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Sunday night dinner

The batter for Yorkshire puddings is similar to that for pancakes, so why not use variants interchangeably?

Which makes me think a Yorkshire Pudding with a dollop of vanilla ice cream and Flambéd with dark rum would be nice.
 
Yorkshires with everything definitely.

Roast chicken for me yesterday...roast spuds,stuffing,pigs in blankets,yorkshires & a brick load of veg covered in half a pint of gravy.

Followed by homemade white chocolate cheesecake. It was the gonads
 
We love lamb. When we lived in Nairobi, we had it every Sunday. Either a leg or a rack of ribs - marinated with herbs and other spices. Covered with foil and cooked on a charcoal grill with spuds, sweet potatoes, veg and gravy. You could get high quality lamb as it came from the highlands nearby.

However, now that we live in Mombasa, it is difficult to get good quality lamb, unless I get it from Nairobi and that is a hassle.

So yesterday, we had some mates over for early sun downers, and dinner.

For the starter, I cooked jumbo prawns - split, but on the shell, marinated with Peri Peri sauce and cooked on the charcoal grill. This came with fresh green salad from our garden with all kinds of dressings and sauces.

For mains, I prepared a BIG pot of seafood gumbo ( peeled queen prawns and cracked crabs ) This is cooked with a lot of veggies, including okra, celery, peppers etc.

I don't do or eat deserts, so the wife made a bowl of fresh fruit salad - mango, passion fruit, melon, pineapple, bananas, papaya and tangerines.

It was great.
 
Kenyan Spur said:
We love lamb. When we lived in Nairobi, we had it every Sunday. Either a leg or a rack of ribs - marinated with herbs and other spices. Covered with foil and cooked on a charcoal grill with spuds, sweet potatoes, veg and gravy. You could get high quality lamb as it came from the highlands nearby.

However, now that we live in Mombasa, it is difficult to get good quality lamb, unless I get it from Nairobi and that is a hassle.

So yesterday, we had some mates over for early sun downers, and dinner.

For the starter, I cooked jumbo prawns - split, but on the shell, marinated with Peri Peri sauce and cooked on the charcoal grill. This came with fresh green salad from our garden with all kinds of dressings and sauces.

For mains, I prepared a BIG pot of seafood gumbo ( peeled queen prawns and cracked crabs ) This is cooked with a lot of veggies, including okra, celery, peppers etc.

I don't do or eat deserts, so the wife made a bowl of fresh fruit salad - mango, passion fruit, melon, pineapple, bananas, papaya and tangerines.

It was great.
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Right, when's the group invite? That sounds truly mouthwatering!
 
Kenyan Spur said:
We love lamb. When we lived in Nairobi, we had it every Sunday. Either a leg or a rack of ribs - marinated with herbs and other spices. Covered with foil and cooked on a charcoal grill with spuds, sweet potatoes, veg and gravy. You could get high quality lamb as it came from the highlands nearby.
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See this is the thing for me. Lamb needs stuff doing with it. I like minted lamb, or else it needs to be well spiced or cured or smoked. Lamb by itself is a wholly average flavour.
 
WookieD said:
See this is the thing for me. Lamb needs stuff doing with it. I like minted lamb, or else it needs to be well spiced or cured or smoked. Lamb by itself is a wholly average flavour.
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I would have thought the complete opposite. Lamb has the strongest flavour of the traditional roasts, so should be the one that needs less. A little rosemary and nothing else.

On the other hand, some people might not like the flavour. But if you need to disguise the flavour, you'd be better avoiding it.
 
fudge me. I can't wait for our Christmas dinner.

I'm thinking Beef Fillet, Gammon and Turkey this year
 
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WookieD said:
See this is the thing for me. Lamb needs stuff doing with it. I like minted lamb, or else it needs to be well spiced or cured or smoked. Lamb by itself is a wholly average flavour.
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@WookieD. I agree. I use rosemary, mixed herbs, lime juice and whole garlic cloves which I push into the meat.

Apart from the other things mentioned above, I also make a special mint sauce - it is lots of fresh mint leaves, a bit of yoghourt, some fresh green chillies, lime juice,salt and ground fresh black pepper - put everything in a blender and you get a super duper mint sauce.

You guys should try it
 
jts1882 said:
I would have thought the complete opposite. Lamb has the strongest flavour of the traditional roasts, so should be the one that needs less. A little rosemary and nothing else.

On the other hand, some people might not like the flavour. But if you need to disguise the flavour, you'd be better avoiding it.
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Lol, thanks for the advice. Actually, it's more that Brits haven't a clue how to cook it. Shepherds Pie, Hotpot, Roast Lamb are all brick imo. Moroccans and east Med know how to cook lamb... Well Norwegians as well.
 
Kenyan Spur said:
@WookieD. I agree. I use rosemary, mixed herbs, lime juice and whole garlic cloves which I push into the meat.

Apart from the other things mentioned above, I also make a special mint sauce - it is lots of fresh mint leaves, a bit of yoghourt, some fresh green chillies, lime juice,salt and ground fresh black pepper - put everything in a blender and you get a super duper mint sauce.

You guys should try it
Click to expand...
I'll take a look mate, cheers :)
 
talking about steak

Went to get some fillet for the misses and T-Bone for me the other day from Morrisons and they only had scraggly pieces of fillet and no T-Bone, the butcher said they didn't have anything out back but suggested we try the Denver steak, went and looked at it and it was like a good 7inches long, 2 half inches deep and 3 inches wide and was easily enough for 2. Cost £7. Great value for that size slab I thought, fillet you would look at nearer £20. Anyway cut into two, and it was like fillet but more marbled, cooked it under the grill, 7 mins each side from the bottom runner. When eating it, its tasted great, but had a few sinues that weren't great, but for value it was great.

MK-AV164_BEEFjp_NS_20090325185241.gif


IMO like Lamb shoulders prices, this cut will be £7 for half the amount soon.

I found this blog and he sums it up about Denver and fillet.

The marbling is what make it great.

http://disgruntledwhisk.com/?p=168
 
inkpenspur said:
Right, when's the group invite? That sounds truly mouthwatering!
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@ inkpenspur.

Anytime you or any of the GG guys are around this part of the world, you are VERY welcome. Just let me know.

BTW, Mombasa and the Kenya coast are very popular with UK visitors. In addition on my estate, of 80 one acre plots, I have about 10 UK couples. They have built their dream houses for when they retire from formal work. Currently they seem to spend 1 to 2 months a year here. the rest of the time their houses are rented out to other European tourists
They love the weather, beach, relative low cost of living, and quality of life.
I mean, like every one has about 3 to 4 people working for them full-time - house-help, gardener, driver etc.
Plus you have a completely private beach with just fishermen visiting and coming to your doorstep to sell their days catch of fresh seafood at VERY reasonable prices.

Life CAN be good :-"
 
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