Old farrier Posted July 20, 2017 Author Report Share Posted July 20, 2017 Nah! Lamb breast! Lol! Is it the same recipe for cooking both? What other stuff do I need to make a dinner with it ? Quote Link to comment Share on other sites More sharing options...
panoma1 Posted July 20, 2017 Report Share Posted July 20, 2017 They are both very greasy cuts Nigel, but very tasty if cooked well done! I haven't cooked either for years, but they are best (Especially lamb breast) cooked until the fat is crispy, serve simply with mashed potatoes, veg and gravy! I was only being "tongue in cheek" contrary to amateur........we were both guessing!........he's right though, it's difficult to tell when the meat is still frozen and bagged up........so if it ain't either, we'll be in trouble Lol! Quote Link to comment Share on other sites More sharing options...
amateur Posted July 20, 2017 Report Share Posted July 20, 2017 (edited) Pretty much - both need slow roasting. You can tell which is which when fully defrosted because the lamb will be a redder meat So here's my recipe for belly pork/breast of lamb with onion and mushroom gravy. Ingredients: Piece of belly pork or breast of lamb. (if it is already sliced, no probs) 1 onion 1 stick of celery Alcohol - some cider if pork, red wine if lamb. - if you have neither, a little water Six or so mushrooms Salt and black pepper. A little olive oil Sage (for pork) Rosemary (for lamb) A tablespoon of gravy powder Potatoes, carrots, beans (whatever veg you fancy) Method: Peel and finely slice the onion. Wash and finely chop the celery stalk, greenery and all Take a large roasting tin (If your wife was anything like mine, that will be lurking in the bottom of the oven). Anyway, a large metal tin about 3" deep. Switch the oven on to its highest setting and let it reach that temperature With a very sharp knife, score the skin and fat down to the meat, so that you have 1/2" stripes on the skin and fat, but not so deep as to penetrate the meat. Rub the skin with a little oil and salt and pepper Put the meat in the oven, skin-side up for 15 minutes. After that time the skin should have crisped up - if not, leave it in a little longer. Take the pan out and turn the oven down to 150 degrees Lift the meat out of the pan on to a plate. If the meat is lamb, pour off any fat, if pork, don't bother Put the onions, herbs and celery in the pan and place the meat on top of the vegetable base, again, skin-side up Add a cup-full of cider/wine/water. Return the pan to the oven and let it all cook for about 2 hours. At about 1.1/2 hours put a pan of water on the hob and boil your spuds. In a separate pan boil your carrots and other veg at about 1.3/4 hours After 2 hours the meat should be very soft and the skin still crispy. Take the meat out of the pan and put it on a plate, covered with a tea-towel to rest (this allows the juices to permeate the meat and improves the flavour) Put the pan on the hob on a medium heat, and holding it with an oven glove or tea-towel heat it up, whilst scraping the brown bits off the bottom of the pan with a wooden spoon. There should be enough fat in the pan for you to fry the mushrooms - if too much fat, pour it off before you put the mushrooms in. Add a teaspoon of gravy powder and another cup of the appropriate alcohol. Keep stirring, the gravy should thicken up nicely. Serve with the boiled spuds, veg and alcohol Edited July 20, 2017 by amateur Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 20, 2017 Author Report Share Posted July 20, 2017 Pretty much - both need slow roasting. You can tell which is which when fully defrosted because the lamb will be a redder meat So here's my recipe for belly pork/breast of lamb with onion and mushroom gravy. Ingredients: Piece of belly pork or breast of lamb. (if it is already sliced, no probs) 1 onion 1 stick of celery Alcohol - some cider if pork, red wine if lamb. - if you have neither, a little water Six or so mushrooms Salt and black pepper. A little olive oil Sage (for pork) Rosemary (for lamb) A tablespoon of gravy powder Potatoes, carrots, beans (whatever veg you fancy) Method: Peel and finely slice the onion. Wash and finely chop the celery stalk, greenery and all Take a large roasting tin (If your wife was anything like mine, that will be lurking in the bottom of the oven). Anyway, a large metal tin about 3" deep. Switch the oven on to its highest setting and let it reach that temperature With a very sharp knife, score the skin and fat down to the meat, so that you have 1/2" stripes on the skin and fat, but not so deep as to penetrate the meat. Rub the skin with a little oil and salt and pepper Put the meat in the oven, skin-side up for 15 minutes. After that time the skin should have crisped up - if not, leave it in a little longer. Take the pan out and turn the oven down to 150 degrees Lift the meat out of the pan on to a plate. If the meat is lamb, pour off any fat, if pork, don't bother Put the onions, herbs and celery in the pan and place the meat on top of the vegetable base, again, skin-side up Add a cup-full of cider/wine/water. Return the pan to the oven and let it all cook for about 2 hours. At about 1.1/2 hours put a pan of water on the hob and boil your spuds. In a separate pan boil your carrots and other veg at about 1.3/4 hours After 2 hours the meat should be very soft and the skin still crispy. Take the meat out of the pan and put it on a plate, covered with a tea-towel to rest (this allows the juices to permeate the meat and improves the flavour) Put the pan on the hob on a medium heat, and holding it with an oven glove or tea-towel heat it up, whilst scraping the brown bits off the bottom of the pan with a wooden spoon. There should be enough fat in the pan for you to fry the mushrooms - if too much fat, pour it off before you put the mushrooms in. Add a teaspoon of gravy powder and another cup of the appropriate alcohol. Keep stirring, the gravy should thicken up nicely. Serve with the boiled spuds, veg and alcohol Thanks for your reply and I will give it a try when I've got a couple of hours to cook it I've put it on one side thanks :-)👍 Quote Link to comment Share on other sites More sharing options...
mel b3 Posted July 20, 2017 Report Share Posted July 20, 2017 Here you go gif pictures site No arguments im thinking that the far right bag contains a very large mole nigel. Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 20, 2017 Author Report Share Posted July 20, 2017 im thinking that the far right bag contains a very large mole nigel. Could be 😂 Or fillet steak Or kidney I thaw some out and let you know Thanks Of Quote Link to comment Share on other sites More sharing options...
shoot and be safe Posted July 20, 2017 Report Share Posted July 20, 2017 My guess for the plastic tub would be a rump steak if it's about 3/4 inch thick. If it is, put your newly forged pan on the hob (top of the dalek), add a little butter, let it get very hot, place the steak in the pan for 30 seconds each side and eat it blue. For rare 60-90 seconds each side. Medium 90-120. Well done, don't bother it will be tough as old boots. Just my thoughts and I may be totally wrong with the contents of the tub All the best mate Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 20, 2017 Author Report Share Posted July 20, 2017 (edited) Well What to say 😊 No point in asking for advice if you don't take it So Tonight was the night Took Sabs advice went to the local whitches coven (wi) and asked for a lesson or two In my kitchen so I familiarise myself with the stuff that I've got 👍 Got my ingredients ready and they arrived 🙄 Chicken pie well more a casserole with a lid on Bit of guidance and instructions and I'm away 😊 Well apparently I'm a walking environmental health hazard and you definitely DONT wipe your knife on your jeans Every day is a learning day So I fried my chicken and unyins and mushrooms a bit well quiet a bit in oil and put it in my pie dish with a tin of soup stirring it a bit so far so good You're not supposed too put your hot frying pan into water 😮 Then pastry from the freezer 👍 Thawed out rolled out and over the pie brush with egg and into the oven And about 1/2 hour it's done This gives time to do you veg and washing up Did I mention the 3 bottles of wine 😙 Apparently they have to drink when they teach 😂 Anyway Sabs thanks for the advice 👍 All the best Of host gifs Edited July 20, 2017 by Old farrier Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 20, 2017 Author Report Share Posted July 20, 2017 My guess for the plastic tub would be a rump steak if it's about 3/4 inch thick. If it is, put your newly forged pan on the hob (top of the dalek), add a little butter, let it get very hot, place the steak in the pan for 30 seconds each side and eat it blue. For rare 60-90 seconds each side. Medium 90-120. Well done, don't bother it will be tough as old boots. Just my thoughts and I may be totally wrong with the contents of the tub All the best mate Or goose breasts I'll let you know when I thawed it out 😂😊 All the best Of Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 20, 2017 Author Report Share Posted July 20, 2017 And washing up Quote Link to comment Share on other sites More sharing options...
shoot and be safe Posted July 20, 2017 Report Share Posted July 20, 2017 Nice looking pie, what did it taste like? Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 20, 2017 Author Report Share Posted July 20, 2017 Nice looking pie, what did it taste like? I've got to say nice here but a bit bland really and runny but I can work on that Quote Link to comment Share on other sites More sharing options...
amateur Posted July 21, 2017 Report Share Posted July 21, 2017 Clearly, lessons from the ladies of the WI is the way to go. Nothing like a helpless man to bring out the nurturing instinct from ladies of a certain age . Get them to id your freezer contents with appropriate recipes and you are there. You may need a larger wine cellar though Quote Link to comment Share on other sites More sharing options...
panoma1 Posted July 21, 2017 Report Share Posted July 21, 2017 Well you ain't gonna starve Nigel!....but lettin the dog wash the dishes may well give you a severe dose of the squits......lol! Quote Link to comment Share on other sites More sharing options...
silver pigeon69 Posted July 21, 2017 Report Share Posted July 21, 2017 Clearly, lessons from the ladies of the WI is the way to go. Nothing like a helpless man to bring out the nurturing instinct from ladies of a certain age . Get them to id your freezer contents with appropriate recipes and you are there. You may need a larger wine cellar though Only PW could advise on where to get free cooking lessons, in your home, with the possability of a "happy ending"!! Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 21, 2017 Author Report Share Posted July 21, 2017 Well you ain't gonna starve Nigel!....but lettin the dog wash the dishes may well give you a severe dose of the squits......lol! Or the dog maybe get it from my cooking 😂 I've taken the comment onboard 👍 Quote Link to comment Share on other sites More sharing options...
mel b3 Posted July 21, 2017 Report Share Posted July 21, 2017 And washing up Or the dog maybe get it from my cooking I've taken the comment onboard in my experience , a dog does a much more thorough job of washing up than i do Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 21, 2017 Author Report Share Posted July 21, 2017 in my experience , a dog does a much more thorough job of washing up than i do And if you think PW members argue about everything Try Half a dozen wi ladies and a recipe for chicken pie And that's when they were sober 😂😂 Quote Link to comment Share on other sites More sharing options...
panoma1 Posted July 21, 2017 Report Share Posted July 21, 2017 in my experience , a dog does a much more thorough job of washing up than i do Sitting there licking his/her genitals afterwards, sort of puts you off......and as for letting the dog do it!........Well!.......Lol! Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 21, 2017 Author Report Share Posted July 21, 2017 Sitting there licking his/her genitals afterwards, sort of puts you off......and as for letting the dog do it!........Well!.......Lol! Only seemed fair to let him clean the pans afterall I did cook the pie in his food dish :-) Quote Link to comment Share on other sites More sharing options...
kyska Posted July 21, 2017 Report Share Posted July 21, 2017 I've got to say nice here but a bit bland really and runny but I can work on that That's a brilliant result, well done! Quote Link to comment Share on other sites More sharing options...
mel b3 Posted July 21, 2017 Report Share Posted July 21, 2017 And if you think PW members argue about everything Try Half a dozen wi ladies and a recipe for chicken pie And that's when they were sober six mature ladies , arguing over your generous portion , just has to be a good thing , ooohhh yes. Sitting there licking his/her genitals afterwards, sort of puts you off......and as for letting the dog do it!........Well!.......Lol! Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 22, 2017 Author Report Share Posted July 22, 2017 Clearly, lessons from the ladies of the WI is the way to go. Nothing like a helpless man to bring out the nurturing instinct from ladies of a certain age . Get them to id your freezer contents with appropriate recipes and you are there. You may need a larger wine cellar though Cheers for that mate 👍 IOU 1 What a nightmare arguing over what it is and what to turn it into Only room for three heads in the freezer at once that caused another strong debate was it age experience or size that dictates who's first in anyway they identified some stuff so good news is Sorted a bit of beef Sunday dinner Coupled with recipes from the war and a copy of Latisha cropleys cook book Game on Many thanks Of Oh and none of them have a sporting estate or trout river Quote Link to comment Share on other sites More sharing options...
amateur Posted July 23, 2017 Report Share Posted July 23, 2017 Sorted a bit of beef Sunday dinner Come on then, end our suspense, how did it taste? Quote Link to comment Share on other sites More sharing options...
Old farrier Posted July 24, 2017 Author Report Share Posted July 24, 2017 (edited) Well it's only Monday It turned out ok I'm goi to have to work on the seasoning and timing a bit So beef dinner surprise gets a thumbs up All the best Of how to upload photo to forum Did get some guidance on it Edited July 24, 2017 by Old farrier Quote Link to comment Share on other sites More sharing options...
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