sartoric

I must try those potatoes, @Thanks for the Crepes, they sound dreamy. @gfweb, I'd go with the suggestion above, except I don't trust my barbecue. I'd do the steak in a cast iron skillet. An alternative to the twice baked potatoes, a potato gratin with onion, cream and grated cheese would work for me.

I'm not sure, see my response to @Thanks for the Crepes. It was just really really ordinary. The paste didn't add much in the way of flavour, Perhaps I would have been better off sticking to an English style traditional roast. Anyway, it lead to at least an hour of analysis between us, with no other outcome except "that's the last leg".

Well, after wiping the tears of laughter from my eyes, so I can see the keyboard, let me say that lamb will be eaten here again, I just won't do a leg. It wasn't really over cooked (about an hour and a half at 190 C) it just didn't have any pizazz. I like the little cutlets, and and there will be Indian curries and middle eastern style burgers, I could go on. I don't think we can buy mutton easily here in lamb Mecca. This half leg weighed 1.5 kg, and cost AUD $10 per kilo (or about US $7 last time I looked). Glad your dog enjoyed the burgers ! Dogs are great, they enjoy almost everything !

The last leg of lamb that will be cooked in this house is pictured below. A roast leg of lamb has an almost cult status in Australia, perhaps due to a successful ad campaign where the protagonist would turn down a dinner date (with the likes of Tom Cruise) because "Mum's cooking a lamb roast tonight". In a mortar I made a paste of garlic, lemon zest, salt and oregano, loosened it with red wine vinegar, olive oil and lemon juice. I stabbed the leg several times and massaged in the paste. Roasted with potato, shallots and zucchini, plus a few of our olives. It looks fine, the meat was neither tough or tender, but just rubbish really. Dogs will be happy.

Yes please, I am very interested.

Just give us a list of what you have on hand @gfweb. We'll make suggestions. Choose the idea that appeals to you and cook it !

Thanks @WayneI was hoping you'd chime in. I tasted a bit, it's crunchy, salty and good ! I need proper jars if I'm going to do this again. The top was populated by bits that escaped the follower. I might try to find one of those Japanese pickle presses. I didn't realise that light is an issue, it's in the cupboard now ! Cheers...

I've been meaning to ask for ages...what is M.R ?

Sauerkraut help. This was made about a week ago, my first attempt. The cabbage was salted, drained, then packed in to the sterilised jar, with another jar inside weighted with pebbles. I used a piece of baking paper between them to try and hold most of the kraut down. There have been bubbles. I'm concerned about the colour difference, should I be ? Thanks in advance for any insight.

They look fantastic, go get yourself that beer. Do you get through that much jam, or give some away ? Just curious....

We're expecting a peanami.

Face plant ?

My all time favourite pasta - broccoli, anchovy, garlic, parmesan. Nothing else added, always delicious. Served with toasted sourdough and a salad.

How about @gfweb ?

Sure, go for it, then maybe nominate the next challengee.

Thanks

I like the look of those meatballs, could you elaborate please Norm ?

Scallop mornay, warm potato salad with bacon, green salad. Crusty bread, you might have to bake it...

I don't bother browning them, just sauté onions, garlic and chilli (flakes, powder, paste, whatever you have) add fresh or canned tomatoes, salt, pepper and water. Simmer long and slow, or use the pressure cooker for a faster result.

Pork and fennel sausages with mushroom gravy. Served with horseradish mash and Brussels sprouts sautéed with bacon & garlic.

I wanted to try that smoked tuna too, do you know where the original post is ? (Me and the search engine don't get on).

Chicken wings in a red sauce, slaw with cabbage, kohlrabi and carrots. My husbands Italian grandfather used to make a big batch of wings in the pressure cooker, lots of onions, garlic, tomato and chilli. He always served them with pasta, I like them with medium grain rice.

Kountry Fried Chicken - baked not fried, so technically healthier. Served with a lettuce and pickled cabbage salad with a wafu dressing and chilli jam sauce.

Fekkas hmm, with a northern English accent that would be quite rude, ha ha. OMG soup when it's 45 C, you're a braver man than me. I look forward to the photos.

We've got one of those drawers within drawers @Tere. It's also houses the rubbish bins - the second was originally to be for recyclables, but we need something larger (hic)...so it now holds plastic bags. There's a handy shelf for stuff too.