Why I'll never be a vegetarian
This is the main reason why I could never be a vegetarian. A lovely Leg of Lamb would always lead me off the straight and narrow if I were to try to be a vegetarian. As would an Eye Fillet Steak, Chicken Kiev or a well made Pork Sausage.
Don’t get me wrong, there are many vegetarian dishes that I really love. I could go for weeks on just vegetarian food but then, all of a sudden, I would get a craving for a nice juicy steak or a delicious roast dinner and once that craving hits there would be nothing for it but to satisfy the craving.
I loved the story my Mum told me about my young nieces deciding they were going to be vegetarians. The older niece was the first to decide and then her younger sister decided to follow suit. They were over at my Mum’s and she was spoiling them with some chicken nuggets. When the younger niece got a waft of the nuggets cooking she whispered in my sister’s ear that she no longer wanted to be a vegetarian. She is a girl after my own heart.
Even though I grew up enjoying a weekly roast dinner I never ventured to make one myself until I was in my thirties. Why, oh why, I will never know. A roast is so easy to make, the whole house smells delicious while it's cooking and it tastes so great. The roast pictured above smelt and tasted particularly good because of the garlic and the rosemary.
J loves his roast dinner. He gets to do the carving. I think it must be the hunter/gatherer in him that likes this bit. He enjoys platefuls of meat - this man would NEVER become a vegetarian. He is also a big fan of gravy but making the perfect gravy has always been something that eludes me. Does anyone have any tips for making good gravy?
from Great Casual Food
20g fresh rosemary2kg leg of Iamb
2 cloves garlic, each cut into 8 slices
1/4 cup (60ml) olive oil
40g butter
1 small brown onion (80g), chopped finely
2 tablespoons plain flour
1/2 cup (125ml) dry red wine
1 1/2 cups (375ml) lamb stock
1. Preheat oven to hot.
2. Reserve 16 similar-size rosemary sprigs; place remaining rosemary in large flameproof baking dish.
3. Remove and discard as much excess fat from Iamb as possible.
Pierce surface of lamb all over, making 16 small cuts with a sharp knife; press a garlic slice and a rosemary sprig into each cut.
4. Place lamb on top of rosemary in baking dish. Pour oil over lamb; roast, uncovered, In hot oven 20 minutes. Reduce temperature to moderate; roast Iamb further 1.5 hours, spooning over pan juices occasionally. Remove lamb from dish; stand 5 minutes before slicing.
5. Drain juices from dish. Melt butter in dish over low heat; cook onion,
stirring, until soft. Stir in flour; cook, stirring, about 5 minutes or until
browned. Pour in wine and stock; cook over high heat, stirring, until
gravy boils and thickens. Strain gravy; serve with lamb.
serves 6
tip Beef stock can be substituted for lamb stock, If unavailable
Labels: Meat
posted by Audrey at 8:46 PM
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5 Comments:
Yum Yum, I make that the odd Sunday and for the gravy I keep the juices after cooking and add a small amount of chicken stock and some sprigs of mint. Use required amount of cornflour to thicken and remove sprigs of mint then serve.
I agree with you, I could never be vegetarian with such a good looking meat!
Regards from Spain
Pilar
I agree with Ellen regarding the gravy but I add red wine instead of stock and reduce till thickened.
I just love your blog, the recipes and the pictures plus the way you write are very special. I started a blog some months ago and I´m in love with this world of foodbloggers all over the world.
I live in Brazil and never been to Australia, but would love to.
Have a great week.
Verena
www.mangiachetefabene.wordpress.com
I just found your blog, that roast looks delicious. But oh man, gravy is SO EASY! I promise you, you can learn. For a basic creamy chicken gravy
1/2 stick of butter or equal portion oil in a pan on medium heat/low heat
2-3 tablespoons flour
Whisk until smooth
SLOWLY in SMALL increments
Add 1 14oz can of chicken broth/stock
Whisk rapidly as you add the broth and allow it to thicken as you add it.
It should be on a low boil.
Once it's thickened add 1/2 - 1 can evaporated milk and follow the same procedure.
The important this is to remember to stir constantly and to make sure your heat is lower. You don't want to burn the bottom of your gravy. If you're problem is lumpiness, you're not adding enough butter/oil in the beginning and you're adding your liquid too quickly. Slow down, it takes practice.
Season with garlic powder, salt, and black pepper to taste. You can also add shredded roast chicken.
Follow the exact same procedure for every gravy, but with different ingredients. I have a delicious recipe for French Onion gravy. Take Campbell's French Onion soup and place it in the recipe above instead of chicken stock. It goes wonderfully with potatoes or rice and a good rib eye steak.
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