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  #5161  
Old 20-11-2017, 12:33 AM
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Always have red with pork
As an aside, I was quite surprised to hear Marcus Wareing praising a chef for using white wine to make his lamb jus on Professional Masterchef last week.
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  #5162  
Old 20-11-2017, 07:07 AM
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As an aside, I was quite surprised to hear Marcus Wareing praising a chef for using white wine to make his lamb jus on Professional Masterchef last week.
Yes me as well

I did put a bit in the lamb gravy yesterday (only a glass to deglaze the roasting tin).
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  #5163  
Old 20-11-2017, 07:32 AM
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Very disappointed with Waitrose. Me and the missus used to love their part-boned chicken breasts (2 of us can't eat a whole chicken), and now all they do is breast fillets.

All meats are so much nicer with a bit of bone in them

Going to order the Christmas meat next weekend. No turkey, no ham, just a lovely piece of sirloin, of which we can make baguettes out of the cold cuts. Aunt Bessie's Yorkshire puddings and some locally produced horseradish,...and I'm salivating already
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  #5164  
Old 20-11-2017, 09:26 AM
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Originally Posted by Slimbloke'H' View Post
As an aside, I was quite surprised to hear Marcus Wareing praising a chef for using white wine to make his lamb jus on Professional Masterchef last week.
A lot of ragu recipes use white wine instead of red.
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  #5165  
Old 20-11-2017, 11:20 PM
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H proper nailed the New Forest Dexter yesterday. It was awesome (unlike the spuds, it’s a long story)

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  #5166  
Old 21-11-2017, 06:52 AM
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H proper nailed the New Forest Dexter yesterday. It was awesome (unlike the spuds, it’s a long story)

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Ooh that does look rather perfectly cooked. Nice bit of char on the outside and nice and pink in the middle. From I can see of the roasts, they look ok as well.
Peas are always a funny one for me. I really like peas and with some roasts - lamb for one - I think they work. But I just can't bring myself to put them with a Sunday dinner - don't know why.

As an aside my ex girlfriends mum (god rest her soul) used to do garden peas and mushy peas with their (2 joint - usually Beef and pork) Sunday dinners.
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  #5167  
Old 02-12-2017, 11:12 PM
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H proper nailed the New Forest Dexter yesterday. It was awesome (unlike the spuds, itís a long story)

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That looks gorgeous, Blind.
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  #5168  
Old 10-12-2017, 04:46 PM
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Some words of advice please?

Got a 2.54kg whole leg of lamb and the label suggests 3.24 Hours which to me seems way to long. We like it medium, how long would you cook it for?
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  #5169  
Old 10-12-2017, 05:14 PM
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I always use this as a guide as opposed to the label instructions. I also reduce the heat as we have a fan oven. Does normally give shorter times than other websites but seems to work for us

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  #5170  
Old 10-12-2017, 07:07 PM
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Great - thank you.
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  #5171  
Old 11-12-2017, 10:53 AM
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Great - thank you.
How did it turn out Andy ?

Iíve moved away from having lamb joints pink. I think itís a more tender meat for having slightly more well done
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  #5172  
Old 11-12-2017, 11:54 AM
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How did it turn out Andy ?



Iíve moved away from having lamb joints pink. I think itís a more tender meat for having slightly more well done

Yeah, very good thanks although it didnít go without incident as the mrs got called into work so what was due to ready at 7.30pm ended up being 9pm. Because of such it had lots and lots of resting time so was cooked all the way through (no pinkness), although was only in the oven just over two hour. Canít believe they said to cook it for 3.24hrs. It was very nice though and the pre dinner beer and red wine with it went down a treat
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  #5173  
Old 11-12-2017, 11:59 AM
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Made Jamie Oliver's chicken tikka roast from his new 5 Ingredients book a couple of times - is really good. We added carrots & parsnips - it's come out great both times. Incredibly straight forward - I'd definitely recommend if you want a relatively stress free cook up on a Sunday.
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  #5174  
Old 11-12-2017, 02:43 PM
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Originally Posted by Shipps@Palace View Post
I always use this as a guide as opposed to the label instructions. I also reduce the heat as we have a fan oven. Does normally give shorter times than other websites but seems to work for us

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This post should be made a sticky at the top of this thread.
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  #5175  
Old 11-12-2017, 02:52 PM
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Originally Posted by gilesy14 View Post
Made Jamie Oliver's chicken tikka roast from his new 5 Ingredients book a couple of times - is really good. We added carrots & parsnips - it's come out great both times. Incredibly straight forward - I'd definitely recommend if you want a relatively stress free cook up on a Sunday.
That reminds me, I have a great recipe for a mini roast, very easy, requires minimal prep, it's perfect for midweek. Just remember 20-20-20.

Peel and chop potatoes, put them on an oiled baking tray in a pre-heated oven for 20 minutes.

Add four seasoned chicken thighs (skin on), shallots or very roughly chopped onions, a lemon cut into six wedges the long way, some garlic and herbs of choice. Put back in the oven for 20 minutes.

Add a glass of white wine and some chicken stock. Return to the oven for twenty minutes.
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  #5176  
Old 15-12-2017, 12:05 PM
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Anyone recommend a local butcher that they know stocks Guinea Fowl breasts? Hayes / West Wickham / Bromley area ideally
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  #5177  
Old 15-12-2017, 03:53 PM
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Anyone recommend a local butcher that they know stocks Guinea Fowl breasts? Hayes / West Wickham / Bromley area ideally
Not that it helps you much but I shot a brace yesterday, one for Sundayís roast and the other for the Christmas game p‚tť.

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Old 15-12-2017, 04:04 PM
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Originally Posted by Beckenham Boy View Post
Anyone recommend a local butcher that they know stocks Guinea Fowl breasts? Hayes / West Wickham / Bromley area ideally
Bashfords in Sanderstead are currently selling lots of game, eg venison from Westerham.

I donít know about guinea fowl, but worth contacting them and asking.
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Old 15-12-2017, 04:26 PM
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Cheers!
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Old 15-12-2017, 04:27 PM
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Anyone recommend a local butcher that they know stocks Guinea Fowl breasts? Hayes / West Wickham / Bromley area ideally
Maybe Village Sausages could point you in the right direction if you're in the area?
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