the braising liquid and the end result is subsequently similar in taste and appearance.
This is a Chinese version, using many and very different spices. It is a very simple dish, simply place all ingredients in a pot and let it braise away for a period of time, perfect for those people who love on pot wonders.
Basic Equipment
It’s very difficult sometimes to decide what to buy in terms of cooking equipment. There are a lot of equipment out on the market today, which only makes the decision to buy the right “tool” that much harder. A lot of them are cheap and that is all they are, cheap. Companies advertise them as “home starter packs” but what it should say is “land fill”, because it doesn’t really take that long before they do end up on the hard rubbish pile.
Continue reading “Basic Cooking Equipment for the Novice Cooker”
Boston
The last leg of my American tour – Boston.
Just a quick recap, so far we have been in New York for eight days, then a bus through to Washington DC and Georgetown for four amazing days of sight seeing and amazing American food and now onto Boston for five days.
Boston is a cool city. For Aussies, if you like Melbourne, then you will like Boston, it’s like a bigger version full of culture and for food lovers; there are lots of things here for you.
Photo by Jun Pang
I love dried chilies. Whether I use them whole to flavour a dish or made into a sambal, dried chilies are so under used.
I could eat corn bread all day. Fresh baked straight from the oven with whipped butter, you could ask for nothing more.
This is easier than making bread. No resting time, no proving time, simply make the batter, place into tins and bake. The batter itself takes no longer than 5 minutes to put together, no skill required here, it’s like making pancake batter.
Photo by Jun Pang
Confit meat has been the oldest way of preserving proteins for centuries. Before refrigeration, people had to store meat some how. Some salted their meats which draws out moisture inhibiting the growth of bacteria, there fore allowing it to be kept for longer periods of times. Some smoked meats, cure meats often with sugar and salt mix.