Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on February 23, 2014, 09:41 PM
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Mr Waitrose had reduced the price of whole Welsh shoulders of lamb from
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I so enjoy your musings, Phil.
I have to agree that mint sauce, with lamb, is so wrong. Then again, I don't like apple sauce with pork or cranberry sauce with turkey.
Fruit and meat don't go - not that mint is a fruit :)
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Whilst I will have mint sauce with my lamb and probably because I quite like it when it gets in the gravy with the accompanying veg, its usually mint jelly in our house or redcurrant if we have some in. For me its similar to cranberries and turkey (which I do like reading Garps reply above). When we have the works xmas dinner, which for me is my biggest audience I can watch eating xmas dinner at one table, there's only about 4 who have the cranberry sauce with the rest of them (at least 10) diving for the cupboard and getting out the mint sauce :-\.
On a side note I'll have to try the roasties :) and my mother always used to do a dollop of marmalade with her sausages.
A sprinkle of semolina on your roasties before cooking adds an extra crispness as well
And on another side note it would be probably a good thing if we had a no-reply/ no comment sticky special offers thread with the no-reply/no-comment bit being especially important.
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Fruit and meat don't go
Give yourself a slap man. ;D ;D ;D ;D ;D
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I am partial to a bit of mint but when I have it with Lamb I only use it on my peas and mash. I like a bit of cranberry sauce with any roast but only a smidge, as I hate sweet/ savoury dishes.
Sounds like you ate like a king this weekend though :) crispy roasties are a must. I always pre boil, shake, add hot oil, hil oven and a bit of salt= winner!
I wanted to do a roast but I had some tikka marinating since Friday that needed using and so I made that for the kids and did a precooked (earlier today) madras for me and the hubby. Only fail was that I only had 3 H4ppy naan dough balls left and 3 naans into 4 people didnt go so everyone is looking forward to batch number 3 :)
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And I'll just like to add (now I've had 2 bottles of wine and a couple of hobgoblin) that me and the light of my life don't shop together as we are at opposite ends of the cookery book shelf. So last year on an errand to her usual Sainsburys, I came across the the bargain sell off cooler bit. In it were some substantial bits of rolled pork shoulder (about 7 bits) for
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I came across the the bargain sell off cooler bit. In it were some substantial bits of rolled pork shoulder (about 7 bits) for
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I hate sweet/ savoury dishes.
Not even duck a l'orange or roast duck Montmorency, Lou ?
** Phil.
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As my missus always says 'snooze you lose'
And that Donald Russel's meat looks lush
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I hate sweet/ savoury dishes.
Not even duck a l'orange or roast duck Montmorency, Lou ?
** Phil.
I was thinking boeuf bourguignon and coq au viin ... :o hic
Well a 'sort of meat in a fruit juice' sort of dish
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And that Donald Russel's meat looks lush
It does look good, I agree. But 1.75kg for
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And that Donald Russel's meat looks lush
It does look good, I agree. But 1.75kg for
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"Clipless pedals", Sir ? Confound your cheek. Here in deepest Kent I can assure you we still use Christophe toe clips and (yellow) Binda straps. You'll be telling me next you have an A-head instead of a beautiful 73
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You'll be telling me next you have an A-head instead of a beautiful 73
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Ah yes, Cinelli : that takes me right back to my youth (over 50 years). Holdsworth Monsoon (Reynolds 531 DB) with Cinelli stem, seat post and bars; Unica Nitor saddle (green !), and Huret Alvit 1900 rear derailleur (5-speed, of course). Lyotard platform pedals, Christophe toe clips and Allez Corsa straps with a very clever re-entrant twist at the free end for slip-free grabbing when wet. Today it is a Sakae-Ringyo Litage bonded aluminium frame with Suntour Superb Pro derailleurs front and rear (2 x 7-speed), Suntour alloy pedals, Sp
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I can just handle crispy duck pancakes and Hoisin sauce but 2 would be the limit. Too much sweetness and I would puke.
I am sweet enough hahahahaha ::)
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I can just handle crispy duck pancakes and Hoisin sauce but 2 would be the limit. Too much sweetness and I would puke.
Neat Hoisin is a bit on the icky side, I must confess, but my wife (ethnically 75% Chinese) always dilutes it 50:50 with hot water, and I sometimes add a little plum sauce as well. And of course the cucumber & spring onion take the edge off the sweetness. Anyhow, we can usually manage a dozen pancakes between us, if not more ... :) Have you tried crispy-and-aromatic lamb, by the way ? Well worth trying if you have not, served in the same way as crispy-and-aromatic duck.
** Phil.
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With high quality lamb, I agree that mint sauce isn't called for however with lower grade fatty lamb its practically essential. I have spent a lot of time in Italy and they tend to have a lot of gamey fatty lamb and I was pretty much screaming out for that mint sauce to cut through the grease.
Good call on fine quality lamb though - it really doesn't need it!