girl in a food frenzy

From costumes to cookies and more! My transition into chefdom…

Tag: Roast

The Supermarket Incident…

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Folks sometimes ask me about the title, “Why girl in a food frenzy?” I’ve answered that it’s simply because there are quite a few frenzy filled moments in my life. Here’s a classic giaff moment from the other day:

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We were shopping in the supermarket on Sunday night (and in somewhat of a rush too.). I was in the cosmetics aisle, picking up soap, bath gel, deodorant & the like. As it was a very crowded aisle, my sweetheart hovered at the end and we agreed we’d meet back at the toilet paper/tissues etc. I eventually returned to our trolley (he’d gone for a little wander,) and dumped my stuff into it. I saw my sweetie had bought the wrong toilet paper, so swapped for our usual brand Quilton and put the other stuff back on my shelf…

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That is, until in I saw my sweetheart with our trolley, quickly heading in my direction asking “what are you doing!” and I noticed the bewildered asian gentleman, who stood beside me & wondering what I was doing in swapping some of his groceries out and putting things back on the shelf…

Yes folks, that’s when the total embarrassment & mortification set in…

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Moral of the story, ‘don’t shop in a hurry,’ which roughly translates to here’s a meal you can cook in a hurry! Aka, the ingredient shop which led to the supermarket incident from Sunday night.

These Spatchcock with Fennel rub & crispy duck-fat Kipfler Potatoes might just be worth the public humiliation I endured the other night.

Whether I can ever show my face at that supermarket again is yet to be decided…. ;)

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Like this, you might want to see:
Chicken Kiev, chips & slaw
Asian Master Stock with Braised Chicken
Chicken in a pot

Of Lentils & Lambs…

Here we go again, the Sunday roast! This dish is made on a base of those teeny, itty, bitty Puy Lentils and a smattering of garlic, herbs & onion. Add a generous Leg of Lamb and slow roast for hours. See here for previous Lamb recipes or the 8 hr slow roast method. There’s also a braised vegetable dish of Brussel Sprouts and Fennel with goes gorgeously with the lentils. Enjoy a little or a lot, it’s up to you…

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Puy Lentils, bay leaves, rosemary, garlic and onion…

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Junee Lamb, stamp of approval with a nice squeeze of lemon over that skin and a good rub of salt and olive oil.

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Some good hours later… pile up the lentils on the side, garnish with some fennel fronds and reserve the roasting liquid for stocks

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In a wide pan add couple of handfuls of Brussel Sprouts, some Fennel quartered and sliced, along with a sprinkle of sugar, salt and red wine vinegar to taste.

Pan fry over a very high heat. The outer leaves of the sprouts should be deeply charred and also nice & crispy. Add a good crack of black pepper and stir some of those lovely silky lentils through. Serve braised veggies alongside the Lamb and get into that food!

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