After an amazing breakfast I skipped lunch and had an early dinner
Slow cooked lamb and pork with red wine and cream reduction
This looks horrible but gee it tastes good.
- Leftover roast lamb pieces cut into 1 cm³ cubes
- Leftover roast pork rasher cut into 1 cm³ cubes
- Frozen spinach cubes
- Pouring cream
- Red wine
- Chilli flakes—As much as your mouth can handle 🙂
- Black pepper corns—As much as your mouth can handle 😉
- Place the lamb and pork into a thick based frying pan and set to a low heat
- Cook like this for an hour stirring every fifteen minutes to ensure the meat doesn’t stick to the bottom of the flying pan
- Add some red wine to cover the meat and simmer to reduce to a sweet slick thick sauce consistency, stirring regularly for about ninety minutes
- Add the frozen spinach cubes and chilli flakes and black pepper corns
- Add enough cream to lighten the colour and stop bubbles forming
- Mix and stir and keep cooking for another fifteen minutes until the cream has reduced and thickened
- Transfer the heavenly goodness to a bowl, try to avoid a white one like I did, the colour contrast made photography a nightmare
- Capture an image if you can, this was captured on my Nikon D5300 with a Tamron 90 mm MACRO lens at 1/125 seconds, f/7.1 and ISO 1250
- Eat the food and enjoy the burning sensation on every mucous membrane of your mouth and tongue
- Wash dishes
- Write the recipe
- Post a blog post
If you have any comments or questions please send me a comment in the space below.
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.