Lamb and bacon casserole with Polish apple beer
Weekend stuff and a break from politics: Been out and bought a new casserole dish so everything will be casseroled from now on...cheap, tasty and feeds random hungry local friends who tend to pop in at odd times.
Tonight's invention : 4 thick lamb neck chops, coated in flour then browned in pan on high heat, 3 rashers, fried, then chopped, one Spanish onion, cooked in lamb/bacon fat with sloosh extra olive oil, rest of flour mixed in ( used about 2 tbsp.) Meat and onions then added to a casserole of sweated-til-tender leeks, potatoes, red onion, carrots, garlic cloves and chopped apple with black pepper, thyme and parsley stalks and bayleaf. Covered with apple beer, ( you could use decent cider) , then a layer of seasoned sliced spuds on top, Lancashire hotpot-style, dot of butter, lid on, shoved in oven at 150 for 2 hours, then lid off and cooked for 50 minutes on high.
Will report back. The weather is going to be vile over the weekend so thought I might as well cook loads and then stay in and be warm and out of the gales. Tomorrow I'll serve the rest for friends with red cabbage cooked in red wine. There looks like enough to feed at least 8, but Jane is likely to be round for Sunday lunch and we're at a party on Saturday so may well have more waifs and strays on Sunday morning so I'm sure it'll all go...
Highbury Park knee deep in golden leaves: last day of kicking them about as I walk to the gym. The seasons are so late this year. There are still green leaves on some of the trees, but the wind tomorrow will strip the branches bare and then we will be almost in winter. J has the box of Christmas decorations out already. He is getting excited. I made him write 'Not to be opened until December 1st' on it last year. Weekend after next we will get our Christmas tree.
Tonight's invention : 4 thick lamb neck chops, coated in flour then browned in pan on high heat, 3 rashers, fried, then chopped, one Spanish onion, cooked in lamb/bacon fat with sloosh extra olive oil, rest of flour mixed in ( used about 2 tbsp.) Meat and onions then added to a casserole of sweated-til-tender leeks, potatoes, red onion, carrots, garlic cloves and chopped apple with black pepper, thyme and parsley stalks and bayleaf. Covered with apple beer, ( you could use decent cider) , then a layer of seasoned sliced spuds on top, Lancashire hotpot-style, dot of butter, lid on, shoved in oven at 150 for 2 hours, then lid off and cooked for 50 minutes on high.
Will report back. The weather is going to be vile over the weekend so thought I might as well cook loads and then stay in and be warm and out of the gales. Tomorrow I'll serve the rest for friends with red cabbage cooked in red wine. There looks like enough to feed at least 8, but Jane is likely to be round for Sunday lunch and we're at a party on Saturday so may well have more waifs and strays on Sunday morning so I'm sure it'll all go...
Highbury Park knee deep in golden leaves: last day of kicking them about as I walk to the gym. The seasons are so late this year. There are still green leaves on some of the trees, but the wind tomorrow will strip the branches bare and then we will be almost in winter. J has the box of Christmas decorations out already. He is getting excited. I made him write 'Not to be opened until December 1st' on it last year. Weekend after next we will get our Christmas tree.
posted by Rachel at 5:43 pm
I have been looking for a casserole dish for ages. Where did you get yours from?
It should come out pretty tasty, you have all of the components of a good marinade in there, and there's plenty of tasty seasoning. You're just a tad too far away to try dropping in to try a mouthful to see how it turned out.
Your cyberstalkers are only going to grow in number if you tease us/them with stuff like this... it's the gastronomic equivalent of flashing your stocking tops at passers-by.
See, now you've ruined my day; I'm going to have to go and cook!
Great news about the book. I can't wait wait to read it.