From one of the blogs I follow - looks delish.
Cinnamon Spice and Everything Nice Recipe Blog: Oven Roasted Corn in Chile Coconut Milk: "I have been obsessed all summer long with the combination of corn and coconut milk! The two ingredients naturally complement one another,..."
Tuesday, April 12, 2011
On Sunday night we made pot pies with the left over roast lamb. This time we roughly followed a recipe from taste.com. The mixture was cooked in the Chasseur, and the pies were cooked in a 200 degree C oven in ramekins.
Scott browned the onion and garlic with some chilli and coriander in the Chasseur while I cut the lamb into small cubes, along with some sweet potato and carrot. Since the lamb was already cooked we didn't want to cook it for too long because it would go chewy. Instead we added it with the veggies, a can of tomatoes, some tomato paste and stock. I also threw in a hand full of peas.
We simmered the mixture with the lid on till the sweet potato was soft - but not completely cooked - since the pies still had about 20 minutes to cook in the oven. I wanted to be really careful not to overcook the lamb.
At this stage I cut two sheets of puff pastry into quarters. After about 15 minutes I spooned the mixture into ramekins, and covered each with two squares of puff pastry, one over the other like an eight pointed star. I scored a cross on top of each and washed them with some water. They cooked in the oven for about 20 minutes, until the pastry was golden brown.
Monday, April 11, 2011
On Thursday night I made a roast dinner. The recipe is based on a George Calombaris recipe that I found in Good Food Magazine. I used a 1.3 kg boneless lamb shoulder and cooked it and the veggies in my Chasuer Cast Iron French Oven.
Rosemary and Garlic are inserted in the lamb, which is then brushed with a paste of cumin, Cobram Estate olive oil, salt and pepper. Roast at 180 degrees c for about 1.5 hours - depending on how you like the meat We eat it rare to medium rare.
The veggies go underneath the meat with about 40 minutes to go. Sweet potato, potato and baby carrots. I just drizzled olive oil over them and sprinkled a hand full of cumin over and seasoned them also. I put some garlic cloves and sprigs of rosemary in here too, and a quartered onion.
I rest the lamb wrapped in foil for about 20 minutes before carving. In this time I baked asparagus and green beans with a crust of breadcrumbs and Parmesan.
Add some Gravox to the liquids at the bottom of the pan for gravy, and don't forget the fluids from the rested lamb - that adds the best flavours.
Paired with an Audrey Wilkinson Merlot from our very own Hunter Valley- delish!
My homemade Southern Style popcorn seasoning:
Gravox cheese sauce powder, chilli powder, paprika, Cajun seasoning, salt and a touch of pepper with melted butter (as much as you are willing to add!). Exact quantities unknown, i just put it all in a container and taste till its about right. On goes the lid and shake to combine. Easy and seriously yummy!