Recipes, home grown goodness, BBQing and food stuff
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Making cassoulet with lamb is quite traditional in parts of south France. Just because the Carcassonne version is the most famous doesn’t mean it’s the one and only way.
As for recipe, I don’t really use one. More the concept. Plenty of versions to be found via google if you want instructions. Just follow what suits your style.With that starter it was inspired by dishes I used to love at Palomar and Barbary in London. Cooked chickpeas and baby courgettes tossed in olive oil, Salt, pepper and sumac. Roast in hot oven until courgette is tender and some of the chickpeas are starting to crisp. Squeeze of lemon and serve on a base of hummus or baba ganoush ( make your own or tart up some bought stuff) top with dollop of yoghurt mixed with finely grated carrot and some harissa.
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
Only ever had cassoulet once. It was too rich for me, although I suspect a nice light one would be epic.
Gets a windy later on tho. By bit, I mean Cyclone Bola with flavour.
Its the beans. Explosive
Every time I hear anything about beans I am reminded about the Essex girl who went for a pregnancy test which was positive. The doctor asked her who the Father was. "When you eat a can of beans you never know which one made you fart".
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@Crucial I've not seen the lamb version served before. Is that more towards the west? Castlenaudary will dispute your Carcassonne assertion!
That starter sounds really tasty, I shall definitely try that. Roasted chickpeas will be a challenge I feel. Getting the balance between cooked courgettes and burnt chickpeas.. Hmmm. Be prepared to make things up along the way possibly.
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@Catogrande said in Recipes, home grown goodness, BBQing and food stuff:
@Crucial I've not seen the lamb version served before. Is that more towards the west? Castlenaudary will dispute your Carcassonne assertion!
That starter sounds really tasty, I shall definitely try that. Roasted chickpeas will be a challenge I feel. Getting the balance between cooked courgettes and burnt chickpeas.. Hmmm. Be prepared to make things up along the way possibly.
Plenty of battles in the cassoulet wars. In reality different places use different meats to the same effect of what is a meat and bean stew. You will only traditionally find Toulouse sausage in a Toulouse version yet some people swear that you can’t make cassoulet without it.
Then you can argue about a crumb crust or not.
To me it is the concept and what is to hand.
You can get pretty good attempts at Toulouse sausage in most places now as it is really just a coarse cut pork sausage.With the courgette dish it worked fine with very small f8nger sized courgettes
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One of NZ's top chef's Sid Sahrawat of Sidart, Cassia and the French Café will be reactivating his "Hospobaby" Facebook and Instagram accounts for the next few weeks, where there will be a series of video led recipes to follow. Hospobaby is the place to go for recipes and ideas to get kids cooking, the videos will feature Chef Sid and eight year old Daughter Zoya (with cameo appearances from four year old son, Roan).
Over the next few weeks, at mid day each Wednesday a new 'How to' video will be posted for you to follow at home. The menu looks delicious!01 April: Sticky Master Stock Pork Ribs with Kimchi
08 April (Easter): Baked beans, bacon and bagels + Feijoa Crumble with vanilla mascarpone
15 April: Balinese chicken with cucumber and mint salad
22 April: Mushroom and prosciutto pizzaDetails on other restaurants doing similar here:
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Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
I plan to buy a corned silverside, I have a cheat's pastrami recipe that you cook in the the smoker
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
Goats make great curry!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
Goats make great curry!
Absolutely it does. This is too good to waste in a curry. It is just a baby dairy goat, so very tender
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
Goats make great curry!
Absolutely it does. This is too good to waste in a curry. It is just a baby dairy goat, so very tender
Are you going to roast it in the bbq? Its lean so hot and fast like a lamb leg would be great
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
Goats make great curry!
Absolutely it does. This is too good to waste in a curry. It is just a baby dairy goat, so very tender
Are you going to roast it in the bbq? Its lean so hot and fast like a lamb leg would be great
This isn't as lean as a typical goat, being a dairy goat. It will be down at a medium heat for a medium time
Kind of like a lamb shoulder.I need to clarify an earlier comment too. When I said too good to waste in a curry, that was wrong, I friggen love curry. I just meant it is not the type of cut to slow cook in a curry
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
Now is the time to rummage through the freezer and pull those cuts of meat you usually end up throwing out.
I currently have a massive beef tongue from the last beast we killed in the slow cooker done the same way as corned beef.
Also seen a side of Dairy Goat (Lamb age/equiv) that is going to get cooked this weekend.
Goats make great curry!
Absolutely it does. This is too good to waste in a curry. It is just a baby dairy goat, so very tender
Are you going to roast it in the bbq? Its lean so hot and fast like a lamb leg would be great
This isn't as lean as a typical goat, being a dairy goat. It will be down at a medium heat for a medium time
Kind of like a lamb shoulder.I need to clarify an earlier comment too. When I said too good to waste in a curry, that was wrong, I friggen love curry. I just meant it is not the type of cut to slow cook in a curry
Lamb shoulder, mmmm. I reckon a curry style marinade with yogurt would go great
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan @voodoo what I am annoyed at is that I defrosted some venison and beef mince to make a nacho base for tomorrow and yet tonight I have made Macaroni Cheese (Beef tongue cooking overnight) and all I can think about is a bone-in lamb/goat curry!
Plenty of time mate. I have a roasted chicken in the bbq tonight
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan @voodoo what I am annoyed at is that I defrosted some venison and beef mince to make a nacho base for tomorrow and yet tonight I have made Macaroni Cheese (Beef tongue cooking overnight) and all I can think about is a bone-in lamb/goat curry!
Plenty of time mate. I have a roasted chicken in the bbq tonight
FABULOUS!!!! That is the next type of BBQ I am getting. Currently of WSM and a Weber Kettle but I drool when I see those porcelain type of BBQ's
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@canefan @Hooroo can you both please stop talking about lamb shoulders!!! The 2x supermarkets here have none, it's killing me.
I did grab a pork shoulder, which I'll do in the next day or 2. I'll do that over a few hours, usually comes out pretty good, though I've never managed to get the gravy right, it's always too oily. Maybe I need to spend longer skimming it, I dunno.
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@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@Hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@canefan @voodoo what I am annoyed at is that I defrosted some venison and beef mince to make a nacho base for tomorrow and yet tonight I have made Macaroni Cheese (Beef tongue cooking overnight) and all I can think about is a bone-in lamb/goat curry!
Plenty of time mate. I have a roasted chicken in the bbq tonight
FABULOUS!!!! That is the next type of BBQ I am getting. Currently of WSM and a Weber Kettle but I drool when I see those porcelain type of BBQ's
It's the akorn kamado. Poor man's ceramic but I like it. Lighter and easier to move and lift.
