Batch cooking will be integral to a successful week now so rolled out the slow cooker (€25 in Lidl) for its first spin. Beef stew is first up. A small bit more Worcestershire sauce and we are golden.
2 Likes
I picked up some lamb shanks last week and they’ve been foremost in my thoughts since. I looked up a few lamb shanks in wine recipes and have cobbled to gather my own, which I went for today.
Firstly, fried off a load of finely diced onion, leek and celery with a bulb of garlic, some coriander seed, cumin and a bit of five spice. Grated 2 small sweet potatoes
Did a roux with some gluten free flour.
2/3 of a bottle of red wine.
A small cup of gluten free gravy.
Browned off the shanks seasoned with salt and pepper.
All the above whacked into the slow cooker by 11.00. It’ll be on high for the next hour or so then I’ll drop it to medium all going well.
I’ll serve it at about 6pm on a bed of mash.
2 Likes
Looks sensational mate, you should post it on the ravenous thread and you’ll get a nice post.
Not many venture in here as they think it’s for slow learners.
Ta. It was a joy to cook and the lamb dripped off it. Still need to work on the consistency of the sauce, would like it slightly thicker, but the flavour was immense.
2 Likes
I hope you washed it down with a pint glass of red.
An argentinean Malbec
1 Like
It’s like being there
1 Like
Elbows off the table you gowl
Take off your shoes at the front door you gowl
1 Like
And me in my jocks
Your missus cooking away and you taking photos away behind her
Ha! Not taking the bait on that one. This was a solo project all of my own.
I see one of the ingredients is Chipotle Chilli in Adobo. Did you buy that or make it yourself or use a substitute?
I’m going for it today lads. I had a curry a while ago from jaipur that was sensational. It was called Railway Lamb, a lovely mix of ground lamb and lamb pieces in a savage cumin creamy sauce. I’ve the slow cooker out and have browned off the minced lamb with a load of spices. Did my early veg sauce base of celery leek and onion in a heap of garlic and stock. Browned the lamb pieces in a tonne of ground cumin coriander, turmeric, cinnamon, cloves, nutmeg and some garam masala. That’s all in the slow cooker now with a can of tomatoes. I’ve some more leeks and a heap of spinach and stock in a pot now. I’ll blend that and add it. I’m not lying when I say I have never been more excited about a curry.
4 Likes