So, as I cooked a leg of lamb I had a big bone left over, into pressure cooker with a bit of fat to brown it, add mirepoix, water, bay, thyme, peppercorns, salt. About an hour cooking. Strain into another pan, bring to boil. Whisk up three egg whites to a meringue like state and pop onto of the simmering stick to catch the bits, about 20 minutes then discard the egg and strain again through a fine sifter.
Made about 3/4 litre of stock, in fridge overnight, fat settled to top, removed that (but not discarded).
So for Monday's dinner, back to pressure cooker, lamb and chick pea stew.
Fry shallots, green and yellow peppers in lamb fat, add diced lamb, home made chilli sauce, tin tomatoes, tin chick peas 1/2 pint of stock, left over (and well overcooked cauliflower). Cook for about 30 minutes, add a diced aubergine and courgette, about another 20 minutes
Little bit of lamb left for tonight, warm it through, serve with a potato salad. Boil potatoes, allow to cool, add diced spring onion and (microwave for about 1 1/2 minutes) thinly sliced sugar snaps for a bit of crunch, stir in mayonaise and I'm hoping will be lovely
No comments:
Post a Comment