Hello cookingbuddies!
I find that regular cooking rarely involves following a recipe but rather relies on improvisation, usually governed by what is in the fridge or cupboard - mix and match. More often than not, my results are pretty ordinary but sometimes the "accidental chef" emerges, which is very exciting. I hope that this blog means we can share those victory moments and that we can satisfy the need to record "what I did".
Last night I went very traditional; baked leg of lamb. It was a birthday dinner for one of the boys (men!) so the request for a baked dinner was bedded in nostalgia. So, how to dress up the conventional stand by? The leg had been de-boned so it did not need a long cooking time. This was marginally tricky as I am still not master of my new ovens. I think one needs three degrees to digest the voluminous instruction booklets.
To accompany the baked vegetables I cooked brussel sprouts in cream with almonds. I halved the sprouts and fried them in some butter, added a little vegetable stock and then let them simmer away in lots of cream for about half an hour or so. Crunchy almonds sprinkled on the top.
I have a couple of long term aims. By the end of the month I would like to have experimented with three things I have never been courageous enough to tackle: soufle, panna cotta and Vietnamese prawn soup. There, I've said it! I am now committed to attempting them!
Breaded meat sounds easy and tasty. Soy sauce seems to me to be an excellent idea!
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