You could use it to make the dents on home made focacia!That is a very interesting rolling pin!
I smiled at the jokes
.
I smiled at the jokes
The burgers were 10% fat beef mince, just seasoned with salt and pepper then shaped in a cooking ring slightly larger than the bun. I don't press the meat down too hard, but it is quite thin, more like the kind of pattie you get in those high street places rather than the thick pucks that supermarkets do. I then fry them in a very hot dry pan, flipping regularly to get an even colour, then let them rest for a couple of minutes to relax and the heat even out.
I ate most of the other half of the lasagne tonight for my dinner. I say "most" because the mutt refused point blank to eat his dinner until I stirred a couple of spoonfuls of it into his food
Duck Confit (one of my fav recipes) - (marinaded with garlic, thyme + bayleaf overnight) French recipe that's big on flavour and minimal fat!
Eaten with baked potatoes and green stock/sauce with flat leaf parsley.
Well it's not a typical recipe for Duck confit (although it sported this name). No fat involved but slow rendering of the fat in the duck! It's very slowly simmered, with a very small quantity of water/wine for 2 hours! This produces some duck fat/oil, (which I tip off to use for other dishes) and a divine, concentrated juice! Truly tender and very delicious (due to the marinade).
Yes I could do. I forgot to say that I tried a variation of the recipe (adapted from what I read elsewhere) whereby I baked it in a very low oven (Mk 2) for the same length of time - turning up the heat for the last 20 mins to crisp it. Whilst it was still flavourful and had the bonus of a crispy skin (I disliked the flabby skin produced from the simmering method), it was less tender....so not sure which method I should post really!Interesting. Maybe you should post up the recipe?
