First Stew of the Season with spuds and gammon

Saturday, September 18th, 2010

Well, it has definitely gotten chillier! I could tell by the way my washing refused to dry outside and the sun refused to help. If we are going to have an Indian Summer, it certainly is not going to be this week. So what better way to celebrate the fall of summer than to get the stewpot out for the Winter season.

I like my stews and to get the first one going I took some of the best rump steak I could lay my hands on and topped the entire thing off with some good suet dumplings.

Right, dead easy recipe this:

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Lamb in a huge pot

Wednesday, January 6th, 2010

Recently I cooked for the family round at my mother’s house. Being a greedy lot, copious quantities of food were expected and subsequently delivered. Central to the feast were three dishes – Imam Bayildi (baked aubergines), Porchetta (roasted belly of pork) and Leg of Lamb cooked in wine. The first two dishes I will pen for you later, but for now, here is the Lamb.

This is a serious winter dish; warming, rich and easy to do, though not quick! The trick here is that the lamb should be cooked for as long as possible. Here is what I did. (more…)