Monday, 9 April 2012
The (F)easter Holidays
I'm an atheist, so Easter wasn't that much of a religious experience although I am looking forward to tonight's debate between Richard Dawkins and Archbishop George Pell on the ABC.
No, Easter was a Feaster for the Burwood crew.
Friday Breakfast - Hot Cross Buns. Of course, I had waited a year for them.
Mushrooms Kilpatrick as a starter.
Roast Lamb, baked potatoes and salad for main
Individual Bread & Butter Puddings, made with hot cross buns, for dessert.
The lamb is unusual - it is cut to the bone in a series of slices that makes the leg look like a pile of chops held together by the bone. A stuffing made of parsley, garlic, capers, anchovies, breadcrumbs and olive oil is smeared between the slices and then the whole lot tied up with string and roasted. To carve you just slice down the bone and there you have it. Yummy chunks of aromatic roast lamb.
Made some microwave marmalade while all this was going on.
Saturday Breakfast was toast and marmalade.
Saturday lunch was wraps made with leftover lamb, stuffing and garlic yoghurt.
Saturday dinner was sous vide lamb backstraps (58degC, 2hrs), browned on the BBQ, sliced and served on a bed of home-made hommus, garnished with garlic yoghurt, thinly sliced red onions and roasted walnuts. Tomato side salad.
Sunday breakfast was boiled eggs. Tried Heston Blumenthal's method (bring to boil, cover, take off heat, wait 6 min and serve) but slightly overcooked them - yolks just past runny. Need to practice. Plus toast, croissants, chocolate...
No Sunday lunch needed.
Pumpkin and Fetta 'tarts'; experimented with taco shells. Tasted great but hard to manage with a knife and fork.
Lamb with cauliflower mash and chickpea pancakes.
Almond cakes with pureed quince and Greek Yoghurt.
Monday lunch - toasted sandwiches with a medley filling from the leftovers.
Monday Dinner: Bung-Ho Pork. Named after Margaret's Dad who liked the dish and also had the habit of walking into room with a general greeting "Bung-ho!". The meat is belly pork, usually slow cooked in a soy/sherry/ginger/star spice/cinnamon mix. Today I am trying a variation in a pressure cooker I got for my birthday. Served with rice and sliced spring onions.
The diet starts tomorrow.