Tesco/Asda Pricechecker Thread - part 4

Siemo

pingua wrote: »

Just wondering about kids and wine when coooking.

When you cook it for this long there is no alcohol left so it's fine for kids to eat IMO

Googlies_2

terryrees wrote: »

IMHO unless you're one of those who insists on their lamb being pink inside, the best way to roast a leg of lamb is:
1. slice carrots and onions into the bottom of a roasting dish with a lip around the rim and throw in a few sprigs of fresh rosemary (thym also works well)
2. place lamb on top of veggies
3. slice 1 or 2 garlic cloves into very thin shards
4. pierce deep holes all over the lamb with a sharp knife
5. poke a garlic shard and a small sprig of fresh rosemary into each of the holes in the lamb
5. pour a bottle of white wine (or red if preferred - both lovely) over the lamb and crumble a lamb stock cube into the wine and top up with water to approximately halfway up the meat
6. (important step!) get a large piece of foil and tuck it under the lip of the roasting tin all the way around, ensuring that it is airtight. try to keep the foil from touching the lamb to allow heat to circulate properly.
7. Turn the oven on max to preheat and put the roasting tin on high on the hob
8. listen for the liquid to start boiling.
9. Allow to boil for approx 10 mins to get plenty of hot air circulating under the foil
10. put the roasting tin in the oven on high for 10 mins
11. turn the oven down to low for around 2 hours and leave to cook down into a very juicy and tender lamb that will slide off the bone - byooooooootiful! (be careful when removing the foil as steam will gush out!!!!!!). DO NOT TAKE A SNEAKY PEAK UNDER THE FOIL DURING COOKING AS YOU WILL RUIN IT!
12. Remove lamb and veggies from the tin and allow to rest on a plate while you make the gravy
13. put the roasting tin back on the hob on high
14. when it comes back to bubbling, sprinkle about a tablespoon of cornflour into the liquid and stir in with a wooden spoon, mashing any flour lumps agains the tin. I find blitzing it with a hand blender to get rid of lumps gives a quicker, better and smoother result. You should now have a lovely rich thickened gravy - add more cornflour if it's not thick enough.
15. keep stiring for a few minutes and let the liquid boil to cook the cornflour out (then you wont taste it)
16. Serve with spuds and veggies (and cheap expensive wine)
17. enjoy
18. revel in the praise that yor fellow diners heap upon you!!!!

hope it all goes well - it always has for me - a real crowd pleaser.
:beer:

Put the

Sounds nice but that isnt roasting , roasting requires dry heat.

terryrees

pingua wrote: »

Sorry to post your whole post but it sounds yum. I do have a question or two, if you don't use wine - does that make much difference? And if you are filling it up half way with liquid,does it still roast or sort of half roast/half stew??

Just wondering about kids and wine when coooking.

You could just use stock, but the wine makes a fantastic gravy.You could also put a teaspoon of mustard powder and redcurrent jelly in when making the gravy.

Because of the airtight foil covering, the lamb steam cooks as it roasts.

terryrees

Googlies wrote: »

Sounds nice but that isnt roasting , roasting requires dry heat.

you can call it whatever you like

lalamb

alp1

There is a thread for just prices only!! People tried to tell you this earlier.

cookiemonster25

divent feed the troll as we say in geordie land :rotfl::rotfl:

loobylou232

Remember the moderator earlier guys! Ignore...

madmuppet5

Oh my dayz here we go again

bettyboo333

Another Troll or Trout I wonder????????

vwcampervan72

oh dear another one for the ignore button