Today I COOKED.

[casper]

I just took this Shepherds Pie out of the oven to check progress - I think it is going well...!

It's made the way my mum made it - diced left over leg of roast lamb, couple of handfuls of diced onion, couple of smashed garlic cloves, couple of diced tomatoes salt and pepper to taste and all tossed in plain flour, couple of cups of canned tomato juice poured over the makings (sic) (flour and liquid = gravy) finally cooked mashed potato on top then baked in medium oven for 1 to 1 1/2 hours - YUM..

A late meal tonight so another photo when i cut and serve it...........

casper

 

[Ramjet]

Looking good Casper. Shepards pie MUST be made with left over roast leg of lamb.
Actually if it's made with beef mince it's a cottage pie.

 

[DrDuck]

Birthday dinner: slow braised pork belly with eggplant in white wine with garden herbs. Crackling cooked separately. 2006 Blanc de Blanc. Ultimate comfort food, hard to plate up elegantly but oh so tasty! Luckily, i'm the only person at home who eats crackling.

 

[Ramjet]

Nice Work Doc. Who doesn't eat crackling! !!!

 

[casper]

Looking good Casper. Shepards pie MUST be made with left over roast leg of lamb.
Actually if it's made with beef mince it's a cottage pie.

hmmmmm! did not know that...... I always looked on them as the lazy cooks "faux' shepherds pie...

 

[casper]

Well 'ere it is .........

casper

 

[casper]

Birthday dinner: slow braised pork belly with eggplant in white wine with garden herbs. Crackling cooked separately. 2006 Blanc de Blanc. Ultimate comfort food, hard to plate up elegantly but oh so tasty! Luckily, i'm the only person at home who eats crackling.

https://www.prospectingaustralia.com/forum/img/member-images/158/1426155273_pork_belly.jpg

https://www.prospectingaustralia.com/forum/img/member-images/158/1426155300_crackling.jpg

Oh Wow!!!!

caspeer

 

[casper]

My son bought me a birthday gift today and i thought :/ but went with it and today I cooked Beer Can Chicken for the first time, and wow! there's no better way to roast a chicken. Now I've cooked a few chooks but this was different - 2 hours in the BBQ and no shrinkage!!

Forget the beer part, it's the method that sets it apart ie steam infusion I'd call it!

 

[silver]

I like the steamer rack in a covered tray in the oven,... frozen chook over water on 100 for 1 hour, turn up to 180 for 1 1/2 hours, take lid off and continue cooking to brown for 1/2 hour, remove from oven, replace lid to rest for a bit, carve and serve hot.(don't even have to turn it once) nice and tender.

 

[casper]

.......here's how it went together

casper

 

[casper]

I like the steamer rack in a covered tray in the oven,... frozen chook over water on 100 for 1 hour, turn up to 180 for 1 1/2 hours, take lid off and continue cooking to brown for 1/2 hour, remove from oven, replace lid to rest for a bit, carve and serve hot.(don't even have to turn it once) nice and tender.

I did it that way pre Weber (pre 1985) but never tried it from frozen - hmmm! thanks Silver, another challenge coming up

casper

 

[aushunter]

I would be worried about the paint putting out toxic fumes and the flesh absorbing it. I could be wrong though.
Try shoving a cut lemon up the chook and roast it with some rosmary on it, I will give your recipe a go and see how it goes.
The old coal weber is BBQ that has its place, damn good tasting cooking using one of those.
Now I am hungry looking at all of that tucker, might put something together now.
Cheers
Brad....

 

[DrDuck]

Slow cooked a seasoned shoulder of lamb with lemon and white wine for 5 hours. Shredded it to make pulled lamb, and served it with baba ganoush, tabouli, hot sauce and garlic sauce (aioli with some yogurt to make it a bit lighter) in thin wraps. Not undelicious.

 

[isolation]

Yep that's got me hungry. Are they the 'Mountain Bread' wraps?

 

[DrDuck]

That's the ones. As I am diabetic I eat low carb, and those wraps are only 20g of carbs each.

 

[Ramjet]

Nice one Doc.

 

[isolation]

Nice! I like the corn ones

 

[Jaros]

I love pulled pork and lamb. Guess what i'm having for dinner tonight???

 

[Ramjet]

Cooked up another batch of my smoked chilli bbq sauce. Disappears as fast as I make it.

 

[DrDuck]

Slow roasted a pork belly, well seasoned with salt, white pepper and fennel (my new fav seasoning for pork and chicken). Finished under the grill for ultimate crackle, and served with a pan gravy made on white wine and wine vinegar, with a bit more of that seasoning, and apple slaw.