Cyprus-Forum.com

[CBBB]

To simplify things let’s just stick to a yummy dinner.

The problem is voters would have to fantasize what it might taste like if we post actual recipes whereas if we describe the ultimate meal it may be more meaningful… dunno!

... or do both ... recipes with an appeal to voters to vote for it with the fantasy what it tastes like/benefits/nutritional value/health benefits etc etc ......... ?????

That's my roast pork and crackling out the window then!

[bill cobbett]

To simplify things let’s just stick to a yummy dinner.

The problem is voters would have to fantasize what it might taste like if we post actual recipes whereas if we describe the ultimate meal it may be more meaningful… dunno!

... or do both ... recipes with an appeal to voters to vote for it with the fantasy what it tastes like/benefits/nutritional value/health benefits etc etc ......... ?????

That's my roast pork and crackling out the window then!

.. as ever push the negative as a selling point mate, in the usual CF way.

[quattro]

To simplify things let’s just stick to a yummy dinner.

The problem is voters would have to fantasize what it might taste like if we post actual recipes whereas if we describe the ultimate meal it may be more meaningful… dunno!

... or do both ... recipes with an appeal to voters to vote for it with the fantasy what it tastes like/benefits/nutritional value/health benefits etc etc ......... ?????

That's my roast pork and crackling out the window then!

.. as ever push the negative as a selling point mate, in the usual CF way.

Same goes with my souvla (i will search for non fat/cholesterol free one )

[SSBubbles]

That's a recipe? For disaster possibly.Dear forumers (apart from BillC), do not be fooled by this charlatan from the occupied territories of Norf' London who couldn't boil an egg properly even after following Delia "Let's be 'avin' you!" Smith's very explicit instructions in her book!

Right that does it!!!!
A challenge to you and the Chroikitian and anyone else who wants to join in, we each knock up a recipe and let the forum decide by way of a suitably worded poll who should have the title Celebrity CF Chef.
Will you pick up the Oven Glove thrown at you????

Missed this!! It seems a shame to humiliate the two of you (if GR takes up the challenge) publicly, but I accept your challenge.
Are we doing just one dish, or a complete 3 course meal?

Is this ever going to happen? ? ?

[bill cobbett]

That's a recipe? For disaster possibly.Dear forumers (apart from BillC), do not be fooled by this charlatan from the occupied territories of Norf' London who couldn't boil an egg properly even after following Delia "Let's be 'avin' you!" Smith's very explicit instructions in her book!

Right that does it!!!!
A challenge to you and the Chroikitian and anyone else who wants to join in, we each knock up a recipe and let the forum decide by way of a suitably worded poll who should have the title Celebrity CF Chef.
Will you pick up the Oven Glove thrown at you????

Missed this!! It seems a shame to humiliate the two of you (if GR takes up the challenge) publicly, but I accept your challenge.
Are we doing just one dish, or a complete 3 course meal?

Is this ever going to happen? ? ?

Ready and waiting for others to summon up the courage.

[SSBubbles]

So, It isn't going to happen! Men! Huh!

[CBBB]

OK, I will start with this recipe (as featured on TV).

Roast leg of lamb
Ingredients:
2kg leg of New Zealand Lamb
3 or 4 cloves of garlic
2 teaspoons of fresh rosemary finely chopped
2 teaspoons of French mustard
2 teaspoons of soft brown sugar
Salt & pepper to taste
1 heaped teaspoon of cornflour

1. Chop the cloves of garlic into thin slices.
2. With a sharp knife make small, deep, incisions in the lamb large enough to insert the garlic slices.
3. Insert the garlic in the lamb.
4. Mix the rosemary, French mustard, soft brown sugar, salt and pepper thoroughly in to a paste.
5. Coat the skin side of the lamb with the paste.
6. Place the lamb on a trivet in a roasting dish with a little water.
7. Place the roasting dish in the middle of an oven pre-heated to 200C.
8. After 20 minutes reduce the temperature to 180C and cook for a further 1 hour and fourty minutes.
9. Remove from the oven and place on a carving tray. Wrap with aluminium foil and leave to rest for 10 minutes.
10. Take the juices from the pan, add a little water, and bring to the boil.
11. Mix the cornflour with a little water, add to the pan juices, and continue boiling until you have a thick gravy.
12. Carve the meat thinly and serve with the gravy and vegetables.

[Jerry]

OK, I will start with this recipe (as featured on TV).

Roast leg of lamb
Ingredients:
2kg leg of New Zealand Lamb
3 or 4 cloves of garlic
2 teaspoons of fresh rosemary finely chopped
2 teaspoons of French mustard
2 teaspoons of soft brown sugar
Salt & pepper to taste
1 heaped teaspoon of cornflour

1. Chop the cloves of garlic into thin slices.
2. With a sharp knife make small, deep, incisions in the lamb large enough to insert the garlic slices.
3. Insert the garlic in the lamb.
4. Mix the rosemary, French mustard, soft brown sugar, salt and pepper thoroughly in to a paste.
5. Coat the skin side of the lamb with the paste.
6. Place the lamb on a trivet in a roasting dish with a little water.
7. Place the roasting dish in the middle of an oven pre-heated to 200C.
8. After 20 minutes reduce the temperature to 180C and cook for a further 1 hour and fourty minutes.
9. Remove from the oven and place on a carving tray. Wrap with aluminium foil and leave to rest for 10 minutes.
10. Take the juices from the pan, add a little water, and bring to the boil.
11. Mix the cornflour with a little water, add to the pan juices, and continue boiling until you have a thick gravy.
12. Carve the meat thinly and serve with the gravy and vegetables.

That's the amateur way to make gravy, you lose all the flavour and colour from the brown caramalised stuff in the roasting tray. Take a lesson from Delia, most professional chefs do it this way:-

http://www.deliaonline.com/how-to-cook/ ... gravy.html

[CBBB]

OK, I will start with this recipe (as featured on TV).

Roast leg of lamb
Ingredients:
2kg leg of New Zealand Lamb
3 or 4 cloves of garlic
2 teaspoons of fresh rosemary finely chopped
2 teaspoons of French mustard
2 teaspoons of soft brown sugar
Salt & pepper to taste
1 heaped teaspoon of cornflour

1. Chop the cloves of garlic into thin slices.
2. With a sharp knife make small, deep, incisions in the lamb large enough to insert the garlic slices.
3. Insert the garlic in the lamb.
4. Mix the rosemary, French mustard, soft brown sugar, salt and pepper thoroughly in to a paste.
5. Coat the skin side of the lamb with the paste.
6. Place the lamb on a trivet in a roasting dish with a little water.
7. Place the roasting dish in the middle of an oven pre-heated to 200C.
8. After 20 minutes reduce the temperature to 180C and cook for a further 1 hour and fourty minutes.
9. Remove from the oven and place on a carving tray. Wrap with aluminium foil and leave to rest for 10 minutes.
10. Take the juices from the pan, add a little water, and bring to the boil.
11. Mix the cornflour with a little water, add to the pan juices, and continue boiling until you have a thick gravy.
12. Carve the meat thinly and serve with the gravy and vegetables.

That's the amateur way to make gravy, you lose all the flavour and colour from the brown caramalised stuff in the roasting tray. Take a lesson from Delia, most professional chefs do it this way:-

http://www.deliaonline.com/how-to-cook/ ... gravy.html

That is what I do, but when I did it on TV I didn't have enough space on the top of the cooker for the roasting pan, so I scraped the pan and transferred it all to a small saucepan.

[denizaksulu]

To simplify things let’s just stick to a yummy dinner.

The problem is voters would have to fantasize what it might taste like if we post actual recipes whereas if we describe the ultimate meal it may be more meaningful… dunno!

... or do both ... recipes with an appeal to voters to vote for it with the fantasy what it tastes like/benefits/nutritional value/health benefits etc etc ......... ?????

That's my roast pork and crackling out the window then!

.. as ever push the negative as a selling point mate, in the usual CF way.

Same goes with my souvla (i will search for non fat/cholesterol free one )

Don't be silly Quattro; whoever heard of 'cholesterol free' souvla and especially Sheftalia. If you are so bothered, for afters have a handful of Statins at hand.
The flavour is mostly imparted by the fat of the poor animal.