There are two, one of which we also have in the UK, but both are uncommon and shy.Do you have any poisonous ones there?
@DJC3 I did used to eat meat and my absolute favourite lamb shank recipe was put in roast pan (slow roast) squeeze over whole lemon plus shed loads of fresh oregano, lemon shells (squeezed) plus another lemon cut in half, a couple of whole garlic bulbs cut cross the way and a huge splodge of decent olive oil and a tablespoon of honey drizzled then lid on or a close fitting foil lid and slow roast four hours. Yum!!!
Morning all. Unusually exhausted after my walk yesterday and fell asleep on the sofa not long after dinner and went straight from there to bed at around 8pm! Up later than usual but still sleepy (is there a puzzled emoji?)
@shelley262 happy 45th anniversary and have a great break in Wales.
@Chook lomg time since I ate sweet corn, but it had the same effect on me (as did peas!)
@Brunneria pizza eggs sound like a fab invention. May well be copying that idea
Well, with all the talk of Godiva on here recently, I succumbed yesterday as I discovered a Godiva shop!
Stopped at Canary Wharf on my walk, mainly for use of decent loos and an early lunch at Five Guys (bunless bacon cheeseburger with grilled onions and a smidge of mayonnaise). Shop had a small display of delicious looking individual cakes. Bought the 70% dark tart - ganache on some kind of base. Just ate the ganache, which was too sweet really, but good. Didn’t make BG rise too much - about 1.5, probably due to being eaten mid-walk! Scoffed too quickly to get a pic.
Dinner was picked up from Waitrose on my way home - spatchcock poussin with a salt and 4 pepper marinade. Delicious.
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Was th chicken already cooked, or did you rotisserie it? I'm still smarting from forgetting to get my chicken leg out of the freezer for Friday's dinner. I'm even holding s grudge against myself. My fired eggs just weren't the same.
Does your variant of the AF have the discs and skewers for kebabs and such? I imagine that'd be a great way to do spatchcock.No wonder you fired the eggs
Had to cook the chicken - as it was spatchcocked when bought, I air fried it on a shelf rather than using the rotisserie function. Turned out well - may try that with a whole bird - less faff.
Does your variant of the AF have the discs and skewers for kebabs and such? I imagine that'd be a great way to do spatchcock.
I'm catching up again. Been a bit "off" again. My favourite lamb shank recipe is Tom Kerridge's lamb shank madras. I did it in the IP.Sounds absolutely wonderful. I did add a lemon zest to mine today but the long slow cooking would have suited it better I think. Next time!
My Mum used to do lambs hearts a lot but I was small at the time. I do remember both her and Granny eating them. As a fussy youngster I didn't partake.At the moment our butcher preps meat in the back shop and holds it up as he approaches the wrapping station to show the size, but it's pretty dark in the shop, so I couldn't see that it was the wrong cut. There is a counter of meat, but it's always the best cuts on show, and the pies and wrapped meats, so anything I want that is different, which it usually is - I like the slower cooked cuts which are not on show - have to be brought through from the back shop. This is the way they have organised their working during this pandemic. I might have got the wrong stuff, but it's better than the plastic wrapped meat from the supermarket.
Next time I put an order in I will see if he can supply lambs' hearts. My mother used to cook sheep's heart, stuffed with (I think) barley but I have no idea how she cooked it. In the oven, I think, but how long for? What temperature? No idea. Does anyone know? Not that I think I could get hold of sheep's heart anyway - can't even get mutton. Lambs' hearts are smaller and I do know how to cook them but haven't done so for a long time. I'm not sure that they will have them. It's still too soon to be ordering more meat, but I had to go to town yesterday, so I thought I'd just pop in and get one bit of meat, on the way past. Maybe next week.
There are two, one of which we also have in the UK, but both are uncommon and shy.
My Mum used to do lambs hearts a lot but I was small at the time. I do remember both her and Granny eating them. As a fussy youngster I didn't partake.
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