on the weekend i made bloody mary lamb for some dinner guests. it's a delightful winter meal that i pinched from a cooking show. guests seems to enjoy the novelty of having a whole bottle of vodka in their dinner. it's okay to use rubbishy cheap vodka that you wouldn't drink.
here's a recipe (it's in metric - get on board already). make sure your oven is down low or the vodka could explode. serves 6.
1 shoulder of lamb
2 leeks sliced thinly
4 carrots and 4 celery sticks chopped
8 cloves garlic chopped
680g bottle tomato puree
3 bay leaves
a few sprigs of thyme and rosemary
750ml bottle of vodka
dash of worcestershire sauce
dash of tabasco, to taste
1 tin cannellini beans
800g pasta (big shells or big rigatoni. you want ballsy pasta - not spaghetti)
parsley for garnish
shaved parmesan (optional)
what to do
- put a splash of olive oil in a big pot and lightly brown the lamb. add sliced veg and garlic. lightly brown vegies and lamb.
- add herbs, bay leaves and pour over tomato, liquid and vodka (cover with lid)
- bake in oven 140C for about 4 hrs adding the beans in the last ½ hr of baking.
- remove lamb from sauce and tear meat off bone with some forks (should be super tender) put torn lamb back into sauce; discard any icky fatty bits.
- serve on pasta with sprinkle of fresh parsley and some parmesan if you're into that. also works served with others carby things like mashed potatoes or crusty bread.
Me just randomly cooking.
While this isn't exactly like my award winning baked beans goulash.
I'll call it Chicken and Vegetable Chutney Soup.
5 slices of chicken breast
5 celery leafs and sticks
2 silverbeet leafs and sticks
5 cauliflower pieces
5 wombok leafs (like cabbage)
And a can of lentils.
A professional who used to do double blind taste tests with my brother when we mixed all kinds of crap and dared to drink eet! Much better just boil everything and hope for the best and add rice. Luckily it gets lost in the whole aroma since I used ingredients that cover that silverbeet and celery taste. My stomach is okay with this, leaves the rest for tomorrow.
Edit: Actually it was so rather good and had seconds and either I am starved or something but I didn't leave it for tomorrow as I thought I would, very nice.
hahah do I know how to cook or what, but seriously I've done many a chicken and vegetable soup, salads, main course, appetizers and and the like and more and people say how good what I make tastes, but seriously I tend to know what I'm doing, I did cooking classes before. I'm making an extended version of that now with other stuff. the celery, onions and silverbeet are especially a good choice in the end, but yeah on a limited budget I make do with what I have. hah plus I'm mucking around a bit for amusement value.