Yep, 69th. That means 70 next year. What??? Anyway it was a good enough late afternoon for lamb on the bbq. We do love our bbqed bone in lamb. This time shoulder and testing our our amazing bbq tongs and huge spatula from Joey and dad for his birthday pressie. Andy's devised (as he does) a rack so he can lower and upper depending on the heat. We love the subtle smoke that charcoal gives (in fact we had a delivery yesterday of bbq brickettes, 9 x 3kg bags on special through amazon so that'll keep us going!).
Our trick to get the perfect crust is MSG. Brushing meat, vege etc with a mix of plain oil and MSG gives such an incredible caramelisation. MSG might be an unpopular ingredient for some, who knows why, it's natural. Anyway in our house it goes into almost everything savoury and it's absolutely delicious for all sorts of reasons but one being the boost of the Maillard effect when roasted.
Since going to the village 14th July fête and having the most amazing potatoes cooked over fire we've been doing that but this time we did parsnips. They might look a bit too charred but trust me they tasted divine. That delicious coconut flavour synonymous with roasted parsnip.
We've discovered an artisan goats cheese from Fromage du Vernet that comes in a little wooden boat for a reason. Once you get a spoon into it it liquifies and creates basically a beautiful goat cheese sauce and is utterly sublime served with lamb. Our little cat is rather fond of it and likes to lick clean the wooden boat. We served a pearl barley, parsley anchovy confit lemon salad which went so well with the lamb. Yum. A great birthday celebration.
 |
| Palat du Vernet Lait Cru de Chèvre |
 |
| Yummy lamb, bloody expensive here. At least twice the price of NZ |
 |
| BBQed parsnip, don't knock it until you've tried it. |
 |
I think the cat got into every corner!  |
No comments:
Post a Comment