Today was busy and hectic. Bron and I finished later than normal. We agreed on a quick meal at Chong Co. We’ve been there many times before.
Tonight Bron had the barbecue perch and I had the barbecue lamb along with some coconut rice. Bron also tried the house wine, suitably named, Chong Co Chardonnay.
Barbecue lamb (iPhone)
Tonight the lamb was not as tender as previous times. The perch though was very nicely cooked. It was delicious. Bron enjoyed her Chardonnay and the rice was nicely cooked and flavoured.
The Chong Co restaurant in Belconnen is worth visiting and trying.
Tonight Bron made Raan, spicedleg of lamb. The recipe is from The Cooking of India, a Time-Life book released in 1975 which she picked up at Gorman House Markets some years ago. The recipe calls for ginger, garlic, cardamom, cinnamon, cloves, cumin, turmeric, cayenne, salt, and lemon juice to be blended to a smooth purée. The lamb needs to be slashed deeply and the spice purée rubbed in. After 30 minutes a
second purée of pistachios, raisins, almonds, and yoghurt is spread over the lamb. Honey is dripped on the leg of lamb before it is covered and sealed and stored in a cool place for for 24 hours or in the refrigerator for 48 hours. Saffron is prepared by soaking in just boiled water for 15 minutes and then poured over the lamb. About a cup of just boiled water is then poured over the lamb. The whole arrangement is brought to the boil, covered tightly and then baked for 90 minutes, the heat is reduced and baked until lamb is tender and shows no resistance when pierced with the point of a sharp knife. The meat should be rested for 1 hour.
The Raan worked out really well. It was tender and juicy. We also had naan bread, dips and vegetables. After the main meal we had Bron’s sticky date pudding with ice cream, custard and butterscotch.
There are about 18 images in the slideshow. It may transition a little slowly on an iPad unless you’re connected to wifi.
Following my friend’s advice I laid down a bed of garlic and rosemary and overlaid that with lamb. On top I put in more garlic and rosemary and then covered snugly with aluminium foil. I placed the tray in a hot oven 240 °C for 30 minutes and then turned it down to 150 °C for a few hours. When it was ready I pulled the tray out and allowed the meat to cool enough for me to pick the meat from the bones and then put on my dinner plate.
These were cheap as at Coles.
There was lots of garlic. I pity friends who sit near me tomorrow.
The smashed potatoes were made by boiling a few spuds until just tender, allowing them to cool, ‘smashing’ them with your hand and then covering with salt, pepper, herbs and butter.
After boiling and smashing, in the tray.
The spuds should be boiled to just soft enough to smash with the heel of your hand.
Cover with salt, pepper and your herbs of choice. I chose oregano.
The potatoes need to be seasoned well.
Butter is also important.
As I’ve said before butter (like bacon) makes everything taste better.
The bones came out with the meat soft enough to pull away.
It is always a feeling of accomplishment when meat is cooked the way you like.
Plated up lamb and potatoes.
I should have made some gravy, but in truth it wasn’t necessary.
Poh does a nice rendition of this which can be found at the ABC website.
For alternative guidance on smashed potatoes here’s a youtube video to assist.
The images were captured with Lumix point and shoot AVCHD Lite.
