I have the utmost respect for people who choose not to eat meat. In 1984 I didn’t eat meat because my cadaver reminded me of roast lamb. Having to spray it with formalin each day to keep the flesh preserved and from going off just put me off meat.
Once anatomy was over I got back into eating meat again.
Tonight I thought about salmon and then saw a small piece of lamb shoulder that I thought I would like to roast.
This was so tender and it smelt so good, I nearly pulled a tooth when I started chewing on the string used to tie it together.
This morning we met friends at Pizzazz Café for brunch. I had sausages, an egg, spinach and mushrooms.
For dinner we had roast lamb, Aubergine, pumpkin, parsnip and broccoli.
Dessert was a wonderful creme brûlée and mango.
Tonight I wanted soup. I made pumpkin soup but with a few tweaks compared to my regular recipe.
Bacon chopped into pieces
Onion finely chopped
White wine a good splash
Saute bacon and onion in a little unsalted butter
De glaze pan with white wine
Add pumpkin, sweet potato and potato
Add water until just covered
Cook until soft with lid on
Take lid off and reduce liquid
Break up vegetables with wooden spoon
Process with a Bamix® or similar food processing device
Add a little cream