Fast cook lamb forequarter chops with chicken-flavoured rice
Dedicated to the rams and ewes of Australia whose offspring keep many Australians happy.
It’s now Autumn and the minimum temperatures have headed down already. It was 6 °C the other morning when I went out for a walk. It’s time to think of stews and slowly cooker meat meals.
The last couple of posts have been restaurant reviews because I’ve been out and about. If you’re in Melbourne and Québec City you may like to try these places.
The thing is I didn’t have much time today to do any slow cooking. I know that sounds odd because slow cooking means chucking a lump of meat into a slow cooker, setting it for eight hours, and going about my day. The thing is, I’m paranoid about appliance electrical short circuits and fire risks.
Instead of tossing some meat into a slow cooker I used my autoclave. I cooked my meat with steam under pressure. Rather than use my microwave radiation autoclave, I used my electric autoclave to cook my meat.
You say pressure cooker, I say autoclave
In very simple terms, an autoclave is a vessel which can be locked so that the internal pressure can be increased to enable better penetration of steam. Steam is an invisible gas, it is not the water vapour you see coming off boiling water, it is the invisible gas between the water interface and the visible water vapour.
Sterilisation
The great thing about cooking food in an autoclave is that it is a really good way to sterilise the food. That means all bacteria including spores are killed.
There’s a common misconception that simply dunking baby bottles into boiling water is sterilisation or that using a chemical bath of sodium hypochlorite is sterilisation. It isn’t. At best chemicals and boiling water (at sea level at at one atmosphere) disinfect, but that is different to sterilisation.
Sorry, I’m going off track. It’s an interesting topic though and when it comes to food safety and safety in general, understanding the limitations of cleaning methods is important.
For this recipe, I used some chicken-flavoured rice which I had cooked the night before. I had cooked chicken rice in the autoclave by putting into the vessel a chicken thigh with the drumstick attached, one cup of rice, four cups of chicken stock and some Chinese five spice powder. I had the autoclave going for 20 minutes and it made more rice than I needed so I kept the leftover rice for tonight.
Chicken and rice. Chicken and rice in a pressure cooker for 20 minutes with chicken stock. #yummylummy #foodphotography #foldio #hypop #chickenrice #pressurecooker 
Chicken and rice. Chicken and rice in a pressure cooker for 20 minutes with chicken stock. #yummylummy #foodphotography #foldio #hypop #chickenrice #pressurecooker
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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.Recipe
- Lamb forequarter pieces
- Garlic
- Rosemary
- Oregano
- Red wine
- Brown onion
- Carrot
- Chicken stock
- Flour
- Butter
- Leftover chicken-flavoured rice
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Unwrap the meat from the plastic packaging which contributes to pollution and the death of various forms of fauna.
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Dice the brown onion into a small dice.
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Dice the carrot into a small dice.
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Put the carrot, onion and meat into the autoclave vessel.
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Add some twigs of rosemary and oregano.
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Splash in a cup of red wine.
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Toss in a couple of cloves of garlic which you’ve crushed with your fist on a wooden cutting board.
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Cover the solid food with chicken stock.
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Lock the lid of the autoclave in place and turn it on.
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Set the timer for 40 minutes.
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When the internal pressure in the autoclave equals the pressure at your altitude open the vessel and remove the lid.
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Lift out the lamb meat and set aside in a bowl or a plate.
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Pour the liquid into a saucepan threw a sieve and heat it up on a hob until the liquid begins to simmer.
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Reduce the liquid until it begins to thicken.
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Add in some flour and whisk it through the liquid and let it thicken to a gravy.
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Add some butter to make it glisten and shine.
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Remove the bowl of leftover rice from the refrigerator and remove the cling wrap.
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Heat up a frypan and add a little butter for lubrication.
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Add the leftover rice to the frypan and heat it through thoroughly.
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Remove the heated leftover chicken-flavoured rice from the frypan and place into a fresh bowl.
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Deposit the heated leftover chicken-flavoured rice onto the plate you wish to use.
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Add a couple of lamb forequarter chips to the plate.
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Ladle over some of the glistening gravy.
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garnish with something green and maybe something red to make the photograph look a bit better.
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Shoot a photograph.
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Eat the meal.
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Wash the dishes (hint, wash as you cook, it makes life easier).
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Write the recipe.
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Write the blog post.
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Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.
Disclaimer
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. 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.
Photographs
This is a gallery of photographs. Click on one image and then scroll through the photographs.
Fast cook lamb forequarter chops and gravy with chicken-flavoured rice using an electric autoclave. Perfect for a cool Autumn night. #yummylummy #foodphotography #foldio #hypop #lamb #pressurecooker #chickenrice 
Fast cook lamb forequarter chops and gravy with chicken-flavoured rice using an electric autoclave. Perfect for a cool Autumn night. #yummylummy #foodphotography #foldio #hypop #lamb #pressurecooker #chickenrice Chicken and rice. Chicken and rice in a pressure cooker for 20 minutes with chicken stock. #yummylummy #foodphotography #foldio #hypop #chickenrice #pressurecooker Chicken and rice. Chicken and rice in a pressure cooker for 20 minutes with chicken stock. #yummylummy #foodphotography #foldio #hypop #chickenrice #pressurecooker 
Me with lamb forequarter chops
Questions and answers
Surely it’s not cold enough for this yet?
Remember I live in Canberra. It has the worst weather possible in Australia. It’s inland position and high altitude make it as unreasonable as Québec City as a place to live comfortably.
Was this meal worth writing about?
Well, you never know, someone may want to eat fast cook lamb forequarter chops with leftover chicken-flavoured rice.
How did it taste?
Well, the lamb was tender because of the way I cooked it. The sauce was okay. The rice was really nice because leftover rice is pretty well always nicer the next day like fried rice.
In the recipe, you refer to 1 human macrophage. What’s a human macrophage?
I’m the human macrophage
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Final thoughts
- What’s the weather like where you are?
- Have you ever operated an autoclave?
- Do you like leftover rice?
What is a brown onion Gaz? We have white ones and purple ones in the UK.
the common varieties in our supermarkets are brown, red (Spanish) and white onions. Brown onions are the cheapest.
http://www.onionsaustralia.org.au/about-the-industry/onion-varieties/
I love my pressure cooker! I have similar issues with leaving appliances on so I avoid the slow cooker which truthfully is too slow for me hehe.
I love how quickly a nice meaty meal can be produced in a pressure cooker. I really like both my microwave and electric pressure cookers.
I have never used an autoclave before–you’ve introduced me to a new term/appliance. Sounds very handy!
I was being a little facetious with my use of words. In my mind a pressure cooker and an autoclave are interchangeable terms when thinking of small vessels. I’ve seen autoclave built specially for research institutions to sterilise large numbers of non-human primates.
When I did some rural work, I knew that people would use a kitchen pressure cooker as an autoclave to sterilise small instruments. When I was a boy, one laboratory I worked in used kitchen pressure cookers as autoclave for making culture media.
Basically, a pressure cooker can be used as an autoclave and an autoclave is really a fancy pressure cooker.
🙂
If you mean autoclave as a pressure cooker, yes. But most of the time I like cooking time in less than an hour so it’s not my go-to weapon in the kitchen. Leftover rice (taken out from the fridge slightly cold) is ideal for cooking fried rice.
As you know, Melbourne’s weather is way too dry.
This week I got back to my sous vide meat preparation. It will be a good week 😃😃😃
A yummy post for the cooler autumn weather. Thanks for sharing.
Thanks, Serina. I also have some nice leftiver lamb for lunch sandwiches 😃
Gary, I love chicken rice… do you not use ginger when making it? I normally use chicken necks when I make it.
I didn’t have any ginger around on Friday night. I love using chicken necks. Chicken necks have so much flavour.
Hi Gary! It’s rained nearly every day here since November, we had spring weather all winter and now as we approach spring we are having winter weather. Is it possible you may have swapped places with us here in the US of A? I wad thinking of going back to soups and stews myself and then I read this awesome offering to tamp down my cabin fever. Saving this one, my friend. We have an autoclave as well. We hardly ever blow it up so no fear here for a lovely foreleg of lamb.
I was really mixed up when I was in Québec City two weeks ago. Now it is cooling down, I will eat more comfort food, i.e., potato gems (tater tots) 😂
Can’t go wrong with tater tots, a good beer, and a Rugby game on.
Yes, and the rugby league season is about to start too. If I could drink alcohol I’d have the triumvirate of happiness
Ah yes, no sense scaring the neigbors with a crimson face while screaming at the team’s near score. But hey, barley tea works well too.
haha, I could have barely in my soup
I’ll have a big glass of water with my potato gems which I drown in gravy and cover in melted cheese
Now I’m really hungry, LOL!😆
That looks lovely as ever, Gary. The weather here is cold and wet, so Spring is yet to make its arrival. I’ve never used an autoclave stroke pressure cooker, although I remember us having one when i was a child. I think we were all scared of it! I don’t bother with left-over rice because of the carbs but in my carb-eating days I used to love arancini made with left-over risotto.
I’ve heard of stories of pressure cookers blowing lids. Given the Boston Marathon bombing pressure cookers can be deadly.
All that said, I really like using my autoclaves 😃😃😃