Meat Feast III.

The first two were with our friend C____. This one was with our friends G____ and A____.

C____ is usually here for the meat, the beer and the conversation, so I had to adjust the usual plan this time. We needed background entertainment, more interesting alcohol and a bit more flair to the cooking than relying on the magic of steak, fried eggs and a whole salted and peppered roast chicken.

Checklist:

-Tidy, well-decorated house.

-Good food, including a nice pudding.

-A reasonable, fairly gory film.

-Music or a show for backup entertainment.

-Alcohol of various forms.

-Last-minute dog-accommodation.

Step 1: Sorting the house.

Jon did most of this, as he tidied the living-room, made space on the table for the food and put away anything we’d left out on the furniture. On the other hand I had washed his bike earlier, so I guess he felt we needed to get square. Fair and efficient. πŸ™‚

I had to make sure I was cleaning up as I went, to avoid excessive buildup of dishes and surfaces to wash after the night. Basically, the kitchen was kept in as much of a semblance of order as is possible when you have guests.

Step 2: The cooking.

The food list and recipes were as follow.

Roast Ginger Chicken

We put some bacon on ours, to keep the juices in.

We put some bacon on ours, to keep the juices in.

Ingredients:

-1 chicken

-50g raw peeled ginger

-3tsp lemon juice

-2tsp powdered ginger

-1tsp chinese five spice

-1tsp paprika

-1tsp pepper

-1tsp cinnamon

Utensils:

-small cup and a spoon

-oven tray

Recipe:

1: Mix the ginger, pepper, five spice and paprika together with the lemon juice in the cup.

2: Once the paste is formed, spread it over the chicken. Make sure to get it over the back, under the skin of the breast and in the fold between the thigh and the body.

3: Dust the chicken with cinnamon and a little more pepper.

4: Dice the ginger and place it in the cavity.

5: Place in a preheated oven at 200C for 1h, or until the juices flow clear.

Roast Ginger Potatoes

Ingredients:

-600g potatoes

-the drippings and ginger from the chicken

-mixed herbs

Utensils:

-chopping board and knife

-the baking tray from the chicken

Recipe:

1: Slice the potatoes into chunks.

2: Roll them in the drippings and herbs.

3: Roast in the oven at 160C for 90min.

And remember to remove the ginger pieces! They look very much like the potato pieces and A____ got a mouthful of ginger. Hilarious though it was at the time, heed my warning.

Roast Leg of Lamb

20140412_142110

Ingredients:

-1 leg of lamb

-2tsp mint sauce (for home-made, mix 1tbsp mint with 1/2tbsp vinegar, 1/4tbsp salt and 1/4tbsp sugar)

-1tsp pepper

-1tsp salt

-1/2tsp ground cloves

Utensils:

-paring knife

-oven tray

Recipe:

1: Score any fat and the first 5mm of the flesh. Ours was pretty lean, so not much to score.

2: Rub in the pepper, salt and cloves.

3: Spread the mint sauce over the lamb, filling the slices.

4: Roast in a preheated oven at 200 for 90min.

Roast Carrots and Parsnips

Ingredients:

-1 large parsnip

-2 large carrots

-lamb fat from the leg of lamb

Utensils:

-potato peeler

-chopping board and knife

-tray from the lamb

Recipe:

1: Peel and top the vegetables.

2: Slice them into chip-sized pieces.

3: Roll them in the lamb fat.

4: Roast at 160C for 20min.

5: Roll or baste them again now they’re softer.

6: Roast for a further 35min, until done.

Lamb and Chicken Gravy

This is really good for making a soup or stew with the leftovers, too!

Ingredients:

-the fat from the lamb and chicken

-2tsp salt

-2tsp pepper

-5tbsp flour

-1 cup boiling water

Utensils:

-small cup and whisk that fits inside it

-gravy boat

Recipe:

1: Mix some boiling water and flour into a thick paste. Add to the fat.

2: Repeat until the flour has run out.

3: Add the remaining boiling water and stir in the salt and pepper.

4: Pour into the gravy boat.

Oyster Mushroom Salad

Ingredients:

-250g baked oyster mushrooms (should be crispy on one side and soft on the other, but not burnt)

-1/2 head of lettuce

-1/2 cucumber

-1/4 onion

Utensils:

-chopping board and knife

-serving bowl

Recipe:

1: Tear the lettuce leaves and form a bed.

2: Thinly slice the onion.

3: Roughly slice the cucumber and mushrooms.

4: Serve with an oil and vinegar dressing.

Deviled Eggs

20140412_135020

Ingredients:

-10 hard-boiled eggs

-5tsp chilli oil

-1/2tsp salt

-1tbsp thick cream

-1 pinch mixed herbs

-25g cheddar

Utensils:

-chopping board and knife

-2 mixing pots and forks

-teaspoon

Recipe:

1: Halve five of the eggs.

2: Spoon the yolks into one pot. Mash them with the fork.

3: Mix in the chilli oil and salt.

4: Spoon the mix back into the egg halves

5: Halve the other five eggs.

6: Spoon the yolks into the other pot and mash with a fork.

7: Dice the cheese into 10 small cubes. Place one in each egg.

8: Mix the herbs and cream with the yolks.

9: Spoon the mix back into the egg halves.

Banana-Custard Pudding

20140413_104755

20140413_104314

Ingredients:

-4 ripe or overripe bananas

-50g raisins

For the custard:

-5 eggs

-300ml milk

-50ml double cream

-5tbsp sugar

For the pastry:

-200g butter

-300g flour

-1tsp salt

Utensils:

-mixing bowl and spoon

-chopping board and rolling pin (optional, I rolled mine by stretching it with my hands)

-small saucepan

-baking tray

Recipe:

1: Mix the flour and salt. Mash in the butter with cold water and stir until the dough is firm.

2: Roll it out, then into a ball and put it in the fridge. It should be ever so slightly streaky with butter.

3: Place 3 egg yolks and 2 whole eggs into a cup.

4: Stir in the sugar.

5: Warm the milk in a pan with the cream. Don’t let it boil.

6: Slowly mix the milk and the eggs.

7: Break/slice up the bananas and place them in the baking tray. Sprinkle raisins on top.

8: Pour the custard over the bananas.

9: Take the dough out and knead it.

10: Roll it or stretch it into just the right size and shape and place it over the banana custard.

11: Bake in a preheated oven at 150C for 90-120min.

12: Serve with plum and brandy ice-cream.

Leftovers abounded. It isn't a feast if your guests can finish everything, though. :p

Leftovers abounded. It isn’t a feast if your guests can finish everything, though. :p

Step 3: The film.

[WARNING: None of the entertainment is SFW or for kids.]

Seeing as we’d talked about it so much, Jon dug out “Frankenstein’s Army”, which is probably one of the bleakest films with the coolest monsters imaginable. This guy’s my favourite:

 

Step 4: Back-up entertainment.

Nearing the end we watched some anime clips. Namely this video from One Piece

And episode 12 of Bobobo-Bo-bo-Bobo.

http://www.watchcartoononline.com/bobobo-bo-bo-bobo-episode-12-english-dubbed

Jon seems to have this knack regarding keeping a conversation going. Then again, he has more empathy than everyone else in the room put together, so maybe that was it. However it was, he managed to avoid comfortable-but-boring silence overtake the evening on several occasions.

G____ and A____ also brought their dog with them, so that was fun.

Step 5: Drinks.

Served alongside pudding were the drinks. Jon had his usual warm brandy with orange and a vodka, A____ and I had a few G&Ts and rum and cokes.

Thankfully the gin was good, the rum was reasonable, the vodka was strong and nobody but Jon touched his favourite brandy, so all was well.

Step 6: Tidying up.

After a nice afternoon, we had quite a bit of tidying to do. Jon let us have the boiler on full even though it was night and did a lot of the washing-up.

Most of the dishes were done that night and everything else was tidied the next day. The lamb was made into a simple stew for me and the chicken was made into a Celt-food, oat-filled stew for Jon.

All in all, it was good. πŸ™‚

Advertisements

Comments Always Appreciated. :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s