Sep. 18th, 2011

morsla: (lain)
I'm in a cooking mood today, so I thought I'd post some foody things.

Lime Crema Catalana

Originally a recipe from the Cook & Taste school in Barcelona; I modified it a bit by changing some of the flavours. My notes have "serves eight" scribbled in the margin, as we used very shallow bowls - but extensivedelicious testing when [ profile] aeliel made this last night has demonstrated that it makes just over four good-sized serves, with a bit left over to use in a bread-and-butter pudding tonight :)

6 egg yolks
200g sugar
4 cups milk
40g corn starch
Zest of two limes
A splash of Cointreau

Blend together the egg yolks and sugar until the mixture whitens and goes creamy. Add three cups of milk, and stir until it's all thoroughly combined. Add the lime zest, pour it into a saucepan, and start heating it over a medium-high burner.

Meanwhile, dissolve the corn starch in the last cup of milk. Stir the milk/starch mixture through the rest of the custard, and bring the lot to the boil - stirring constantly to make sure no lumps form on the bottom of the pan. When the first bubbles start to appear, turn off the heat, add the Cointreau, and stir it through. Add Cointreau to yourself as needed.

Let it cool for a while, stirring for the first few minutes to dissipate the heat. Pour it into ramekins, and refrigerate once they've cooled to room temperature. To serve, caramelise some castor sugar on top as you would with a crème brûlée.

Slow roasted lamb, with roast vegetable mash

Inspired by a recipe in this month's SBS Feast magazine (which is a bloody good read... if you like recipes and stories about food, I recommend picking one up). These quantities should make about four serves - I've doubled the amounts that I just put in the oven.

1kg Lamb forequarter / shoulder
Olive oil
4-5 lemons, sliced (I've used yellow limes instead, as we had them handy)
1 head of garlic. Separate cloves, but don't peel them.
Salt and pepper

1 medium-large sweet potato
4-5 carrots

Preheat the oven to 220°C. Peel and roughly chop the vegetables, put them into a baking tray and cover them with plenty of olive oil. When the oven is hot, put them in on the top shelf.

Rub the lamb with olive oil, and add some salt and pepper to season it. Get a baking dish that just fits the meat: I'm using a wide loaf pan, which snugly fits three bits of lamb into it. Line this with baking paper, leaving enough to wrap tightly over the top of the tray when you're done.

Put half the garlic and half the lime/lemon slices onto the baking paper. Place the lamb on top, skin facing up. Pack the rest of the garlic and lemon onto it, and then tightly wrap it all with the baking paper. By now, the vegetables should have been in the oven for about ten minutes.

Turn the oven down to 200°C, move the vegetables down a shelf, and put the lamb into the top of the oven. Cook for about 30 minutes, then turn the oven down to 140°C, remove the vegetables, and leave the lamb to cook for about 2 1/2 hours (or until the meat is falling from the bone).

While the vegetables are still hot, mash them (I added a bit more olive oil and some spices) and put them aside. Warm these back up just before the lamb is done, and mix through some of the roasted garlic cloves. Serve with whatever greens are available - I think we'll be having some asparagus & snowpeas, with a bit of butter and lemon.

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