Culinary triumph

[norrahe]

I had a pressure cooker but got rid of it, as it's just not the same as cooking summat for 3-6 hours.

[cojak]

Tried out my new pressure cooker - stew in 50 mins, usually takes 3.5 to 4 hours

Get a leg of lamb (anything but New Zealand), remove from the bone and trim the fat, keep in fairly large chunks.

Make a marinade of olive oil, garlic and paprika and coat the lamb chunks and leave in the fridge for however long you want it to marinate.

Finely chop an onion, soften then add the lamb (no need to brown), pour on a bottle of red wine and add a bouquet garni, season.

Cook until the lamb is falling apart, reduce the wine and serve.

I've got a pressure cooker, I'm not as happy with it as I thought I would be.

It cooks and all that, but I just don't think it tastes as good as the 3 hour stew.

I really don't mind the time as I bung it all together, turn it on and go out walking or something.

Pressure cooking tastes like it - a bit of a 'thinner' flavour somehow.

But maybe it's just me

[Cliphead]

Add some chorizo, diced peppers, also smoked paprika and some chickpeas.

mmmmmm

Forgot to mention the chorizo, Mrs C's recipe being Portuguese

[norrahe]

Tried out my new pressure cooker - stew in 50 mins, usually takes 3.5 to 4 hours

Get a leg of lamb (anything but New Zealand), remove from the bone and trim the fat, keep in fairly large chunks.

Make a marinade of olive oil, garlic and paprika and coat the lamb chunks and leave in the fridge for however long you want it to marinate.

Finely chop an onion, soften then add the lamb (no need to brown), pour on a bottle of red wine and add a bouquet garni, season.

Cook until the lamb is falling apart, reduce the wine and serve.

Add some chorizo, diced peppers, also smoked paprika and some chickpeas.

mmmmmm

[Cliphead]

Stew season is here.

Tried out my new pressure cooker - stew in 50 mins, usually takes 3.5 to 4 hours

Get a leg of lamb (anything but New Zealand), remove from the bone and trim the fat, keep in fairly large chunks.

Make a marinade of olive oil, garlic and paprika and coat the lamb chunks and leave in the fridge for however long you want it to marinate.

Finely chop an onion, soften then add the lamb (no need to brown), pour on a bottle of red wine and add a bouquet garni, season.

Cook until the lamb is falling apart, reduce the wine and serve.

[norrahe]

Been quite a busy culinary bee meself, lots of good stuff in season sweetcorn (chowder with smoked bacon and home made stock), beetroot (borscht) and lemons (tarte au citron, exercising my pastry muscles again).

Also made beouf bourgignon as it is a tad wintry this weekend.

Looking forward to next weekend as the farmer whom I get my meat off is back from hols, so stocking up the freezer time.

Stew season is here.

[norrahe]

Well, I've opened and tasted my first batch of jam (blackberry).

Consistency and taste was super - and all made in a (relatively) mess-free way in the microwave.

This week I'm going to tackle apple chutney, and might try to make apple wine as well.

Harvest time again!

microwave?????????????????

Fig and plum chutney for me (waiting for the plums to ripen on a nearby tree)

[d000hg]

Chutney, eh? Is that a spoon your avatar is sucking?

[cojak]

Well, I've opened and tasted my first batch of jam (blackberry).

Consistency and taste was super - and all made in a (relatively) mess-free way in the microwave.

This week I'm going to tackle apple chutney, and might try to make apple wine as well.

Harvest time again!