Lamb Shoulder, Beef Dripping Cauli, Confit Spuds (+Others!)
I got the Quality Chop House cook book at Xmas and added a whole load of recipes to the cook list for 2020! First up was Lamb Shoulder, Beef Dripping Cauli and Confit Potatoes.
This recipe is from the Quality Chop House cookbook:
The Lamb Shoulder was from Shetland Lamb, great quality meat.
I fired up the Kamado Joe Big Joe and settled it at 220°C. The lamb went into a roasting tray and I covered it with salt. After 30 minutes I needed the temp to be at 100°C so I dropped the vents straight away so the temp would start dropping, I wasn’t too worried if it was over 100°C in 30 minutes, I knew it would get there eventually!
I basted the meat with the juices every 30 minutes.
After 3 hours it was looking fantastic!
Time to come out and rest.
Resting, what a colour!
The Whole Roasted Cauliflower with Brown Butter had also been cooking with the lamb. I had rubbed the cauliflower with beef dripping and cooked it in a roasting tray for 30 minutes. Then it was covered with butter and cooked for a further 40 minutes with the butter/dripping juices basted over the top every 10 minutes. This was going to be a healthy dish!
The confit potatoes had been prepared the day before and took quite a bit of work!
I sliced the potatoes in a mandoline then mixed them in duck fat and salt before layering them in a terrine mould. Once all the potatoes were in I covered it with greaseproof paper, weighted the top and put it in the fridge overnight. Next day I sliced it into rectangles and deep fried it then topped it with mustard dressing (Dijon mustard, lemon juice, cider vinegar and veg oil).
|Cook Duration:||Medium: 3/5|
|Cook Equipment:||Kamado Joe Big Joe|
|Charcoal:||Oxford Charcoal Marabu|
|Smoking Wood:||Hawthorn (random!)|
|Cook time:||3 1/2 hours|
|Notes:||Do the cauliflower again, practice the confit potatoes!|
Also cooked this week:
Double dip pork noisette lollipops:
Another recipe from the White Meat cook book, I have cooked a few recipes from this one now and they have all been fantastic. When I saw the photo of pork noisette lollipops I knew I had to cook it!
BIG Petromax griddle pan on the Napoleon Pro 22:
Sliced Pork Fillet:
Dipped in beetroot hummus (chickpeas, beetroort, garlic, tahini, lime zest and juice and rapeseed oil. Then topped with crushed pistachios.
I loved this one, a good fun dish and quite different.
This recipe is from the White Meat cookbook:
Beer steamed chilli dogs:
I watched The Irishman on Netflix and about the only good part of the film was when they went for beer steamed chilli dogs! As a big fan of chilli dogs I had to recreate this.
Butchers dogs from Turner and George, grilled directly to get a bit of colour.
Then moved to cook indirectly with the pan heating up directly over the fire.
I had a can of Thornbridge Jaipur in the fridge, this was one of the 1st craft beers I ever drank. It had to be the one for this cook!
Hot dogs into the pan.
Whole can of Jaipur in. I had the lid down so the beer steamed and I rotated the hot dogs a few times.
Once all the beer was gone the dogs were probing at 75°C so they went into the buns.
Whilst I was cooking the dogs my wife had made chilli using a recipe from my 1st cookbook. Delia Smiths complete cookery course. It’s a really basic chilli recipe but it’s one of the 1st things I ever cooked so it felt like a good choice!
These chilli dogs were brilliant, I think they have toppled the eagle rock dogs as my favourite now. Definitely cooking these again!
There were some big rump steaks from Turner and George in the freezer, time to get them cooked:
I can’t actually remember how I cooked these and there are a lack of photos to remind me! I would imagine I would have reverse seared them.
Looking at the edge to edge pink on the next photo I am pretty sure that’s what I did!
Very tasty, can’t beat a good steak.
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