Difficult to miss out on a pun with aphorism and descriptor so wittily combined, but then, there’s the gastronomic comedy genius that is adored by my many readers around the world and other people not in my family.
So we had a duck from the rather well named ‘luv-a-duck’ company whose pork, duck and fennel sausages we rather like and the chicken is the current favourite too, so hey, let’s roast.
I’ve always done a good skin blanching with boiling water on most roast with some skin to crisp. so chicken a pork both get a kettle full of boiling water carefully poured over them. However, it’s a bit tricky to find a cool, draughty area to let the skin dry out. A bit of salt maybe helps.
Anyway, this duck got a good smearing of five spice powder and smashed ginger on the inside and was set spinning on the rotisserie as shown. A massive downpour towards the end called for Scottish barbecuing skills, barricading the flames from the water. Overall this was a frustrating effort as the coals just never got hot enough to get a good crisping. The duck wasn’t bad though.
I did however manage to bake some bread, pushing the envelope of barbecuing. Again, the temperature wasn’t quite high enough, but I reckon it might be possible to make a bread oven if you could put some insulating material over the dome? To explore……..
Annoying, I turned the lardy bread out and over the coals but this just burnt the lovely crust, darn it.
The delicious platter above was courtesy of smellycheese.com who deliver very fine cheeses at a great price at great speed. As you can see, there is rather an enormous chunk of stilton in very fine condition. Where’s the port?
Shona’s getting a bit sick of my noodle soups but seems happy enough to scoff laksa. This was one I did on my own with leftover barra, fresh rice noodles, stock of some description, weird Indonesian paste, green pepper and rather successfully, pumpkin. Oh yes, coconut of course.
Interestingly some locally reared lamb- Dorper Damara (??), a south African cross with middle eastern, leg roasted very nicely and carved very well the next day. Weirdly I had a leek, and felt a kind of kedgeree/ pilau urge.
I cooked the rice with some melted leek (careful not to burn), in butter, fried with some toasted and ground fennel seed, cumin, corriander and turemeric, then basmati rice. To this some lamb stock from the bones. Served as shown with some boiled eggs, (and one salted duck- why not?). A v pleasant luncheon.
This chicken roasted supremely well. Inspired by Amy, of Amy’s warung whose (possibly enhanced a la MSG) bbq chicken is the finest in the land. I butterflied it down the vertebra, and smeared grated turmeric, galangal, garlic and chili on the ‘inner’ surface. I placed her over some tins containing aubergines and barbecued with the coals either side of the tins, so the chicken wasn’t over the heat, and put a lid on to assist roastage. Oh my, what a divine experience, possibly the best roast chicken I’ve done. I also made some magic green shit- blitzed corrinder (with root), mint and chive shallots woth coconut milk. No green chilis, (the kids….) but limes would be nice. Pawpaw salad and cucumber with plain rice. Very, very fine.
Finally, some muesli. Shona’s been making a lot of this, and there are some terrifically complex combinations out there. I can’t be arsed with spices and vanilla in mine to be honest, and if I want fruit I’ll add my own dates etc, so a quick way is just to chuck in your oats (these are Swedish I think), with choppped nuts and something sweet. Today I used macadamia and almond with a few tablespoons of local honey, stirring every now and then. Even covered it was too hot, and interestingly the macadamias were more susceptible than the almonds.
225C was a bit high, but I was baking bread, note to self……