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 Meat:

The Lamb Shoulder was from Shetland Lamb, great quality meat.

The Cook:

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!

Glorious!

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). 

SUMMARY:

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.

Close up!

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!

Rump Steaks:

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.

 

KUNGFUBBQ: UK BBQ Blog and Ooni Blog documenting recipe cooks from various cookbooks, my own recipes, reviews of BBQ’s and Accessories plus handy hints and tips. UK BBQ Blogs

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